COPYCAT CARRABBA’S SAUSAGE LENTIL SOUP

—Not On Website, Soup

Source:

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.

Nutrition

CALORIES: 219KCAL | CARBOHYDRATES: 4G | PROTEIN: 9G | FAT: 18G | SATURATED FAT: 6G | CHOLESTEROL: 43MG | SODIUM: 1548MG | POTASSIUM: 353MG | SUGAR: 1G | VITAMIN A: 2570IU | VITAMIN C: 13.9MG | CALCIUM: 33MG | IRON: 1.1MG