Italian Sausage Lentil Soup
Hearty Italian Sausage Lentil Soup made in one pot with savory sausage, red lentils, kale, and a rich bone broth. A cozy, protein-packed meal perfect for busy weeknights.
Servings: 8 servings
Calories: 327kcal
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 lb Italian sausage Italian beef sausage, hot or mild
- 1 large carrot finely diced
- 2 sticks celery finely diced
- 1 large onion finely diced
- 3 clvoes garlic finely chopped or minced
- 1 cup red lentils rinsed
- 18 oz diced tomatoes canned or jarred
- 1 teaspoon thyme dried
- 2 teaspoons Montreal Steak Spice
- 6-8 cups chicken broth homemade is the best or bone broth
- sea salt and pepper to taste
- ½ cup parsley washed and finely chopped or 1 bunch kale chopped
Instructions
- Cook the Sausage: Heat olive oil in a large soup pot over medium-low. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove with a slotted spoon and set aside.
- Sauté the Vegetables: Add carrot, celery, and onion to the pot. Cook for 5–7 minutes, stirring occasionally, until softened. Add garlic and cook for 1 more minute.
- Build the Soup Base: Stir in lentils, diced tomatoes, thyme, Montreal steak spice, and 6 cups of broth (adding more later if needed). Return sausage to the pot. Season lightly with sea salt.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 30–40 minutes, until lentils are tender. Add more broth or water if the soup thickens too much.
- Finish with Greens: Stir in kale (last 5 minutes of cooking) or parsley (just before serving). Adjust sea salt to taste and serve warm.
Notes
- Sausage: Swap Italian beef sausage for pork, chicken or turkey sausage if you prefer a lighter option.
- Lentils: Red lentils cook quickly and give the soup a creamy texture. Green or brown lentils can be used, but increase the cook time by 10–15 minutes.
- Greens: Kale holds up well in soups, but spinach, Swiss chard, or collard greens are great substitutes. Add spinach at the very end so it doesn’t overcook.
- Broth: Bone broth adds rich flavor and protein, but regular chicken broth or even vegetable broth works just fine.
- Spices: Montreal steak spice adds bold flavor—substitute with Italian seasoning, smoked paprika, or your favorite herb blend if desired.
- Veggies: Add zucchini, bell peppers, or potatoes for extra bulk and nutrition.
- Texture: If the soup thickens too much after cooling, stir in extra broth or water when reheating.
Nutrition
Calories: 327kcal | Carbohydrates: 21g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 1093mg | Potassium: 616mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1964IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 3mg