Everyone else in the house got sick this New Years weekend so it was time to make a stew. And the house smells AMAZING. They’re all having to take my word for it.
- Olive oil Pam spray
- 1 lb turkey sausage
- 1 medium onion, chopped
- 4 carrots, chopped into bite size pieces
- top 6 inches of a celery bunch, with leaves
- 1 cup lentils
- 1 Tbsp garlic, minced
- 2 15 oz cans diced tomatoes
- 1 15 oz can of tomato sauce
- 2 quarts of chicken stock
- 1 can of fat free beef broth
- 1/2 oz of dried mushroom blend (usually in the produce section near the prepared garlic in bottle and squeeze tubes)
- Rosemary leaves from 1 sprig, chopped
- 4 sprigs of fresh thyme
- 1 can of cut green beans
- 1 can of cannelini beans, drained
- 1 zucchini, chopped
- 1 summer squash, chopped
- 1 9 oz container cheese tortellini
Spray the bottom of a large French oven or soup pan with the Pam. Add the turkey and brown for 2-3 minutes. Then add the garlic and the onion and sauté for 3-4 more minutes. Add the lentils, mushrooms, celery and carrots and cook down for another 3-4 minutes. Add the broths and the tomato products along with the herbs. Simmer, covered, for 1 hour.
You can finish the soup at this point or do what I do and put this in the fridge overnight to let the flavors build.
To finish the soup, re-heat back to a light boil and through in the zucchini and squash for 5 minutes, then add the tortellini to cook for 10 minutes. Serve with a sprinkle of fresh grated parmesan if you have some.
3 WW Freestyle points for 2 cups (just don’t hog all the tortellini!)
The Hubby Chef 