Lentil and Sausage Soup
Description
You'll love this hearty sausage and lentil soup in a rich tomato-based broth with lots of herbs for extra flavor. Serve with grated Romano cheese.
Ingredients
•
1/2 pound sweet Italian pork sausage, cut into 1/2-inch slices
•
1 large onion, chopped
•
1 stalk celery, finely chopped
•
1 tablespoon chopped garlic
•
8 cups water
•
2 (14 1/2 ounce) cans chicken broth
•
1 (28 ounce) can diced tomatoes
•
1 (16 ounce) package dry lentils, rinsed
•
1 cup shredded carrot
•
1 tablespoon garlic powder
•
1 tablespoon chopped fresh parsley
•
1 tablespoon salt, or to taste
•
1/2 teaspoon black pepper
•
1/2 teaspoon dried oregano
•
1/4 teaspoon dried thyme
•
1/4 teaspoon dried basil
•
2 large bay leaves
•
1/2 pound ditalini pasta
Directions
1
Cook sausage in a large pot over medium-high heat until evenly brown, 7 to 10 minutes. Add onion, celery, and garlic; sauté until tender and translucent, about 5 minutes. Stir in water, chicken broth, tomatoes, lentils, carrot, garlic powder, parsley, salt, pepper, oregano, thyme, basil, and bay leaves; bring to a boil. Reduce the heat, cover, and simmer until lentils are tender, 2 1/2 to 3 hours.
2
Stir in pasta and cook until tender, 15 to 20 minutes. Remove bay leaves before serving.