Italian Sausage and Lentil Soup


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Italian Sausage and Lentil Soup
Italian Sausage and Lentil Soup
Ingredients
1 (19.5- oz.) package Italian turkey sausage
3 cloves garlic minced
2 stalks celery sliced
2 carrots peeled and sliced
1 large onion peeled and chopped
7 cups vegetable broth or Kitchen Basics Chicken stock
1 (16- oz.) package dry lentils
1 (14.5- oz.) can diced tomatoes with basil, garlic and oregano
3/4 cup Cabernet Sauvignon (optional)
2-1/2 tsp. McCormick Italian Seasoning
Salt
Directions
Prep time: 15 minutes
Cook time: 1 hour, 15 minutes

Remove casings from sausage and crumble into a large pot. Cook over medium heat for about 10 minutes or until cooked through. Add garlic, celery, carrots and onion to pot; cook over medium-high heat for 5 minutes. Add remaining ingredients except salt and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Season to taste with salt. Sprinkle with Stella Shredded Parmesan Cheese, if desired.

Makes 8 servings.

Serve with Old World Style Kalamata Olive Feta Bread or Focaccia.

Tip! Add extra broth when reheating this soup, as it will thicken as it stands.
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Actually had to go online and to archives to find this recipe because I remembered it from over a year ago, its that good! I don't eat red meat, so the turkey sausage makes this nice and hearty in winter weather without heavy red meat. Its also good with seitan to go completely meatless. Good stuff!

  Comment Number: 4700
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I also had to "dig up" this recipe from your archives. I had lost my printed copy. It has gotten raves every time I made it. Especially liked by men. I have kept the sausage (the fully cooked Aidell's Chicken Italian sausage) in slices and added Orechiette pasta to it for an even heartier soup sometimes. Great recipe!

  Comment Number: 5212
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