Creamy Lentil Soup

Prep time:  20 minutes

Cook time:  1 hour 15 minutes

1 (19.5-oz.) pkg. Italian turkey sausage

4 cloves garlic, minced

2 stalks celery, sliced

2 carrots, peeled and sliced

1 large onion, peeled and chopped

6 cups chicken broth

1 cup milk

3/4 cup red wine (optional)

2 1/2 teaspoons Italian seasoning blend or to taste

1 (16-oz.) package lentils

1 (14 1/2-oz.) can fire roasted diced tomatoes

1 (6-oz.) can tomato paste

1/2 cup grated Parmesan cheese

Basil pesto

Remove casings from sausage and crumble into a large pot.  Cook over medium heat for about 5 minutes or until lightly browned.  Add vegetables to pot; cook over medium-high heat for 5 minutes.  Add broth, milk, wine, seasonings, lentils, tomatoes and tomato paste to pot and bring to a boil.  Reduce heat and simmer, covered, for 1 hour.  Simmer uncovered for 15 minutes if you prefer a thicker soup. Stir in cheese just before serving. Top each serving with a spoonful of pesto. Makes 8 servings.

Use additional milk or broth if you prefer not to use wine.