Lentils are wonderful. These round little legumes are high in both protein and fiber, but low in fat and calories. They are a complex carb, so they make you feel full for a long time and give you a steady source of energy over hours after eating them. They are also naturally gluten free and packed with nutrients. It is amazing what lentils can add to a healthy meal plan… and they are delicious too!
This Italian lentil soup is full of vegetables, fire roasted tomatoes, herbs, parmesan cheese, Italian sausage and, of course, lentils. It is hearty, comforting and absolutely delicious. One of those soups that I can eat every night of the week and still be excited to reheat on the last night.
There are so many wonderful layers of flavor and texture in this soup that you are going to love it and will most likely be adding it to your favorite soups list as soon as you make your first batch.
Let’s get started…
Begin by gathering your ingredients. You will need ground Italian sausage (sweet, mild or hot, whatever you prefer), a yellow onion, 4 cloves of garlic, 2 carrots, 2 ribs of celery, some tomato paste and dried Italian herbs, chicken or beef stock, 30 ounces of fire roasted tomatoes, 1 1/2 cups of brown lentils, some parmesan and some fresh parsley.
I also like to add a bay leaf, parmesan rind and some crushed red pepper for even more layers of flavor, but use what you have on hand!
Begin by browning up 16 ounces of ground Italian sausage in a large pot over medium heat. Break it up into small pieces and once it is cooked through, transfer it onto a plate and set aside for now.
Leave any browned bits and fat rendered off of the sausage in the pot to cook the vegetables in. This is where much of the flavor comes from and it will not make your soup greasy at all.
Add a diced yellow onion, 2 large peeled and diced carrots, 2 diced ribs of celery and 4 finely minced cloves of garlic into the pot, give it a good stir and cook for about 8 minutes or until the vegetables have started to soften.
Stir 2 tablespoons of tomato paste, 1 tablespoon of dried Italian herbs, 1/2-1 teaspoon of crushed red pepper flakes (if you want a little bit of heat in your soup), a big pinch of salt and black pepper, 6 cups of chicken or beef stock and 30 ounces of fire roasted tomatoes.
Add 1 1/2 cups of rinsed brown lentils, a bay leaf and a parmesan rind, if you have one on hand and bring the soup up to a simmer.
Transfer the browned Italian sausage back into the soup and simmer covered for 30 minutes or until the lentils are nicely tender.
Once the lentils are tender, transfer the soup off of the heat and stir in 1/2 cup of finely shredded or grated parmesan and 1/2 cup of finely chopped fresh herbs. I am using parsley today, but use whatever fresh herbs you love or happen to have on hand. Sometimes I use a combination of oregano, thyme, rosemary, tarragon… if you love it, toss it in.
This Italian lentil soup is fantastic and the addition of the Italian sausage makes it so hearty and filling. A bowl of this soup makes both a wonderful lunch or dinner. It is definitely filling enough to be the main course, especially if you have a little crusty bread on the side.
If you are looking for a wonderfully cozy soup full of healthy ingredients, protein and fiber then you need to try this Italian lentil soup with sausage. It is everything a good soup should be.
Italian Lentil Soup with Sausage
Ingredients
- 16 ounces of Italian sausage, ground
- 1 large yellow onion, diced
- 4 cloves of garlic, finely minced
- 2 large carrots, peeled and diced
- 2 ribs of celery, diced
- 2 tablespoons of tomato paste
- 1 tablespoon of dried Italian herbs
- 1/2-1 teaspoon of crushed red pepper flakes
- salt and black pepper
- 6 cups of chicken or beef stock
- 30 ounces of fire roasted tomatoes
- a bay leaf
- a parmesan rind (optional)
- 1 1/2 cups of brown lentils, rinsed
- 1/2 cup of parmesan, finely shredded or grated
- 1/2 cup of fresh herbs, chopped
Instructions
- Add 16 ounces of Italian sausage into a large pot over medium heat and cook until cooked through and browned
- Transfer the sausage onto a plate and set aside for now
- Add the diced onions, carrots, celery and minced garlic into the pot and cook for about 8 minutes or until they have softened
- Add 2 tablespoons of tomato paste, 1 tablespoon of dried Italian herbs, a big pinch of salt and black pepper and an optional 1/2 teaspoon of crushed red pepper flakes and mix to combine
- Add 6 cups of chicken or beef stock, 30 ounces of fire roasted tomatoes, a bay leaf, 1 1/2 cups of brown lentils and an optional parmesan rind and bring the mixture to a simmer
- Add the browned sausage, reduce the heat to medium low, cover the pot and cook for 30 minutes or until the lentils are tender
- Before serving, remove the bay leaf and parmesan rind and stir in the fresh herbs and parmesan
- Taste test and add additional salt and black pepper, if necessary
- Store leftovers in an airtight container and reheat with additional stock if necessary
