Description
A hearty and comforting sausage and lentil soup packed with vegetables, protein, and flavor—perfect for chilly days.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup dried brown or green lentils, rinsed
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- 2 cups chopped fresh spinach (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if needed.
- Add onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
- Stir in garlic, thyme, oregano, and bay leaf. Cook for 1 minute until fragrant.
- Add lentils, chicken broth, and diced tomatoes with their juice. Bring to a boil.
- Reduce heat, cover, and simmer for 30-35 minutes, or until lentils are tender.
- Stir in spinach if using and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Serve hot, garnished with grated Parmesan if desired.
Notes
- Use turkey or chicken sausage for a leaner version.
- Can be made ahead and freezes well for up to 3 months.
- Add a splash of lemon juice before serving to brighten the flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 35mg