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–+ servings
Overhead view of sausage kale lentil soup in a bowl with some parmesan on top.
Lexi

Easy Sausage Lentil Soup With Kale

5 from 4 votes
This hearty and delicious sausage kale and lentil soup brings together the flavors of savory Italian sausage, earthy lentils, and kale in a well-spiced broth. It's as easy as it is delicious: it comes together in just one pot and takes less than 45 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 cups
Course: Soups
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb 454g ground Italian pork sausage (mild)
  • 1 medium yellow onion diced
  • ½ cup chopped celery ~ 2 stalks
  • ½ cup diced carrots
  • 3 cloves garlic
  • 2 cups diced sweet potato 1 large sweet potato
  • 1 teaspoon smoked paprika
  • Optional: ½ teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning blend
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 cup brown lentils
  • 8 cups chicken broth
  • 2 bay leaves
  • 4 cups lacinato aka dinosaur kale, roughly chopped and loosely packed (1 large bunch)
  • 2 tablespoons lemon juice
  • Grated parmesan for topping

Method
 

  1. To a large pot or dutch oven over medium-high heat, add the Italian sausage and cook, stirring frequently, until browned.
  2. Next, remove the cooked sausage with a slotted spoon, leaving the oil behind. Reduce the temperature to medium heat, and add in the onions and sauté for 3-5 minutes, until they begin to soften and become translucent. Next, add in the sweet potato, carrots, celery, and garlic and cook for 3-5 minutes, until celery and carrots begin to soften.
  3. Add in the spices, lentils, cooked sausage, chicken broth, and bay leaves, and bring to a boil, then lower to a simmer. Let the soup cook uncovered for 20-30 minutes until the lentils are tender.
  4. Once the lentils are cooked, add in the lemon juice and kale and stir, then cook for 2 more minutes until the kale is wilted. Serve with a little grated parmesan, and enjoy!

Notes

Move to a large airtight container and store in the fridge, where it will keep for 3-5 days. You can also freeze in an airtight container and enjoy within 3-5 months. To reheat, move to a large pot over medium low heat and add a cup of broth and cover and cook until the soup is thawed and reheated.
Don't forget to rinse your lentils! All lentils should be rinsed in a fine mesh sieve before cooking to remove and dirt and debris.
Don't overcook the kale. It's best added right at the end! We just cook it for a minute or two until it's wilted before serving.

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