Best Italian Sausage Lentil Soup Recipes

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

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 SPICY ITALIAN SAUSAGE

Steps:

• Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
• Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

ITALIAN SAUSAGE LENTIL SOUP

Steps:

• Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
• Saute the veggies in 2 tablespoons of olive oil.
• Remove sausage from casings and crumble.
• Add sausage to vegetables and saute until no longer pink.
• Rinse lentils and add to pot.
• Add broth, water and seasonings and bring to a boil.
• Reduce heat to a simmer and cook for 1 hour, stirring often.
• If soup becomes too thick, add more broth.
• Taste and adjust seasonings with salt and pepper.
• When done, drizzle with olive oil, stir and serve.

LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA

Steps:

• Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot.
• To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed.
• Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes.
• When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach.
• Season to taste with salt and pepper.
• Return soup to the boil, then reduce heat to simmer for 5 minutes.
• Serve hot with freshly grated parmesan cheese on top.

LENTIL SOUP WITH ITALIAN SAUSAGE

Steps:

• Heat oil in a large pot over medium high heat. Add sausage and cook until browned (5 minutes), stirring occasionally. Using a slotted spoon, transfer sausage to a bowl.
• Stir in vegetables (onion - celery) and Italian seasoning; cook stirring until vegetables soften (8-10 minutes).
• Stir in lentils and the broth. Bring to a boil; reduce heat to medium and simmer until lentils are tender (20-30 minutes).
• Stir in sausage and simmer for 10-15 minutes or until vegetables are tender.
• Season to taste with salt and pepper and stir in spinach, cooking until spinach is wilted (3-5 minutes).

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

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.

LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA

Steps:

• Directions Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot. To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed. Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes. When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach. Season to taste with salt and pepper. Return soup to the boil, then reduce heat to simmer for 5 minutes. Serve hot with freshly grated parmesan cheese on top.

ITALIAN SAUSAGE AND LENTIL SOUP

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)

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