Description

This Homemade Delicious Old Fashioned Sausage and Lentil Soup is a hearty and comforting meal perfect for chilly days. Made with savory Italian sausage, nutrient-rich lentils, fresh vegetables, and fragrant herbs, it delivers a satisfying blend of flavors and textures. The soup simmers slowly to develop depth and can be customized with spinach or kale and topped with Parmesan cheese for an added touch of richness.

Ingredients

Scale

Meat

1 pound Italian sausage (mild or hot), casings removed

Vegetables and Aromatics

1 medium yellow onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups chopped fresh spinach or kale (optional)

Legumes and Canned Goods

1 cup brown or green lentils, rinsed
1 can (14.5 oz) diced tomatoes with juice

Liquids and Oils

1 tablespoon olive oil
6 cups low-sodium chicken broth

Herbs and Spices

1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 bay leaf
Salt to taste

Optional Garnish

Grated Parmesan cheese for serving

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Instructions

Brown the Sausage: Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks. Remove any excess grease if necessary to keep the soup from being too oily.
Sauté Vegetables: Add the chopped onion, diced carrots, and diced celery to the pot. Cook for 5 to 6 minutes until the vegetables soften and the onions become translucent, stirring occasionally.
Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, dried oregano, and black pepper. Cook for an additional 1 minute until fragrant but not burnt.
Add Lentils, Tomatoes, and Broth: Pour in the rinsed lentils, diced tomatoes with their juice, and chicken broth. Add the bay leaf to the pot for flavor infusion.
Simmer Soup: Bring the mixture to a boiling point, then reduce the heat to low and let it simmer uncovered for 35 to 40 minutes, or until the lentils are tender and cooked through.
Finish with Greens: Remove the bay leaf. Stir in the chopped spinach or kale if using, and cook for an additional 2 to 3 minutes until the greens have wilted.
Season and Serve: Taste the soup and adjust seasoning with salt as needed. Serve the soup hot, garnished with grated Parmesan cheese if desired for added flavor and creaminess.

Notes

This soup tastes even better the following day as flavors meld.
It freezes well for convenient meal prep and leftovers.
Use turkey sausage as a leaner alternative for a lighter dish.
For extra depth, add a splash of balsamic vinegar before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American