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Lentil Sausage Soup Recipe

Writes Melanee Van Ee-Mortensen of Fort Collins, Colorado, "This recipe makes a very large pot of heavy soup, but it freezes and reheats well. It's a stand-alone meal at our house." Packed with lentils, long grain rice and cheese tortellini in a tomato broth, it's a tasty alternative to vegetable soup.

This recipe is:

Healthy

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13 Servings
Prep: 5 min. Cook: 30 min.

Ingredients

1 package (19-1/2 ounces) turkey Italian sausage links, casings removed
13 cups water
1 cup chopped carrots
1/2 cup chopped celery
2 teaspoons onion powder
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
2 cups dried lentils, rinsed
1/2 cup uncooked long grain rice
2 cans (one 15 ounces, one 8 ounces) tomato sauce
2-1/2 cups frozen cheese tortellini

Directions

Crumble sausage into a nonstick skillet. Cook over medium heat until no longer pink; drain.
In a large saucepan or Dutch oven, combine water, carrots, celery, onion powder, oregano, garlic powder, basil, seasoning salt and pepper. Add lentils and rice. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until lentils and rice are tender.
Stir in tomato sauce; return to a boil. Add tortellini and sausage. Cook for 3-4 minutes or until tortellini are tender, stirring several times. Yield: 13 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 270 calories, 6 g fat (2 g saturated fat), 27 mg cholesterol, 651 mg sodium, 36 g carbohydrate, 11 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Lentil Sausage Soup published in Light & Tasty February/March 2004, p12