Lentil and Sausage Soup

Cozy up with a bowl of hearty Lentil and Sausage Soup, a one-pot wonder that perfectly blends bold flavors and wholesome ingredients. This satisfying recipe features tender green or brown lentils, protein-packed Italian sausage, and a medley of aromatic vegetables like onion, carrots, and celery. Simmered in a savory chicken broth with fire-roasted tomatoes, dried herbs, and a hint of garlic, this comforting soup is elevated with the addition of nutrient-rich spinach or kale. Quick to prepare in just under an hour, it's an easy, family-friendly dinner option packed with protein, fiber, and rich, savory goodness. Garnished with a sprinkle of fresh parsley, this soul-warming soup is perfect for meal prep, cold winter nights, or a cozy dinner by the fire. Bonus: It's naturally gluten-free and easy to customize!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage (mild or spicy)
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes (optional)
• 6 cups chicken broth or stock
• 1.5 cups dry green or brown lentils, rinsed and drained
• 1 14-ounce can fire-roasted diced tomatoes
• 1 piece bay leaf
• 2 cups spinach or kale, chopped
• 1 to taste salt
• 1 to taste black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Step 3

Use a slotted spoon to remove the sausage from the pot and set it aside on a plate, leaving the rendered fat in the pot.

Step 4

Add the onion, carrots, and celery to the pot. Sauté the vegetables over medium heat until softened, about 5 minutes.

Step 5

Stir in the garlic, dried thyme, dried oregano, and crushed red pepper flakes (if using). Cook for 1 minute or until fragrant.

Step 6

Pour in the chicken broth and stir to scrape up any browned bits from the bottom of the pot.

Step 7

Add the lentils, diced tomatoes (with their juices), and bay leaf. Stir to combine.

Step 8

Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Cook for 25-30 minutes, or until the lentils are tender.

Step 9

Return the cooked sausage to the pot and stir in the spinach or kale. Cook for an additional 5 minutes until the greens are wilted.

Step 10

Season the soup with salt and black pepper to taste. Remove and discard the bay leaf before serving.

Step 11

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.

Nutrition Facts

Serving size	(3110.2g)

Amount per serving	% Daily Value*
Calories	2089.3

Total Fat 130.0g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 266.8mg	0%
Sodium 11814.0mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 43.3g	0%
Total Sugars 34.3g
Protein 111.6g	0%

Vitamin D 0IU	0%
Calcium 582.4mg	0%
Iron 25.9mg	0%
Potassium 4870.6mg	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: 54.3%

Protein: 20.7%

Carbs: 25.0%