Italian Sausage Lentil Soup

By criscrossqz

I make this soup several times a month for dinner in the winter ~ just add crusty bread and a green salad. Very hearty and flavorful (and easy). Leftovers are good reheated in a day or so too.

Ingredients

• 2 TB butter
• 1 chopped onion
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 2 large tomatoes, chopped
• 1 tsp oregano
• 2 small zucchini, sliced
• 1/2 cup red wine
• 6 oz. cooked lentils or 1 envelope lentil soup mix
• 1 beef bouillon cube
• 3 cups water
• salt and pepper to taste
• up to 1 lb. sweet Italian sausage, cut into 1” pieces
• grated Parmesan cheese (optional)
• 1 fresh sprig rosemary (optional)

Details

Servings 4

Preparation

Step 1

Melt butter in large pot. Add onion, garlic and celery and sauté until wilted; add tomatoes, oregano, zucchini and wine. Simmer uncovered 20 minutes; stir occasionally. Add lentils, bouillon, water, salt and pepper. Bring to a boil, then lower heat and simmer 30 minutes. If soup becomes too thick, add a little water. … Meanwhile, brown sausage in a skillet; drain. Add to soup; put rosemary sprig on top; simmer (covered) for at least 15-20 minutes (can simmer very slowly for 1-2 hours, if necessary). Serve with Parmesan cheese