Lentil and Turkey Sausage Soup

• 1 lb Italian turkey sausage (You can also use pork Italian sausage)
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 large carrots, chopped
• 1 small zucchini, chopped
• 7 cups chicken broth
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 12 teaspoon instant minced garlic
• 1 teaspoon salt
• 2 cups dry lentils
• 34 teaspoon black pepper
• 12 teaspoon red pepper flakes
• 12 teaspoon basil
• 12 teaspoon oregano
• 12 teaspoon thyme
• 12 teaspoon parsley

1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat, cover and simmer for about 1 hour or until lentils are tender.
4. Add water if necessary, for desired consistency.
5. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
6. Sprinkle with Parmesan cheese and serve.

italian turkey sausage, onion, celery, carrots, zucchini, chicken broth, tomatoes, garlic, salt, lentils, black pepper, red pepper, basil, oregano, thyme, parsley

Taken from www.food.com/recipe/lentil-and-turkey-sausage-soup-392265 (may not work)