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Lentil Sausage Soup

Total Time

Prep: 5 min. Cook: 30 min.


13 servings

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.


  • 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


  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.

Nutrition Facts

1-1/2 cups: 270 calories, 6g fat (2g saturated fat), 27mg cholesterol, 651mg sodium, 36g carbohydrate (0 sugars, 11g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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