Lentil and Sausage Soup

Ingredients

• 0.5 pounds sweet Italian pork sausage , cut into 1/2-inch slices
• 1 large onion , chopped
• 1 stalk celery , finely chopped
• 1 tablespoon chopped garlic
• 8 cups water
• 2 cans chicken broth , 14.5 ounce
• 1 can diced tomatoes , 28 ounce
• 1 package dry lentils , 16 ounce
• 1 cup shredded carrot
• 1 tablespoon garlic powder
• 1 tablespoon chopped fresh parsley
• 1 tablespoon salt , or to taste
• 0.5 teaspoons black pepper
• 0.5 teaspoons dried oregano
• 0.25 teaspoons dried thyme
• 0.25 teaspoons dried basil
• 2 large bay leaves
• 0.5 pounds ditalini pasta , Optional

Instructions

1. 1

   Cook sausage in a large pot over medium-high heat until evenly brown, 7 to 10 minutes. Add onion, celery, and garlic; sauté until tender and translucent, about 5 minutes. Stir in water, chicken broth, tomatoes, lentils, carrot, garlic powder, parsley, salt, pepper, oregano, thyme, basil, and bay leaves; bring to a boil. Reduce the heat, cover, and simmer until lentils are tender, 2 1/2 to 3 hours.

2. 2

   Stir in pasta and cook until tender, 15 to 20 minutes. Remove bay leaves before serving.