Ingredients
Scale
- 1 lb (450 g) Italian sausage
- 1 cup (200 g) lentils
- 4 cups (960 ml) chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz or 411 g) diced tomatoes
- 2-3 slices bacon, chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a skillet, cook the chopped bacon over medium heat until crisp (about 5-7 minutes). Remove and set aside.
- In the same skillet, add Italian sausage. Cook until browned (about 5-7 minutes) and drain excess fat.
- In a Crockpot, combine the cooked sausage, lentils, chicken broth, onion, carrots, celery, garlic, diced tomatoes, cooked bacon, Italian seasoning, salt, and pepper.
- Stir well and cover the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender and flavorful.
- Before serving, garnish with fresh parsley.
Notes
This soup pairs well with crusty bread. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None