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italian lentil zuppa

(1 rating)
Gingersnap57 avatar
Recipe by
Patti Jagodzinski
@Gingersnap57
Tomahawk, WI

I was visiting my daughter and she made this amazing soup. It is a smart choice for dinner, low in fat and sodium if made with Italian Turkey sausage and low sodium broths. It warms you on a cold night and keeps you full till mornings light. Manga!

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For italian lentil zuppa

  • 1 lb
    dried lentils, rinsed and picked over for dirt
  • 1 1/2 lb
    fresh italian sausage
  • 2 qt
    beef broth, reduced sodium
  • 1 qt
    chicken broth, low salt
  • 2 c
    water
  • 1 lg
    carrot, finely diced
  • 1 lg
    onion, finely diced
  • 1/2 c
    celery, diced
  • 1 clove
    minced garlic, optional
  • 3 Tbsp
    fresh sage, chopped
  • 1 c
    ripe tomatoes, chopped
  • salt and pepper to taste
  • olive oil, extra virgin for garnish

How To Make italian lentil zuppa

  • 1
    Cook sausage and drain.
  • 2
    Bring beef and chicken broth, plus water to a boil, then add lentils, carrot, onion, celery, sausage and sage.
  • 3
    Turn down heat to medium and cook for approximately 1 hour or until the soup thickens.
  • 4
    Stir in tomatoes, salt and pepper. Serve the soup topped with a drizzle of EVOO.
  • 5
    *** As a shortened step or to avoid those that don't like chopped sage you can avoid chopping the sage and add the entire stalk to the soup. Then when the soup is finished remove the entire stalk and serve.
  • 6
    THIS IS GREAT SERVED WITH A CRUSTY BREAD AND A SIDE SALAD WITH AN EVOO/VINEGRETTE.
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