Cuisinart Original


1      tablespoon extra virgin olive oil


2      pounds turkey or chicken Italian sausage links

12    ounces mushrooms, cleaned and quartered

1½   cups dried brown lentils, rinsed and drained

12    ounces yellow onions, peeled and chopped

12    ounces carrots, peeled, thickly sliced


2      garlic cloves, peeled and chopped


1      tablespoon basil


2      teaspoons thyme


1      ounce sun-dried tomatoes (not in oil), slivered

6      cups low-sodium chicken stock or broth

9      ounces cheese filled tortellini


Nutritional information

Nutritional information per serving (1 cup, without cheese): Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g

• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g


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 to 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 sun-dried tomatoes and top with the sausage and any accumulated juices. Add the chicken stock.

Cover and press the on/off button to turn the unit on. Set time to 2 hours and press High. Once time elapses, reset time to 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 cooked and tender.

Serve with freshly grated Parmesan cheese.

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