Lentil And Sausage Soup

• 8 oz. hot or sweet Italian sausage, removed from casing
• 4 c. chicken broth
• 4 c. water
• 1 lb. dried lentils, sorted and rinsed
• 1 (14 1/2 oz.) can diced tomatoes (in juice)
• 1 c. chopped onion
• 2 tsp. minced garlic
• 1/2 c. small pasta
• 1 pkg. frozen chopped spinach, thawed

1. Cook sausage in a 3 to 4-quart pot over medium-high heat 3 to 5 minutes, breaking up with a wooden spoon until lightly browned. Drain and discard fat.
2. Add broth, water, lentils, tomatoes, onion and garlic.
3. Cover and bring to a boil over high heat.
4. Reduce heat to low and simmer 45 minutes, stirring occasionally, until lentils are almost tender. Stir in pasta.
5. Cook 8 to 10 minutes until lentils and pasta are tender.
6. Stir in spinach and cook 2 to 3 minutes longer until tender.

sweet italian sausage, chicken broth, water, dried lentils, tomatoes, onion, garlic, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580624 (may not work)