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–+ servings
hearty sausage lentil soup

Sausage Lentil Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 pound Italian sausage casings removed
  • 1 cup lentils rinsed
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 stalk celery diced
  • 3 clove garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 6 cup chicken broth
  • 1 can diced tomatoes 14.5 ounces
  • 2 cup spinach roughly chopped
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the sausage and cook until browned, breaking it apart with a wooden spoon.
  • Remove the sausage from the pot and set aside.
  • In the same pot, add onion, carrots, and celery; sauté until softened.
  • Stir in the garlic, thyme, oregano, and cook for another minute.
  • Add the lentils, chicken broth, tomatoes, and bay leaf to the pot.
  • Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes.
  • Return the sausage to the pot and stir in the spinach.
  • Simmer for an additional 10 minutes, or until lentils are tender.
  • Season with salt and pepper as desired.
  • Remove the bay leaf before serving.
  • Let the soup rest for 5 minutes before ladling into bowls.

Notes

For best results, use high-quality Italian sausage to impart more flavor to the soup. Feel free to adjust the herbs to suit your taste preferences, and consider adding a splash of balsamic vinegar at the end for a touch of acidity. This soup can be stored in the refrigerator for up to three days and freezes well for future meals.
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