This cozy sausage and lentil soup offers a warm and hearty meal perfect for chilly evenings or when you crave something nourishing. Combining rustic Italian sausage with tender lentils and vibrant vegetables creates a delightful harmony of flavors and textures in every spoonful.
Rich in protein and fiber, this one-pot soup is both comforting and wholesome, making it an ideal choice for family dinners or meal prep. The subtle smokiness from paprika and the fresh brightness of kale add depth and freshness to this classic dish.
- Hearty and filling, perfect as a nutritious meal on cooler days.
- One-pot cooking means fewer dishes and easy cleanup.
- Balanced nutrition with protein, fiber, and vegetables in every bowl.
Ingredients
- Italian sausage, 1 pound: Richly seasoned, removed from casings for easy browning and crumbly texture.
- Lentils, 1 cup: Rinsed thoroughly to remove dirt, providing protein and fiber to the soup.
- Onion, 1 medium: Chopped finely to add sweetness and depth of flavor after sautéing.
- Carrots, 2: Diced to contribute subtle natural sweetness and color contrast.
- Celery stalks, 2: Diced for aromatic flavor and a crunchy base to the soup.
- Garlic cloves, 3: Minced to introduce fragrant, savory notes for layering taste.
- Chicken broth, 6 cups: Provides a savory liquid base that infuses the soup with richness.
- Diced tomatoes, 1 can (14.5 oz): Adds acidity and body, balancing the soup’s richness.
- Dried thyme, 1 teaspoon: Earthy herb that complements the sausage and lentils beautifully.
- Smoked paprika, 1 teaspoon: Imparts smoky warmth to elevate the flavors.
- Salt and pepper: To taste, enhancing all other ingredients.
- Kale, 2 cups: Chopped fresh greens added at the end for color and nutrition.
- Olive oil, 1 tablespoon: Used for sautéing ingredients and adding subtle fruitiness.
- Fresh parsley: Chopped and sprinkled on top as a bright, fresh garnish.
Instructions
- Brown the Italian Sausage
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Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes, to develop rich flavors and texture.
- Sauté Aromatic Vegetables
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Add chopped onion, diced carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables soften and their natural sweetness is released, forming a flavorful base for the soup.
- Add Garlic for Fragrance
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Stir in minced garlic and cook for an additional minute. This short cooking time brings out garlic’s aroma without browning, enhancing the overall flavor profile.
- Add Lentils, Liquids, and Seasonings
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Pour in rinsed lentils, chicken broth, diced tomatoes, dried thyme, smoked paprika, salt, and pepper. Stir well and bring the mixture to a boil to start breaking down the lentils for a creamy texture.
- Simmer Until Lentils are Tender
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Reduce heat and let the soup simmer uncovered for 25-30 minutes. This slow cooking tenderizes the lentils and allows flavors to fully meld together, creating a rich, hearty soup.
- Incorporate Fresh Kale
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Five minutes before cooking completes, add chopped kale to the soup. Allow it to wilt and absorb the broth, adding vibrant color and a nutrient boost.
- Adjust Seasoning and Serve
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Taste the soup and adjust salt or pepper as needed. Ladle into bowls and garnish with chopped fresh parsley for a fresh, herbaceous touch before serving hot.
- This soup stores well in the refrigerator for up to 3 days, making it ideal for meal prepping.
- Freeze leftovers in airtight containers for up to 3 months to enjoy later without sacrificing flavor.
- Feel free to customize with other vegetables like bell peppers or spinach depending on your preference.
Storage Tips
Keep the soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions in meal-sized containers to preserve freshness and flavor.
Serving Suggestions
Serve this soup with a side of crusty bread or a fresh green salad to complete your meal. A drizzle of good olive oil or a sprinkle of grated Parmesan can add extra richness.
- Brown the sausage thoroughly to add depth and caramelized flavor to the soup.
- Simmer uncovered to slightly thicken the broth naturally without adding thickeners.
- Adding kale at the last few minutes keeps it tender yet vibrant, avoiding overcooking.
FAQs
- Can I use other types of sausage?
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Yes, you can substitute Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for different flavor profiles and dietary needs.
- Do I need to soak the lentils before cooking?
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No soaking is needed for lentils, but rinsing them well removes any debris and ensures cleaner soup.
- Can I make this soup vegetarian or vegan?
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To make it vegetarian, replace sausage with mushrooms or plant-based sausage and use vegetable broth instead of chicken broth.
- How can I thicken the soup if desired?
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Simmer uncovered longer to reduce broth or blend a portion of the soup and stir it back in for a thicker texture.
- Is smoked paprika essential?
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While it adds a smoky depth, you can substitute with regular paprika or omit if unavailable, though the flavor will be milder.
- Can I prepare this in advance?
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Yes, the soup tastes even better the next day as flavors develop. Reheat gently on the stove to avoid overcooking the kale.
- What is the best way to reheat leftovers?
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Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth if it has thickened too much.
Cozy Sausage Lentil Soup
Equipment
- 1 large pot for cooking soup
- 1 Spoon for stirring and breaking up sausage
Ingredients
- 1 pound Italian sausage casings removed
- 1 cup lentils rinsed and drained
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups kale chopped
- 1 tablespoon olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the Italian sausage and cook until browned, breaking it up with a spoon for about 5 to 7 minutes.
- Add chopped onion, carrots, and celery, sautéing until vegetables soften, about 5 to 6 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add lentils, chicken broth, diced tomatoes, dried thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until lentils are tender.
- Stir in chopped kale during the last 5 minutes to allow it to wilt.
- Taste and adjust seasoning as needed, then serve hot garnished with fresh parsley.
Notes
- Store soup refrigerated up to 3 days in an airtight container.
- Freezes well for up to 3 months.
- Optional to add or substitute vegetables as preferred.
