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Lentil and Italian Sausage Soup

Lentil and Sausage Soup

  • Total Time: 6 hours 15 minutes
  • Yield: 16 Servings 1x


Units Scale
  • 1 1/2 pounds Italian sausage
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 cups chicken stock
  • 1 1/2 cups lentils
  • 1 cup spinach, packed
  • 1/2 cup carrots, diced
  • 1/2 cup onion, diced
  • 4 cloves garlic, minced
  • 1 small leek, cleaned and trimmed
  • 1 rib celery, diced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • sea salt and black pepper, to taste


  1. Heat slow cooker on low setting.Thoroughly rinse lentils, and add to slow cooker with chicken stock.
  2. In a large skillet over medium-high heat, brown sausage in olive oil and butter.
  3. Using a slotted spoon, remove sausage from pan, reserving drippings. Add the cooked sausage to the slow cooker.
  4. Add spinach, carrots, onions, garlic, leek, celery and a little salt and black pepper to the pan. Sauté vegetables over medium heat until tender. About 10 minutes.
  5. Add sauteed vegetables to the slow cooker and mix in.
  6. Stir in heavy cream, Parmesan cheese, Dijon mustard, and red wine vinegar. Cover and allow to cook on low 6-8 hours.


net carbs per serving: 11.9g

  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Soup Recipes
  • Method: Slow Cooker
  • Cuisine: Italian


  • Serving Size: 1 Cup
  • Calories: 330
  • Fat: 24.4g
  • Carbohydrates: 14.3g
  • Fiber: 2.4g
  • Protein: 13.3g

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