Carrabba's Sausage and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread! Ingredients:
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 teaspoon salt |
2 cups dry lentils |
black pepper |
red pepper flakes |
basil |
oregano |
parsley |
thyme |
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.
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