Italian Sausage and Lentil Winter Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound Italian sausage, casing removed
• 1 cup dried brown lentils, rinsed
• 4 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and cook until softened.
2. 2 Crumble in the Italian sausage and cook until browned.
3. 3 Stir in the lentils, chicken broth, diced tomatoes, thyme, oregano, and bay leaf.
4. 4 Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
5. 5 Season with salt and pepper to taste.
6. 6 Remove the bay leaf before serving. Garnish with fresh parsley.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add a splash of red wine for extra depth.
• Include diced kale or spinach for extra greens.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian option.
• Use turkey sausage for a leaner meat option.

Pairings

• Pairs well with a rustic Italian bread.
• Serve with a glass of red wine for a cozy evening.

Nutrition

Tips

• For extra flavor, sauté the aromatics until golden brown before adding the sausage.
• This soup tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread and a side of grated Parmesan cheese.
• Pairs well with a simple green salad.

FAQ