Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 16 ounces Italian sausage, casings removed and cut into rounds
- 1 large onion, diced
- 2 celery ribs, diced
- 3 carrots, peeled and diced
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 3 tablespoons dry white wine
- 6 cups low-sodium chicken broth
- 2 cans diced tomatoes with juice (14 1/2 ounces each)
- 1 1/2 cups brown or green lentils, rinsed
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, optional for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned on all sides. Remove and set aside.
- In the same pot, add diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables soften.
- Add minced garlic and tomato paste, cooking for another minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the pot.
- Return the sausage to the pot. Add chicken broth, diced tomatoes (with juice), lentils, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes until lentils are tender. Add more broth if necessary.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
For added flavor, consider using homemade broth instead of store-bought.
This soup can be made ahead of time and stored in the fridge for up to three days.
It freezes well, making it perfect for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.