LENTIL SOUP WITH SAUSAGE AND SPINACH

Marge Taggart

By
@Marge1162

An easy to make and easy to love homemade soup. The savory flavors blend very well - delicious!!

Recipe courtesy of PUBLIX stores.
(This recipe was slightly modified)


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Serves:

9 - 10

Prep:

25 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

3 Tbsp
olive oil, extra virgin
2 stalk(s)
celery, chopped
3 medium
carrots, chopped
2 large
leeks, washed & chopped (green tops also)
4
uncooked sweet italian sausages links, thinly sliced or chopped
4 c
reduced-sodium chicken broth
1 can(s)
28-oz. can crushed tomatoes (undrained) dei fratelli brand
1 can(s)
diced tomatoes (undrained) - del monte brand, with flavors of basil, garlic, & oregano
1 Tbsp
italian seasoning (no salt/no msg) tones brand
1-1/2 c
lentils, rinsed & drained
6 oz
baby spinach (1 bag)
1/2 c
shredded parmesan cheese
fresh basil leaves

Directions Step-By-Step

1
In a large saucepan heat olive oil over medium-high heat. Add celery, carrots and leeks; cook and stir 5 minutes or just until tender. Add sausage slices or chopped and cook for 2 to 3 minutes or until sausage starts to brown.
2
Add chicken broth, both cans of tomatoes (crushed & diced), Italian seasoning, and lentils to the saucepan. Stir and bring to a boil; reduce heat and simmer, covered, 35 minutes or until vegetables and lentils are tender.
3
Stir in the spinach and Parmesan cheese just before serving. To serve, top with fresh basil.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Quick & Easy