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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 13 |
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Writes Melanee Van Ee-Mortensen of Fort Collins, Colorado, This recipe makes a very large pot of heavy soup, but it freezes and reheats well. It's a stand-alone meal at our house. Packed with lentils, long grain rice and cheese tortellini in a tomato broth, it's a tasty alternative to vegetable soup. Ingredients:
1 package (19-1/2 ounces) turkey italian sausage links, casings removed |
13 cups water |
1 cup chopped carrots |
1/2 cup chopped celery |
2 teaspoons onion powder |
3/4 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil |
1/2 teaspoon seasoning salt |
1/4 teaspoon pepper |
2 cups dried lentils, rinsed |
1/2 cup uncooked long grain rice |
2 cans (one 15 ounces, one 8 ounces) tomato sauce |
2-1/2 cups frozen cheese tortellini |
Directions:
1. Crumble sausage into a nonstick skillet. Cook over medium heat until no longer pink; drain.
2. In a large saucepan or Dutch oven, combine water, carrots, celery, onion powder, oregano, garlic powder, basil, seasoning salt and pepper. Add lentils and rice. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until lentils and rice are tender.
3. Stir in tomato sauce; return to a boil. Add tortellini and sausage. Cook for 3-4 minutes or until tortellini are tender, stirring several times. Yield: 13 servings.
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