Lentil Soup with Italian Sausage and Kale

Name: Lentil Soup with Italian Sausage and Kale
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tablespoon (15 ml) extra-virgin olive oil; 1 pound (450 g) Italian sausage (mild or hot), casings removed; 1 large (about 10 oz) (285 g) large yellow onion, cut into ½-inch (1.25 cm) dice; 2 medium (about 5 oz) (150 g) medium carrots, peeled and cut into ½-inch (1.25 cm) dice; 2 ribs (100 g) celery ribs, cut into ½-inch (1.25 cm) dice; 4 cloves (12 g) garlic cloves, minced; 2 tablespoons (32 g) tomato paste; 1 teaspoon (1 g) dried oregano; ¼ teaspoon (½ g) crushed red pepper flakes (optional); 1½ cups (300 g) dried brown lentils, rinsed and drained; 6 cups (1420 ml) low-sodium chicken broth; 2 cups (475 ml) water; 1 can (14.5 oz) (411 g) canned diced tomatoes, with their juices; 2 leaves (1 g) dried bay leaves; 6 ounces (1 small bunch) (170 g) lacinato (Tuscan) kale, thick stems removed, leaves cut into 1-inch (2.5 cm) pieces (about 5 packed cups); 1 tablespoon (15 ml) red wine vinegar; kosher salt, to taste, about ¾ teaspoon (3 g) to start; black pepper, freshly ground, to taste; ½ cup (50 g) Parmesan cheese, finely grated, for serving (optional)

From the MyKitchenBank Kitchen

A hearty one-pot soup of savory Italian sausage, tender brown lentils, and silky kale in a tomato-kissed chicken broth. A splash of red wine vinegar at the end brightens everything.

Prep: 20 min
Cook: 27 min
Wait: 34 min
Total: 1 hr 21 min
Makes: About 10 cups (2.4 L), 6 generous servings

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Ingredients

6 servings

1 tablespoon (15 ml) extra-virgin olive oil
1 pound (450 g) Italian sausage (mild or hot), casings removed
1 large (about 10 oz) (285 g) large yellow onion, cut into ½-inch (1.25 cm) dice
2 medium (about 5 oz) (150 g) medium carrots, peeled and cut into ½-inch (1.25 cm) dice
2 ribs (100 g) celery ribs, cut into ½-inch (1.25 cm) dice
4 cloves (12 g) garlic cloves, minced
2 tablespoons (32 g) tomato paste
1 teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) crushed red pepper flakes (optional)
1½ cups (300 g) dried brown lentils, rinsed and drained
6 cups (1420 ml) low-sodium chicken broth
2 cups (475 ml) water
1 can (14.5 oz) (411 g) canned diced tomatoes, with their juices
2 leaves (1 g) dried bay leaves
6 ounces (1 small bunch) (170 g) lacinato (Tuscan) kale, thick stems removed, leaves cut into 1-inch (2.5 cm) pieces (about 5 packed cups)
1 tablespoon (15 ml) red wine vinegar
kosher salt, to taste, about ¾ teaspoon (3 g) to start
black pepper, freshly ground, to taste
½ cup (50 g) Parmesan cheese, finely grated, for serving (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy-bottomed soup pot with lid
Wooden spoon
Fine-mesh sieve
Chef's knife and cutting board
Instant-read thermometer

Steps

Before you start

Use brown or green lentils. Red lentils break down into mush, and French green (Puy) lentils need about 5 extra minutes.
Choose a 5- to 6-quart (4.7–5.7 L) heavy-bottomed pot with a lid so the soup has room to simmer and the kale to wilt. This soup is made entirely on the stovetop; no oven is needed.
Rinse the lentils in a fine-mesh sieve and pick out any small stones or debris.
Taste your broth before salting. Regular chicken broth is saltier than low-sodium, so you'll need less salt at the end.

