Lentil Soup
A hearty, old-school Italian lentil soup with hot sausage, veggies, spinach, and pastina simmered in rich chicken stock.
"Hearty, flavorful, and full of love — Mama Mary’s lentil soup brings luck, warmth, and comfort in every bite!" - Alexia
Ingredients
- 1 (16 oz) bag lentils (rinsed and drained)
- 4 (32 oz) containers chicken stock or broth
- 2 cups water
- 1-1/2 lb ground hot Italian sausage (cooked)
- 10 carrots (chopped)
- 10 celery stalks with inner leaves (chopped)
- 1 Vidalia onion (chopped)
- 8 garlic cloves (sautéed until golden brown)
- 1/4 cup extra virgin olive oil
- 1 (5 oz) package fresh baby spinach
- 1/4 lb pastina pasta
- Sea salt (to taste)
- Cracked black pepper (to taste)
Instructions
Prepare the Sausage and Garlic
In a skillet, fully cook the ground hot Italian sausage. In a separate pan, sauté the garlic cloves in extra virgin olive oil until golden brown. Set both aside.
Rinse the Lentils
Before cooking, rinse the lentils several times to remove any dirt or debris. Drain well.
Start the Soup Base
In a large pot, combine the chicken stock and water. Add the rinsed lentils, chopped carrots, celery, and onions. Stir to combine.
Add Flavor and Simmer
Add the cooked sausage, sautéed garlic, and olive oil to the pot. Season with sea salt and cracked black pepper. Bring to a rapid boil, then fold in the baby spinach. Reduce heat to low and simmer for 1 hour, stirring frequently.
Add the Pastina
After simmering for an hour, add the pastina pasta. Continue cooking for another 20 minutes, then lightly mash the soup with a potato masher to thicken the broth.
Finish and Serve
Simmer for another 20–30 minutes until the lentils and vegetables are tender and the soup has a creamy texture. Serve hot and enjoy!