Tuscan Lentil Soup
Created by dienia b on September 30, 2019
- Servings: 8
- Prep Time: 10m
- Cook Time: 45m
- Recipe #33451
Ingredients
- 1 pound Italian sausage
- 3/4 teaspoons dried basil
- 1 bay leaf
- 1 cup tomatoes, chopped (cherry tomatoes)
- 4 cloves garlic,smashed
- 8 ounces dry lentils (green lentils, 1 cup)
- 3/4 teaspoon dried oregano
- 1 pound potatoes, chopped (russets, peeled)
- 3 cups spinach
- 1 cup yellow onions, chopped
- 1 zucchini, sliced
- 8 cups chicken broth
- 1/2 teaspoon black pepper
- 1/4 teaspoons kosher sea salt
- 1/4 teaspoons paprika
- 1/4 teaspoons red pepper flakes
- 1 tablespoons olive oil
- 8 ounces parmesan cheese, grated
How to Make
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Step 1: In a large stock pot over medium heat, add the oil.
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Step 2: When the oil is hot, add the sausage and cook until browned, about 5 minutes; drain any excess fat.
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Step 3: Stir in the garlic and onion, cook until fragrant.
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Step 4: Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper.
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Step 5: Add the bay leaf and then pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.
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Step 6: After the 10 minutes, add in the tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender.
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Step 7: Stir in the spinach and wilt, about 2 minutes.
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Step 8: Serve immediately, top with parmesan
Nutritional Facts
- Serving Size: 1 (469.8 g)
- Calories 445.3
- Total Fat - 24.1 g
- Saturated Fat - 9.2 g
- Cholesterol - 48.8 mg
- Sodium - 1747.6 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 11.2 g
- Sugars - 3.6 g
- Protein - 25.1 g
- Calcium - 321.3 mg
- Iron - 3.9 mg
- Vitamin C - 17 mg
- Thiamin - 0.5 mg