Sausage & Lentil Soup
A hearty, budget-friendly soup with browned Italian chicken sausage, tender lentils, vegetables and spinach. One pot, lots of leftovers.
Diet swaps
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 12 oz Italian chicken sausage, sliced
- 1 1/2 cups Brown or green lentils, rinsed
- 1 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 3 Carrots, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 1 (14.5 oz) can Diced tomatoes
- 6 cups Low-sodium chicken broth
- 1 tsp Italian seasoning
- 5 oz Baby spinach
- 1/4 cup Grated Parmesan
Directions
- Brown the sausage in the oil in a large pot, about 5 minutes. Remove to a plate.
- Cook the onion, carrots and celery in the same pot for 5 minutes, then the garlic for 1 minute.
- Add the lentils, tomatoes, broth and Italian seasoning. Bring to a boil and simmer, covered, 25 to 30 minutes until the lentils are tender.
- Stir in the sausage and spinach and cook 2 minutes. Serve topped with Parmesan.
Calorie breakdown
Lentils 170 · sausage 93 · olive oil 20 · Parmesan 18 · carrots 13 · tomatoes 13 · broth 10 · onion 8 · spinach 6 · celery 2 · garlic + seasoning 2
💡 Lighter tip: Freeze in single portions for grab-and-go lunches. It keeps 3 months.
Helpful for this recipe
Dutch ovenShop on Amazon →Freezer soup cubesShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →