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Lentil Sausage and Spinach Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound Italian sausage, sliced into rounds
  • 1 cup dried brown lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brown the sausage slices in a skillet over medium heat until lightly golden on both sides. Drain any excess fat and transfer the sausage to the slow cooker.
  • Add the lentils, onion, carrots, garlic, chicken broth, diced tomatoes, oregano, salt, and pepper to the slow cooker. Stir to combine all ingredients.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours until the lentils are tender.
  • Stir in the fresh spinach during the last 10 minutes of cooking so it wilts but stays bright.

Notes

If the soup thickens too much after cooking, add a splash of broth or water to loosen it before serving. Leftovers reheat well on the stovetop with a little extra liquid. For a milder flavor, swap mild sausage for the Italian variety.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet