Description
This hearty Italian Sausage Lentil Soup combines flavorful Italian beef sausage with nutritious red lentils and a medley of vegetables in a rich and comforting broth. Perfect for a cozy meal, it simmers low and slow to develop deep flavors, finished with fresh greens for added color and nutrients.
Ingredients
Meat and Oil
- 1 tablespoon avocado oil
- 1 lb Italian beef sausage, hot or mild
Vegetables and Aromatics
- 1 large carrot, finely diced
- 2 sticks celery, finely diced
- 1 large onion, finely diced
- 3 cloves garlic, finely chopped or minced
Legumes and Herbs
- 1 cup red lentils, rinsed
- 18 oz diced tomatoes, canned or jarred
- 1 teaspoon dried thyme
- 2 teaspoons Montreal steak spice
Broth and Seasoning
- 6-8 cups chicken broth (homemade or bone broth preferred)
- Sea salt and pepper, to taste
Greens
- 1/2 cup parsley, washed and finely chopped or 1 bunch kale, chopped
Instructions
- Cook the Sausage: Heat the avocado oil in a large soup pot over medium-low heat. Add the Italian beef sausage, breaking it up with a spoon as it cooks. Continue cooking until browned and cooked through. Use a slotted spoon to remove the sausage from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the finely diced carrot, celery, and onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften. Add the chopped garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Build the Soup Base: Stir in the rinsed red lentils, canned diced tomatoes, dried thyme, and Montreal steak spice along with 6 cups of the chicken broth. Return the cooked sausage to the pot and mix well. Season lightly with sea salt. You can add more broth later if needed to adjust consistency.
- Simmer: Bring the soup mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the lentils are tender. If the soup becomes too thick during simmering, add additional broth or water to reach your desired consistency.
- Finish with Greens: Five minutes before the end of cooking, stir in chopped kale if using. If using parsley, add it just before serving to maintain freshness and color. Taste the soup and adjust sea salt and pepper as needed. Serve the soup warm for the best flavor.
Notes
- Using homemade or bone broth enhances the soup’s flavor, but store-bought broth works fine.
- Choose hot or mild Italian sausage depending on your preferred spice level.
- If substituting for kale, add it earlier to allow proper wilting; parsley is best added at the end to keep it fresh.
- Red lentils cook quickly and break down to thicken the soup, so monitor liquid levels and add more if necessary.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
