Lentil Soup with Italian Sausage Copycat Cucina Cucina

Savor the hearty flavors of this Lentil Soup with Italian Sausage, a spot-on copycat of the beloved dish from Cucina Cucina! This comforting, one-pot meal combines tender lentils, fragrant herbs, and juicy mild Italian sausage for a robust, satisfying experience. Packed with wholesome veggies like carrots, celery, and spinach, and simmered to perfection in a rich tomato and chicken broth base, this soup is both indulgent and nourishing. The addition of parmesan cheese as a garnish takes it to the next level, adding a subtle nutty richness. Perfect for chilly evenings, this quick and easy recipe, ready in just under an hour, makes six generous servings and pairs beautifully with crusty bread or a crisp side salad. Great for meal prep or next-day leftovers, this Italian-inspired soup is sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound mild Italian sausage
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed and drained
• 1 14 oz can canned diced tomatoes (with juices)
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 0.25 cup parmesan cheese, grated (optional, for garnish)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it into small crumbles with a wooden spoon, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate lined with paper towels.

Step 2

In the same pot, add the olive oil. Stir in the diced onion, carrots, and celery, cooking until softened, about 5 minutes.

Step 3

Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

Stir in the lentils, canned diced tomatoes (with juices), chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat.

Step 5

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

Step 6

Return the cooked sausage to the pot and stir in the baby spinach. Simmer for an additional 5 minutes, or until the spinach has wilted.

Step 7

Taste and adjust seasoning if needed. Remove and discard the bay leaf.

Step 8

Ladle the soup into bowls and garnish with grated parmesan cheese, if desired. Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	(2989.5g)

Amount per serving	% Daily Value*
Calories	2541.2

Total Fat 159.9g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 403.1mg	0%
Sodium 12522.6mg	0%
Total Carbohydrate 117.3g	0%
Dietary Fiber 30.1g	0%
Total Sugars 43.9g
Protein 165.2g	0%

Vitamin D 23.8IU	0%
Calcium 1179.1mg	0%
Iron 19.9mg	0%
Potassium 3646.8mg	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: 56.0%

Protein: 25.7%

Carbs: 18.3%