Lentil Soup With Italian Sausage Copycat Cucina Cucina Recipes

SAUSAGE AND LENTIL SOUP

Steps:

• Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
• Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
• Pour 8 cups for chicken broth, the vegetables back into the pot.
• Add tomatoes and lentils.
• Add remaining ingredients.
• Simmer until the lentils are tender, 30-45 minutes.
• Remove 1/3 of the soup and puree. then return it to the pot.
• Correct the seasonings and remove bay leaf.

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.

SAUSAGE LENTIL SOUP

Steps:

• In a large 5-quart (or larger) sauce pot, pour the olive oil in the pot. Then place the ground Italian sausage. Cook on medium-heat breaking up the meat with a wooden spoon. Mix, and continue to break up for 5 minutes.
• Next, add in the garlic and diced onion. Mix into the meat mixture and reduce the heat to medium-low. While the meat mixture is cooking, dice the celery, peel and dice the carrots, and dice the zucchini. Place the vegetables in the soup pot. Mix well then add in the diced tomatoes, lentils, and spices. Mix well then pour in the chicken stock (mixing one last time).
• Bring the soup to a boil (about 5-10 minutes), then reduce to a simmer. Simmer for 1 hour or until lentils are tender. Make sure you mix every 10-15 minutes to prevent lentils from sticking to the bottom of the pot.
• Once the soup is cooked, ladle the soup into bowl, and sprinkle with Parmesan if desired. Enjoy!

LENTIL SAUSAGE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

LENTIL STEW WITH SAUSAGE

Steps:

• Pour olive oil into a large pot on a medium heat stove burner.
• In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
• Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
• Add the garlic, cooked pancetta and Italian sausage, lentils, chicken broth/stock, and all of the herbs.
• Add the tomatoes, zucchini, green pepper, artichoke hearts, potatoes, and 1 to 2 chunks/rinds of Parmigiano cheese.
• Bring to a boil. Once a boiling point has been reached, turn the heat down to simmer for 45 minutes or until potatoes and lentils are done, but not mushy.
• Add baby spinach and parsley. Cook for another 5 minutes until the spinach and parsley have just wilted.
• Add salt and freshly ground black pepper to taste.
• Garnish with shaved Parmigiano cheese and parsley sprigs.

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.

ITALIAN-STYLE LENTIL SOUP

Steps:

• In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.