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Lentil Soup with Italian Sausage

Lentil Soup with Italian Sausage

I was chatting with my BFF the other day and she told me that my little nephew of 1 1/2 loves lentils.  It dawned on me that I rarely eat these healthy little morsels.  They offer a great source of iron (which I’m in dire need of) they help to lower cholesterol (good for husband) and is a wonderful source of fiber/protein while still being low in fat.  So I decided to take a learning lesson from my obviously brilliant 1 1/2 year old nephew and whip up some lentil soup.

My recipe (below) is adapted from the Lentil Soup with Spicy Italian Sausage from Bon Appetit.  Now YES you can make this minus sausage, making it all the more healthy for you. I just have a problem with making a hearty soup minus meat protein, I am a meat lover….always have been, always will be (so sorry my vegetarian and vegan pals).  In my defense I did use chicken sausage.  I also added a Parmesan rind to the soup while it cooked.  Yes Parmesan rind.  Hey, you spend enough for a hunk of it you may as well get all the use out of it you can.  When I’m making a hearty soup, I’ll usually do this.  It adds some salt and lends a rich buttery taste (just remember to remove any leftover rind before serving).  So whenever you have leftover rinds, just pop them in the freezer for a soup making day!

This recipe is one that you can make and freeze 1/2 for later,.  When I make a nice big soup husband and I will usually eat on it a few nights during the week and also take some to work for lunch.  This makes for less during the week cooking for me, which equals happy wife, which you know in turn equals happy life!


  • 2 tablespoons olive oil
  • 1 pound fully cooked chicken Italian sausage, casings removed, cut into bite size pieces
  • 1 large onion, chopped (about 3 cups)
  • 2 large carrots, peeled, chopped (about 1 3/4 cups)
  • 2 large parsnips, peeled, chopped (about 1 3/4 cups)
  • 2 large celery stalks, chopped (about 1 cup)
  • 2 1/2 teaspoons dried Italian seasoning blend
  • 1 pound brown lentils (about 2 1/3 cups)
  • 3 quarts (or more) low-salt chicken broth
  • 1 large can of crushed tomatoes
  • 1 Parmesan rind
  • 1 head of kale chopped (remove center hard stems)
  • 2 tablespoons of red wine vinegar
  • salt/pepper to taste
  • shredded Parmesan


  • Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, Italian seasoning blend, salt and pepper to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth and crushed tomatoes. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by if soup is too thick, about 20 minutes.
  • Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Add vinegar and season to taste with salt and pepper. Stir in kale. Cook until kale is wilted, about 5-10 minutes.  Serve with shredded Parmesan on top.


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One Response to Lentil Soup with Italian Sausage

  1. tiffany says:

    I thought you might get a kick out of that. LOL

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