Ingredients
- 1 1/2 tablespoons olive oil
- 16 ounces Italian sausage casings removed and cut into rounds
- 1 large onion diced
- 2 celery ribs diced
- 3 carrots peeled and diced
- 4 garlic cloves minced
- 1/4 cup tomato paste
- 3 tablespoons dry white wine
- 6 cups low-sodium chicken broth
- 2 cans diced tomatoes with juice (14 1/2 ounces each)
- 1 1/2 cups brown or green lentils rinsed
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned on all sides. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
- Pour in the white wine and use a wooden spoon to scrape up the browned bits from the pot.
- Return the browned sausage to the pot. Add the chicken broth, diced tomatoes (with juice), lentils, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes until the lentils are tender. If needed, add more broth during or after cooking.
- Taste the soup and adjust the seasoning if needed.
- Ladle the hot soup into bowls, garnish with parsley, and enjoy!