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Lentil Sausage Soup

 Lentil Sausage Soup
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.
13 ServingsPrep: 5 min. Cook: 30 min.


  • 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


  • 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.

2 of 2

Lentil Sausage Soup (continued)

Directions (continued)

  • Cook for 3-4 minutes or until tortellini are tender, stirring
  • several times. Yield: 13 servings.
Nutritional Facts: 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.