Sausage Lentil Soup

Have expiring pasta or lentils in your emergency supply? Use them up in our Sausage Lentil Soup recipe—perfect for a cozy autumn dinner!

Ingredients:
10 cups chicken broth
1½ cups French green lentils (or lentils of your choice)
1 lb hot Italian pork sausage, casings removed
3 carrots, peeled and chopped
4 celery ribs, chopped
1 small yellow onion, chopped
5 golden Yukon potatoes, cubed
4 sprigs thyme
1 bay leaf
Handful of fresh parsley, chopped (for topping)
1 cup tubetti pasta
Extra virgin olive oil
Salt, to taste

Directions:

In a large pot, drizzle olive oil and warm over medium-high heat. Add sausage and cook, breaking it into small pieces, until browned.

Stir in chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally.

Pour in chicken broth and cook for another 5 minutes. Add lentils and potatoes, season with a pinch of salt, and stir well.

Place thyme and bay leaf in a mesh infuser or bundle with twine and submerge into the soup. Simmer over medium heat for 30 minutes, stirring occasionally.

Meanwhile, cook pasta in a separate pot of salted water according to package directions. Drain and set aside.

To serve, spoon desired amount of pasta into a bowl and ladle hot soup over the top. Finish with a sprinkle of fresh parsley.

Tip: Want to make it vegetarian? Swap the sausage for chopped mushrooms and use veggie broth for a rich, meat-free version.