Italian Sausage + Lentil Soup

Italian Sausage + Lentil Soup

worked at Carrabba’s for a few years when I was in my 20s.  Everyone raved about their Sausage and Lentil Soup.  I found this recipe on South Your Mouth, and it’s a pretty close recipe, although no one will ever be able to replicate the sausage exactly.  Carrabba’s makes almost everything in the restaurant from scratch on a daily basis.  One exception to that is the sausage.  The sausage is only made in Texas at the headquarters, so not even the individual restaurant owners know how to make it.  So unless you know how to make sausage from scratch (I don’t), store bought Italian sausage will have to do.  If it were just Jon and me, I would get hot sausage, but since the kids were eating it too, I went with mild.  I just added a little hot sauce to mine at the end.  

When I need chicken stock or broth, I always use powdered chicken base.  I just find it easier to work with than bouillon cubes.  It takes up less space in the cabinet then cans of stock, and it’s also cheaper.

All you need to complete this meal is a sprinkling of salty parmesan cheese and some crusty bread.14479803_358434494495193_1392017980130495566_n

 

Total Time: 90 minutes

Serves:  8

Difficulty Level:  Easy

 

Ingredients

2 pounds of Italian sausage

1 onion, diced

5 celery stalks, diced

6 carrots, peeled and diced

20 ounces of lentils

1 package of onion soup mix

3 tablespoons of granulated garlic

Chicken broth (about 10 cups)

 

  1. Remove the sausage from the casings. Saute over medium heat in a soup pot until it’s cooked through, using a spoon or spatula to break it up as it cooks.
  2. Using a slotted spoon, remove the sausage from the pot, and set aside.
  3. Add the onion, celery, and carrots to the pan. Sprinkle with salt, and use a little olive oil if you need to.  Saute the vegetables over medium for about 10 minutes or until translucent.
  4. Add the sausage back to the pot along with the lentils, onion soup mix, and granulated garlic.
  5. Add about 10 cups of chicken broth until the soup reaches the right thickness.
  6. Bring soup to a boil and cook for 5-10 minutes. Reduce heat to medium low, and cook for at least 45 minutes or until lentils are tender.
  7. Serve with a sprinkling of fresh parmesan cheese and some crusty bread.

(recipe very lightly adapted from South Your Mouth blog)