Spinach Sausage Lentil Soup
Warm, hearty, and brimming with flavor, this Spinach Sausage Lentil Soup is the ultimate comfort food perfect for any season. Combining tender lentils, juicy Italian sausage, and a medley of fresh vegetables—like carrots, celery, and baby spinach—this one-pot wonder is as nutritious as it is delicious. Infused with aromatic herbs like thyme, oregano, and parsley, and simmered in a rich chicken broth, this easy-to-make soup delivers layers of soul-soothing flavor in every bite. Ready in under an hour and great for meal prep, this protein-packed dish is a satisfying and wholesome option for busy weeknights. Serve it with crusty bread for a cozy, complete meal that’s guaranteed to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound mild Italian sausage
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1.5 cups dried lentils
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups baby spinach
- 0.25 cup, chopped fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the casing from the Italian sausage and crumble it into the pot. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté in the rendered fat over medium heat until softened, about 5-6 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the dried lentils, chicken broth, dried thyme, dried oregano, and the bay leaf to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for about 25-30 minutes, or until the lentils are tender.
Return the cooked sausage to the pot and stir to combine.
Add the baby spinach and cook for 2-3 minutes, until wilted.
Stir in the chopped parsley and season the soup with salt and pepper to taste.
Remove the bay leaf before serving. Ladle the soup into bowls and enjoy it warm!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 763 mg | 16% | |
*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.
