Ingredients (~6 servings)
- 1 cup dry green or brown lentils, sorted and rinsed
- 1 lb ground Italian sausage (pork or turkey, sweet/mild/hot)
- 2 Tbsp olive oil
- 1 medium onion, diced (~1 cup)
- 2 large carrots, peeled and chopped (~1 cup)
- 2 medium celery ribs, chopped (~3/4 cup)
- 5 cloves garlic, minced
- 2 Tbsp tomato paste
- 3/4 cup dry white wine
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme leaves
- 1/4 tsp crushed red pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 8 cups reduced-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 oz piece of Parmesan or Pecorino Romano rind
- 2 bay leaves
- 2 well-packed cups bite-size chopped Lacinato kale
- 1-2 Tbsp balsamic vinegar
- Salt to taste
- Grated Parmesan for serving
Sort and Rinse the Lentils
Pour 1 cup of lentils onto a plate and pick through them.
Toss any rocks, wrinkled lentils, or anything that looks off.
Rinse well in a sieve under cool water and set aside.
Brown the Sausage
Add 1 lb of Italian sausage to a large soup pot over medium heat.
Break it up with a wooden spoon and cook until fully browned and crumbly – this takes ~9-10 minutes.
Transfer the cooked sausage to a paper towel-lined plate to drain.
Wipe out the grease from the pot with a paper towel; you’ll use the same pot for the soup.
Sauté the Vegetables
Add 2 Tbsp of olive oil to the empty pot over medium heat.
Once the oil is shimmering, add the 1 cup diced onion, 1 cup chopped carrots, and 3/4 cup chopped celery.
Sauté for ~6-8 minutes until the vegetables are softening but not browned.
Add the 5 cloves minced garlic and 2 Tbsp tomato paste.
Cook for ~3 minutes, mashing the tomato paste into the vegetables as you stir – the paste should darken slightly and smell sweet.
Deglaze with Wine
Pour in 3/4 cup white wine and let it simmer for ~1-2 minutes.
Use a wooden spoon to scrape up any stuck-on bits from the bottom of the pot – these are flavor.
Stir everything together so the wine incorporates with the vegetables.
Add the Seasonings and Build the Soup
Add 1 tsp basil, 1 tsp oregano, 1/2 tsp parsley, 1/2 tsp thyme, 1/4 tsp crushed red pepper, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
Stir to coat the vegetables evenly with the spices.
Pour in 8 cups of chicken broth and the can of diced tomatoes with their juice.
Add the cooked sausage, 1 oz Parmesan rind, 2 bay leaves, and the sorted lentils.
Stir everything together.
Simmer Until the Lentils are Tender
Bring the soup to a boil over medium-high heat, then reduce to a constant simmer.
Partially cover the pot with a lid – leave a large crack open so steam can escape and the soup can reduce.
Simmer for ~45 minutes, stirring occasionally.
The lentils should be tender and soft when you bite into one; if they’re still firm, keep simmering.
Add the Kale
Fish out and discard the bay leaves – they should be floating near the top.
Add 2 cups of chopped kale and simmer uncovered for ~7-8 minutes until the kale is tender and wilted.
Finish with Balsamic and Adjust Seasoning
Stir in 1 Tbsp balsamic vinegar and taste.
If you want more acidity, add another 1 Tbsp – the balsamic should brighten the soup without tasting like vinegar.
Taste for salt and add if needed; the broth and Parmesan rind usually provide enough but it depends on your broth.
Serve with crusty bread and grated Parmesan on top.
Italian Lentil Soup with Sausage
Ingredients
Ingredients (~6 servings)
- 1 cup dry green or brown lentils, sorted and rinsed
- 1 lb ground Italian sausage, pork or turkey, sweet/mild/hot
- 2 Tbsp olive oil
- 1 medium onion, ~1 cup, diced
- 2 large carrots, ~1 cup, peeled and chopped
- 2 medium celery ribs, ~3/4 cup, chopped
- 5 cloves garlic, minced
- 2 Tbsp tomato paste
- 3/4 cup dry white wine
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme leaves
- 1/4 tsp crushed red pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 8 cups reduced-sodium chicken broth
- 1 can diced tomatoes, 14.5 oz, undrained
- 1 oz piece of Parmesan or Pecorino Romano rind
- 2 bay leaves
- 2 well-packed cups bite-size chopped Lacinato kale
- 1-2 Tbsp balsamic vinegar
- Salt to taste
- Grated Parmesan for serving
Instructions
- Sort and rinse 1 cup lentils, discarding any rocks or damaged ones.
- Brown 1 lb Italian sausage in a large pot over medium heat for 9-10 minutes, breaking it apart as it cooks.
- Transfer sausage to a paper towel-lined plate and wipe out the pot.
- Heat 2 Tbsp olive oil in the same pot over medium heat.
- Add 1 cup diced onion, 1 cup chopped carrots, and 3/4 cup chopped celery, sautéing for 6-8 minutes until softening.
- Stir in 5 cloves minced garlic and 2 Tbsp tomato paste, cooking for 3 minutes while mashing the paste into the vegetables.
- Pour in 3/4 cup white wine and simmer for 1-2 minutes, scraping up browned bits from the pot bottom.
- Add 1 tsp basil, 1 tsp oregano, 1/2 tsp parsley, 1/2 tsp thyme, 1/4 tsp crushed red pepper, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
- Pour in 8 cups chicken broth, one 14.5 oz can diced tomatoes with juice, the cooked sausage, 1 oz Parmesan rind, 2 bay leaves, and the rinsed lentils.
- Bring to a boil, then reduce to a simmer with the lid partially ajar.
- Simmer for 45 minutes, stirring occasionally, until lentils are tender.
- Remove and discard the bay leaves.
- Add 2 cups chopped kale and simmer uncovered for 7-8 minutes until wilted.
- Stir in 1-2 Tbsp balsamic vinegar to taste.
- Adjust salt as needed and serve with crusty bread and grated Parmesan.