This hearty and comforting soup features tender lentils, savory sausage, and aromatic vegetables, all simmered together in a savory broth. It’s the perfect one-pot meal for chilly nights, offering protein, fiber, and bold flavors in every bite.
1poundItalian sausage (mild or spicy), casings removed
1eachonion, diced
2eachcarrots, diced
2stalkscelery, diced
3clovesgarlic, minced
1teaspoondried thyme
1teaspoondried oregano
1eachbay leaf
1cupdried brown or green lentils, rinsed
6cupschicken broth
1can (14.5 oz)diced tomatoes
to tastesalt
to tastefreshly ground black pepper
2cupschopped fresh spinach (optional)
to tastegrated Parmesan cheese for serving (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes. Remove the sausage with a slotted spoon and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables soften.
Add the minced garlic, dried thyme, dried oregano, and bay leaf to the pot. Stir for another minute until fragrant.
Stir in the rinsed lentils, chicken broth, and diced tomatoes (with their juice). Bring the mixture to a boil.
Once it reaches a boil, reduce the heat to low. Cover the pot and simmer for 30-35 minutes, or until the lentils are tender.
Add the chopped spinach (if using) and cook for an additional 2-3 minutes until wilted.
Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
Serve hot, garnished with grated Parmesan cheese, if desired.