Go Back

Hearty Rustic Sausage and Lentil Soup

A soul-warming dish packed with smoky sausage, lentils, and vibrant garden vegetables—perfect for cold evenings and quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 lb Italian sausage (or any sausage you prefer)
  • 1 cup lentils (green or brown work best)
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup spinach (or kale if you’re feeling trendy)
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Olive oil (for sautéing)

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and deliciously fragrant (about 5-7 minutes). Remove and set aside.
  2. In the same pot, toss in the onion, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the garlic and sauté for an additional minute.
  3. Add the lentils, vegetable broth, diced tomatoes, thyme, and smoked paprika to the pot. Bring to a boil.
  4. Once boiling, reduce the heat to a simmer and cover. Allow to cook for about 30-35 minutes, or until the lentils are tender.
  5. Add the cooked sausage back to the pot and stir in the spinach. Cook for an additional 5 minutes, just until the spinach wilts beautifully.
  6. Taste and season with salt and pepper to your liking.
  7. Ladle the soup into bowls, and feel free to sprinkle fresh herbs on top.

Notes

This soup keeps well in the fridge and tastes even better the next day. Feel free to substitute lentils with barley or quinoa, and use any leftover vegetables you have on hand.