A hearty and comforting Italian Sausage Lentil Soup filled with nutritional ingredients, perfect for cold days.
Author:Samantha
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6-8 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 tablespoon avocado oil
1 lb Italian sausage (hot or mild)
1 large carrot, finely diced
2 sticks celery, finely diced
1 large onion, finely diced
3 cloves garlic, finely chopped or minced
1 cup red lentils, rinsed
18 oz diced tomatoes, canned or jarred
1 teaspoon dried thyme
2 teaspoons Montreal Steak Spice
6–8 cups chicken broth
Sea salt and pepper to taste
½ cup parsley, washed and finely chopped or 1 bunch kale, chopped
Instructions
Heat avocado oil in a large soup pot over medium-low. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Remove with a slotted spoon and set aside.
Add carrot, celery, and onion to the pot. Cook for 5–7 minutes, stirring occasionally, until softened. Add garlic and cook for 1 more minute.
Stir in lentils, diced tomatoes, thyme, Montreal steak spice, and 6 cups of broth. Return sausage to the pot. Season lightly with sea salt.
Bring to a boil, then reduce heat to low. Cover and simmer 30–40 minutes, until lentils are tender. Add more broth or water if the soup thickens too much.
Stir in kale in the last 5 minutes of cooking or parsley just before serving. Adjust sea salt to taste and serve warm.
Notes
Swap Italian beef sausage for pork, chicken or turkey sausage for a lighter option.
Red lentils cook quickly; substitute green or brown lentils but increase cook time by 10–15 minutes.
Kale holds up well; spinach, Swiss chard, or collard greens can also be used.
Bone broth adds flavor; regular chicken or vegetable broth can be used.
Montreal steak spice adds flavor; substitute with Italian seasoning or your favorite herb blend.
Add zucchini, bell peppers, or potatoes for extra nutrition.
If the soup thickens after cooling, stir in extra broth or water while reheating.