If you’re craving a hearty, flavorful bowl of comfort that packs a punch, this Spicy Sausage Lentil Kale Soup Recipe is exactly what you need. Loaded with tender lentils, vibrant kale, and spicy Italian sausage, this soup combines bold spices and fresh ingredients for a meal that warms you from the inside out. The blend of smoky paprika and crushed red pepper flakes brings just enough heat, while the nutritious lentils and leafy greens provide both texture and nourishment. It’s one of those one-pot wonders that tastes like you’ve been simmering it all day, yet comes together with surprising ease.
Ingredients You’ll Need
This Spicy Sausage Lentil Kale Soup Recipe shines because its ingredients are simple and every one plays an essential role. From the savory sausage that adds richness to the earthy lentils and bright greens, each component contributes to the delicious depth of flavor and satisfying texture.
- 12 oz spicy Italian sausage: Choose a quality sausage to deliver the perfect balance of spice and savory flavor.
- 1 medium onion, diced: Adds a subtle sweetness and flavor foundation when sautéed.
- 2 medium carrots, diced: These bring natural sweetness plus a nice bite and color contrast.
- 2 celery stalks, diced: Adds earthy aroma and crunch that enhances the soup base.
- 3 garlic cloves, minced: Provides a fragrant depth that wakes up all the other flavors.
- 4 cups kale, stems removed and leaves chopped: This leafy green offers nutrition and a lovely tender texture after simmering.
- 1 cup brown or green lentils, rinsed: Lentils add heartiness and a gentle bite that makes this soup fulfilling.
- 5 cups low-sodium chicken or vegetable broth: The flavorful liquid that brings everything together.
- 14 oz can diced tomatoes with juices: Adds tangy brightness and a rich tomato base.
- 2 cups water: Helps achieve the perfect soup consistency without diluting flavors.
- 1 teaspoon smoked paprika: Infuses the soup with a deep, smoky warmth.
- 1/2 teaspoon crushed red pepper flakes: Gives the soup its spicy kick without overpowering.
- 1 teaspoon dried thyme: Adds a subtle herbal note that complements the sausage.
- 1 teaspoon dried oregano: Brings a classic Italian touch to the flavor profile.
- 1 bay leaf: Enhances the broth’s depth during simmering.
- Salt and black pepper to taste: Essential for balancing and brightening all the flavors.
- 1 tablespoon olive oil: For perfectly sautéing the sausage and vegetables.
How to Make Spicy Sausage Lentil Kale Soup Recipe
Step 1: Brown the sausage
Start by heating olive oil in a large pot over medium heat. Add the spicy Italian sausage, removing it from its casing, and break it up with a spoon as it cooks. In about five minutes, it should be nicely browned and aromatic. If there’s excess fat, carefully drain some off to keep the soup from being greasy, but don’t lose all that flavor!
Step 2: Sauté the mirepoix
Next, add diced onion, carrots, and celery to the pot. The trio is known as mirepoix—a flavor powerhouse! Sauté for 5 to 7 minutes until these vegetables soften and start to release their sweetness. This step lays down the aromatic base that makes every spoonful delightful.
Step 3: Bloom the spices
Stir in the minced garlic, smoked paprika, crushed red pepper flakes, thyme, and oregano. Cook this mixture for about a minute, just until the spices bloom and become fragrant. This technique wakes up the herbs and spices, infusing the soup with those wonderful, complex flavors right from the start.
Step 4: Build the broth base
Now it’s time to add the heart of the soup—lentils, diced tomatoes with their juices, broth, water, and the bay leaf. Stir everything well so the flavors meld together. The lentils will absorb this rich liquid, swelling with flavor as the soup simmers.
Step 5: Simmer the soup
Bring the pot to a boil, then lower the heat to a gentle simmer. Cover and let it cook for 25 to 30 minutes, or until the lentils are tender but not mushy. This slow simmer is where all the ingredients harmonize into a comforting, filling meal.
Step 6: Incorporate the kale
Remove the bay leaf and stir in the chopped kale. Allow it to simmer uncovered for another 5 to 7 minutes, until the kale is wilted and tender but still vibrant. This final addition adds a fresh, slightly earthy crunch that balances the richness of the sausage and lentils perfectly.
Step 7: Season and serve
Finish by seasoning to taste with salt and black pepper. Give the soup one final stir and serve it up while hot—for cozy dinners that will have everyone coming back for seconds.
