Take that name to mean anything you please—whether you make this soup out of chicken stock, turkey stock or vegetable stock, you can bet it'll be scrumptious. What elevates this above a standard chicken (or turkey or veggie) noodle soup is the copious amounts of carrots and celery, the beefy lentils, and the fun little topping of sauteed root veggies and sausage. You can also make this vegetarian and still have a super hearty soup.
Ingredients
- 1 quart chicken, turkey or veggie stock
- 1 onion, peeled and sliced lengthwise into 1/2-inch wedges
- 6 medium carrots, peeled and cut on a bias into 1-inch pieces
- 5 stalks celery, cut on a bias into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 2 turnips, peeled and cut into a 1/2-inch dice
- 1 rutabaga, peeled and cut into a 1/2-inch dice
- 6 ounces loose Italian pork (or chicken) sausage
- sea salt and freshly ground pepper, to taste
- 1-1/2 cups sprouted lentils (or regular green lentils cooked until just tender)
- 2 cups farfalle pasta, cooked 2 minutes less than instructed cooking time
- 1 cup shredded chicken or turkey, optional
Instructions
- In a large pot, bring stock, onion, carrots and celery up to a boil. Lower heat, and simmer for 20 minutes.
- While stock is simmering, heat olive oil in a large saute pan over medium-high heat, and swirl to coat. Add turnips, rutabaga and sausage to the pan, and toss to coat with olive oil. Saute, turning occasionally and breaking up the sausage with a stiff spatula, for 12-15 minutes, until vegetables are browned on the outside and tender throughout. Season to taste with salt and pepper.
- Add the lentils, pasta and turkey to the soup pot, and simmer for 3 minutes.
- Serve each bowl of soup topped with a generous heap of root veggies and sausage.
Servings: 6
Note: It's super easy to make this soup vegetarian. Just use veggie broth, and omit the sausage and shredded meat.
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