Lentil Sausage Soup Recipe

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Lentil Sausage Soup Recipe

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4 1 1
Publisher Photo
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.
MAKES:
13 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
13 servings
TOTAL TIME:
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.
Originally published as Lentil Sausage Soup in Light & Tasty February/March 2004, p12

Nutritional Facts

1-1/2 cups: 270 calories, 6g fat (2g saturated fat), 27mg cholesterol, 651mg sodium, 36g carbohydrate (0 sugars, 11g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

  • 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
  1. Crumble sausage into a nonstick skillet. Cook over medium heat until no longer pink; drain.
  2. 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.
  3. 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.
Originally published as Lentil Sausage Soup in Light & Tasty February/March 2004, p12

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shecooksalot User ID: 5888460 134877
Reviewed Dec. 20, 2011

"A very hearty soup recipe that was also very easy to make. The lentils help make a very filling soup that tastes really good. Makes quite a bit, so I will freeze some for other meals. Will definately make again."

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