Lentil and Turkey Sausage Soup

Warm, hearty, and packed with wholesome ingredients, this Lentil and Turkey Sausage Soup is comfort food at its finest. Perfect for busy weeknights, this one-pot wonder blends the earthy richness of lentils with the savory depth of turkey sausage, while a medley of garlic, thyme, and paprika infuses every spoonful with bold, aromatic flavors. Bright pops of tomatoes and optional fresh spinach add a delightful freshness to this nourishing soup, which comes together in just under an hour. Ideal for meal prep or cozy gatherings, this protein-packed soup is sure to become a family favorite. Serve it with crusty bread for dipping or a crisp side salad for a satisfying, well-rounded meal.

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 turkey sausage (sliced or crumbled)
• 1 medium onion (diced)
• 2 medium carrot (peeled and diced)
• 2 stalks celery stalks (diced)
• 3 cloves garlic cloves (minced)
• 1 cup dried lentils (rinsed and drained)
• 6 cups chicken or vegetable broth
• 1 14.5-ounce can canned diced tomatoes (with juice)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 leaf bay leaf
• 2 cups fresh spinach (optional, roughly chopped)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

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

Step 2

Add the sliced or crumbled turkey sausage and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.

Step 3

In the same pot, add the diced onion, carrot, and celery. Sauté for 5 minutes or until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the rinsed lentils, chicken or vegetable broth, diced tomatoes (with juice), dried thyme, dried oregano, paprika, and bay leaf. Stir to combine.

Step 6

Return the cooked turkey sausage to the pot and bring the soup to a boil.

Step 7

Reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the lentils are tender.

Step 8

If using spinach, stir it into the soup during the last 5 minutes of cooking to wilt.

Step 9

Remove the bay leaf, then season the soup with salt and black pepper to taste.

Step 10

Serve hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3025.0g)

Amount per serving	% Daily Value*
Calories	1603.0

Total Fat 89.7g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 318.3mg	0%
Sodium 11477.6mg	0%
Total Carbohydrate 105.9g	0%
Dietary Fiber 31.5g	0%
Total Sugars 29.0g
Protein 101.5g	0%

Vitamin D 0IU	0%
Calcium 519.3mg	0%
Iron 19.3mg	0%
Potassium 4036.7mg	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: 49.3%

Protein: 24.8%

Carbs: 25.9%