October 13, 2012

Tortellini Lentil Soup

On the Menu Today~
Tortellini Lentil Soup

Lentils are a great way to add fiber and
flavor to any soup or stew recipe.

What I like the most about lentils...
they add body to soups and stews,
are fast cooking,
are very versatile and
my family loves them~

This soup came about one chilly afternoon,
when my hubby and I came in the house after raking leaves and
we were cold and hungry....
it really hit the spot~
This delicious soup will warm you up on a cold night.
Made with ingredients most of us already have on hand.

Tortellini Lentil Soup

Recipe by Lynn Turnips 2 Tangerines
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours and 15 minutes
  • 2 pounds bulk Italian sausage
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 hot banana pepper, chopped
  • 4 ribs celery, chopped
  • 4 carrots, peeled and sliced
  • juice from 1 lemon
  • 2 ears fresh corn (remove kernels) or
  • 1/2 cup frozen corn
  • 1 cup lentils
  • 2 tablespoons pizza seasoning
  • salt and pepper to taste
  • 2 (32 ounce) cartons beef broth
  • 2 (32 ounce) cartons water
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) package cheese filled tortellini
  • Parmesan Cheese
  • Garlic Bread
Cooking Directions
  1. In Dutch oven or large soup pot, heat oil over medium heat, brown sausage, garlic, onion, peppers, celery, and carrots until sausage is browned and vegetables are tender. Drain.
  2. Add juice from lemon, corn, lentils, pizza seasoning, salt, pepper, beef broth, water, and tomatoes. Bring to a boil, reduce heat, cover and simmer for 1 hour.
  3. Add tortellini, simmer 5 to 10 minutes longer.
  4. Serve with Parmesan cheese and Garlic bread.

Tortellini, Lentils, Soup,

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