Italian Sausage and Lentil Soup

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I use Italian turkey or chicken sausage when I make this. It’s delicious and you won’t notice the different—except in your waistline! Barb L.

Serves: 6-8


1 Tbsp Flying Olive Tuscan Herb, Basil, Garlic, Gremolata, Herbs de Provence, or for a little spiciness, Chipotle, or a Combination of Extra Virgin Olive Oils

1 pound Italian turkey or chicken sausage, casings removed

1 large onion, chopped*(see note below)

1 stalk of celery, chopped

2 large carrots, chopped

1 small zucchini, chopped, optional

6 cups low-sodium chicken broth

2 (14 ½ oz) cans diced tomatoes, undrained

2-3 cloves garlic, minced

1 tsp salt

2 cups dried brown lentils, rinsed and picked over

1/4 -1/2 tsp freshly ground black pepper

A pinch of red pepper flakes, if desired

½ tsp dried basil

½ tsp dried oregano

½ tsp dried thyme

1 ½ - 2 Tbsp fresh parsley chopped, save some for garnishing, if desired

2-3 bay leaves

Parmesan Cheese, grated, to serve, if desired


Brown the sausage and drain off the fat, if any.

(*Note: I will confess, when I’m short of time or patience, I roughly chop the onions, celery, carrots, and garlic, and add them in my food processor for a few pulses. Just be sure that you watch the process carefully as the veggies go from chunky to veggie slush quickly)

In a large pot, combine the remaining ingredients except the cheese. Bring to a boil. Reduce heat to medium-low, cover. Simmer for about 1 hour, checking to be sure the soup isn’t too thick. Add more water or stock, if necessary. Continue cooking until the lentils are tender. Add more water or stock for desired consistency. Remove the bay leaves.

Taste and add salt, pepper, and seasonings to taste. If desired (for a creamier soup) puree about 1-2 cups of soup in a food processor, then add it back into the pot.

Serve in bowls. Sprinkle with parsley and/or Parmesan cheese, if desired. Serve with a loaf of warm, crusty bread.

Submitted by Barb L.