Lentil Soup with Sausage and Spinach

4.20 stars average

Lentil Soup with Sausage and Spinach

Rich and hearty lentil soup is made with sweet Italian sausage, tender veggies and fire roasted diced tomatoes. A fast and easy weeknight dinner recipe!

Course Main Dish, Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 495kcal

Author Liz Della Croce

Ingredients

5 Italian sausage links hot or sweet
1 large onion diced
3 carrots peeled and diced
3 celery stalks diced
4 cloves garlic minced
1 tablespoon cumin
1 teaspoon salt
½ teaspoon pepper
2 cups lentils rinsed and sorted
64 ounces chicken broth low sodium
32 ounces spinach large, cut
32 ounces fire roasted diced tomatoes
Sherry vinegar optional garnish
Sriracha optional garnish
parsley minced - optional garnish
parmesan cheese optional garnish

US Measurements - Convert to Metric

Instructions

Heat a large soup pot over medium-high and spray with non-stick cooking spray.
Remove sausage from casings and brown in pot using wooden spoon to break into small pieces.
5 Italian sausage links
Brown sausage and remove from pan.
Using sausage drippings, saute onions, carrots and celery until soft about 7 minutes.
1 large onion, 3 carrots, 3 celery stalks
Season with cumin, salt and pepper to help release juices.
1 tablespoon cumin, 1 teaspoon salt, ½ teaspoon pepper
Add garlic and cook additional 60 seconds.
4 cloves garlic
Stir in lentils and chicken broth; bring to a boil and simmer for 25 minutes or until lentils are done.
2 cups lentils, 64 ounces chicken broth
Pour sausage back into the pan as well as spinach and tomatoes. Continue to simmer for about 10 minutes or longer.
32 ounces spinach, 32 ounces fire roasted diced tomatoes
Serve with a splash of sherry vinegar and sriracha hot sauce.
Sherry vinegar, Sriracha, parsley, parmesan cheese

Notes

Excellent source of Vitamin A and Iron, great source of Vitamin C and Calcium.

Nutrition