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Hearty Italian Sausage Lentil Soup with Rosemary and Tomatoes
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 1 cup dried brown lentils, rinsed
  • 1 tablespoon chopped fresh rosemary
  • 1 (14 oz) can diced tomatoes
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the diced onion, carrots, celery, and minced garlic to the slow cooker.
  • Stir in the rinsed lentils, diced tomatoes with their juices, chopped rosemary, bay leaf, salt, and black pepper.
  • Pour the chicken broth over the ingredients and stir gently to combine.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lentils are tender.
  • Remove the bay leaf before serving.

Notes

Check the soup near the end of cooking and add a splash of broth if the lentils have absorbed too much liquid. The rosemary stays fragrant without overpowering the dish when added at the start. Leftovers thicken as they sit, so stir in a little warm broth when reheating to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet