2 Tbsp olive oil
1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
1 large onion, chopped (about 3 cups)
2 large carrots, peeled, chopped (about 1 3/4 cups)
2 large parsnips, peeled, chopped (about 1 3/4 cups)
2 large celery stalks, chopped (about 1 cup)
2 1/2 tsp dried Italian seasoning
1 pound brown lentils (about 2 1/2 cups)
3 quarts (or more) chicken broth
1 5-ounce pkg baby spinach leaves
Heat oil in large pot over med-high heat. Add sausage and cook til browned, stirring occasionally. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery and Italian seasoning to drippings in pot; cook til onion is translucent and vegetables begin to soften, stirring often. Add lentils; stir to coat. Add chicken broth. Bring to boil; reduce heat to medium and simmer til lentils are tender, stirring occasionally and adding more broth if soup is too thick, 20 minutes. Add sausage to soup and simmer til vegetables are tender and flavors blend, 10-12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook til spinach is wilted, about 3 minutes.
Makes 8 servings.