Specifications

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SoupS & StockS
Sausage & Lentil
Soup with Tortellini
1 tablespoon (15 ml) extra virgin olive
oil
2 pounds (1 kg) turkey or chicken
Italian sausage links
12 ounces (340 g) mushrooms, cleaned
and quartered
1½ cups (375 ml) dried brown lentils,
rinsed and drained
12 ounces (340 g) yellow onions, peeled
and chopped
12 ounces (340 g) carrots, peeled,
thickly sliced
2 garlic cloves, peeled and chopped
1 tablespoon (15 ml) basil
2 teaspoons (10 ml) thyme
1 ounce (28 g) sun-dried tomatoes
(not in oil), slivered
6 cups (1.5 L) low-sodium chicken stock
or broth
9 ounces (255 g) cheese filled tortellini
(refrigerated)
Makes 12 cups (3 L)
Heat the olive oil in a Cuisinart
®
12-inch (30 cm) nonstick skillet over medium-high
heat. When hot, add the sausage in a single layer and brown evenly on all sides,
about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and
cook to brown, about 3 to 4 minutes. When the sausage is cool enough to handle,
cut into ½-inch (1.25 cm) slices.
Place the lentils in the ceramic pot of the Cuisinart
®
Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the sun-dried tomatoes and top with the sausage and any
accumulated juices. Add the chicken stock.
Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses, reset time to 5 hours and press Simmer; Slow Cooker will
automatically switch to Warm when cooking time has elapsed.
Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to 2 cups (500 ml) water. After 15 minutes, add the tortellini. Cover
and cook for an additional 30 minutes, until the tortellini are cooked and tender.
Serve with freshly grated Parmesan cheese.
Nutritional information per serving [1 cup (250 ml), without cheese]:
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
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