Italian Lentil Soup with Sausage and Spinach
Italian Lentil Soup with Sausage and Spinach is a hearty comfort meal that brings together one-pot simplicity, protein-rich lentils, and savory Italian sausage flavor. Brown lentils, sausage, tomatoes, and fresh spinach simmer together in this Italian soup recipe using a simple stovetop cooking method that builds deep flavor with pantry ingredients.
Servings: 6
Calories: 506kcal
Equipment
- Dutch oven or large pot
- Wooden spoon
- Measuring Cups & Spoons
- Sharp Knife
- Cutting board
Ingredients
- 1 ½ cups dry brown lentils rinsed
- 6 cups low-sodium chicken broth
- 1 pound mild or sweet italian ground sausage seasoned
- 1 jumbo carrot diced
- 2 medium celery stalks diced
- 1 medium onion diced
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 2 cups fresh spinach
- pinch red pepper flakes optional
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- grated Parmesan cheese for garnish optional
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the ground sausage and cook until browned, breaking it into crumbles with a spoon (5–7 minutes). Remove the sausage and set it aside.
- In the same pot, add the onion, carrot, and celery. Cook until the vegetables are softened (about 5 minutes). Stir in the garlic and sauté for an additional minute until fragrant.
- Add the lentils, diced tomatoes (with juice), chicken broth, Italian seasoning, bay leaf, and the browned sausage back into the pot. Season with salt, pepper, and red pepper flakes, if desired. Bring to a boil, then reduce the heat and let the soup simmer for 30–35 minutes, or until the lentils are tender.
- Remove the bay leaf and stir in the fresh spinach. Cook until the spinach wilts (2–3 minutes). Adjust seasoning to taste.
- Serve hot, garnished with freshly grated Parmesan cheese, and enjoy with crusty bread or a side salad for a complete meal.
Notes
Cooking Notes
Brown the sausage first so it builds flavor in the soup base. Let the lentils simmer gently so they soften without breaking apart. Stir in the spinach during the last few minutes so it stays bright and tender.
Tips for Best Results
- Rinse the lentils before cooking to remove excess starch and debris.
- Simmer the soup gently so the lentils cook evenly without splitting.
- Taste and adjust salt after the soup finishes simmering since sausage already contains seasoning.
- Add spinach only during the final few minutes of cooking.
Nutrition
Calories: 506kcal | Carbohydrates: 36g | Protein: 29g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 1031mg | Potassium: 982mg | Fiber: 16g | Sugar: 3g | Vitamin A: 2669IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 6mg
