(This is an older recipe that has been removed from the site. I have restored the Printer-Friendly Recipe for this soup because people were asking for it.)
(Makes six generous servings, recipe created by Kalyn on a March day when it was cold outside and she didn’t want to leave the house to buy groceries.)

Ingredients:

  • 1 pkg. (5 links) turkey Italian sausage (I like hot, but you can use mild sausage if you prefer
  • 1 medium onion, choppe
  • 1 tsp. + 2 tsp. olive oil
  • 1 tsp. Dried Oregano (affiliate link)
  • 2 tsp. Ground Fennel (affiliate link)
  • 1 T Minced Ginger (affiliate link) or crushed garlic
  • 1 can (14.5 oz.) petite diced tomatoes with juice
  • 1 cup slow roasted tomatoes, finely chopped (if you don’t have roasted tomatoes, use another can of petite diced tomatoes with juice
  • 1 can (15 oz.) garbanzo beans (chickpeas) mashed slightly (Can also use 1 1/2 cups freshly cooked garbanzos
  • 1/2 cup brown lentil
  • 4 cups homemade chicken stock or canned chicken broth (affiliate link), two 14 oz. cans, plus a little water equals 4 cups
  • 4 cups water
  • 3 T fresh chopped basil (you can also use frozen basil, the basil is probably optional but it does add a lot of good flavor)

Instructions:

  1. Preheat oven or toaster oven to 400F/200C.
  2. Lightly spray roasting pan with olive oil or non-stick spray, place sausages on pan, brush with a tiny bit of olive oil, and roast 30-40 minutes, until skins are nicely browned.
  3. When sausage has cooled slightly, cut into half lengthwise, then slice into half-moon slices.
  4. While sausage roasts, heat 2 tsp. olive oil in heavy soup pot and saute onions about 5 minutes, until softened and starting to color. Add oregano, fennel, and garlic and saute 2-3 minutes more.
  5. Add roasted tomatoes, diced canned tomatoes, chicken stock, water, garbanzo beans, and lentils. Simmer 40-60 minutes, until lentils are soft and starting to slightly break apart.
  6. Add sliced sausage to soup. Deglaze roasting pan with 1 cup water, scraping off all browned bits on the bottom of pan, and add to soup.
  7. Simmer 20-30 minutes more.
  8. Stir in fresh or frozen basil (if using) and cook 2-3 minutes more.
  9. Serve hot.

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