Chicken Italian Sausage And Lentil Soup Recipes

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LENTIL & CHICKEN SAUSAGE STEW



Lentil & Chicken Sausage Stew image

This hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last morsel. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 6 servings.

Number Of Ingredients 9

1 carton (32 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.

Nutrition Facts : Calories 231 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein. Diabetic exchanges

LENTIL AND SAUSAGE SOUP



Lentil and Sausage Soup image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 3h15m

Yield 10

Number Of Ingredients 18

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

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.

Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

ITALIAN CHICKEN SAUSAGE SOUP



Italian Chicken Sausage Soup image

Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.- Cheryl Ravesi, Milford, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

1 package (12 ounces) fully cooked Italian chicken sausage links, halved lengthwise and sliced
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
2 medium zucchini, quartered and sliced
1 can (14-1/2 ounces) reduced-sodium chicken broth
8 ounces whole fresh mushrooms, quartered
1 cup water
1/4 cup prepared pesto
1/4 cup dry red wine or additional reduced-sodium chicken broth
1 tablespoon balsamic vinegar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon pepper
Grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.

Nutrition Facts : Calories 337 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges

LENTIL SOUP WITH SPICY ITALIAN SAUSAGE



Lentil Soup with Spicy Italian Sausage image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Onion     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Sausage     Spinach     Lentil     Carrot     Parsnip     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 main-course servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
1 large onion, chopped (about 3 cups)
2 large carrots, peeled, chopped (about 1 3/4 cups)
2 large parsnips, peeled, chopped (about 1 3/4 cups)
2 large celery stalks, chopped about 1 cup
21/2 teaspoons dried Italian seasoning blend
1 pound brown lentils (about 2 1/3 cups)
3 quarts (or more) low-salt chicken broth
1 5-ounce package baby spinach leaves

Steps:

  • Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
  • Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA



Lentil Soup With Italian Sausage, Copycat , Cucina Cucina image

Found this in our local newspaper years ago. It is said to be the clone of the Restaurant Cucina Cucina. A family favorite. I make it with spicy bulk Italian chicken sausage, as the lentils really off-set the spiciness of the sausage. I use only 2 teaspoons of the mustard, but 2 1/2 tablespoons of the apple cider vinegar.

Provided by Grannydragon

Categories     Lentil

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon olive oil
1 lb Italian chicken sausage (bulk and spicy)
1/2 cup carrot, diced
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup leek, diced
1 1/2 cups lentils, rinsed
5 cups chicken broth
1 cup cream (heavy or whipping)
2 tablespoons Dijon mustard (or less)
1 tablespoon apple cider vinegar (or more)
1 (14 ounce) can spinach, well drained
salt and pepper
grated parmesan cheese, to top when serving

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.

Nutrition Facts : Calories 274.9, Fat 18.4, SaturatedFat 9.7, Cholesterol 49.3, Sodium 774.9, Carbohydrate 17.5, Fiber 6.2, Sugar 3.1, Protein 11.9

CHICKEN ITALIAN SAUSAGE AND LENTIL SOUP



Chicken Italian Sausage and Lentil Soup image

Make and share this Chicken Italian Sausage and Lentil Soup recipe from Food.com.

Provided by mernst

Categories     Stocks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb Italian chicken sausage
2 large carrots, sliced
1 large onion
2 garlic cloves
4 cups vegetable broth
2 teaspoons dried oregano leaves
1 bay leaf
1/2 cup dry lentils
2 cups chopped broccoli rabe

Steps:

  • spray a 6 qt saucepot with cooking spray.
  • cook sausage over medium to high heat until well browned, pour off any remaining fat.
  • add carrots, onion and garlic, cook until tender.
  • stir in the broth, oregano, bay leaf and lentils. heat to a boil. reduce heat to low. cover and cook for 45 minutes or until the lentils are tender.
  • stir in the broccoli rabe, cook for 5 munutes or until broccoli rabe is tender. remove bay leaf.

Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 13.9, Carbohydrate 11.4, Fiber 4.6, Sugar 1.9, Protein 3.5

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