Lentil Soup with Italian Sausage and Parmesan Rind

A hearty and flavorful lentil soup made with Italian sausage, aromatic vegetables, and infused with the rich umami of a parmesan rind. Perfect for a comforting and satisfying dinner.

Prep Time

15 minutes

Total Time

60 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.48/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

1poundItalian Sausage(Sweet or mild, casings removed)

£4.50

1cupGreen or Brown Lentils(Rinsed)

£0.40

1Yellow Onion(Diced)

£0.50

2Carrot(Diced)

£0.20

2stalksCelery(Diced)

£0.30

3clovesGarlic(Minced)

£0.15

128-ounce canCanned Diced Tomatoes(Undrained)

£0.90

6cupsChicken Broth(Low sodium)

£1.20

1Parmesan Rind(About 3-4 inches)

1teaspoonDried Oregano

£0.10

1teaspoonDried Basil

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

2tablespoonsOlive Oil

£0.15

to tasteSalt

to tasteBlack Pepper

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.25

1tablespoonLemon Juice(Optional, for brightness)

£0.10

Total Cost

£8.90

£1.48 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
2.
Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
3.
Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
4.
Stir in the diced tomatoes (with their juice) and the rinsed lentils.
5.
Pour in the chicken broth and add the parmesan rind. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until the lentils are tender.
6.
Remove the parmesan rind. If desired, you can blend a portion of the soup with an immersion blender for a creamier texture (optional).
7.
Season with salt and black pepper to taste. Stir in lemon juice (if using).
8.
Serve hot, garnished with fresh chopped parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

475 kcal / 1987 kJ

Carbs

28g

11% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use bone broth instead of chicken broth.

If you don't have a parmesan rind, you can use 1/4 cup of grated parmesan cheese instead, added at the end of cooking.

This soup tastes even better the next day!

Adjust the amount of red pepper flakes to your preferred level of spiciness.

You can add other vegetables, such as spinach or kale, during the last 10 minutes of cooking.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use bone broth instead of chicken broth.

If you don't have a parmesan rind, you can use 1/4 cup of grated parmesan cheese instead, added at the end of cooking.

This soup tastes even better the next day!

Adjust the amount of red pepper flakes to your preferred level of spiciness.

You can add other vegetables, such as spinach or kale, during the last 10 minutes of cooking.

Lentil Soup with Italian Sausage and Parmesan Rind

Ingredients

Instructions