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Lentil and Italian Sausage Soup

Lentil and Italian Sausage Soup

  • Yield: 16 Servings 1x


  • 1 1/2 lb Italian sausage
  • 2 tbsp butter
  • 2 tbsp 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 tbsp Dijon mustard
  • 2 tbsp 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


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