Italian Lentil Soup

7c water

½ c chopped carrots

½ cup chopped celery

½ tsp dried oregano

¼ tsp garlic powder

¼ tsp dried basil

½ tsp salt and pepper

1 c dry lentils, rinsed

¼ c brown rice

1 -15 oz. can tomato sauce

10-15 oz. bulk turkey Italian sausage

1 ¼ c frozen cheese tortellini

In a large saucepan combine water, carrots, celery, onion, oregano, garlic powder, basil salt, pepper, lentils and rice. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until rice and lentils are tender.

In a large skillet, brown sausage, drain well. Add drained sausage and tomato sauce to the sauce pan. Return pan to a boil, add tortellini, and cook until done about 5 minutes, stirring several times.

Italian Lentil Soup

Michele Cowee

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