Hearty Lentil, Kale, & Sausage Soup

The week between Christmas and New Year is always strange for me. I am often tired from completing all my holiday baking and cooking extravaganza on Christmas Eve and Christmas Day. Add to that shopping for gifts, then wrapping them, and all the holiday entertaining that takes place, and I am usually beaten by the time Christmas is over. The last thing I want to do between Christmas and New Year is cook a lot.

Despite not being too excited about cooking, my family still needs to eat, and we are not a family that often orders out or goes out to dine at restaurants daily. My best plan, which has taken me years to figure out, is to prepare many meals ahead of the holidays and freeze them. These meals often include baked pasta dishes, casseroles, and hearty soups like this. This lentil soup freezes well and is satisfying and delicious. Include a loaf of crusty Italian bread and a mixed green salad, and you have a meal that the whole family will enjoy.

Buon Appetito!
Deborah Mele

Hearty Lentil, Kale, & Sausage Soup

Hearty Lentil, Kale, & Sausage Soup

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A hearty, satisfying soup that can be a main course entree.


  • 3 Tablespoons Olive Oil
  • 1 Pound Ground Italian Sausage Meat(Spicy or Mild)
  • 1 Large White Onion, Finely Chopped
  • 3 Carrots, Finely Chopped
  • 3 Celery Stalks, Finely Chopped
  • 4 Garlic Cloves, Minced
  • Salt & Pepper To Taste
  • 1 Teaspoon Dried Oregano
  • 1 (14 Ounce) Can Chopped Tomatoes
  • 8 Cups Homemade Chicken Stock
  • 2 Cups Chopped Tuscan Kale (or Spinach)
  • 2 Cups Small Beige or Green Lentils


  • Dollop od Pesto
  • or Grated Parmesan or Pecorino Romano Cheese


  1. Place the oil in a heavy bottom stock pot and heat over medium heat.
  2. Add the sausage and cook, breaking up the meat with two forks as it cooks.
  3. Once the meat is no longer pink, add the onion, carrots, celery, and garlic.
  4. Continue to cook over medium heat until the vegetables soften and begin to brown.
  5. Add the salt, pepper, oregano, tomatoes, and stock and bring to a boil.
  6. Reduce the heat to medium, then add the kale and lentils.
  7. Continue to cook until the lentils are just barely tender to the bite.
  8. Serve warm with topping of choice.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 660Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 76mgSodium: 1271mgCarbohydrates: 38gFiber: 8gSugar: 12gProtein: 38g

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