Spicy Sausage Lentil Soup (Print Version)

Hearty blend of spicy sausage, lentils, and kale simmered in a savory tomato broth.

# What You'll Need:

→ Meats

01 - 12 oz spicy Italian sausage, casings removed

→ Vegetables

02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups kale, stems removed and leaves chopped

→ Legumes

07 - 1 cup brown or green lentils, rinsed

→ Liquids

08 - 5 cups low-sodium chicken or vegetable broth
09 - 1 can (14 oz) diced tomatoes with juices
10 - 2 cups water

→ Spices & Seasonings

11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon crushed red pepper flakes
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and black pepper to taste

→ Oils

17 - 1 tablespoon olive oil

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned, approximately 5 minutes. Remove excess fat if necessary.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in minced garlic, smoked paprika, crushed red pepper flakes, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
04 - Add rinsed lentils, diced tomatoes with juices, broth, water, and bay leaf to the pot. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until lentils are tender.
06 - Remove the bay leaf. Stir in chopped kale and simmer uncovered for another 5 to 7 minutes until kale is wilted and tender.
07 - Season with salt and black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • One-pot simplicity: Everything comes together in a single large pot, making cleanup a breeze.
  • Packed with protein and fiber: Spicy sausage and lentils deliver 19 g of protein per serving, keeping you full and satisfied.
  • Bold, layered flavor: Smoked paprika, crushed red pepper flakes, thyme, and oregano build a rich, complex broth.
  • Naturally gluten-free option: Simply choose a gluten-free sausage and certified gluten-free broth.
  • Freezer-friendly: This soup stores beautifully for up to 3 months, making it perfect for meal prep.
  • Flexible greens: Spinach or Swiss chard can easily replace the kale, depending on what you have on hand.
02 -
  • Choose the right lentils: Brown or green lentils hold their shape best during the long simmer; red lentils will break down and create a much thicker, smoother soup.
  • Don't skip the fat drain: Spicy Italian sausage can release a significant amount of fat when browned. Removing the excess keeps the soup balanced and not greasy.
  • Add kale at the end: Stirring in the kale only during the final 5–7 minutes preserves its color, texture, and nutrients.
  • Check your labels: If you need this soup to be gluten-free, verify that both the sausage and the broth are certified gluten-free.
  • Freezing instructions: Allow the soup to cool completely before transferring to airtight containers. It freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop.
  • Adjust the heat: The amount of crushed red pepper flakes can be increased or decreased freely to suit your preference without affecting the overall recipe.
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