Description
This hearty Sausage and Lentil Soup combines flavorful Italian sausage, tender lentils, and fresh vegetables in a comforting broth. Perfect for cold weather, this nutritious soup is easy to prepare on the stovetop and can be customized with greens like kale or spinach. It’s a wholesome meal that stores well and freezes beautifully for convenient leftovers.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups chicken or vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
Optional Ingredients
- 2 cups chopped kale or spinach
- Grated Parmesan cheese for serving
Instructions
- Brown the Sausage: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook for about 5 to 6 minutes until browned and cooked through. Drain any excess fat if necessary.
- Sauté Vegetables and Aromatics: Add the diced onion, carrots, and celery to the pot. Cook for 5 to 7 minutes until the vegetables soften. Stir in the minced garlic, dried oregano, thyme, and crushed red pepper flakes; cook for 1 minute more to release the flavors.
- Add Lentils and Liquids: Stir in the rinsed lentils, diced tomatoes with their juice, chicken or vegetable broth, and bay leaf. Mix everything together and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 30 to 35 minutes, or until the lentils are tender.
- Incorporate Greens and Finish: If using kale or spinach, stir them in during the last 5 minutes of cooking until wilted. Remove the bay leaf before serving. Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and optionally top with grated Parmesan cheese. Serve with crusty bread if desired.
Notes
- This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for longer storage.
- For extra depth of flavor, consider adding a splash of balsamic vinegar just before serving.
- Choose gluten-free sausage to keep the recipe gluten-free if needed.
- Can be made spicier by increasing crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian-Inspired
