You are here: Home » Recipes » Lentil Soup with Italian Sausage Lentil Soup with Italian Sausage Recipe by Favorite Recipes Press Yield 6 to 8 servings Once you make this soup, you'll want to prepare it often. PrintEmail Ingredients 1 (16-ounce) package lentils1 1/2 pounds Italian sausage1 large onion, chopped3 garlic cloves, crushed6 cups water3 carrots, sliced6 beef bouillon cubes2 tablespoons oregano1/4 cup chopped fresh parsley1 teaspoon salt Freshly ground pepper to taste1 (10-ounce) package frozen chopped spinach, thawed Grated Parmesan cheese Instructions Sort and rinse lentils. Combine with enough water to cover in a bowl. Soak for 3 hours or longer; drain. Brown the sausage with the onion and garlic in a stockpot, stirring until the sausage is crumbly; drain. Stir in the lentils, 6 cups water, carrots, bouillon cubes, oregano, parsley, salt and pepper, cover. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Stir in the spinach. Simmer for 2 hours, stirring occasionally. Ladle into soup bowls, sprinkle with the cheese. Prepare 1 day in advance to enhance the flavor. May freeze for future use. Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).