Saint Nick Soup


  • 1 pound bulk spicy pork sausage
  • 1 cup dried brown lentils, rinsed
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (32-ounce) carton reduced-sodium chicken broth
  • 1 cup water
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 6 cups fresh spinach
  • goat cheese, optional, crumbled, to taste


  1. In a Dutch oven over medium heat, cook the sausage, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.
  2. Stir the lentils, the beans, the broth, and the water into the sausage mixture and bring to a boil.
  3. Lower the heat, cover, and simmer until the lentils are tender, about 30 minutes.
  4. Stir the tomatoes into the soup mixture and cook until they are heated through.
  5. Transfer the soup away from the heat and stir in the spinach until it has wilted.
  6. Serve with the goat cheese.

6 thoughts on “Saint Nick Soup

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