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Sausage & Lentil
Soup with Tortellini
1 tablespoon extra virgin olive oil
2 pounds turkey or chicken Italian
sausage links
12 ounces mushrooms, cleaned and
quartered
1½ cups dried brown lentils, rinsed
and drained
12 ounces yellow onions, peeled and
chopped
12 ounces carrots, peeled, thickly
sliced
2 garlic cloves, peeled and chopped
1 tablespoon basil
2 teaspoons thyme
1 ounce sun-dried tomatoes (not in
oil), slivered
6 cups low-sodium chicken stock or
broth
9 ounces cheese filled tortellini
(refrigerated)
Makes 12 cups
Heat the olive oil in a Cuisinart
®
12-inch nonstick skillet over medium-high heat.
When hot, add the sausage in a single layer and brown evenly on all sides, about
10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook to
brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into
½-inch slices.
Place the lentils in the ceramic pot of the Cuisinart
®
Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the sun-dried tomatoes and top with the sausage and any
accumulated juices. Add the chicken stock.
Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses, reset time to 5 hours and press Simmer; slow cooker will
automatically switch to Warm when cooking time has elapsed.
Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to 2 cups water. After 15 minutes, add the tortellini. Cover and cook
for an additional 30 minutes, until the tortellini are cooked and tender.
Serve with freshly grated Parmesan cheese.
Nutritional information per serving (1 cup, without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
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