Hearty Italian Lentil Soup
Looking for a cozy recipe to enjoy on a cold winter night? This Hearty Italian Lentil Soup is a simple recipe with basic ingredients. Packed full of flavor from the onions, garlic, and beef broth. It's the ultimate comfort food, without any guilt!
Servings: 6
Calories: 539kcal
Ingredients
- 1 cups lentils
- 2 tbsp butter or tallow
- 1 pound ground Italian sausage
- 1 large onion
- 3 large carrots
- 3 celery stalks
- 5 gloves garlic
- 6-8 cup beef broth
- 2 large tomatoes dices small and the juice
- 1 tbsp basil
- 1 tbsp oregano
- 1 Hand full of baby kale or spinach
- salt & found pepper to taste
- chopped fresh parsley
Instructions
- Rince lentils to remove any debris. Bring a small sauce pan to a boil. Add the lentils and simmer for 20-25 minutes or until cooked and not falling apart. Drain and set aside.
- While the lentils are cooking, add 2 tbsp of butter or tallow to a large pot.
- Add the sausage and brown well until cooked through. Transfer to a bowl and set aside.
- Return your pot to medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add the carrots and celery and continue to cook until softened.
- Add the garlic and stir until fragrant.
- Add the beef broth, tomatoes, herbs and Italian sausage.
- Simmer uncovered for 15-20 minutes. Add the lentils and handful of kale/spinach and continue to cook until the vegetables are tender.
- Season to taste with salt, pepper, and crushed red pepper if desired.
- Turn off the heat and let stand 10-15 minutes before serving.
Notes
- My family is not a big fan of sausage, so I occasionally substitute ground beef or lamb. If you decide to substitute the meat, the flavor will be milder. I like to add a tbsp of Italian seasoning when I do this.
- This soup is great for making ahead of time. Cool thoroughly and refrigerate.
- Freezer friendly: Place in airtight containers and freeze up to 3 months. Reheat in the oven or on the stove top.