Chock full of veggies, flavor and comfort. I call it Italian because of the flavor profile..all the rich tomato-y goodness and of course the sausage is a perfect addition to this warming soup.
1/2jarprepared, chunky pasta sauceapproximately 1 1/4 cups
2cupsspinachfrozen
1/2tspthymedried
1/2tspsalt, kosher
1/2tsppepper
2 leavesbay
2clovesgarlicchopped
1-2tbspolive oil
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Instructions
Stove top
Heat olive oil in dutch oven. Start with 1 tbsp, add more if needed.
Saute carrots, celery, onion, and garlic for about 5 minutes. Add salt and pepper.
Add chicken broth, sausage, thyme, lentils, bay leaf, pasta sauce.
Cook for 30 minutes. Check for salt, and doneness of lentils. Lentils should be almost done. Depending on the sodium content of sausage, pasta sauce, chicken broth, add salt as needed.
Add frozen spinach. Cook for 5 or 10 more minutes depending on doneness of lentils.
Instant pot
Place all ingredients in Instant Pot.
Cook on Soup/Broth setting. 12 minutes on high.
When cycle is completed, release steam manually.
Once all steam is released and the valve has indicated safe removal of the lid, add the frozen spinach.
Replace lid and seal. Allow to sit about 5 minutes. If you use fresh spinach, no need to let it sit. Just stir in and the heat will wilt the spinach.
Top with Parmesan cheese and serve with crusty bread.
Notes
Nutrition
Serving: 1.5cupsCalories: 196kcal
Nutritional information is calculated online and should be used as a guide.