Lentil Minestrone with Sausage

Lentil Minestrone with Sausage

Yum Yum Yum, one of my FAVORITE comfort foods to make that's hearty, tasty, and still full of veggies and high-fiber lentils so you can eat it guilt-free 🙂 *Make it vegetarian - just omit the sausage and swap vegetable broth for chicken broth...I make it both ways, still just as tasty!
Servings 2


  • 2 tsp Avocado Oil
  • 3 Carrots diced
  • 3 Celery Stalks diced
  • 1 Red Onion diced
  • 8 cups Chicken Broth
  • 1 1/4 cup Lentils
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Parsley
  • Salt & Pepper to taste
  • 4-6 Cloves of Garlic crushed
  • 1 bunch Fresh Spinach or about 1 cup frozen spinach
  • 1 cup Cooked Elbow Pasta
  • 4 Pre-cooked Italian Sausages (preferably organic) chopped


  • Fresh Parsley
  • Parmesan Cheese


  • Heat oil in a large soup pot, add oil and cook onions for about 5 minutes until softened. Next add carrots and celery, saute for another 5 minutes. Once the veggies have softened, add crushed garlic to the pan and cook for another minute (careful not to burn the garlic). Add broth, lentils, mustard and spices, bring soup up to a boil, then reduce heat to a simmer. Cover and let cook for about 20-30 minutes until lentils are softened.
  • While lentils are cooking, it's time to cook the pasta! Bring a separate pot of water to boil and cook pasta until it's al dente (it will cook further when added to the soup).
  • Once the lentils have cooked fully, add the spinach, chopped sausage, and pasta to the pot. Cook for another minute or two to heat through. Taste for salt/pepper...add more if needed. Then serve topped with Parmesan cheese and fresh parsley.
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