Spinach and Sausage Lentil Soup

Total Time

Prep: 5 min. Cook: 45 min.


6 servings (2 quarts)

Updated: Mar. 09, 2023
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
Spinach and Sausage Lentil Soup Recipe photo by Taste of Home


  • 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


  1. In a Dutch oven, cook and crumble sausage over medium heat 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.

Can you freeze Spinach and Sausage Lentil Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

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