Sausage & Lentil Soup (inspired by Carrabba’s)

Start by adding 1.5 lbs of ground Italian Sausage to a large pot on medium heat with some olive oil. Brown the sausage until fully cooked. Once cooked, add 2 cups of diced onion, 1 cup of diced carrots, 2 cups of diced celery, 5 cloves of minced garlic, 1 tablespoon of fresh thyme, 1 tablespoon of fresh oregano, 1 teaspoon of fennel seeds, and red pepper flakes to taste. Cook until the vegetables are tender. Then, add one 28 ounce can of diced tomatoes, 8 cups of chicken broth or bone broth, and one 12 ounce bag of lentils. Season to taste with chicken bouillon powder, salt, and pepper. Cook the soup covered for about 1 hour or until the lentils are soft, stirring occasionally. When serving, top with Parmesan cheese and some fresh basil. Enjoy!