I have been going CRAZY on this Rachael Ray soup all winter. And I get to use some of my Homeade Sausage in it!

Ingredients

My homemade sausage

I have made about 5 big pots (sometimes double recipes) of this soup and I freeze containers of it for healthy work lunches.

Veggies

Simmer

We’ve been having such a mild winter, that my Rosemary bush is still alive and fresh as ever. So I love using fresh rosemary in this soup. I tend to veer a lil less on the escarole just because personally I dont like a lot of lettuce-y greens in my soups.

These guys go in at the end

Delicious

This soup is so delicious and tasty. It takes no time to make. And it makes great lunches throughout the week for work. Pair it with a piece of bread and you are set!

Sausage Lentil Soup

• 2 tablespoons EVOO
• 1 pound sweet italian sausage, casings removed, crumbled
• 1 onion, chopped (about 1 1/4 cups)
• 1 large carrot, chopped (about 1 cup)
• 3 cloves garlic, finely chopped
• 1 tablespoon chopped fresh rosemary
• 8 ounces brown lentils, rinsed
• 4 cups reduced-sodium chicken broth
• 1 head (3/4 lb.) escarole, coarsely chopped
• Salt and pepper

Directions

1. In a large dutch oven or soup pot, heat the EVOO over medium-high heat. Add the sausage and cook until browned; transfer to a bowl with a slotted spoon.
2. Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute. Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes.
3. Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3 to 4 minutes. Season with salt and pepper.

Tags: Sausage, Soup