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)

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1In 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.
2Add 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.
3Stir 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