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Lentil Sausage Soup with Kale

Lentil Sausage Soup with Kale
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It’s time to get cozy with this savory, hearty, and comforting Lentil Sausage Soup with Kale bursting with tender chunks of vegetables and juicy Italian sausage.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: America

Ingredients

Units Scale
  • 1 pound Italian sausage, removed from casings
  • 1 large sweet onion, diced
  • 4 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 leeks, thinly chopped, white and light green only
  • 2 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1/3 cup dry white wine
  • 14.5 ounces fire roasted diced tomatoes
  • 2 teaspoons Worcestershire sauce
  • 8–10 cups chicken broth
  • 1 Parmigiano-Reggiano rind
  • 2–3 bay leaves
  • 1 1/2 cups dried brown or green lentils
  • 1 bunch Tuscan kale, stems removed chopped
  • 1/4 cup flat leaf parsley chopped, plus extra for serving
  • 1 tablespoon fresh lemon juice plus extra for serving
  • Kosher salt and pepper to taste

Instructions

  1. Heat a Dutch oven over medium heat. Add the sausage and use your wooden spoon to break it up in the pan. Allow it to cook until golden brown. Remove from the pot and allow it to drain on a paper towel lined plate.
  2. Add a drizzle of olive oil if needed. Add the onions, carrots, celery, and leeks. Season with a pinch of kosher salt and add the red pepper flakes and oregano. Allow the vegetables to cook until tender crisp and the onions are translucent, about 5 minutes.
  3. Add the garlic and cook for one minute.
  4. Pour the wine in, making sure to scrape up any brown bits from the bottom of the pot. Let cook for 1 minute.
  5. Add the sausage back into the pot. Add the broth, fire roasted tomatoes, bay leaves, parm rind, and Worcestershire sauce. Stir to combine. Allow it to come to a boil.
  6. Stir in the lentils. Turn the heat to medium-low and cover the pot. Allow the soup to cook for 30-40 minutes until the vegetables and lentils are tender.
  7. Remove the parm rind and bay leaves. Stir in the kale. let cook for 10-15 minutes until the kale is wilted and tender.
  8. Stir in the lemon juice and parsley. Taste and adjust for seasoning.
  9. Serve with lemon wedges, extra parsley, and crushed red pepper flakes if desired.

Notes

  1. You can use mild or spicy Italian sausage or a combination. Both turkey and chicken sausage work in this recipe along with your favorite plant-based sausage.
  2. To make this vegetarian use vegetable broth, vegetarian Worcestershire sauce, and plant-based sausage. 
  3. For a more stew like texture use 8 cups of broth. For a brothier soup use 10.

Find it online: https://beachgirlgrills.com/lentil-sausage-soup-with-kale/