Sausage Lentil Soup (Italian)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
655 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Sausage Lentil Soup (Italian)
Description
The soup begins by browning Italian sausage to develop a rich base, then cooking diced vegetables—onion, celery, carrots, zucchini, and garlic—in olive oil to soften and build flavor. Adding canned diced tomatoes and returning the sausage to the pot introduces sweetness and meaty depth.
The mixture is combined with chicken stock, brown lentils, bay leaves, and an optional Parmigiano Reggiano rind. This rind simmers with the soup, imparting an umami richness. The soup is gently simmered for 45 to 50 minutes until lentils are tender and flavors meld.
Finishing with fresh parsley and basil preserves their bright, herbal aroma, balancing the richness of the sausage and broth. Salt and pepper adjust seasoning as needed. Serving the soup with freshly grated Parmigiano Reggiano adds a final, savory touch.
Using quality ingredients and carefully layering steps such as browning and sautéing vegetables enhances depth and complexity in this hearty Italian-inspired lentil soup.
Ingredients
- ¼ cup extra virgin olive oil divided
- 1 pound Italian sausage if using sausage links, remove casing, ground, mild
- 1 large onion diced
- 2 ribs celery diced
- 2 medium carrot diced
- 1 medium zucchini diced
- 3 cloves garlic minced
- 14 ounces diced tomatoes canned, petite
- 6 cups chicken stock or water, low-sodium, or chicken broth
- 1 ½ cups brown lentils
- 2 bay leaf
- 1 parmigiano reggiano rind optional
- ½ cup parsley minced, flat-leaf, Italian
- ¼ packed cup basil chopped, leaves
- salt to taste
- black pepper to taste
- Parmigiano Reggiano cheese freshly grated, for serving
Instructions
Stove Top Method:
- Prep the Sausage: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into smaller pieces with a wooden spoon, about 5-7 minutes. Remove the sausage and set it aside.
- Sauté Vegetables: In the same pot, add the remaining olive oil. Add the diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Add the zucchini and garlic, and cook for another 2-3 minutes.
- Combine Ingredients: Stir in the canned diced tomatoes and cook for 2 minutes. Return the sausage to the pot. Add the chicken stock, lentils, bay leaves, and Parmigiano Reggiano rind (if using).
- Cook the Soup: Bring the mixture to a boil, then reduce heat to low and simmer. Cover and cook for 45-50 minutes, or until the lentils are tender. Stir occasionally.
- Finish the Soup: Stir in the parsley and basil—season with salt and pepper to taste.
- Serve: Ladle the soup into bowls. Top with freshly grated Parmigiano Reggiano cheese. Enjoy with crusty bread.
Slow Cooker Method:
- Prep the Sausage: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook until browned, breaking it into smaller pieces, about 5-7 minutes. Transfer the sausage to the slow cooker.
- Sauté Vegetables: In the same skillet, add the remaining olive oil. Add the diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Add the zucchini and garlic, and cook for another 2-3 minutes. Transfer the sautéed vegetables to the slow cooker.
- Combine Ingredients: Add the canned diced tomatoes, chicken stock, lentils, bay leaves, and Parmigiano Reggiano rind (if using) to the slow cooker.
- Cook the Soup: Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the lentils are tender.
- Finish the Soup: Stir in the parsley and basil. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls. Top with freshly grated Parmigiano Reggiano cheese. Enjoy with crusty bread.
Notes
- Choose high-quality sausage, fresh vegetables, and chicken stock for richer flavor.
- Ensure sausage is thoroughly browned to deepen the soup's taste.
- Sauté vegetables before adding liquids to build a well-developed base.
- Include a Parmigiano Reggiano rind while simmering for added umami depth.
- Simmer soup slowly to tenderize lentils and allow flavors to meld fully.
- Add fresh parsley and basil right before serving to retain their vibrant flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 66mg | 22% |
| Sodium | 1045mg | 44% |
| Potassium | 1353mg | 29% |
| Fiber | 18g | 72% |
| Sugar | 11g | 22% |
| Vitamin A | 4130IU | 83% |
| Vitamin C | 27mg | 30% |
| Calcium | 124mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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