1
Prep the ingredients
- Dice the onion, carrots, and celery into ½-inch (1.25 cm) pieces and mince the garlic.
- Remove the casings from the sausage.
- Strip the kale leaves from the thick stems and cut the leaves into 1-inch (2.5 cm) pieces.
- Rinse the lentils in a sieve under cold water and drain well.
- Open the tomatoes and measure out the broth and water.
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Ready when: Vegetables are in even ½-inch pieces so they cook at the same rate.
Tip: Cut the vegetables to a uniform ½-inch size so every spoonful has a balanced bite.
2
Brown the sausage
- Heat the olive oil in a 5- to 6-quart (4.7–5.7 L) heavy-bottomed pot over medium-high heat until it shimmers, about 1 minute.
- Add the sausage and break it into ½-inch (1.25 cm) crumbles with a wooden spoon.
- Cook, stirring only every minute or so, for 7 to 8 minutes.
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Ready when: No pink remains and the crumbles are well browned, with brown bits stuck to the pot bottom. Internal temperature reaches 160°F (71°C).
Tip: Do not drain the fat. It carries flavor into the soup. If there is more than 3 tablespoons, spoon off the excess.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion, carrots, and celery to the sausage and fat.
- Cook, stirring often and scraping up the browned bits, for 7 to 8 minutes.
- Add the garlic and cook, stirring, for 30 seconds.
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Ready when: Onion is translucent and soft, carrots are slightly tender, and the garlic smells fragrant but is not browned.
Tip: If the browned bits start to scorch, add a splash of broth and scrape them up.
4
Toast paste and spices
- Push the vegetables to the sides to clear a space in the center.
- Add the tomato paste, oregano, and red pepper flakes (if using).
- Cook, stirring the paste constantly, for 1 to 2 minutes, then stir everything together.
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Ready when: Tomato paste darkens from bright red to brick red and coats the vegetables.
5
Add lentils and liquid
- Stir in the rinsed lentils, then add the chicken broth, water, diced tomatoes with their juices, and bay leaves.
- Raise the heat to high and bring to a boil, about 5 minutes.
- Skim off any foam from the surface with a spoon.
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Ready when: The soup is at a full, rolling boil.
Tip: Do not add salt yet. Salting early can slow lentil softening, and the broth and sausage already add salt.
6
Simmer the lentils
- Reduce the heat to medium-low so the soup simmers gently with small, steady bubbles.
- Partially cover the pot, leaving a 1-inch gap.
- Simmer for 28 to 30 minutes, stirring once or twice.
- Fish out a few lentils and taste one.
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Ready when: Lentils are tender all the way through, creamy inside but still holding their shape, with no chalky center.
Tip: If the soup looks thick before the lentils are tender, add ½ cup (120 ml) more water.
7
Wilt the kale
- Stir in the chopped kale a handful at a time.
- Increase the heat to medium and simmer, uncovered, for 6 to 8 minutes, stirring occasionally.
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Ready when: Kale is dark green, silky, and tender when bitten, with no tough chew.
Tip: Lacinato kale cooks in about 6 minutes. If using curly kale, allow the full 8 minutes.
8
Season and serve
- Remove the pot from the heat and discard the bay leaves.
- Stir in the red wine vinegar and ¾ teaspoon kosher salt.
- Taste and add more salt and black pepper until the flavors are bright and savory.
- Ladle into bowls and top with grated Parmesan, if using.
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Ready when: The soup tastes lively and well seasoned, not flat. The vinegar should not be noticeable on its own.
Tip: Add the vinegar off the heat so its bright flavor doesn't cook off.

Good to know

Tips

Rinse and sort the lentils but do not soak them. Brown lentils cook through in about 30 minutes and soaking makes them fall apart.
For a thicker soup, use an immersion blender to pulse 3 or 4 times before adding the kale, or mash a cup of lentils against the pot side with a spoon.
Add a Parmesan rind to the pot with the bay leaves for deeper savory flavor, and remove it before serving.
Lentils soak up liquid as the soup sits, so thin leftovers with water or broth when reheating.

Make ahead

The soup tastes even better the next day. Cook through step 6, cool, and refrigerate for up to 3 days. Reheat until simmering, then add the kale and finish with steps 7 and 8 so the kale stays green.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in airtight containers. Freezer: up to 3 months (kale will be softer). Thaw overnight in the fridge and reheat in a pot over medium-low heat, stirring, until steaming hot (165°F/74°C), adding a splash of water or broth because the lentils thicken the soup as it sits.

Substitutions

Italian sausage (mild or hot) → Turkey or chicken Italian sausage. Leaner, so add an extra 1 tablespoon olive oil for browning. Cook to 165°F (74°C).
lacinato (Tuscan) kale → Baby spinach (6 oz/170 g). Stir in during the last 2 minutes only. It wilts much faster than kale.
low-sodium chicken broth → Vegetable broth. Gives a lighter flavor. Taste and adjust salt as needed.
red wine vinegar → Fresh lemon juice (1 tablespoon/15 ml). Gives a similar brightness with a more citrusy note.