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Hearty Italian Sausage and Lentil Soup

A comforting soup with rich Italian sausage, earthy lentils, and aromatic herbs, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian Sausage Adds rich, savory flavor. Use spicy or mild based on your preference.
  • 1 cup Lentils A powerhouse of nutrients, can substitute with split peas.
  • 2 pieces Carrots, diced Sweetness and color. Can substitute with parsnips.
  • 2 stalks Celery, diced Adds a crunchy bite.
  • 1 piece Onion, chopped Yellow or white onions work best.
  • 4 cloves Garlic, minced Adds aroma to the soup.
  • 1 can (14 oz) Crushed Tomatoes Provides a rich, tangy base.
  • 6 cups Vegetable or Chicken Broth For simmering the flavors together.
  • 2 leaves Bay Leaves For herbal depth.
  • 2 tsp Italian Seasoning A blend of herbs for flavor.
  • to taste Salt and Pepper Essential seasoning.
  • 2 cups Spinach or Kale (optional) For a nutritious boost.

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of olive oil.
  2. Toss in the chopped onion, diced carrots, and celery, cooking for about 5-7 minutes until softened.
  3. Crumble the Italian sausage into the pot. Stir occasionally, cooking until browned.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Pour in the broth and crushed tomatoes. Add the lentils, bay leaves, and Italian seasoning, mixing everything together.
  6. Bring the soup to a boil, then reduce the heat. Cover and let it simmer for 30 minutes, stirring occasionally.
  7. Before serving, stir in the spinach or kale if using, letting it wilt for a couple of minutes. Season with salt and pepper to taste.
  8. Ladle the soup into warm bowls and garnish with a sprinkle of Parmesan cheese if desired.

Notes

Store leftovers in an airtight container for up to 5 days or freeze individual portions for up to 3 months. Reheat on the stove, adding a splash of broth if needed.