Anti Inflammatory Italian Sausage and Lentil Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Italian Sausage and Lentil Soup

This hearty, deeply satisfying soup is exactly the kind of bowl you want simmering on the stove when you need something nourishing that doesn't feel like a compromise. Ground pork is seasoned with fennel seeds, oregano, and red pepper flakes before it ever hits the broth, building that savory Italian sausage flavor from scratch using whole spices rather than processed links with questionable additives. Green lentils bring serious plant-based protein and fiber to the pot, and they soak up every bit of the rich, tomato-laced broth as they simmer low and slow for about 30 minutes. Turmeric and fresh rosemary do quiet but important work here — both are well-regarded for their anti-inflammatory properties and they layer in an earthy warmth that makes the soup taste like it took far more effort than it did. A handful of baby spinach and a squeeze of fresh lemon juice go in right at the end, keeping the greens bright and adding a little brightness that lifts the whole pot. With six servings coming out of one Dutch oven, this is a genuinely practical recipe for batch cooking and weeknight meals throughout the week. Finish each bowl with a scatter of fresh parsley and you've got something that looks as good as it tastes.

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Ingredients

6 servings

2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tsp fennel seeds
1 tsp dried oregano
½ tsp red pepper flakes
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 ½ cups green lentils, rinsed
6 cups low-sodium chicken broth
1 tsp ground turmeric
1 sprig fresh rosemary
2 cups baby spinach
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

fresh parsley, chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the ground pork, fennel seeds, dried oregano, and red pepper flakes. Cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pot.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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