This hearty Tuscan Lentil Soup is packed full of veggies and protein. It's a breeze to make and can easily feed a crowd!
1lbground Italian sausage spicy, mild, OR sweet
1/4tspcrushed red pepper flakes
1/4tspkosher sea salt
8cuplow-sodium chicken broth
1cupdry green lentils
In a large stock pot or Dutch-oven set over medium heat, add the oil. When the oil is hot, the add the sausage and cook until browned, about 5 minutes; drain any excess fat.
Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper. Add the bay leaf and then pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.
After the 10 minutes, add in the tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and wilt, about 2 minutes. Serve immediately, top with parmesan shavings if desired.
-I used a combo of sweet and hot Italian sausage so that our toddler would be able to eat it. Feel free to use whatever combo you'd like :)