Creamy Sausage and Green Lentil Soup with Spinach
Equipment
- Large soup pot or Dutch oven A heavy-bottomed pot helps evenly cook and retain heat. If you don’t have one, a large stainless steel pot will work just fine.
- Wooden Spoon or Spatula For breaking up and stirring the sausage as it browns.
- Chef’s knife and cutting board Essential for prepping your vegetables.
- Ladle Makes serving your soup cleaner and easier.
- Immersion blender (optional) If you prefer a smoother, creamier texture, you can blend part of the soup.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or spicy, depending on preference, casings removed
- 1 yellow onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1½ cups dried green lentils rinsed and picked over
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes optional for extra heat
- 6 cups chicken broth low-sodium preferred
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups fresh spinach loosely packed
- 1 cup heavy cream or ½ cup whole milk + ½ cup sour cream for a lighter version
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Freshly grated Parmesan cheese optional
Instructions
Brown the Sausage
- Heat the olive oil in a large pot over medium heat. Add the sausage and use a wooden spoon to break it into crumbles. Cook until browned and cooked through, about 6–8 minutes. Transfer to a plate and set aside.
Sauté the Aromatics
- In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes or until softened. Add the garlic, smoked paprika, red pepper flakes (if using), thyme, and a pinch of salt. Stir for 1–2 minutes until fragrant.
Add the Lentils and Broth
- Pour in the rinsed green lentils, return the sausage to the pot, and add the chicken broth and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 30–35 minutes or until the lentils are tender.
Stir in Spinach and Cream
- Remove the bay leaf. Stir in the fresh spinach and cook for another 2–3 minutes until wilted. Add the heavy cream and stir gently to combine. Taste and adjust seasoning with salt and black pepper.
Optional Blending
- If you prefer a thicker, creamier texture, use an immersion blender to partially blend the soup—just a few pulses will give it that velvety feel while still keeping some texture.
Serve and Garnish
- Ladle the soup into bowls and top with freshly chopped parsley and grated Parmesan cheese if desired. Serve hot with crusty bread or a simple green salad.