Spinach and Sausage Lentil Soup Recipe

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Spinach and Sausage Lentil Soup Recipe
Spinach and Sausage Lentil Soup Recipe photo by Taste of Home
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Spinach and Sausage Lentil Soup Recipe

Read Reviews
5 1 1
Publisher Photo
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1 cup dried brown lentils, rinsed
  • 1 can (15 ounces) cannellini or white kidney, rinsed and drained
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 6 cups fresh spinach (about 4 ounces)
  • Crumbled goat cheese, optional

Directions

In a Dutch oven, cook and crumble sausage over medium meat until no longer pink, 5-7 minutes; drain.
Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 6 servings (2 quarts).
Originally published as Spinach and Sausage Lentil Soup in Simple & Delicious August/September 2017

Nutritional Facts

1-1/3 cups: 390 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1242mg sodium, 37g carbohydrate (3g sugars, 8g fiber), 22g protein.

  • 1 pound bulk spicy pork sausage
  • 1 cup dried brown lentils, rinsed
  • 1 can (15 ounces) cannellini or white kidney, rinsed and drained
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 6 cups fresh spinach (about 4 ounces)
  • Crumbled goat cheese, optional
  1. In a Dutch oven, cook and crumble sausage over medium meat until no longer pink, 5-7 minutes; drain.
  2. Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
  3. Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 6 servings (2 quarts).
Originally published as Spinach and Sausage Lentil Soup in Simple & Delicious August/September 2017

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Reviews forSpinach and Sausage Lentil Soup

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DeliciouslyResourceful_Gina User ID: 4938423 272748
Reviewed Sep. 7, 2017

"This recipe was easy and tasty. We used regular sausage instead of spicy because we were feeding our two year old and it still had plenty of flavor. We did add two extra cups of water to get a little more broth. I will make this again."

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