Italian Sausage and Lentil Soup Recipe

  • 1 tablespoon olive oil
  • 2 pounds Premio Italian sausage (remove casings)
  • 2 tablespoons dried Italian herbs
  • 1 medium onion - diced
  • 2 carrots - diced
  • 1 stalk celery - diced
  • 2 cloves garlic - crushed
  • 1 can plum tomatoes (16 oz. can)
  • 6 cups beef broth (or 6 cups cold water and a good quality soup starter)
  • 1 cup dried lentils - sorted and cleaned
  • 1/2 teaspoon salt (optional)
  • 2 teaspoons black pepper
  • 1 cup parmesan cheese - grated.
  • In large stockpot, add 1 tablespoon olive oil and heat gently.
  • Add the sausage and brown and stir until it crumbles. Remove from pan and drain on towels.
  • In the same pot, add the carrots, celery, and onions. Saute gently for 3 minutes.
  • Add garlic and then gently crush the canned tomatoes and add one at a time.
  • Add the juice from tomatoes and then either the water or broth.
  • Add the pepper and dried Italian herbs.
  • Add sausage back in and simmer for 30 minutes until carrots are bite-tender.
  • Add lentils and cook for 20 more minutes; be sure to stir well or it will stick if not careful.
  • Before serving add 3/4 cup of the parmesan cheese and mix well. Taste soup before adding salt to it.
  • Serve with crusty bread and top with remaining parmesan cheese.
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