Italian Lentil Soup with Sausage

Italian Lentil Soup with Sausage

This delicious, hearty lentil soup made with sausage, carrots, potatoes, celery, and spices is perfect for warming you on those cold winter nights. What’s more, it’s easy to make, economical and very satisfying.

This soup was actually made by my Mom while she was visiting us a couple of months ago. This is a favorite soup from my childhood, and I still love it. It’s so flavorful and lentils are so easy to prepare. They cook so much quicker than dried beans, and a small amount goes a long way. They are high in protein, Vitamin B, folate and fiber and have twice as much iron as other legumes.

This recipe makes a lot and there are plenty of leftovers for lunch the next day. It freezes well and can be reheated with a little water if it gets too thick.

You can also use ground beef, pork, pork sausage, shredded chicken breasts or turkey instead of the Italian sausage but may need to season it liberally.

Italian Lentil Soup with Sausage-1

What you need

16 oz of Italian sausage (or Cajun), sliced

3 Tbsp Extra virgin olive oil

1 medium onion, chopped

1 large carrot, chopped

1 stalk celery

8 cups chicken broth/vegetable broth

1 cup of water

16 oz of lentils

2 medium potatoes, peeled and cut in 1″ cubes

1 tomato, peeled and finely diced

2 – 3 cloves garlic, minced

1 – 2 Tbsp salt, to taste

freshly ground black pepper, to taste

1 tsp dried oregano

fresh parsley, chopped

Instructions

Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.

Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 – 5 minutes).

Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for about 20 minutes. Add peeled and diced tomato, minced garlic and dried oregano. Season with salt and freshly ground black pepper. Cook for another 10 minutes, or until the lentils are done. Add back the cooked sausage to the soup.

Just before serving, sprinkle some freshly chopped parsley.

Italian Lentil Soup with Sausage-6Italian Lentil Soup with Sausage

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How To Make Italian Lentil Soup with Sausage

5.0 from 3 reviews
Italian Lentil Soup with Sausage
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 16 oz of Italian sausage (or Cajun), sliced
  • 3 Tbsp Extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery
  • 8 cups chicken broth/vegetable broth
  • 1 cup of water
  • 16 oz of lentils
  • 2 medium potatoes, peeled and cut in 1" cubes
  • 1 tomato, peeled and finely diced
  • 2 - 3 cloves garlic, minced
  • 1 - 2 Tbsp salt, to taste
  • freshly ground black pepper, to taste
  • 1 tsp dried oregano
  • fresh parsley, chopped
Instructions
  1. Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.
  2. Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 - 5 minutes).
  3. Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for about 20 minutes. Add peeled and diced tomato, minced garlic and dried oregano. Season with salt and freshly ground black pepper. Cook for another 10 minutes, or until the lentils are done.
  4. Just before serving, sprinkle some freshly chopped parsley.
Nutrition Information
Serving size: 635 g Calories: 701 Fat: 31.2 g Saturated fat: 8.6 g Unsaturated fat: 22.6 g Trans fat: 0.2 g Carbohydrates: 61.8 g Sugar: 5 g Sodium: 1993 mg Fiber: 25.8 g Protein: 42.4 g Cholesterol: 64 mg

Italian Lentil Soup with Sausage - nutrition

 

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