Print

Tomato Lentil Soup with Sausage

Tomato Lentil Soup with Sausage - A Family Feast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tomato Lentil Soup with Sausage has zesty Italian sausage, earthy lentils, and diced tomatoes in a delicious broth.

Ingredients

Units Scale
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound sweet Italian sausage, removed from the casings
  • 1 cup leeks, whites only, cleaned of sand and diced
  • 1/2 cup celery, diced small
  • 1/2 cup carrots diced small
  • 2 cups Tuscan kale, chopped (Discard ribs)
  • 1 teaspoon dry oregano
  • 1/2 teaspoon dry marjoram
  • 3 2-tablespoon pouches Hunt's Recipe Ready Tomato Paste
  • 1 pound dried lentils
  • 1 14.5-ounce can Hunts Diced Tomatoes
  • 2 quarts vegetable broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a 5-6 quart Dutch oven or heavy bottomed pot, heat two tablespoons of the oil over medium high heat.
  2. Once hot, add sausage meat and break up with a wooden spoon while browning, about 3-4 minutes.
  3. Move the sausage meat to the sides and add the remaining oil along with the leeks, celery and carrots. Stir and cook until the leeks begin to soften, about 2-3 more minutes.
  4. Add in the chopped kale and stir the entire mixture and cook to wilt the kale, about another 2 minutes.
  5. Add in the tomato paste and stir into the mixture. Reduce to medium and cook this for 2 more minutes.
  6. Add the lentils, diced tomatoes and the stock and raise the heat to high.
  7. Bring to a boil, cover and lower to the lowest heat.
  8. Cook covered for 35-45 minutes or until the lentils are soft. Be careful not to overcook the lentils. They should still have a little chew.
  9. Season with the salt and pepper and taste. Season more if needed.
  10. Use a small ladle or soup spoon and remove any fat that floats to the top and discard. (We removed about a half cup of fat.)
  11. This final step is optional but advised. Puree some of the soup but not all by either placing some in a blender or use an immersion blender and puree for a few seconds. This will give the soup a nice creamy texture but still have plenty of body.

Find it online: https://www.afamilyfeast.com/tomato-lentil-soup-with-sausage/