Grandma's Italian Sausage and Lentil Soup

Warm, hearty, and brimming with classic Italian flavors, Grandma's Italian Sausage and Lentil Soup is the perfect comfort food for chilly days. This savory soup combines the richness of browned Italian sausage with the earthy goodness of lentils, tender vegetables, and aromatic herbs like oregano and thyme, all simmered together in a flavorful chicken broth. A touch of baby spinach or kale adds a vibrant, nutrient-packed twist, while a sprinkle of grated Parmesan cheese takes the dish to the next level. Ready in just an hour, this easy recipe is not only packed with protein and wholesome ingredients but also makes a satisfying family meal that’s as nostalgic as it is delicious. Perfect for meal prep or freezing, this soup is your go-to for cozy weeknight dinners or make-ahead lunches.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage (mild or hot, casings removed)
• 1 medium yellow onion, chopped
• 2 large carrots, diced
• 2 celery stalks, diced
• 4 cloves fresh garlic, minced
• 1 cup dried lentils, rinsed and drained
• 1 14.5-ounce can canned diced tomatoes, with juices
• 6 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach or kale (optional)
• 0.25 cup Parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the Italian sausage and cook until browned, breaking it into small pieces with a wooden spoon, about 6-8 minutes. Remove any excess grease if necessary.

Step 3

Stir in the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-6 minutes.

Step 4

Add the minced garlic and cook for 1 minute, or until fragrant.

Step 5

Pour in the rinsed lentils, canned diced tomatoes (including their juices), and chicken broth. Stir to combine.

Step 6

Mix in the dried oregano, dried thyme, bay leaf, kosher salt, and black pepper.

Step 7

Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 30-35 minutes, or until the lentils are tender.

Step 8

If using baby spinach or kale, add it to the soup during the last 5 minutes of cooking. Stir until wilted.

Step 9

Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Serve hot.

Nutrition Facts

Serving size	(3237.6g)

Amount per serving	% Daily Value*
Calories	2475.1

Total Fat 162.6g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 353.2mg	0%
Sodium 9671.0mg	0%
Total Carbohydrate 121.2g	0%
Dietary Fiber 35.1g	0%
Total Sugars 40.2g
Protein 142.2g	0%

Vitamin D 23.8IU	0%
Calcium 1290.7mg	0%
Iron 23.1mg	0%
Potassium 5864.1mg	0%

*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.

Source of Calories

Fat: 58.1%

Protein: 22.6%

Carbs: 19.3%