Sunday, April 17, 2016

Carrabba's Italian Sausage and Lentil Soup

    • 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, chopped
    • 6 cups chicken broth
    • 2 (14 1/2 ounce) cans diced tomatoes, undrained
    • 2 -3 garlic cloves
    • 1/4 teaspoon fennel seeds
    • 2 cups dry lentils
    • black pepper
    • 1/2 teaspoon basil
    • 1/2 teaspoon oregano
    • parsley

DIRECTIONS

  1. Brown sausage; drain off fat.
  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.
  5. Sprinkle with Parmesan cheese and serve.