Carrabba's Sausage And Lentil Soup

Yield:

• 1 lb Italian sausage
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 large carrots, chopped
• 1 small zucchini, chopped
• 6 cups chicken broth
• 2 cans (15 1/2 oz) diced tomatoes, undrained
• 2 or 3 garlic cloves
• 1 tsp salt
• 2 cups dry lentils
• 1 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tsp basil
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp thyme

Directions:

1. Brown sausage; drain off fat.
2. In a large pot, combine all ingredients and bring to boil.
3. Reduce heat and cover.
4. Simmer for about 1 hour or until lentils are tender. Add water, if necessary, for desired consistency. I like to puree about 1 cup of the soup and add it back to the pot to give the soup a thicker consistency.
5. Sprinkle with Parmesan cheese and serve.

Source: Boo's Mom at Food.com

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