How to Serve Spicy Sausage Lentil Kale Soup Recipe
Garnishes
Top your bowl with freshly grated Parmesan for a nutty, creamy touch or sprinkle some chopped fresh parsley to brighten up the flavors. A drizzle of good olive oil or a swirl of plain yogurt adds a bit of silky richness that perfectly complements the spicy sausage.
Side Dishes
Serve this soup with crusty bread or garlic toast to soak up every drop of that delicious broth. A simple green salad with a light vinaigrette also pairs nicely, balancing the richness of the soup with fresh crispness.
Creative Ways to Present
For a festive twist, serve the soup in hollowed-out bread bowls. You can also layer it in clear bowls to show off the vibrant greens and hearty lentils. For a family-style feast, ladle the soup into a big rustic pot in the center of the table—nothing beats gathering together around a pot of this delicious Spicy Sausage Lentil Kale Soup Recipe.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to cool the soup completely before refrigerating to keep it fresh and safe.
Freezing
You can freeze this soup for up to 3 months. Use freezer-safe containers or heavy-duty bags. When freezing, leave some space at the top to allow for expansion. Lentils and kale freeze well without losing texture, making this a perfect make-ahead meal.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally. You might need to add a splash of broth or water to loosen the soup if it has thickened in the fridge or freezer. Heat until warmed through and enjoy as if it’s freshly made!
FAQs
Can I use turkey sausage instead of spicy Italian sausage?
Absolutely! Turkey sausage will lighten the soup a bit but still add great flavor. Just choose one with spices or add extra crushed red pepper flakes to keep the heat.
What if I don’t have kale? Can I use another green?
Yes! Swiss chard, spinach, or collard greens work beautifully as substitutes. Just add them toward the end of cooking so they don’t overcook and lose their texture.
Are brown and green lentils interchangeable in this recipe?
Definitely. Both lentil varieties hold their shape well and absorb flavor. Green lentils are firmer, while brown lentils become slightly softer but both taste amazing here.
How spicy is this soup? Can I adjust the heat?
The soup has a pleasant, moderate heat from the spicy sausage and red pepper flakes. Feel free to reduce or increase crushed red pepper to suit your spice preference, or omit it entirely for a milder version.
Can I make this soup in a slow cooker?
You can! Brown the sausage and sauté the vegetables on the stove first, then add everything into the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until lentils are tender.
Final Thoughts
I truly hope you give this Spicy Sausage Lentil Kale Soup Recipe a try soon. It’s one of those soul-satisfying meals that feels so indulgent yet is packed with wholesome ingredients. Whether you’re cooking for family, feeding friends, or just craving a cozy night in, this soup delivers warmth, nutrition, and bold flavor with every spoonful. Enjoy every bite!
Print
Spicy Sausage Lentil Kale Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This hearty and flavorful Spicy Sausage Lentil Kale soup combines spicy Italian sausage with nutritious lentils and kale, simmered in a rich broth with aromatic spices. Perfect for a comforting and wholesome meal, this recipe is easy to prepare and packed with protein and fiber.
Ingredients
Meat and Oil
- 12 oz spicy Italian sausage, casings removed
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups kale, stems removed and leaves chopped
Legumes and Broth
- 1 cup brown or green lentils, rinsed
- 5 cups low-sodium chicken or vegetable broth
- 14 oz can diced tomatoes with juices
- 2 cups water
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned, about 5 minutes. Remove excess fat if needed.
- Sauté the mirepoix: Add diced onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes until the vegetables begin to soften.
- Bloom the spices: Stir in minced garlic, smoked paprika, crushed red pepper flakes, dried thyme, and dried oregano. Cook for 1 minute until fragrant.
- Build the broth base: Add rinsed lentils, diced tomatoes with their juices, chicken or vegetable broth, water, and the bay leaf. Stir everything well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the lentils are tender.
- Incorporate the kale: Remove the bay leaf. Stir in the chopped kale and simmer uncovered for 5 to 7 minutes until the kale is wilted and tender.
- Season and serve: Season the soup with salt and black pepper to taste. Serve the soup hot and enjoy.
Notes
- You can substitute turkey sausage for a leaner option.
- To make it vegetarian, omit the sausage and use vegetable broth.
- Rinse lentils thoroughly before cooking to remove any debris.
- Adjust crushed red pepper flakes according to your spice preference.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
