Description
A hearty and flavorful Italian Sausage Lentil Soup made with tender lentils, savory sausage, and aromatic vegetables. This comforting soup is easy to make and perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet or spicy, casings removed)
- 1 large yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 8 cups chicken broth or vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish (optional)
- Shredded Parmesan cheese, for serving (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- 3. Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute until fragrant.
- 4. Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes (with their juice), the rinsed lentils, and the bay leaf.
- 5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
- 6. Return the cooked Italian sausage to the pot. Stir well and continue to simmer for another 5-10 minutes to allow the flavors to meld.
- 7. Remove and discard the bay leaf. Season the soup with salt and freshly ground black pepper to taste. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
- 8. Ladle the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired.
Notes
Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding extra liquid if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 25g