2 Tbsp Extra Virgin Olive Oil
1 lb fully cooked hot Italian sausage, cut into 1/2-in 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
1 Tbsp Italian Seasoning Blend
1 tsp Paprika
1 lb brown lentils (about 2-1/3 cups)
3 qt (or more) low-salt chicken broth
1 5-oz package baby spinach leaves
Heat oil in large pot or dutch oven over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 15 min. Using slotted spoon, transfer browned sausage to bowl.
Add onion, carrots, parsnips, celery, Italian seasoning blend, and paprika to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 min. Add lentils; stir to coat. Add 3 qt broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cup-fuls if soup is too thick, about 20 min.
Add browned sausage and any juices from the bowl to the bubbling soup, and simmer until vegetables are tender, soup is warmed through and flavors blend, 10 to 12 min.
Season to taste with salt and pepper. Stir in spinach, just before serving. Cook until spinach is wilted, about 3 min.