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.
Stir in the browned sausage to the lentil soup.
Just before serving, sprinkle some freshly chopped parsley.
NOTES
You can add in whatever other veggies you have to hand to make this soup, bell peppers or mushrooms make excellent additions.
You can use red lentils if you prefer, they will require a shorter cooking time and will have a more mushy texture.
If making ahead of time, let the soup cool fully before storing.
Make this lentil soup vegan by omitting the sausage, or use a plant-based alternative.
NUTRITION
Nutrition Facts
Italian Lentil Soup with Sausage
Amount Per Serving (635 g)
Calories 701Calories from Fat 281
% Daily Value*
Fat 31.2g48%
Saturated Fat 8.6g43%
Trans Fat 0.2g
Polyunsaturated Fat 22.6g
Cholesterol 64mg21%
Sodium 1993mg83%
Carbohydrates 61.8g21%
Fiber 25.8g103%
Sugar 5g6%
Protein 42.4g85%
* Percent Daily Values are based on a 2000 calorie diet.
Course Soup
Cuisine Italian, Mediterranean
Keyword green lentil soup, Italian soup with lentils, lentil and sausage soup recipe