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Lentil Soup with Sausage
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Lentil Stew with Sausage

This soup is both hearty and healthy . . . and full of a varietiy of fresh flavors from the vegetables, lentils, pancetta and Italian sasauge and herbs.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Soups
Cuisine: Italian
Keyword: Lentil Stew, Lentil Stew with Sausage
Author: Roz | La Bella Vita Cucina

Ingredients

  • 2 Tbsp. olive oil
  • ⅓ lb. pancetta about 6 thick slices
  • 1 lb. Italian sausage mild, sweet or hot; whatever your preference
  • 1 medium-large sweet yellow onion diced into 1-½ - 2 cups
  • 4 large carrots diced
  • 3 large stalks celery diced (include as many of the leaves as possible)
  • 3 cloves garlic minced to equal 1 Tbsp.
  • 1 cup brown lentils preferably Umbrian lentils
  • 4 cups chicken broth/stock
  • 2 whole unpeeled zucchini cut into ¼" chunks
  • 1 green bell pepper diced
  • 2 28 oz. cans whole peeled tomatoes San Marzano if possible
  • ½ lb 3 large russet potatoes, cut into ¾" chunks
  • 1 15- oz. can artichoke hearts drained and diced
  • ¼ tsp. red pepper flakes
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried basil
  • 1 tsp. dried sage
  • 1 6- oz. bag baby spinach
  • ¼ cup chopped fresh Italian parsley
  • 1 tsp. salt
  • shaved parmesan for garnish
  • Garnish: Italian parsley sprigs

Instructions

  • Pour olive oil into a large pot on a medium heat stove burner.
  • In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
  • Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
  • Add the garlic, cooked pancetta and Italian sausage, lentils, chicken broth/stock, and all of the herbs.
  • Add the tomatoes, zucchini, green pepper, artichoke hearts, potatoes, and 1 to 2 chunks/rinds of Parmigiano cheese.
  • Bring to a boil. Once a boiling point has been reached, turn the heat down to simmer for 45 minutes or until potatoes and lentils are done, but not mushy.
  • Add baby spinach and parsley. Cook for another 5 minutes until the spinach and parsley have just wilted.
  • Add salt and freshly ground black pepper to taste.
  • Garnish with shaved Parmigiano cheese and parsley sprigs.