Cuisinart PSC-650 - Manual (Page 22)

Sausage & Lentil
Soup with Tortellini
tablespoon extra virgin olive oil
pounds turkey or chicken Italian
sausage links
ounces mushrooms, cleaned and
quartered
½ cups dried brown lentils, rinsed
and drained
ounces yellow onions, peeled and
chopped
ounces carrots, peeled, thickly
sliced
garlic cloves, peeled and chopped
tablespoon basil
teaspoons thyme
ounce sun-dried tomatoes (not in
oil), slivered
cups low-sodium chicken stock or
broth
ounces cheese filled tortellini
(refrigerated)
Makes 12 cups
Heat the olive oil in a Cuisinart ® -inch nonstick skillet over medium-high heat.
When hot, add the sausage in a single layer and brown evenly on all sides, about
0 minutes. Remove and let cool. Add the mushrooms to the same pan and cook to
brown, about to minutes. When the sausage is cool enough to handle, cut into
½-inch slices.
Place the lentils in the ceramic pot of the Cuisinart
® Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine.
Sprinkle the mixture with the sun-dried tomatoes and top with the sausage and any
accumulated juices. Add the chicken stock.
Cover and press the on/off button to turn the unit on. Set time to hours and press
High. Once time elapses, reset time to hours and press Simmer; slow cooker will
automatically switch to Warm when cooking time has elapsed.
Forty-five minutes before serving, reset the temperature to High – if soup is very
thick, add up to cups water. After minutes, add the tortellini. Cover and cook
for an additional 0 minutes, until the tortellini are cooked and tender.
Serve with freshly grated Parmesan cheese.
Nutritional information per serving (1 cup, without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
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