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Sausage and Lentil Soup

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  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

A hearty and flavorful Sausage and Lentil Soup, perfect for a comforting meal packed with protein and fiber.


Ingredients

Units Scale
  • 1 lb Italian sausage, casing removed
  • 1 cup dried lentils, rinsed
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 cups spinach leaves (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add sausage and cook until browned, breaking it into small pieces.
  3. Remove sausage and set aside. In the same pot, add onions, carrots, and celery. Cook until softened.
  4. Stir in garlic and cook for another minute.
  5. Add lentils, diced tomatoes, chicken broth, thyme, oregano, bay leaf, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils are tender.
  7. Return the sausage to the pot and simmer for an additional 10 minutes.
  8. Stir in spinach leaves, if using, and cook until wilted.
  9. Remove bay leaf before serving.
  10. Serve hot with crusty bread if desired.

Notes

  • Use spicy Italian sausage for an extra kick.
  • You can substitute kale for spinach.
  • Soup can be stored in the fridge for up to 4 days or frozen for longer storage.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 380
  • Sugar: 4g
  • Sodium: 880mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 9g
  • Protein: 22g
  • Cholesterol: 55mg