Spicy Sausage Lentil Soup
Warm up with a hearty bowl of Spicy Sausage Lentil Soup, a soul-soothing recipe that combines bold flavors, wholesome ingredients, and an irresistible kick of heat! This savory soup features crumbled spicy Italian sausage, tender green or brown lentils, and a fragrant medley of smoked paprika, cumin, and thyme, all simmered in a rich chicken broth with diced tomatoes. Packed with nutritious vegetables like carrots, celery, and onions, this one-pot dish is perfect for chilly evenings. A handful of baby spinach can be added for extra greens, while a sprinkle of fresh parsley adds a burst of freshness to every bowl. Ready in just an hour, this comforting and protein-packed soup is easy to prepare, ideal for meal prep, and guaranteed to satisfy. Perfect for fans of spicy, hearty soups, this recipe will be your new go-to for a flavorful, warming meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage (casings removed)
- 1 medium yellow onion (diced)
- 2 medium carrot (peeled and diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic (minced)
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons cumin
- 1 cup green or brown lentils (rinsed and drained)
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juices)
- 1 whole bay leaf
- 2 cups baby spinach (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the spicy Italian sausage, breaking it up into small crumbles with a spoon. Cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
To the pot, add the diced onion, carrot, and celery. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic, crushed red pepper flakes, thyme, smoked paprika, and cumin. Cook for an additional 1 minute until fragrant.
Add the lentils, chicken broth, diced tomatoes (with their juices), and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
Return the cooked sausage to the pot and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld.
If desired, stir in the baby spinach and cook for 2-3 minutes until wilted.
Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 881 mg | 19% | |
*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.
