Italian Sausage Lentil Soup
This delicious, hearty Italian lentil soup with sausage is perfect for a comforting meal. Enjoy the robust flavors from fresh vegetables, savory sausage, and aromatic herbs. This recipe provides options for both stovetop and slow cooker methods.
Servings: 6 servings
Equipment
Ingredients
- ¼ cup extra virgin olive oil divided
- 1 pound ground mild Italian sausage casings removed if using links
- 1 large onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 medium zucchini diced
- 3 cloves garlic minced
- 14 ounces canned petite diced tomatoes
- 6 cups low-sodium chicken stock or broth or water
- 1 ½ cups brown lentils
- 2 bay leaves
- 1 Parmigiano Reggiano rind optional
- ½ cup flat leaf Italian parsley minced
- ¼ cup basil leaves chopped
- salt to taste
- black pepper to taste
- freshly grated Parmigiano Reggiano cheese for serving
Instructions
Stovetop Method
- 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.
- 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.
- 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).
- 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.
- Stir in the parsley and basil, then season with salt and pepper to taste.
- Ladle the soup into bowls. Top with freshly grated Parmigiano Reggiano cheese. Enjoy with crusty bread!
Slow Cooker Method
- Brown the sausage and the veggies (soffritto) on the stovetop as directed in steps 1-2 above. Add both the meat and veggies to the slow cooker.
- Add the canned diced tomatoes, chicken stock, lentils, bay leaves, and Parmigiano Reggiano rind (if using) to the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the lentils are tender.
- Add the fresh parsley and basil and season with salt and pepper to taste. Serve with grated Parmigiano Reggiano cheese and enjoy with bread!
Notes
- Use Quality Ingredients: Opt for high-quality sausage, fresh vegetables, and good chicken stock. The better the ingredients, the richer the flavor.
- Brown the Sausage: Make sure to thoroughly brown the sausage. This step adds depth and enhances the overall flavor of the soup.
- Sauté the Vegetables: Don’t skip sautéing the onions, celery, carrots, zucchini, and garlic. This process caramelizes the natural sugars and adds a wonderful base flavor.
- Include a Parmigiano Reggiano Rind: If you have it, add a Parmigiano Reggiano rind while simmering. It infuses the soup with a rich, umami flavor.
- Add Fresh Herbs at the End: Stir in the fresh parsley and basil just before serving. This keeps their flavors vibrant and fresh.
Nutrition
Serving: 1serving | Calories: 655kcal | Carbohydrates: 49g | Protein: 32g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 66mg | Sodium: 1045mg | Potassium: 1353mg | Fiber: 18g | Sugar: 11g | Vitamin A: 4130IU | Vitamin C: 27mg | Calcium: 124mg | Iron: 7mg
