Sausage Lentil Soup
Servings: 8 servings
Calories: 252kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound mild Italian sausage
- 2 carrots diced
- 1 onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1/2 cup white wine optional
- 8 cups chicken broth
- 2 cups lentils
- 2 cups kale chopped
- 4 tablespoons pecorino romano cheese
- 1 16 oz Italian Plum Tomatoes
- 4 sprigs fresh thyme
Instructions
- Heat oil in dutch oven you will be making the soup in. Add loose sausage, break up into bite sized pieces, brown.
- Remove sausage to a bowl.
- In that same pan or pot, sauté carrot, onion, celery for five minutes. Add minced garlic. Sauté for five minutes, stirring frequently.
- Add minced garlic and cook for one minute.
- Add white wine and cook for five minutes. Add chicken broth.
- Using your hands crush the whole tomatoes with the puree into the pot.
- Season with salt and pepper.
- Rinse lentils and look over for pebbles, etc. Add lentils to the soup.
- Bring to boil and then turn to simmer. Add fresh thyme. (Remove stems later).
- Once your lentils are cooked through (about 50 minutes), add kale. You will want to make sure to remove the inside ribs (if Tuscan Kale) and tear into bite sized pieces. Cook another 30 minutes on low.
- If you want to add heat, add 1/2 teaspoon red chili flakes. You could also choose to put the chili flakes on the table and have people choose themselves.
- Taste and season with salt and pepper as needed.
- Serve with parmesan or pecorino romano on the side.
- You could also garnish with parsley. I usually don't do that when I use kale.
Nutrition
Serving: 1bowl | Calories: 252kcal | Carbohydrates: 17g | Protein: 19g | Fat: 8g | Fiber: 6g