Description
This hearty Sausage Lentil Soup combines savory Italian sausage, nutritious lentils, and a medley of fresh vegetables simmered in a flavorful broth. Perfect for a comforting meal, it offers a balance of protein, fiber, and rich taste with fresh herbs and Parmesan cheese garnish.
Ingredients
Scale
Meat and Aromatics
- 1 pound Italian sausage (hot or sweet)
- 3 cloves garlic, minced
- 1 onion, diced
- 1 rib celery, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
Liquids and Canned Goods
- 5 cups low-sodium chicken broth
- 29 ounces diced tomatoes (2 cans, 14.5 ounces each)
Legumes and Seasonings
- 2 cups dry brown lentils, rinsed and sorted
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Garnish
- Fresh basil
- Fresh oregano
- Freshly shredded Parmesan cheese
Instructions
- Brown the Sausage: Heat a large skillet over medium-high heat and add the Italian sausage. Break it into small crumbles as it cooks, allowing it to brown evenly. When the sausage is almost cooked through, add the minced garlic and sauté briefly until fragrant.
- Combine Ingredients: Transfer the cooked sausage and garlic to a large Dutch oven. Add diced onion, chopped celery, carrots, zucchini, low-sodium chicken broth, diced tomatoes, rinsed lentils, kosher salt, and black pepper. Stir everything together thoroughly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer and cover with a lid. Let the soup cook for about 1 hour, stirring occasionally, until the lentils are tender. If the soup thickens too much during cooking, gradually add water to adjust the consistency to your preference.
- Garnish and Serve: Ladle the hot soup into bowls, then sprinkle with fresh basil, fresh oregano, or freshly shredded Parmesan cheese as desired. Serve immediately and enjoy your comforting meal.
Notes
- Choose either hot or sweet Italian sausage depending on your spice preference.
- Rinse and sort the lentils before cooking to remove any debris.
- If you prefer a thicker soup, reduce the amount of added water or broth.
- For a vegetarian version, substitute sausage with plant-based sausage or increase vegetables and lentils and use vegetable broth.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust salt to taste, especially if using regular broth instead of low-sodium.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
