Sausage Lentil Soup

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: bowls

Calories: 428kcal

This sausage and lentil soup recipe is filled with lots of veggies, inspired by Carrabba's well-loved soup.

In a large skillet, brown the sausage over medium-high heat, crumbling as you cook. When the sausage is almost done, add in the garlic and allow it to cook.
1 pound Italian sausage, 3 cloves garlic
In a large Dutch oven, combine all of the ingredients (including the cooked sausage and garlic) and bring to a boil.
1 onion, 1 rib celery, 2 carrots, 1 zucchini, 5 cups low-sodium chicken broth, 29 ounces diced tomatoes, 2 cups dry brown lentils, 2 teaspoons kosher salt, 2 teaspoons ground black pepper
Reduce the heat to a simmer and cover.
Simmer for about 1 hour, or until the lentils are tender. If the soup is too thick, add water to thin to desired consistency.
Sprinkle with basil, oregano, and Parmesan for garnish if desired.
Fresh basil, Fresh oregano, Freshly shredded Parmesan cheese

You can beef up this soup with just about any veggies you like. Bell peppers and mushrooms are a personal favorite.
I also love adding chopped kale or spinach in the last 3-5 minutes of cook time for a wilty, delicious, healthy addition.
For a lighter option, swap the ground sausage for ground turkey!
Cook then lentils until they are tender and just beginning to split; you don't want them to turn mushy!
Nutritional information does not include optional garnishes.

Storage: Store sausage lentil soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.