Copycat Carrabba's Sausage and Lentil Soup

• Gluten free

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 Basil, fresh
  • 2 Carrots, large
  • 1 stalk Celery
  • 3 Garlic cloves
  • 2 cups Lentils, dry
  • 1 Onion, large
  • 2 (14 1/2 ounce cans Tomatoes
  • 1 Zucchini, small

• Canned Goods

  • 5 cups Chicken broth

• Baking & Spices

  • 2 tsp Pepper
  • 2 tsp Salt

Found on thecookierookie.com

Description

Ingredients

• 1 lb Italian sausage
• 3 garlic cloves, minced
• 1 large onion, diced
• 1 stalk celery, chopped
• 2 large carrots, chopped
• 1 small zucchini, chopped
• 5 cups chicken broth
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 cups dry lentils
• 2 teaspoons salt
• 2 teaspoons pepper
• fresh basil, oregano and shredded parmesan for garnish

Directions

• In a large skillet, brown sausage on medium/high heat, crumbling as you cook. When sausage is almost done, add in the garlic and allow to cook.
• In a large stock pot or dutch oven, combine all ingredients and bring to boil.
• Reduce heat to simmer and cover.
• Simmer for about 1 hour or until lentils are tender. If soup is too thick, add water for desired consistency.
• Sprinkle with basil, oregano, and parmesan for garnish.
• Enjoy!