1. Remove casings from the sausage and crumble into a large stock pot. Cook over medium heat until cooked through (about 10 minutes). 2. Add garlic, celery, carrots, and onion to pot. Turn up flame to medium-high; cook for 5 minutes. Stir occasionally. 3. Add the broth, lentils, tomatoes, bay leaf, basil, oregano and wine to the pot. Bring to a boil. Reduce the heat and simmer, covered for 1 hour. Stir occasionally. 4. Season to taste with seasoning salt and black pepper. Remove bay leaf. 5. Give soup a big stir, serve in warmed bowls and garnish with shredded Parmesan cheese. 6. Chef's Tip: Add extra broth when reheating this soup, since it will thicken as it stands. ---------------------------------------------------------------------------
Nutrition
Ingredients
