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RECIPES/Soups
Sausage and Lentil Soup with Tortellini - 2 Quarts
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Recommended Servings
Makes 8 cups
COOKING
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INGREDIENTS
3/4 tablespoon extra virgin olive oil
1 pound turkey or chicken Italian sausage links
8 ounces mushrooms, cleaned and quartered
3/4 cup dried brown lentils, rinsed and drained
8 ounces yellow onions, peeled and chopped
8 ounces carrots, peeled, thickly sliced
2 garlic cloves, peeled and chopped
¾ tablespoon basil
1-1/2 teaspoons thyme
¾ ounce sun-dried tomatoes (not in oil), slivered
4-1/2 cups low-sodium chicken stock or broth
6 ounces cheese-filled tortellini (refrigerated)

Instructions
Heat the olive oil in a Cuisinart® 12-inch nonstick skillet over medium-high heat. When hot, add the sausage in a single layer and brown evenly on all sides, about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook until brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into ½-inch slices.
Place the lentils in the ceramic pot of the Cuisinart® Slow Cooker. Add the chopped onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine. Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced sausages and any accumulated juices. Add the chicken stock.
Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow cooker switches to Warm, set timer for 5 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed.
Forty-five minutes before serving, reset the temperature to High – if soup is very thick, add up to 2 cups water. After 15 minutes, add the tortellini. Cover and cook for an additional 30 minutes, until the tortellini are tender and cooked. Serve with freshly grated Parmesan.
RECIPE FACTS

Servings: Makes 8 cups

Nutritional information per serving

Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g • chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g 6

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