Spicy Sausage Lentil Soup (Print Version)

A hearty blend of spicy sausage, lentils, and kale in a savory tomato broth, perfect for chilly days.

# Ingredient List:

→ 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 and 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

# How to Make:

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 onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Stir in garlic, smoked paprika, red pepper flakes, thyme, and oregano. Cook for 1 minute until fragrant.
04 - Add lentils, diced tomatoes with juices, broth, water, and bay leaf. 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 5 to 7 minutes until kale is wilted and tender.
07 - Season with salt and black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • It tastes like comfort but actually delivers real nutrition, which is the best kind of lie to tell yourself on a busy weeknight.
  • The soup comes together in under an hour and actually improves if you make it ahead, so you can be a hero at your own dinner table.
  • One pot means one thing to clean, and the spicy sausage does most of the flavor work for you.
02 -
  • Lentils from different brands and batches cook at wildly different speeds, so starting to check them around minute twenty saves you from either crunchy or mushy soup.
  • Removing those kale stems isn't optional if you want people to actually enjoy eating this—they're tough and bitter and will ruin the whole mouthful if you're not paying attention.
03 -
  • If your sausage is very fatty, spoon off some of the grease before adding the vegetables so the soup doesn't feel heavy.
  • Add the kale in the last few minutes to keep it bright green and nutritious instead of turning it into an olive-colored shadow of itself.
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