Lentil Ditalini And Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Phil made this last night and it was delicious.From MaryAnn Esposito,Ciao Italia Ingredients:
3 sweet poek sausage links,casings removed,meat crumbled. |
6 c chicken broth(i used 3 cups more and some water) |
1 c dried lentils,sorted and washed |
1/2 c ditalini |
sea salt |
ground black pepper |
1 (28 oz) can diced tomatoes(with the juice) |
Directions:
1. Cook the sausage in nonstick skillet over med. heat until it is no longer pink;set aside.
2. Pour the chicken broth into soup pot,add the lentils and bring to boil;reduce to simmer and cook 30-35 mins. Do not overcook them or they get mushy. They should still have a bit of a firm core at this point
3. Stir in ditalini and 1 tsp salt and continue cooking until the pasta is almost aldente,about 5 mins depending on the brand,stir in the sausage and tomatoes. Cover and simmer soup 10 mins Season with salt and pepper to taste.
4. The original recipe calls for 6 c broth and 2 c diced tomatoes. I added the additional broth and water and a 28oz can of tomatoes with the juice because the lentils soak it up.
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