Sausage And Lentil Soup with Kale
A bowl of this hearty sausage and lentil soup with kale will fill you up and warm you up from the inside out. It's quick & easy to make, and a great way to clean out your fridge's vegetable drawer.
Servings: 8
Calories: 455kcal
Ingredients
- 2 lbs ground sausage
- 1 medium yellow onion peeled & diced
- 2 large stalks celery thinly sliced
- 1 1/2 cup julienned carrots
- 2 tbsp minced garlic
- 1 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme leaves
- 1/8 tsp crushed red pepper flakes
- 2 bay leaves
- 2 cups beef broth
- 1 14.5 oz can diced fire roasted tomatoes DO NOT drain
- 2 tbsp tomato paste
- 4 cups chicken broth
- 1-2 cans PLAIN Progresso lentil soup
- 2-3 cups chopped kale washed, stems removed, & roughly chopped
- 1/2 cup Parmesan cheese
- 1 pkg mini frozen ravioli cooked according to package directions, optional
Instructions
- To a large Dutch oven, or soup pot, set over medium heat add the sausage. Cook, crumbling as it does, until completely browned.
- Add the onion, carrots, and celery- stirring to combine. Cook, stirring occasionally, for 6-8 minutes- just until the vegetables have softened.
- Reduce the heat to medium low then add the garlic, basil, oregano, thyme, bay leaves, and pepper flakes. Stir.
- Add the beef broth, diced tomatoes, tomato paste, chicken broth, and the lentil soup. Stir to evenly combine.
- Allow the soup to simmer for 15 minutes, just until the flavors have had time to blend.
- Then add the Parmesan cheese, stirring to combine. Turn off the heat.
- Stir in the kale, and let it sit for another 2-3 minutes- just until wilted. Remove the bay leaves and discard.
- Add cooked ravioli to bowls (if using), then ladle hot soup over top. Serve with additional Parmesan cheese, if desired.
Notes
- Don't like kale? Fresh spinach leaves make a perfect substitute.
- I do not recommend mixing the ravioli (or other pasta), if using, into the actual soup. Instead just serve them together in the individual bowls. This is because the pasta won't store well if you have leftovers. It will soak up all the delicious broth and get a soggy texture.
- Have other vegetables you need to use up? Potatoes, squash, eggplant, and even mushrooms would all make delicious additions to this soup.
Nutrition
Calories: 455kcal | Carbohydrates: 15g | Protein: 25g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1620mg | Potassium: 661mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6113IU | Vitamin C: 22mg | Calcium: 183mg | Iron: 4mg