Italian Sausage Black Lentil Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
1 hr
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Servings
12
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Calories
295 kcal
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Course
Main Course, Soup
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Cuisine
American
Italian Sausage Black Lentil Soup
Description
This soup begins with Italian sausage browned to develop caramelized bits that add savory depth. Onions and garlic cook gently with Italian seasoning to build a fragrant foundation. Deglazing with dry white wine intensifies the flavor before adding chicken broth, lentils, and browned sausage back into the pot. Black lentils, also known as beluga lentils, provide a firm yet tender texture that holds up well during simmering. Jarred roasted red peppers and San Marzano tomatoes contribute sweetness and brightness to the broth, balancing the richness of the sausage and broth. Seasoned with bay leaves, salt, pepper, and finished with red wine vinegar and fresh basil, this hearty soup melds Italian flavors for a comforting, nutrient-dense meal. Topped with shaved Parmesan and extra basil, it offers added umami and freshness ideal for a satisfying lunch or dinner.
Ingredients
- 1 pound Italian sausage in bulk or removed from its casing, mild or sweet
- 1 onion large
- 6 garlic finely minced, cloves
- 1 tablespoon Italian seasoning
- ¾ cup white wine dry
- 8 cups chicken broth low sodium
- 2 cups black lentils you can also use green or French lentils, dried, sometimes called beluga
- 12- ounce roasted red peppers jarred
- 28- ounce San Marzano Tomatoes canned
- 2 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon red wine vinegar
- ¾ cup basil roughly chopped if they're large, fresh leaves
- Parmesan Cheese for topping, shaved
- basil if desired, extra leaves for garnish
Instructions
- In a large soup pot or Dutch oven, cook the sausage over medium heat, breaking it up with a metal spatula, until it’s in small, bite-size pieces. Continue cooking until it’s nice and golden brown. Remove the sausage to a plate with a slotted spoon. Leave 2 tablespoons of fat in the pot and discard any extra.
- Add the onion to the pot and cook over medium-low for 4-5 minutes, until softened and translucent. Stir the onions occasionally as they cook, scraping up the brown sausage bits on the bottom of the pan as the onions give off their juices.
- Add the garlic and Italian seasoning. Cook for another 30 seconds, stirring continuously. Pour the wine into the pot and bring to a boil. Cook, stirring occasionally until most of the liquid has been evaporated.
- Add the chicken broth, Italian sausage and lentils to the pot and bring to a boil.
- While the mixture is coming to a boil, drain the roasted red peppers and discard the liquid. Break the peppers into bite-size pieces with your fingers and add to the pot. Next drain the tomatoes over a bowl, reserving the liquid. Break the tomatoes into bite-size pieces with your fingers and add to the pot along with the tomato liquid.
- Add the bay leaves, salt and pepper to the pot and bring to a boil. Reduce to a nice steady simmer and cook, covered (with the lid slightly vented), for 45-50 minutes. Remove from heat and add the red wine vinegar and chopped basil. Stir to combine.
- Taste the soup. The lentils should be firm, but creamy on the inside.(Black lentils can vary in their cooking time depending on their age, so you may need to cook some a bit longer.) Add more salt, if needed. Remove the bay leaves. I like to let this soup sit for about 30 minutes before serving to allow the flavors meld and marry. Serve garnished with more fresh basil and a bowl of shaved parmesan to pass at the table. Enjoy!
Notes
- Ensure sausage is cooked until golden to maximize flavor depth.
- Use black lentils for their firm texture; green or French lentils can be substituted.
- Adding red wine vinegar at the end brightens the soup’s flavors.
- Shaved Parmesan and fresh basil garnish enhance richness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 945mg | 39% |
| Potassium | 478mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 27mg | 30% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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