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5 from 1 vote

Lentil Soup with Sausage and Spinach

Rich and hearty lentil soup is made with sweet Italian sausage, tender veggies and fire roasted diced tomatoes. A fast and easy weeknight dinner recipe! 
Course Entree, Soup
Cuisine American
Keyword hearty soups, lentil soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 495kcal
Author Liz Della Croce


  • 5 Italian sausage links hot or sweet
  • 1 large onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups lentils rinsed and sorted
  • 64 ounces chicken broth low sodium
  • 32 ounces spinach large, cut
  • 32 ounces fire roasted diced tomatoes
  • Sherry vinegar optional garnish
  • Sriracha optional garnish
  • parsley minced - optional garnish


  • Heat a large soup pot over medium-high and spray with non-stick cooking spray.
  • Remove sausage from casings and brown in pot using wooden spoon to break into small pieces.
  • Brown sausage and remove from pan.
  • Using sausage drippings, saute onions, carrots and celery until soft about 7 minutes.
  • Season with cumin, salt and pepper to help release juices.
  • Add garlic and cook additional 60 seconds.
  • Stir in lentils and chicken broth; bring to a boil and simmer for 25 minutes or until lentils are done.
  • Pour sausage back into the pan as well as spinach and tomatoes. Continue to simmer for about 10 minutes or longer.
  • Serve with a splash of sherry vinegar and sriracha hot sauce.


Excellent source of Vitamin A and Iron, great source of Vitamin C and Calcium.


Serving: 16ounces | Calories: 495kcal | Carbohydrates: 44g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 1917mg | Potassium: 1562mg | Fiber: 19g | Sugar: 5g | Vitamin A: 14935IU | Vitamin C: 56.1mg | Calcium: 220mg | Iron: 9.2mg