Last week, my husband and I were saying we needed to dig back out some of our old soup recipes (I typically gravitate toward the crockpot) but instead, I asked my friend for a recipe that she had recently shared!
She sent it my way and I knew it had to be a good one! It was a copycat from one of my FAVORITE restaurants in Rochester, NY, where I got my BS in Nursing. (For the record, that restaurant is Carrabba’s — their "chocolate dream" dessert that is literally to die for!
And this copycat soup recipe certainly didn't disappoint!
It was so easy. And it wasn’t even a crockpot recipe!
But I ended up modifying the original recipe, and came up with a winner!
The best news: the soup was even better as leftovers!
- 1 lb uncooked spicy chicken sausage
- 1 large sweet onion, chopped
- 2-3 stalks celery, chopped
- 3 large carrots, chopped
- 2 medium zucchini, chopped
- 8 C low-sodium chicken broth*
- 2 14.5 oz cans diced tomatoes, undrained
- 2 C dried red lentils, rinsed
- 2 cloves minced garlic
- 2 Tbsp white wine vinegar
- 1 Tbsp minced fresh basil
- 1 Tbsp minced fresh parsley
- 2 Bay leaves
- ½ tsp salt, or more to taste
- ½ tsp fresh ground pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ dried red pepper flakes
- Brown sausage and drain excess fat.
- In a large pot, combine all ingredients and bring to a boil.
- Reduce heat, cover, and simmer for about 1 hour or until lentils are tender.
- Add water if needed for desired consistency.
- Optional: Top with parmesan cheese, fresh basil, and greek yogurt (or sour cream)
*There’s a big difference between “less” and “low” sodium — you want low!