Sausage Lentil Soup
Warm, hearty, and bursting with flavor, Sausage Lentil Soup is the ultimate one-pot meal to nourish your body and soul. This comforting recipe combines savory Italian sausage—choose mild or spicy for your preferred heat level—with protein-packed lentils, tender vegetables, and a blend of aromatic spices like smoked paprika, thyme, and oregano. Simmered to perfection in a rich, tomato-infused broth and finished with a handful of vibrant kale or spinach, this soup delivers bold flavors in every spoonful. Ready in just an hour, it's an easy and satisfying option for weeknight dinners or meal prep, yielding six generous servings. Pair it with crusty bread for the perfect cozy meal that's as wholesome as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 cup dry green or brown lentils, rinsed
- 1 can canned diced tomatoes (14.5 ounces)
- 6 cups low-sodium chicken or vegetable broth
- 1 leaf bay leaf
- 2 cups kale or spinach, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the cooked sausage and set it aside, leaving the drippings in the pot.
To the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the minced garlic, dried thyme, dried oregano, smoked paprika, and crushed red pepper flakes (if using). Cook for 1 minute, or until fragrant.
Add the lentils, canned diced tomatoes (with their juices), chicken or vegetable broth, and bay leaf. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer the soup for 30 minutes, or until the lentils are tender.
Discard the bay leaf and return the cooked sausage to the pot. Stir in the chopped kale or spinach, and let it cook for 2-3 minutes, or until wilted.
Season the soup with salt and black pepper, adjusting to taste.
Serve hot with crusty bread or a side of your choice. Enjoy!
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 6085 mg | 265% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 19.8 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4462 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
