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Lentil kale chicken sausage soup in blue bowl with spoon.
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5 from 1 vote

Lentil Kale Soup with Chicken Sausage

This gluten free Lentil Kale Soup with Chicken Sausage recipe is healthy and easy to make! It's full of vegetables and Italian flavors.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Low Lactose
Keyword: lentil soup with sausage, Italian lentil soup, lentil sausage kale soup, gluten free lentil soup
Servings: 6
Calories: 346kcal
Author: Christine Rooney

Ingredients

Instructions

  • MInce 6 cloves of garlic and 1 onion (any color). Dice 4 stalks of celery.
  • Cut 4 large carrots (yields 3 cups) into slices. Make sure the slices are relatively the same size to ensure even cooking.
  • Roughly chop 4 packed cups of kale (or greens of choice).
  • Cut 4 chicken sausages (or sausages of choice) into rounds.
  • Place a cast-iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 1 Tbsp. olive oil. Once heated, add the sliced sausages and saute for 5 minutes, stirring often. Remove from the pan and set aside.
    *If you are using uncooked sausage make sure to cook the sausage through before removing from heat. This may take longer than 5 minutes.
  • Add the minced garlic, onions, and celery to the pot. Saute for 5 minutes, stirring often.
  • Add the sliced carrots along with ¼ tsp. kosher salt and pepper. Saute for another 5 minutes, stirring often.
  • Add 1 ¼ cups brown lentils, 6 cups low-sodium chicken broth, 1 15 oz. can tomato sauce, and 1 tsp. Italian seasoning to the pot. Stir until combined.
  • Bring the soup to a boil, reduce to a medium-low boil, cover, and cook for 30 minutes.
  • After 30 minutes remove the cover from the soup pot. Add the sauteed sausages and 4 packed cups of kale (or greens of choice).
  • Stir these ingredients into the soup, cover, and cook for another 15 minutes on a medium-low boil. Once the lentils and carrots have softened the soup is ready to serve.
    * Cooking times may vary slightly. 45 minutes on a medium-low boil should have softened the lentils and carrots enough but feel free to cook 5-10 minutes longer if needed.
  • To Serve: Serve with some freshly grated Parmesan cheese and fresh herbs (optional).

Notes

  • Any kind of sausages may be used in this recipe. If using uncooked sausage or bulk sausage (not smoked sausage) make sure to cook through before adding to the soup.
  • Any kind of greens may be substituted for kale such as Swiss chard, spinach, or collards. Feel free to leave out the greens if you don't care for them.
  • Feel free to substitute some of the chicken broth for water if sodium is an issue for you.
  • Adjust salt and pepper levels as desired.

Nutrition

Serving: 2cups | Calories: 346kcal | Carbohydrates: 37g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 789mg | Potassium: 830mg | Fiber: 14g | Sugar: 5g | Vitamin A: 8435IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 5mg