Tuesday, May 20, 2014

Italian Sausage Lentil Soup

Here is a wonderful recipe that my mom passes along. I believe she said it was a copycat recipe from Carrabba's Grill, but don't quote me on that. Of course, mom doesn't know where she got the recipe at this point because she saves all her recipes into word docs on her computer.

My 16 mo old LOVES this and will devour it; the 3 and 5 year olds take turns liking it and not liking it... pssshh... kids.

Italian Sausage and Lentil Soup
Servings: 6-8 
1 lb Italian sausage ( You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini (optional)
4 cups chicken broth (+ extra to thin soup)
2 cups V-8 juice (+ extra to thin soup. - I actually get the small drinking cans even though they are pricier. I never use a whole bottle of V-8. I find that 2 can is enough for your 2 cups + extra.)
2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes

1. Brown sausage; drain off fat. Or place on grill to cook then slice thinly
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency or add some potato flakes
5. Sprinkle with Parmesan cheese and serve topped with Tostitos chips (optional, I usually skip the chips)

Linking up: Vintage GwenSomeday CraftsSew Much Ado , DIY by Design , Gingersnap Crafts , My Girlish Whims

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