Description
A hearty and comforting Sausage Lentil Soup recipe that is perfect for the colder months. This flavorful soup combines Italian sausage, brown lentils, vegetables, and savory herbs, topped with Parmesan cheese for a satisfying meal.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Grated Parmesan for serving (optional)
Instructions
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned and cooked through. Remove excess grease if needed. Add the onion, carrots, and celery. Sauté until softened. Stir in the garlic and cook for 1 more minute.
- Add the lentils, diced tomatoes, broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender.
- If using, stir in spinach or kale during the last 5 minutes of cooking. Remove bay leaf before serving.
- Ladle into bowls and top with grated Parmesan if desired. Serve with crusty bread.
Notes
Notes:
- You can use precooked sausage—just slice and brown before adding vegetables.
- For a smoky twist, use smoked sausage or add a pinch of smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 40 mg
