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Spinach and Sausage Lentil Soup

During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
  • Total Time
    Prep: 5 min. Cook: 45 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1 cup dried brown lentils, rinsed
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 6 cups fresh spinach (about 4 ounces)
  • Crumbled goat cheese, optional

Directions

  • In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
  • Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through.
  • Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
1-1/3 cups: 390 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1242mg sodium, 37g carbohydrate (3g sugars, 8g fiber), 22g protein.

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