Sausage and Lentil Soup
Sausage and Lentil Soup is a hearty but healthy soup that pairs perfectly with crusty Italian bread!
Servings: 6 -8 servings
Calories: 472kcal
Ingredients
- 2 tablespoons olive oil
- 1 lb Italian sausage
- 1 white onion diced
- 2 celery stalks chopped
- 3 medium carrots peeled and chopped
- 3 cloves garlic minced
- 1 tablespoon fresh basil chopped, or 1 teaspoon dried
- 1 tablespoon fresh parsley chopped, or 1 teaspoon dried
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 14 ounce can diced tomatoes
- 14 ounce can crushed tomatoes
- 1 cup dry green lentils
- 4 cups chicken broth
- 1 cup water
- 3 cups chopped kale or spinach
- additional chopped parsley for topping
Instructions
- In a large soup pot (I used my Le Creuset dutch oven), heat olive oil over medium-high heat.
- Add sausage and cook, breaking it up into small pieces as it cooks.
- Once cooked, add onion, celery, and carrots, and cook for about 5 minutes, until softened.
- Add garlic, basil parsley, Italian seasoning, paprika, and salt, and cook another minute.
- Add diced tomatoes, crushed tomatoes, lentils, chicken broth, water, and stir well to combine.
- Bring to a boil, then reduce heat to medium-low and let simmer for 35-40 minutes, until the lentils are softened.
- Add the kale and stir well to combine, cooking another 1-2 minutes to let kale soften.
- Ladle into bowls and serve topped with additional parsley.
- Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Nutrition
Calories: 472kcal | Carbohydrates: 30g | Protein: 22g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 61mg | Sodium: 1467mg | Potassium: 909mg | Fiber: 13g | Sugar: 5g | Vitamin A: 8694IU | Vitamin C: 45mg | Calcium: 166mg | Iron: 5mg