It’s 5:30 AM here in eastern Pennsylvania. The outside blackness is calming. Warm steamy coffee in hand, I can make out the glittering of frost on the trees outside. It is one of the coldest mornings of this season. We live on a river and I can see a few small ice floes on the water in the glint of a light across the way. And I am grateful – grateful mostly for the quiet; for the calm after the relentless (but beautiful) whirlwind of the holidays – this year a busier holiday season than in the recent past. On the stove, a simmering pot of stock, one I tossed together mostly from all the bones and scraps that I have been saving in the freezer over the past month. The house smells of warmth and comfort. #happyandgrateful🌟
Later today, the stock will become another pot of soup – a constant in my kitchen this time of year. My mom’s old workhorse of a stock pot (aka what we called the ‘passatelli pot’ growing up) sits out on my stove most of the season, ready for another round of stock to be made. The stickers on the outside of the pot have survived ALL these years (40? 50 years?). Remnants of the original stickers remain glued to the outside, despite my best efforts to remove them. Each time, I see them they make me smile.
I am not a fan of these winter months (74 days until spring!) and soup becomes my love language – a rotation of our favorite soups with a few new ones that I add on each year. Pots of Italian wedding soup, ribollita, pastina, sausage and lentils, acini di pepe, and split pea with a few Mexican and Japanese favorites are forever going out the door to neighbors as our freezers are already stocked for the winter.
Top of the list for me? A steaming bowl of pastina or acini di pepe – simple and comforting with a healthy dose of parmesan sprinkled on top. On an extravagant day, maybe some crispy pancetta crumbles. A close second – lentil soup – sometimes with sausage and sometimes without. Or with my favorite addition – kale. (more on this below.)
Our mom’s favorite was hands-down Italian wedding soup. Many a wound, fight, or boyfriend breakup was healed with a huge bowl of this soup. Her scratchy recipe is below (along with an odd dessert made with sugar, an entire cup of Crisco, eggs, and a lot of flour….hmm.) 😊
nd how about you – do you have a favorite soup? Please share. 🙏 Love new soup ideas!
Speaking of sharing, I had a few friends request my sausage and lentil recipe this year. I realized it is one that we had never posted on the blog oddly. Recipe is below!
Lentil and Sausage Soup
(Zuppa di Lenticchie e Salsiccia)
As with many Italians, we traditionally eat this soup on New Year’s Eve. This year was no exception (along with wearing red undergarments 😉). The round lentils represent coins and symbolize abundance, prosperity, and long life. In theory, the more you eat, the more abundant you will become. So eat, we do! A double batch is usually cooked so we can distribute it to neighbors and friends so they too can be abundant in the new year. Making this soup doesn’t end with the new year, however. We cook up a batch of this often throughout the winter (we will take all the ‘buona fortuna’ we can get!).
If you are fortunate enough to be eating this in Italy on New Year’s Eve, the lentils are typically served with a fat pork sausage called cotechino. However, they are not typically found here in the US so our favorite sausage is substituted. This year, I used our local butcher’s blend of pork and pecorino which made for a flavorful base for the lentils. Use a good quality sausage of your choosing – it will make a difference.
As for the lentils, try to use French green lentils, also known as du Puy lentils, which are small and slightly peppery or black lentils that hold their shape beautifully when cooked. Brown lentils also work but can get mushy when cooked for long, long periods. And definitely avoid red lentils which, delicious as they are, do break down easily.
Not all versions of this soup include tomatoes, but I find their subtle sweetness and acidity provide a wonderful balance to the dish. For a finishing touch, don’t even think about skipping two key additions: first, a splash of red wine vinegar, which brightens and elevates the flavors beautifully; and second, a generous drizzle of your best extra virgin olive oil for richness and depth.
If you’re feeling adventurous, one of my favorite variations is tossing in a few cups of chopped kale just near the end of cooking. The kale adds a pop of color and a nutrient-packed twist to this comforting bowl.
Wishing everyone a year filled with much joy and good health,
From our kitchens to yours, buon anno 🌟
Sausage and Lentil Soup (Zuppa di Lenticchie e Salsiccia)
- Yield: 6-8 1x
Description
This hearty sausage and lentil soup is the ultimate bowl of comfort—warm, nourishing, and deeply satisfying. Whether served as a simple weeknight dinner or shared at the table with a crusty loaf of bread, this soup is a true crowd-pleaser. Classic, cozy, and comforting, this recipe is sure to become a staple in your kitchen.
Ingredients
- 2 tablespoons olive oil
- 1 pound link sausage
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 bay leaves
- Kosher salt
- ½ cup dry red wine
- 1 pound of lentils (approximately 1 1/2 cups), picked over
- 6 cups low-sodium chicken or beef stock
- 1 (28-ounce) can crushed tomatoes
- Freshly ground black pepper
- 2 tablespoons red wine vinegar
- Extra virgin olive oil, for serving
- Freshly grated Parmigiano, for serving
Instructions
- In large pot or Dutch oven, heat the olive oil over medium heat. Add the sausages and cook, stirring occasionally, until browned and cooked through, about 8–10 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside.
- If the pot looks dry, add another drizzle of olive oil. Add in the onion, carrot, celery, garlic, and bay leaves, along with a pinch of salt. Sauté until the onions are translucent and the vegetables are softened, about 5 minutes.
- Pour in the wine, stirring to scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to concentrate.
- Stir in the lentils, ensuring they’re well coated in the aromatics. Add the broth and tomatoes, along with any juices from the can. Add 1 teaspoon of salt and 1/2 teaspoon pepper. Stir to combine, and bring the mixture to a boil over medium heat. Reduce the heat to a gentle simmer, cover partially, and cook until the lentils are tender, about 1 hour. Check occasionally, and if the soup thickens too much, add additional broth or water as needed.
- While the soup simmers, slice the cooked sausage into ½-inch slices. (You can then slice them again into half-moon shapes if you prefer smaller chunks.)
- Once the lentils are tender, stir the sausage and any accumulated juices back into the pot. Simmer for about 10 minutes to allow the sausage flavors to meld into the soup.
- At the very end, add the red wine vinegar, stirring to incorporate. Remove the bay leaves if desired. Taste and adjust seasonings as necessary.
- Ladle the soup into bowls and finish with a hearty drizzle of your best quality extra virgin olive oil. Sprinkle generously with freshly grated Parmigiano-Reggiano. Serve!
A favorite variation:
For a pop of color and nutrients; Add a few cups of chopped kale or spinach to the pot near the end of cooking. You may need to add a bit of additional stock if the leaves make the soup too thick.