Spinach and Sausage Lentil Soup
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
Ingredients
- 1 pound bulk spicy pork sausage
- 1 cup dried brown lentils, rinsed
- 1 can (15 ounces) cannellini beans, 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
Reviews
Delicious and easy. I used Italian hot sausage and removed the casing. I too like a bit more broth/stock so I added a copy extra. Next time I make this soup I will double the recipe so I have some to freeze. Thank you for the recipe, its a keeper!
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Really tasty! I also browned some diced onion and garlic in a little bit of olive oil in the Dutch oven before adding the pork to add more flavour. Also I chose to remove the casing from the sausages before I started. Delicious and relatively low carb. I will share this with my friends!
This was a very simple but yummy recipe. The only thing that I changed was, I added a diced onion to the mix. We thought that added a good flavor.
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.