Sunday, November 11, 2012

Lentil Sausage Soup

Lentil Sausage Soup

There is just something about a big pot of soup simmering away on the stove on a cold fall or winter night. This soup is so rich in flavor, despite it's simple ingredients. I usually have everything on hand and tend to always have a package of sausage in the freezer because it's so versatile. I haven't met a sole that doesn't like the smokey flavor of sausage. The best part is, it's a one pot wonder. This soup is so good, it's the kind that keeps you coming back for more!  

  • 1 lb Italian sausage
  • 1 large onion, chopped
  • 2-3 stalks of celery, chopped
  • 2 large carrots, chopped 
  • 8 cups of chicken broth, low sodium
  • 1 28 ounce can of crushed tomatoes or 2 cans of diced tomatoes
  • 2-3 garlic cloves, chopped
  • 1 16 oounce package of dry lentils 
  • 1/2 cup of very small pasta, like Tubettini
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 handful of fresh parsley
  • 1 tsp thyme
  • 1/2 tsp red pepper flakes
  1. In a large pot, brown sausage and break into small pieces. 
  2. Add the onion, celery, carrots, and garlic and cook until vegetables are soft. Than add the spices and lentils and continue to stir and cook for about 3 minutes until lentils begin to crinkle up a bit.
  3. Add the crushed tomatoes and pasta and give a stir and than add chicken broth and bring to a boil. Turn heat down to a low-medium and let simmer for about 50-60 minutes until the lentils and pasta are cooked through. 
Enjoy with crusty bread and sprinkle of Parmesan cheese. 


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