carrabba’s lentil and sausage soup recipe

Written BySheba G Updated On
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The Best carrabba’s lentil and sausage soup recipe

I’m so excited to share with you one of my family’s favorite recipes – Carrabba’s Lentil and Sausage Soup. This hearty soup is a staple in our household, especially during the colder months when we need something warm and comforting. It’s a perfect recipe for any occasion, whether it’s a family gathering or a cozy night in.

The best part? It’s incredibly easy to make and can be customized to suit your taste preferences. My kids love helping me in the kitchen, and they always get excited when they see the ingredients laid out before us.

We’ve made this recipe countless times, and each time it turns out deliciously. I’ve tried many variations, but this original recipe remains our go-to. The combination of tender lentils, flavorful sausage, and aromatic spices is a match made in heaven.

And the best part? It’s packed with nutrients, making it a guilt-free treat for the whole family. My husband loves how it warms him up on a chilly evening, and my kids adore the little bits of sausage they get to pick out of their bowls.

We’ve even served it at potlucks and gatherings, where it’s always a hit. I’m not sure what makes this recipe so special, but I do know that every time we make it, we feel like we’re huddled around the dinner table, sharing stories and laughter together.

Carrabba’s Lentil and Sausage Soup

4.8 from 948 votes

This hearty soup combines Italian sausage with tender lentils in a savory broth. It is a comforting and satisfying meal that mimics the popular restaurant version.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 cup brown lentils, rinsed and picked over
6 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped for garnish
Grated Parmesan cheese for serving

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
2Add the Italian sausage and cook, breaking it up with a wooden spoon, until it is browned and cooked through, about 8 minutes.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Reduce the heat to medium and add the diced onion, carrots, and celery to the pot.
5Cook the vegetables, stirring occasionally, until they have softened and the onion is translucent, about 5 minutes.
6Add the minced garlic, dried oregano, and red pepper flakes and cook for 1 minute more until fragrant.
7Stir in the rinsed lentils, chicken broth, diced tomatoes with their juices, and the bay leaf.
8Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, until the lentils are tender, about 25 to 30 minutes.
9Return the cooked sausage to the pot and stir to combine.
10Continue to simmer the soup for another 5 minutes to allow the flavors to meld.
11Remove the bay leaf and season the soup with salt and black pepper to taste.
12Ladle the hot soup into bowls and garnish with fresh chopped parsley.
13Serve immediately with a generous sprinkle of grated Parmesan cheese on top.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 890mg🌾Total Carbs: 32g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a spicier soup, use hot Italian sausage instead of sweet. You can also add a splash of red wine vinegar at the end for brightness. This soup thickens as it sits, so you may need to add a little extra broth when reheating.

Watch Video Of How Carrabba’s Lentil and Sausage Soup Works

This Carrabba’s Lentil and Sausage Soup is truly a staple in our household. We love serving it at family gatherings or just enjoying it on a weeknight when we need something comforting.

The best part? It’s incredibly easy to reheat and serve – just ladle it into bowls and enjoy!

We often store leftovers in individual portions for quick lunches or snacks throughout the week.

❓ Frequently Asked Questions About Carrabba’s Lentil and Sausage Soup

Q: What type of sausage should I use in this recipe?

A: For this recipe, I recommend using sweet Italian sausage or Chorizo for added depth of flavor. If you can’t find either of these options, regular pork sausage will also work well.

Q: Can I use canned lentils instead of cooking dried lentils?

A: While canned lentils can save time, I highly recommend cooking dried lentils for the best results. Canned lentils can be too soft and mushy for this recipe.

Q: Can I make this soup in a slow cooker?

A: Yes, you can definitely make this soup in a slow cooker! Simply brown the sausage and cook the onions before adding all the ingredients to your slow cooker. Let it cook on low for 6-8 hours.

Q: How long does this soup keep in the fridge?

A: This soup will keep in the fridge for up to 5 days or freeze for up to 3 months.

Q: Can I add other vegetables to this soup?

A: Feel free to add any vegetables you like – diced carrots, sliced bell peppers, or chopped kale all work well in this soup.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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