Creamy Tuscan Lentil & Sausage Stew (Hearty, Cozy & Flavor-Packed)
Packed with protein-rich lentils, savory sausage, tender vegetables, and a swirl of cream, it’s the kind of meal that feels both rustic and elevated. Plus, it makes enough to feed a crowd or stock your fridge with leftovers for the week.
Ingredients
- 1 pound ground sausage
- 2 carrots chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound green lentils rinsed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 7-8 cups chicken broth
- 1 cup heavy cream
- 1 bunch kale stems removed and chopped
- Freshly grated Parmesan for topping
- Sourdough toast for serving
Instructions
Brown the sausage
- In a large Dutch oven, cook the sausage over medium heat until browned and crumbly.
Sauté the aromatics
- Add in carrots, onion, and garlic. Cook for about 5 minutes, until softened and fragrant.
Add lentils & broth
- Pour in half of the chicken broth and bring to a boil. Stir in the lentils, salt, pepper, and Italian seasoning. Add the remaining broth, reduce heat to low, and let simmer for about 45 minutes, until lentils are tender.
Finish with cream & kale
- Stir in the heavy cream and chopped kale. Let sit for a few minutes until the kale wilts into the stew.
Serve
- Ladle into bowls, top with Parmesan, and serve with sourdough toast.
Notes
Make it lighter – Swap heavy cream for half & half or coconut milk.
Extra veggies – Add diced celery, zucchini, or mushrooms for more texture.
Spice it up – Use spicy Italian sausage or add a pinch of red pepper flakes.
Meal prep friendly – This stew reheats beautifully and can be frozen in portions.
Extra veggies – Add diced celery, zucchini, or mushrooms for more texture.
Spice it up – Use spicy Italian sausage or add a pinch of red pepper flakes.
Meal prep friendly – This stew reheats beautifully and can be frozen in portions.