Description
This hearty and delicious sausage kale and lentil soup brings together the flavors of savory Italian sausage, earthy lentils, and kale in a well-spiced broth.
Ingredients
Scale
- 1 lb (454g) ground Italian pork sausage (mild)
- 1 medium yellow onion, diced
- 1/2 cup chopped celery (~ 2 stalks)
- 1/2 cup diced carrots
- 3 cloves garlic
- 2 cups diced sweet potato (1 large sweet potato)
- 1 teaspoon smoked paprika
- Optional: 1/2 tsp red pepper flakes
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 cup brown lentils
- 8 cups chicken broth
- 2 bay leaves
- 4 cups lacinato (aka dinosaur) kale, roughly chopped and loosely packed (1 large bunch)
- 2 tablespoons lemon juice
- Grated parmesan, for topping
Instructions
- To a large pot or dutch oven over medium-high heat, add the Italian sausage and cook, stirring frequently, until browned.
- Next, remove the cooked sausage with a slotted spoon, leaving the oil behind. Reduce the temperature to medium heat, and add in the onions and sauté for 3-5 minutes, until they begin to soften and become translucent. Next, add in the sweet potato, carrots, celery, and garlic and cook for 3-5 minutes, until celery and carrots begin to soften.
- Add in the spices, lentils, cooked sausage, chicken broth, and bay leaves, and bring to a boil, then lower to a simmer. Let the soup cook uncovered for 20-30 minutes until the lentils are tender.
- Once the lentils are cooked, add in the lemon juice and kale and stir, then cook for 2 more minutes until the kale is wilted. Serve with a little grated parmesan, and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 3g
- Sodium: 800mg
- Fat: 18.3g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27.3g
- Fiber: 8g
- Protein: 18.6g
- Cholesterol: 40mg
Keywords: Sausage Lentil Soup