Description
A hearty and comforting Sausage Lentil Soup featuring Italian sausage, fresh vegetables, and nutritious brown lentils simmered to tender perfection in a flavorful broth. This soup is perfect for a warming meal and easily customizable with fresh herbs and Parmesan cheese.
Ingredients
Scale
Meat and Aromatics
- 1 pound Italian sausage (hot or sweet)
- 3 cloves garlic (minced)
- 1 onion (diced)
Vegetables
- 1 rib celery (chopped)
- 2 carrots (chopped)
- 1 zucchini (chopped)
Liquids and Legumes
- 5 cups low-sodium chicken broth
- 29 ounces diced tomatoes (2 cans, 14.5 ounces each)
- 2 cups dry brown lentils (rinsed and sorted)
Seasonings and Garnishes
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- Fresh basil (for garnish)
- Fresh oregano (for garnish)
- Freshly shredded Parmesan cheese (for garnish)
Instructions
- Brown the sausage: In a large skillet over medium-high heat, brown the Italian sausage while crumbling it. When it’s nearly cooked through, add the minced garlic and sauté until fragrant.
- Combine ingredients: In a large Dutch oven, add the browned sausage and garlic along with the diced onion, chopped celery, carrots, zucchini, chicken broth, diced tomatoes, rinsed lentils, kosher salt, and black pepper.
- Bring to boil: Heat the mixture over medium-high heat until it reaches a rolling boil.
- Simmer the soup: Reduce the heat to low to maintain a gentle simmer. Cover and let the soup cook for about 1 hour, or until the lentils become tender. If the soup thickens too much, add a bit of water to reach your preferred consistency.
- Garnish and serve: Once cooked, ladle the soup into bowls and sprinkle with fresh basil, oregano, and freshly shredded Parmesan cheese if desired. Serve hot and enjoy!
Notes
- This soup can be made with either hot or sweet Italian sausage depending on your spice preference.
- Rinsing and sorting the lentils is important to remove any debris.
- Adjust seasoning to taste before serving, especially the salt and pepper levels.
- If you prefer a thicker soup, reduce the amount of broth or simmer uncovered for the last 10 minutes.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
