Sausage & Lentil Soup With Tortellini – 8 Cups

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¾ tablespoon extra virgin olive oil

1 pound turkey or chicken Italian sausage links

8 ounces mushrooms, cleaned and quartered

¾ cup dried brown lentils, rinsed and drained

8 ounces yellow onions, peeled and chopped

8 ounces carrots, peeled, thickly sliced

2 garlic cloves, peeled and chopped

¾ tablespoon basil

1½ teaspoons thyme

¾ ounce sun-dried tomatoes (not in oil), slivered

4½ cups low-sodium chicken stock or broth

6 ounces cheese-filled tortellini (refrigerated)

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