Description
A hearty and comforting old fashioned sausage and lentil soup featuring Italian sausage, tender lentils, and fresh vegetables simmered to perfection with flavorful herbs and spices. This gluten-free American classic is perfect for cozy winter meals and easily adaptable with turkey or chicken sausage for a lighter option.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or hot), casings removed
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1 1/2 cups dried brown or green lentils, rinsed
- 6 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- Salt and black pepper to taste
- 2 cups chopped fresh spinach or kale (optional)
- Chopped parsley for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large soup pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage with a slotted spoon and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, diced carrots, and diced celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, dried thyme, dried oregano, and smoked paprika, cooking for 1 minute more to release their flavors.
- Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes, tomato paste, and chicken or vegetable broth to the pot. Return the cooked sausage to the pot and add the bay leaf.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30–35 minutes, or until the lentils are tender.
- Incorporate Greens: Stir in chopped spinach or kale if using, and cook for an additional 5 minutes until the greens are wilted and tender.
- Finish and Serve: Remove the bay leaf. Season the soup with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
- This soup freezes beautifully and tastes even better the next day.
- For a lighter version, use turkey or chicken sausage instead of Italian sausage.
- Serve with crusty bread to make the meal complete and more filling.
