Description

This hearty Sausage Lentil Soup combines spicy Italian sausage with nutritious lentils and fresh vegetables in a flavorful broth. Perfect for a comforting meal, it simmers gently to develop rich flavors and offers a satisfying balance of protein, fiber, and aromatics topped with fresh herbs and Parmesan cheese.

Ingredients

Meats

1 pound Italian sausage (hot or sweet)

Vegetables and Aromatics

3 cloves garlic, minced
1 onion, diced
1 rib celery, chopped
2 carrots, chopped
1 zucchini, chopped

Liquids & Canned Goods

5 cups low-sodium chicken broth
29 ounces diced tomatoes (2 cans, 14.5 ounces each)

Dry Goods & Seasonings

2 cups dry brown lentils, rinsed and sorted
2 teaspoons kosher salt
2 teaspoons ground black pepper

Garnishes

Fresh basil
Fresh oregano
Freshly shredded Parmesan cheese

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Instructions

Brown the Sausage: Heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up into small crumbles as it cooks. When the sausage is nearly cooked through, add the minced garlic and sauté together until fragrant, about 1-2 minutes.
Combine Ingredients: Transfer the cooked sausage and garlic to a large Dutch oven. Add the diced onion, chopped celery, carrots, zucchini, chicken broth, diced tomatoes, rinsed lentils, kosher salt, and ground black pepper. Stir all ingredients together thoroughly.
Bring to a Boil: Place the Dutch oven over high heat and bring the soup mixture to a rolling boil while stirring occasionally to prevent sticking.
Simmer the Soup: Once boiling, reduce heat to low and cover with a lid. Let the soup simmer gently for about 1 hour, stirring occasionally until the lentils are tender. If the soup thickens too much during cooking, add water gradually until reaching your preferred consistency.
Garnish and Serve: Ladle the hot soup into bowls and garnish with fresh basil, fresh oregano, and freshly shredded Parmesan cheese according to taste. Serve immediately and enjoy a warm, comforting meal.

Notes

Rinsing and sorting lentils before cooking helps remove any debris and ensures even cooking.
If you prefer a milder flavor, choose sweet Italian sausage; for spicy kick, opt for hot Italian sausage.
The soup thickens as it cools; you can add more broth or water when reheating to adjust consistency.
Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
For a vegetarian version, omit the sausage and substitute vegetable broth.