Chicken Italian Sausage And Lentil Soup Recipes

ITALIAN CHICKEN SAUSAGE SOUP

Steps:

• In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.

LENTIL AND SAUSAGE SOUP

Steps:

• Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
• Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA

Steps:

• Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot.
• To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed.
• Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes.
• When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach.
• Season to taste with salt and pepper.
• Return soup to the boil, then reduce heat to simmer for 5 minutes.
• Serve hot with freshly grated parmesan cheese on top.

CHICKEN ITALIAN SAUSAGE AND LENTIL SOUP

Steps:

• spray a 6 qt saucepot with cooking spray.
• cook sausage over medium to high heat until well browned, pour off any remaining fat.
• add carrots, onion and garlic, cook until tender.
• stir in the broth, oregano, bay leaf and lentils. heat to a boil. reduce heat to low. cover and cook for 45 minutes or until the lentils are tender.
• stir in the broccoli rabe, cook for 5 munutes or until broccoli rabe is tender. remove bay leaf.

LENTIL & CHICKEN SAUSAGE STEW

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.

CARRABBA'S SAUSAGE AND LENTIL SOUP

Steps:

• Brown sausage; drain off fat.
• In a large pot combine all ingredients bring to boil.
• Reduce heat,cover.
• Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
• Sprinkle with Parmesan cheese and serve.

SPICED LENTIL, CHICKEN, & SAUSAGE SOUP

Steps:

• Brown sausage, onion, barley, and garlic together in skillet. Remove and place in bottom of slow cooker or stock pot.
• Add the chicken stock, lentils, uncooked chicken breast, and parsley.
• Simmer for as long as you desire or until lentils are tender.
• Remove chicken breast, discarding bone and cartilage. Shred meat and return to cooker or pot.
• Add garbanzo beans, spinach, and salsa to soup mixture and heat through.
• Serve with hot buttered crusty bread, biscuits, or muffins.

ITALIAN SAUSAGE AND LENTIL SOUP

Steps:

• The night before preparing the soup put the lentils in a large bowl and cover them with about 1 inch of water. Allow to "soak" over night. In the morning rinse and drain the lentils. Set aside to be added to the soup as directed.
• In a large soup kettle brown the sausage, breaking it into small pieces as it cooks. (Use bulk sausage or remove any casings).
• Remove sausage, drain fat, leaving a small film of fat on the bottom of the kettle.
• Add the onion, carrots, and celery; saute over medium for about 10 minutes, adding the garlic for the last 2 minutes.
• Stir in the tomato paste and cook over medium for about 2 minutes.
• Return the sausage to the pan. Stir in the tomatoes in their juice, tomato sauce, beef broth and Italian seasoning.
• Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 15 minutes.
• Stir in lentils and water; cook for 20 minutes, tasting lentils for "doneness" and cooking longer if necessary.
• Add a bit more water if necessary - depending on how "thirsty" your lentils are - this is a thick soup but there should be some broth.
• Serve, allowing each person to add grated Parmesan and freshly ground black pepper as desired.