Description
Hearty and flavorful Sausage Lentil Soup made with Italian sausage, fresh vegetables, lentils, and aromatic herbs, simmered to perfection for a comforting and nutritious meal.
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 (14.5-ounce) cans)
Dry Ingredients and 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
Instructions
- Brown the sausage and garlic: In a large skillet, brown the Italian sausage over medium-high heat, crumbling it as it cooks. When the sausage is nearly cooked through, add the minced garlic and cook until fragrant.
- Combine ingredients: Transfer the cooked sausage and garlic to a large Dutch oven. Add the diced onion, chopped celery, carrots, zucchini, rinsed lentils, diced tomatoes, low-sodium chicken broth, kosher salt, and ground black pepper. Stir well to combine.
- Bring to a boil: Place the Dutch oven over medium-high heat and bring the mixture to a rolling boil.
- Simmer the soup: Reduce heat to low, cover the pot, and let the soup simmer gently for about 1 hour, or until the lentils are tender. Stir occasionally and add water if the soup becomes too thick to reach your desired consistency.
- Garnish and serve: Once the lentils are tender and the soup is ready, ladle it into bowls and sprinkle fresh basil, oregano, and freshly shredded Parmesan cheese on top for added flavor and presentation.
Notes
- Adjust sausage spice level by choosing hot or sweet Italian sausage according to your taste preference.
- Rinse and sort lentils carefully to remove any debris.
- If the soup thickens too much during simmering, add water or additional broth to thin it to your liking.
- Fresh herbs can be substituted with dried herbs if fresh is unavailable, but use sparingly as dried herbs are more concentrated.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
