Real Recipes From Real Home Cooks ®

lentil soup with sausage and spinach

a recipe by
Marge Taggart
The Villages, FL

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)

serves 9 - 10
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For lentil soup with sausage and spinach

  • 3 Tbsp
    olive oil, extra virgin
  • 2 stalk
    celery, chopped
  • 3 md
    carrots, chopped
  • 2 lg
    leeks, washed & chopped (green tops also)
  • 4
    uncooked sweet italian sausages links, thinly sliced or chopped
  • 4 c
    reduced-sodium chicken broth
  • 1 can
    28-oz. can crushed tomatoes (undrained) dei fratelli brand
  • 1 can
    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

How To Make lentil soup with sausage and spinach

  • 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.