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Italian Lentil Soup with Sausage

This soup uses a Parmesan rind simmered in the broth to add depth without overdoing it. The balsamic at the end ties together the sweetness from the tomatoes and the richness from the sausage.
prep time20 minutes
cook time1 hour 10 minutes
total time1 hour 30 minutes
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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.