Lentil and Sausage Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 5 mins
• Total Time: 3 hr 25 mins
• Calories: 353 Calories

Ingredients

• 1 large onion, chopped
• 1 tablespoon garlic powder
• 8 cups water
• 1 tablespoon chopped fresh parsley
• 2 (14.5 ounce) cans chicken broth
• 1 stalk celery, finely chopped
• 1 tablespoon salt, or to taste
• 1 tablespoon chopped garlic
• 1 (28 ounce) can diced tomatoes
• 1 cup shredded carrot
• 2 large bay leaves
• 1 (16 ounce) package dry lentils, rinsed
• 0.25 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.25 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.5 pound sweet Italian pork sausage, cut into 1/2-inch slices
• 0.5 pound ditalini pasta

Recipe Instructions

Step 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.

Step 2

Stir in pasta and cook until tender, 15 to 20 minutes. Remove bay leaves before serving.