SAUSAGE LENTIL SOUP
This hearty soup is a copycat recipe of Carrabba's spicy sausage and lentil soup. Loaded with vegetables, inexpensive lentils, and Italian sausage. It makes for a hearty meal, and sure to be a new family favorite!
Provided by Katie
Categories Main Course Soup
Time 1h35m
Number Of Ingredients 17
Steps:
- In a large 5-quart (or larger) sauce pot, pour the olive oil in the pot. Then place the ground Italian sausage. Cook on medium-heat breaking up the meat with a wooden spoon. Mix, and continue to break up for 5 minutes.
- Next, add in the garlic and diced onion. Mix into the meat mixture and reduce the heat to medium-low. While the meat mixture is cooking, dice the celery, peel and dice the carrots, and dice the zucchini. Place the vegetables in the soup pot. Mix well then add in the diced tomatoes, lentils, and spices. Mix well then pour in the chicken stock (mixing one last time).
- Bring the soup to a boil (about 5-10 minutes), then reduce to a simmer. Simmer for 1 hour or until lentils are tender. Make sure you mix every 10-15 minutes to prevent lentils from sticking to the bottom of the pot.
- Once the soup is cooked, ladle the soup into bowl, and sprinkle with Parmesan if desired. Enjoy!
Nutrition Facts : ServingSize 1 c, Calories 434 kcal, Sugar 5 g, Sodium 854 mg, Fat 21 g, SaturatedFat 7 g, Carbohydrate 38 g, Fiber 17 g, Protein 24 g, Cholesterol 43 mg
LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE
Provided by Maggie Ruggiero
Categories Soup/Stew Vegetable Quick & Easy Father's Day Dinner Meat Sausage Lentil Fall Escarole Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 14
Steps:
- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
- Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
- Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
ITALIAN SAUSAGE LENTIL SOUP
This makes the most awesome lentil soup. Great for the soon to come cold weather and goes together quickly.
Provided by Marie
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
- Saute the veggies in 2 tablespoons of olive oil.
- Remove sausage from casings and crumble.
- Add sausage to vegetables and saute until no longer pink.
- Rinse lentils and add to pot.
- Add broth, water and seasonings and bring to a boil.
- Reduce heat to a simmer and cook for 1 hour, stirring often.
- If soup becomes too thick, add more broth.
- Taste and adjust seasonings with salt and pepper.
- When done, drizzle with olive oil, stir and serve.
Nutrition Facts : Calories 244.4, Fat 14.8, SaturatedFat 4.4, Cholesterol 21.6, Sodium 781.9, Carbohydrate 16.1, Fiber 5.7, Sugar 3, Protein 13.9
LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA
Found this in our local newspaper years ago. It is said to be the clone of the Restaurant Cucina Cucina. A family favorite. I make it with spicy bulk Italian chicken sausage, as the lentils really off-set the spiciness of the sausage. I use only 2 teaspoons of the mustard, but 2 1/2 tablespoons of the apple cider vinegar.
Provided by Grannydragon
Categories Lentil
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot.
- To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed.
- Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes.
- When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach.
- Season to taste with salt and pepper.
- Return soup to the boil, then reduce heat to simmer for 5 minutes.
- Serve hot with freshly grated parmesan cheese on top.
Nutrition Facts : Calories 274.9, Fat 18.4, SaturatedFat 9.7, Cholesterol 49.3, Sodium 774.9, Carbohydrate 17.5, Fiber 6.2, Sugar 3.1, Protein 11.9
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