Whether you know him as Saint Nick, Kris Kringle, or Santa Clause, you probably know the rosy-cheeked man likes to eat. While he mainly dabbles in sugary sweets, he knows a thing or two about warm, savory soups. His favorite? Well, Father Christmas Soup, of course! When he tastes a spoonful of this juicy, spicy pork sausage, tender bean, and veggie concoction, believe it or not, his cheeks become even rosier! He claims it warms his heart and soul… and what more could you even ask for around this time of year?! Well… we can think of a few gifts he could bring us, but we’ll save that for the letter we’re writing him. Experience the season’s magic, from your tastebuds to your belly, with a nice, cozy bowl of Father Christmas Soup! It’s Papa Noel-approved!
Ingredients
- 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
Directions
Step 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.
Step 2 –Stir the lentils, the beans, the broth, and the water into the sausage mixture and bring to a boil.
Step 3 –Lower the heat, cover, and simmer until the lentils are tender, about 30 minutes.
Step 4 –Stir the tomatoes into the soup mixture and cook until they are heated through.
Step 5 –Transfer the soup away from the heat and stir in the spinach until it has wilted.
Step 6 –Serve with the goat cheese.