I’ve said it before, it is the time of year for soup. This recipe is a “copycat recipe” for Cararabba’s sausage-lentil soup. I think this recipe tastes just like the savory, hearty soup one buys at Carrabba’s. It is an easy preparation full of healthy ingredients. To make it even healthier, substitute turkey sausage.
We eat this with a sliced apple and call it lunch.
1# italian sausage
1 medium onion, chopped
2 large carrots, chopped
1 stalk celery, chopped
1 small zucchini, chopped
6 C chicken broth
2 14 ½ oz cans diced tomatoes
2-3 cloves garlic, minced
2 C dry lentils
1 t salt
½ t Black pepper
1 t Basil
1 t Oregano
1 t thyme
Parsley, minced
parmesan cheese
Brown sausage in a soup pot, breaking it down into bite-size pieces. Drain fat. Add the rest of all the ingredients. Bring to a boil. Reduce to a simmer, cover and simmer for an hour or until the lentils are tender. Use an immersion blender to get to a consistency you like (or skip this step altogether). Serve with a sprinkling of parmesan and fresh parsley.
