This hearty sausage and lentil soup is full of flavor. Sprinkle freshly grated Romano cheese over each bowl.
Ingredients
- sweet Italian pork sausage: 0.5 pound (cut into 1/2 inch slices)
- onion: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- garlic: 1 Tbsp (chopped)
- water: 8 cups
- chicken broth: 2 cans (14.5 ounce cans)
- tomatoes: 1 can (28 ounce can, diced)
- dry lentils, rinsed: 1 pack (16 ounce pack)
- carrot: 1 cup (shredded)
- garlic powder: 1 Tbsp
- fresh parsley: 1 Tbsp (chopped)
- salt: 1 Tbsp (to taste)
- black pepper: 0.5 tsp
- oregano: 0.5 tsp (dried)
- thyme: 0.25 tsp (dried)
- basil: 0.25 tsp (dried)
- bay leaves: 2 piece
- ditalini pasta: 0.5 pound (optional)
Metric Conversion
Stages of cooking
-
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.
-
Stir in pasta and cook until tender, 15 to 20 minutes. Remove bay leaves before serving.
