Sausage and Lentil Soup
Sausage and lentil soup combines mild Italian sausage, lentils, zucchini, and veggies in this nourishing and hearty soup that's finished with fresh herbs and incredibly easy to make.
Servings: 8
Ingredients
- 1/4 cup extra virgin olive oil divided
- 1 pound mild Italian sausage
- 1 large onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 medium zucchini diced
- 6 cloves garlic minced
- 1 cup dry white wine
- 1 14-ounce can plum tomatoes hand crushed
- 6 cups low-sodium chicken stock or chicken broth
- 2 cups water
- 1 1/2 cups brown or green lentils see notes below
- 1 rind Parmigiano Reggiano optional, see notes below
- 1/2 cup flat leaf Italian parsley minced
- 1/4 packed cup basil leaves chopped
- salt and pepper to taste
Instructions
- Heat a large heavy pot to medium heat with 2 tablespoons of extra virgin olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown remove the sausage with a slotted spoon to a plate and set aside.
- Add the remaining olive oil to the pot and add in the onion, celery, and carrot. Cook until soft while stirring every so often (about 7 minutes).
- Next, add in the diced zucchini and cook for another 5 minutes or so. Add the garlic and cook until fragrant (about 2 minutes).
- Add the wine to the pot and turn the heat to high. With a wooden spoon scrape the bottom of the pot to dislodge the stuck browned bits. Once the wine reduces by half (about 2-3 minutes) add in the cooked sausage, chicken stock, water, plum tomatoes, lentils, and the Parmigiano rind. Bring to a boil.
- Once boiling, lower the heat and cook over a simmer until the lentils are soft (about 45-50 minutes). If the soup is too thick, add a bit of water to loosen it up.
- After the lentils are cooked through and tender, turn off the heat and taste test, adjusting salt and pepper as required. Add in the parsley and basil and stir.
- Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!
Video
Notes
- Makes 8 moderate or 6 large servings.
- Brown and green lentils can both be used. Brown cook a bit quicker and have a milder taste than green lentils which tend to be a bit peppery.
- We always recommend saving Parmigiano Rinds! They are excellent for soups like this, but if you don't have one just serve with grated cheese.
- A drizzle of extra virgin olive oil and/or a splash of red wine vinegar is an excellent addition to each bowl.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave. Lentil soup can be frozen for up to 3 months.
Nutrition
Calories: 399kcal | Carbohydrates: 23.2g | Protein: 20.1g | Fat: 22.8g | Saturated Fat: 6.2g | Cholesterol: 48mg | Sodium: 510mg | Potassium: 709mg | Fiber: 9.2g | Sugar: 5g | Calcium: 48mg | Iron: 3mg
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