Sausage and Lentil Soup
User Reviews
5
Sausage and Lentil Soup
Description
This Sausage and Lentil Soup starts by browning mild Italian sausage in olive oil, breaking it into small pieces for even cooking. The sausage is set aside while diced onion, celery, carrot, and zucchini are softened in the same pot. Minced garlic is added until fragrant, then dry white wine is poured in to deglaze and reduce, scraping up browned bits to add depth.
Next, the sausage is returned to the pot along with chicken stock, water, hand-crushed plum tomatoes, and brown lentils. A Parmigiano Reggiano rind can be added to enhance umami flavors during simmering. The soup is cooked over low heat until lentils become tender, yielding a thick, textured broth with savory meat and vegetable components. Chopped parsley and basil are stirred in near the end for fresh herb aroma.
The soup serves 6 to 8 depending on portion size. Brown or green lentils work well, with brown cooking slightly faster and milder in taste. It freezes well and leftovers store refrigerated for up to 3 days. Adding parmesan rind and a drizzle of olive oil or red wine vinegar to individual bowls enriches flavor before serving.
Ingredients
- 1/4 cup extra virgin olive oil divided
- 1 pound Italian sausage mild
- 1 large onion diced
- 2 ribs celery diced
- 2 medium carrot diced
- 1 medium zucchini diced
- 6 cloves garlic minced
- 1 cup white wine dry
- 1 ounce can plum tomatoes hand crushed
- 6 cups chicken stock or chicken broth, low-sodium
- 2 cups water
- 1 1/2 cups brown lentils see notes below, or green lentils
- 1 rind parmigiano reggiano optional, see notes below
- 1/2 cup parsley minced, flat leaf, Italian
- 1/4 packed cup basil chopped, leaves
- salt to taste
- black pepper to taste
Instructions
- Heat a large heavy pot to medium heat with 2 tablespoons of extra virgin olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown remove the sausage with a slotted spoon to a plate and set aside.
- Add the remaining olive oil to the pot and add in the onion, celery, and carrot. Cook until soft while stirring every so often (about 7 minutes).
- Next, add in the diced zucchini and cook for another 5 minutes or so. Add the garlic and cook until fragrant (about 2 minutes).
- Add the wine to the pot and turn the heat to high. With a wooden spoon scrape the bottom of the pot to dislodge the stuck browned bits. Once the wine reduces by half (about 2-3 minutes) add in the cooked sausage, chicken stock, water, plum tomatoes, lentils, and the Parmigiano rind. Bring to a boil.
- Once boiling, lower the heat and cook over a simmer until the lentils are soft (about 45-50 minutes). If the soup is too thick, add a bit of water to loosen it up.
- After the lentils are cooked through and tender, turn off the heat and taste test, adjusting salt and pepper as required. Add in the parsley and basil and stir.
- Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!
Notes
- Makes 6 large or 8 moderate servings.
- Brown lentils cook faster and have a milder taste than green lentils, which are pepperier.
- Parmigiano rind is optional but adds rich flavor; save rinds for soups like this.
- Serve soup with grated Parmigiano cheese plus extra olive oil or red wine vinegar for enhanced taste.
- Leftovers refrigerate safely for up to 3 days and freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 23.2g | 8% |
| Protein | 20.1g | 40% |
| Fat | 22.8g | 35% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 48mg | 16% |
| Sodium | 510mg | 21% |
| Potassium | 709mg | 15% |
| Fiber | 9.2g | 37% |
| Sugar | 5g | 10% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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