Turkey Sausage and Lentil Soup
Warm your soul with a hearty bowl of Turkey Sausage and Lentil Soup, a wholesome and flavorful one-pot meal that's perfect for busy weeknights or cozy weekends. Packed with protein-rich turkey sausage, tender lentils, and a colorful medley of vegetables like carrots, celery, and spinach, this soup blends earthy seasonings like smoked paprika, thyme, and cumin for a bold, satisfying flavor. Simmered in a savory chicken broth with diced tomatoes, it's a nutritious and filling option that’s naturally gluten-free and loaded with fiber. Ready in just under an hour, this crowd-pleasing recipe makes six servings and is perfect for meal prep or as a comforting dinner paired with crusty bread. Garnish with fresh parsley for a bright finishing touch and enjoy a bowl of pure comfort!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links turkey sausage links
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup brown lentils, rinsed
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes (canned, with juice)
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the turkey sausage from its casing and crumble it into the pot. Cook for 5-7 minutes, stirring frequently, until browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic, dried thyme, dried oregano, smoked paprika, and ground cumin. Cook for 1-2 minutes until fragrant.
Stir in the rinsed lentils, chicken broth, and diced tomatoes (with juice). Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
Return the cooked turkey sausage to the pot and stir in the baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.
Season the soup with salt and black pepper, adjusting to your taste.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8716 mg | 379% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 33.9 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4451 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.
