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Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes
  • Category


  • Cusine



1 pkg.

1 medium onion, chopped

1 tsp. + 2 tsp. olive oil

1 tsp. dried oregano

2 tsp. ground fennel

1 T crushed garlic

1 can petite diced tomatoes with juice

1/2 cup brown lentils

4 cups water

3 T fresh chopped basil


Preheat oven or toaster oven to 400F/200C. Lightly spray roasting pan with olive oil or non-stick spray, place sausages on pan, brush with a tiny bit of olive oil, and roast 30-40 minutes, until skins are nicely browned. When sausage has cooled slightly, cut into half lengthwise, then slice into half-moon slices. While sausage roasts, heat 2 tsp. olive oil in heavy soup pot and saute onions about 5 minutes, until softened and starting to color. Add oregano, fennel, and garlic and saute 2-3 minutes more. Add slow roasted tomatoes, diced canned tomatoes, chicken stock, water, garbanzo beans, and lentils. Simmer 40-60 minutes, until lentils are soft and starting to slightly break apart. Add sliced sausage to soup. Deglaze roasting pan with 1 cup water, scraping off all browned bits on the bottom of pan, and add to soup. Simmer 20-30 minutes more. Stir in fresh or frozen basil, and cook 2-3 minutes more. Serve hot.