Lentil and Sausage Soup
This hearty sausage and lentil soup is full of flavor. Sprinkle freshly grated Romano cheese over each bowl.
Ingreadients :
- ½ pound sweet Italian pork sausage, cut into 1/2-inch slices
- 1 large onion, chopped
- 1 stalk celery, finely chopped
- 1 tablespoon chopped garlic
- 8 cups water
- 2 (14.5 ounce) cans chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) package dry lentils, rinsed
- 1 cup shredded carrot
- 1 tablespoon garlic powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 2 large bay leaves
- ½ pound ditalini pasta (Optional)
Step by Step :
- 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.
