Italian Sausage & Lentil Soup

Italian Sausage & Lentil Soup

Lentils and Sausage. Bet you didn’t know they were a match made in heaven. I didn’t know. My husband and I have a fondness for Lentils.. I make several different variations of Lentil Soup often and am always trying to think of new flavors for it. This morning before work I decided to throw together a soup for us to eat throughout the day. Making soup is mindless for me- its just one of those things that I can always make taste good.. throw in enough spices and any pot of simmering anything can taste wonderful. SO anyways this morning I was looking through the freezer- saw the package of Italian Sausage and went with it. The awesome flavor the lentils and Sausage created was exciting for me- one you will most likely see me use again in a different format.

So here it is.. Another Soup Recipe. Its inexpensive, fast and easy to make.. and will work really well in a crock-pot if you choose that route. This morning I actually cooked the soup on the stove so that I could bring some with me for lunch and then transferred it to my crock-pot turned it on low and left it on all day- so my husband could come home from work to hot soup ready for him. If you cook it in a crock pot- the only thing you will want to do different is to pre-cook the meat and then throw the cooked meat into the crock pot with all the other ingredients.

Ingredients

  • 1 Package (uncooked) Spicy Italian Sauce Links
  • 1 Large Onion Chopped
  • 5 Carrots Chopped
  • 3 Stalks Celery Chopped
  • 1 LB Bag Dried Pardina Lentils (Brown Lentils) (roughly 2 1/3 cup)
  • 1 TBS Salt
  • 1 TBS Better than Bouillon Beef Stock (Or Chicken)
  • 1 TBS Garlic Powder
  • 1 Tsp Black Pepper
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Rosemary
  • 1 Tsp Dried Oregano
  • 14 cups Water

Directions

  1. Cut Sausage links into bite sized pieces (Tip: Do this while the meat is still partially frozen for a cleaner cut)
  2. In a Large Heavy Bottomed Soup Pot Cook the Sausage with a little bit of oil. Once the sausage is fully cooked- drain the excess oil.
  3. In the pot- add to the meat the Onions and Saute briefly. Add the remaining ingredients and spices (in whatever order suites your fancy :))
  4. Bring the soup to a gently boil- cover and cook for 1 hour. Stir the soup every so often. Give it a taste test towards the end of its cooking time and adjust spices according to your preference.
  5. Serve!

Try adding A few handfuls of spinach to the soup (or other greens). Remove the soup from heat once the spinach wilts. You could also throw other root vegetables – I almost added Jerusalem artichokes- but left them out as I was running too short on time to peel and chop them this morning.

Hope you love this soup as much as we did!!

xo,

Brittany

Brittany Angell

7 comments | Leave your own

  1. Diane-thewholegang

    This sounds great on this cold icy day. I think this will be on my stove top today or my crockpot depending on what is cancelled due to the ice. I even have sun chokes I could add. I've never tired them and this sounds like the perfect place to do that.

    Thank you!

  2. Christine

    This looks really amazing! I'm always looking for non-chicken soup soup recipes and I'm glad that I found this!

  3. Christina

    This looks gorgeous and I bet it tastes just as nice!

  4. Kate

    This soup was FABULOUS. Amazing as it was, the next day leftovers reheated were even better. It's so perfect if you live in a part of the country where it's still bitterly cold. This soup will warm you to your bones. We used a sweet italian sausage since that's what we had on hand. This soup is delicious; it makes you think of being home and by a warm fireside.

  5. Sophie

    Thisis certainly real tasty comfort food!

    MMMMMMM,..Great to enjoy in these colder evenings!

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