Best Italian Sausage And Lentil Soup Recipes

Lentil Soup with Italian Sausage and Escarole image

Provided by Maggie Ruggiero

Yield Makes 6 to 8 (main course) servings

Number Of Ingredients 14

1 2/3 cups lentils (11 ounces), rinsed well
5 cups water
3 1/2 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
4 garlic cloves, finely chopped, divided
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage links, cut into 1-inch pieces
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
1/2 pound escarole, chopped (4 cups packed)
1 to 2 tablespoons red-wine vinegar
Accompaniment: croutons

Steps:

Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE image

Categories Soup/Stew

Yield 6-8

Number Of Ingredients 13

1 2/3 cups lentils, rinsed well
5 cup water
3 1/2 cups reduced-sodium chicken broth
1 bay leaf
4 garlic cloves, finely chopped, divided
2 Tbsp extra virgin OO
1 lb weet Italian sausage links, cut into 1 inch pieces
1 med onion, finely chopped
2 med carrots, finely chopped
2 celery ribs, finely chopped
2 Tbsp tomato paste
1/2 lb escarole, chopped
1 to 2 Tbsp red-wine vinegar

Steps:

- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4 qt pot, uncovered, 12 min - Meanwhile, heat oil in a wide heavy 5 - 6 qt pot over med-high heat until it shimmers. Brown sausages, about 7 min. Transfer sausage with slotted spoon to a bowl. - Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 tsp of salt, and 1/2 tsp of pepper, stirring occationally until softened, about 5 min. Stir in tomato paste and cook, stirring, 2 min. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 - 5 minutes. - Stir in escarole and cook until tender, about 3 min - Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

Italian Sausage and Lentil Soup image

Provided by Deborah Mackrodt @DebiCooks

Number Of Ingredients 11

- 2-3 cloves of garlic finely chopped
1/2 cup(s) olive oil or less
2 cup(s) italian sausage, no casings, already sauteed and drained of fat.
1 medium onion chopped
1 - carrot chopped
1 - celery stalk chopped up
1 can(s) of diced tomatoes drained.
3 cup(s) chicken stock
3 cup(s) water
1 pound(s) pkg of dried lentils rinsed and picked through
- salt and pepper to taste

Steps:

In large, heavy saucepan, sauté the garlic in the oil, over medium heat, for few minutes.
Add sausages, stock and water, tomatoes, celery, onions, carrots and lentils. Bring mixture to a boil, then reduce heat, cover the pan and simmer the soup for 1-1 1/2 hours, or until lentils are tender.
Salt and pepper to taste. You cna also sprinkle some grated parmesan cheese on top

Italian Sausage and Lentil Soup Recipe - (4.6/5) image

Provided by hanley89

Number Of Ingredients 10

3 tbsp olive oil
1-1 1/2 pounds Italian sausage( If you prefer you can use hot Italian sausage)
1 large onion, chopped
1 pound baby carrots, peeled and slice into coins
2 large parsnips, peeled and chopped
4 celery stalks with leaves, chopped
2 1/2 tsps dried italian seasonings
1 pound brown lentils
4 quarts chicken broth or stock
8-16 oz baby spinach or chopped baby kale( I use 16 oz- we love greens)

Steps:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add sausage and cook until browned, stirring ocasionally about 7-10 minutes. Using slotted spoon, transfer sausage to a paper lined plate. Add 1 tbsp olive oil to pot. Add onions carrots, parsnips, celery and italian seasonings, cook until onion is translucent and vegetables are starting to soften, stirring often, about 7-10 minutes. Add lentils and stir to coat. Add Chicken broth. Bring to a boil; reduce heat to medium and simmer 20 minutes until lentils are tender. Stirring occasionally. You can add up to another quart of chicken broth if you like a thinner soup 2. Add sausage and simmer soup until vegetables are tender 10 -15 minutes Season with slat and pepper. Stir in Spinach or Kale, Cook until wilted 3. Serve with Crusty Bread. Can dust the soup bowls with parmesan cheese NOTE: Freezes well