Sausage and Lentil Soup

Sausage and Lentil Soup

from sipandfeast.com
75 min
8 servings

Sausage and lentil soup combines mild Italian sausage, lentils, zucchini, and veggies in this nourishing and hearty soup that's finished with fresh herbs and incredibly easy to make.

Ingredients

  • 1/4 cup extra virgin olive oil (divided)
  • 1 pound mild Italian sausage
  • 1 large onion (diced)
  • 2 ribs celery (diced)
  • 2 medium carrots (diced)
  • 1 medium zucchini (diced)
  • 6 cloves garlic (minced)
  • 1 cup dry white wine
  • 1 14-ounce can plum tomatoes (hand crushed)
  • 6 cups low-sodium chicken stock (or chicken broth)
  • 2 cups water
  • 1 1/2 cups brown or green lentils (see notes below)
  • 1 rind Parmigiano Reggiano (optional, see notes below)
  • 1/2 cup flat leaf Italian parsley (minced)
  • 1/4 packed cup basil leaves (chopped)
  • salt and pepper (to taste)

Directions

  1. 1

    Heat a large heavy pot to medium heat with 2 tablespoons of extra virgin olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown remove the sausage with a slotted spoon to a plate and set aside.

  2. 2

    Add the remaining olive oil to the pot and add in the onion, celery, and carrot. Cook until soft while stirring every so often (about 7 minutes).

  3. 3

    Next, add in the diced zucchini and cook for another 5 minutes or so. Add the garlic and cook until fragrant (about 2 minutes).

  4. 4

    Add the wine to the pot and turn the heat to high. With a wooden spoon scrape the bottom of the pot to dislodge the stuck browned bits. Once the wine reduces by half (about 2-3 minutes) add in the cooked sausage, chicken stock, water, plum tomatoes, lentils, and the Parmigiano rind. Bring to a boil.

  5. 5

    Once boiling, lower the heat and cook over a simmer until the lentils are soft (about 45-50 minutes). If the soup is too thick, add a bit of water to loosen it up.

  6. 6

    After the lentils are cooked through and tender, turn off the heat and taste test, adjusting salt and pepper as required. Add in the parsley and basil and stir.

  7. 7

    Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!