Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body. I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy my Italian sausage. This is a small business in Colorado. Their product has been sustainably sourced and free of allergens. The taste is worth it!
Lentil and Sausage Soup
Ingredients
· 1 ½ pounds Italian sausage
· 4 tablespoons butter
· ½ cup onion, diced
· 4 cloves garlic, minced
· 1 cup spinach, packed
· ½ cup carrots, diced
· 1 rib celery, diced
· 5 cups chicken stock
· 1 ½ cups lentils
· 1 cup heavy cream
· 2 tablespoons Dijon mustard
· 2 tablespoons red wine vinegar
· 1 teaspoon red pepper flakes
· sea salt and black pepper, to taste
INSTRUCTIONS
1. In a large Dutch oven over medium-high heat, brown sausage in 1 tablespoon butter.
2. Using a slotted spoon, remove sausage from pan, reserving drippings.
3. Add remaining butter diced onions and minced garlic. Sauté until fragrant and onions are translucent.
4. Mix in spinach, carrots, and celery. Sauté vegetables over medium heat until tender. About 10 minutes.
5. Add reserved Italian sausage. Stir in heavy cream, Dijon mustard, red wine vinegar, salt, pepper, and pepper flakes.
6. Simmer for 10-15 minutes. Serve in bowls and enjoy.