Hey there, soup lovers!
Craving something warm and comforting? I’ve got just the thing for you!
Today, I’m sharing my hearty lentil soup with sausage.
It’s packed with flavor, super filling, and oh so easy to whip up.
Perfect for chilly days or when you need a cozy meal.
Let’s dive into this delicious recipe together!
Possible Ingredient Alternatives
Italian sausage can be replaced with plant-based sausage alternatives for a vegetarian version. These substitutes often have similar seasonings and textures to traditional sausage. Adjust cooking time as needed, as plant-based alternatives may cook faster. For a leaner option, turkey or chicken sausage can be used instead. Lentils, a key ingredient, can be swapped with other legumes like chickpeas or split peas. These alternatives provide similar protein and fiber content, though cooking times may vary. For a lower-carb option, cauliflower florets can replace some or all of the lentils, altering the texture but maintaining a hearty consistency. Chicken broth can be substituted with vegetable broth for a fully vegetarian soup. This swap maintains the savory base while accommodating different dietary preferences. For a richer flavor, consider using mushroom broth as an alternative.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-360 minutes |
| Total Time | 20-375 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 55-65 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- 2 tablespoons olive oil
- 1 pound italian sausage
- 1 large onion, diced
- 2 stalks of celery, diced
- 3 to 4 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon tomato puree
- 1 1/2 tablespoons italian herbs blend
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 29 ounces canned diced tomatoes
- 5 cups chicken broth (add 1-2 more cups for slow cooking if needed)
- 1 1/2 cups uncooked lentils
- 1 cup finely chopped kale (optional)
Step 1: Cook Sausage and Vegetables in Instant Pot
Press the SAUTE button on the Instant Pot and let it preheat for 1-2 minutes.
Add olive oil and Italian sausage to the pot.
Cook, breaking the sausage into small pieces with a spoon, until it is no longer pink.
Add the onion, celery, and carrot, cooking for an additional 3-4 minutes until the vegetables start to soften.
Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, and salt.
Step 2: Add Main Ingredients and Pressure Cook
Pour in the diced tomatoes, chicken stock, and lentils, stirring to combine the mixture.
Close the lid of the Instant Pot, press the MANUAL button, and set the timer for 10 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes before quick releasing the rest of the steam.
Step 3: Finish and Serve Soup
With the Instant Pot lid open, stir in the chopped kale until it is wilted.
Serve the soup topped with Parmesan cheese, if desired.
Enjoy your hearty and flavorful meal!
Step 4: Cook Sausage and Vegetables in Slow Cooker
In a large skillet over medium heat, heat olive oil and add Italian sausage.
Cook, breaking the sausage into small pieces with a spoon, until it is no longer pink.
Add the onion, celery, and carrot, and cook for another 3-4 minutes until the vegetables start to soften.
Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, and salt.
Step 5: Slow-Cook the Soup
Transfer the sausage and vegetable mixture to the slow cooker.
Add diced tomatoes, 6 cups of chicken stock, and lentils, stirring to combine everything thoroughly.
Cook on low heat for 6 hours to let the flavors meld together beautifully.
Step 6: Final Touches and Serve
After cooking, stir in the chopped kale until it wilts.
Serve the soup topped with Parmesan cheese, if desired, and savor the comforting flavors of this delicious dish!
