Tuscan Confetti Soup

  • 1 lb. ground Italian sausage
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • ¾ tsp. dried oregano
  • ¾ tsp. dried basil
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. paprika (I used smoked paprika because I adore it)
  • ¼ tsp. salt
  • ½ tsp. ground black pepper
  • 8 c. chicken broth
  • 2 medium red potatoes, cubed
  • 1 c. dry red lentils
  • 1 zucchini, thinly sliced
  • 3 c. fresh spinach

In a large stock pot over medium heat, add the sausage and cook until browned, about 5 minutes. Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt, and black pepper. Pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.

After the 10 minutes, add in the zucchini; continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and wilt, about 2 minutes. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes/li>
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