Sausage Lentil Soup is a hearty favorite. It’s like your favorite restaurant comfort food made easy at home! This amazing copycat Carrabba’s sausage and lentil soup recipe is a staple at our house. So delicious!
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What’s in this Carrabba’s Lentil Soup Recipe?
This Carrabba’s Sausage Lentil Soup copycat recipe is a favorite. I just love the flavor of the Italian sausage mixed with the lentils and veggies. It’s just so delicious! It’s not an exact copy of the original, but I wanted to put my own spin on it by making some adjustments. I hope you love this version just as much!
- Italian Sausage: Adds a rich and savory flavor to the soup, providing a depth of taste and a hint of spiciness. I recommend using hot Italian sausage, but sweet also works.
- Garlic: Enhances the overall flavor profile of the soup and adds a delicious and aromatic element.
- Mirepoix: A combination of onion, celery, and carrots that creates an aromatic and flavorful base for the soup.
- Zucchini: Adds a slightly sweet taste and vibrant green color.
- Chicken Broth: Forms the base of the soup, adding savory and umami flavor.
- Diced Tomatoes: Add tanginess and acidity to the soup.
- Lentils: Brown lentils are a key ingredient in the soup, providing a hearty and protein-packed element. They add a nutty flavor and a slightly firm texture.
- Salt + Pepper: Enhances the overall taste of the soup.
Pro Tip: Garnish with fresh basil, oregano, and Parmesan cheese for that true restaurant taste!
Variations on Sausage and Lentil Soup
You can beef up this soup with just about any veggies you like. Bell peppers and mushrooms are a personal favorite. I also love adding chopped kale or spinach in the last 3-5 minutes of cook time for a wilty, delicious, healthy addition.
For a lighter option, swap the ground sausage for ground turkey!
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Lentil soup can be a great part of a healthy diet when enjoyed in moderation.
This sausage lentil soup is packed with healthy carbs and protein. It’s high in fiber, potassium, vitamin A, vitamin C, and iron. However, it is also high in saturated fat, cholesterol, and sodium, so it should be enjoyed in moderation.
Yes, you should rinse lentils before cooking them! Although they are usually sorted before they’re packaged, they can still contain small rocks and debris that could break a tooth!
Lentils are rich in soluble fiber, which can help you to burn belly fat.
Nutritionally speaking, black (Beluga) lentils are the healthiest. However, all varieties of lentils are healthy! We use brown lentils in this soup because they hold their shape well.
Yes, you can overcook lentils in soup. As they continue to cook, the lentils will begin to split, turn mushy, and lose their nutrients to the cooking liquid. You want to cook your lentils until they are tender, not mushy!
If you follow my recipe exactly, your soup should be far from bland! Don’t skip all of the wonderful aromatics, and you’re sure to have a flavorful soup!
How to Store and Reheat
Store leftover sausage lentil soup in an airtight container in the refrigerator for up to 5 days. Reheat over medium-low heat on the stovetop until warmed through.
How to Freeze
Freeze sausage and lentil soup in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Keep that Italian restaurant feel by serving this soup with Copycat Olive Garden Salad and breadsticks. Add some apps, like mozzarella sticks, zucchini fries, or stuffed mushrooms.
Still hungry? Try an Italian entrée, like chicken parmesan, lasagna, or spaghetti and meatballs.
Cap off the night with tiramisu, cannolis, or cheesecake!
Sausage Lentil Soup
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Ingredients
- 1 pound Italian sausage hot or sweet
- 3 cloves garlic minced
- 1 onion diced
- 1 rib celery chopped
- 2 carrots chopped
- 1 zucchini chopped
- 5 cups low-sodium chicken broth
- 29 ounces diced tomatoes (2 (14.5-ounce) cans)
- 2 cups dry brown lentils rinsed and sorted
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
Optional Garnishes
- Fresh basil
- Fresh oregano
- Freshly shredded Parmesan cheese
Recommended Equipment
Instructions
- In a large skillet, brown the sausage over medium-high heat, crumbling as you cook. When the sausage is almost done, add in the garlic and allow it to cook.1 pound Italian sausage, 3 cloves garlic
- In a large Dutch oven, combine all of the ingredients (including the cooked sausage and garlic) and bring to a boil.1 onion, 1 rib celery, 2 carrots, 1 zucchini, 5 cups low-sodium chicken broth, 29 ounces diced tomatoes, 2 cups dry brown lentils, 2 teaspoons kosher salt, 2 teaspoons ground black pepper
- Reduce the heat to a simmer and cover.
- Simmer for about 1 hour, or until the lentils are tender. If the soup is too thick, add water to thin to desired consistency.
- Sprinkle with basil, oregano, and Parmesan for garnish if desired.Fresh basil, Fresh oregano, Freshly shredded Parmesan cheese
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can beef up this soup with just about any veggies you like. Bell peppers and mushrooms are a personal favorite.
- I also love adding chopped kale or spinach in the last 3-5 minutes of cook time for a wilty, delicious, healthy addition.
- For a lighter option, swap the ground sausage for ground turkey!
- Cook then lentils until they are tender and just beginning to split; you don’t want them to turn mushy!
- Nutritional information does not include optional garnishes.
Nutrition Information
I made this dish for tonight dinner. I made a few changes, after I browned the sausage and added the garlic in, I deglazed the pot with red wine. Added Italian seasoning and red pepper.
This was really delicious! I used red lentils, which do get soft but were fine. I substituted a green pepper for the celery, and did everything in a Dutch oven, including browning the sausage together with garlic, and onions and green pepper a bit later. I was afraid it wouldn’t be very tasty with no spices in it, but I used hot Italian sausage, and it had just the right amount of heat. Definitely one I’ll be making again!
We’re so happy to hear you loved this soup, Helen!
Hi Becky, this looks delicious, and I want to make it, but I’m confused. The ingredients call for dry brown lentils, and you also said in a response to someone that red lentils get too mushy, but I watched the video, and those sure look like red lentils to me! So are red lentils OK to use or not? The finished soup certainly looks good with them, mushy or not.
We think its definitely up to personal preference. If you’d like the lentils to keep their shape, definitely use brown. If you like them to melt into the soup, making it thicker, go for red!
This was delicious and my hubby especially loved it. My modifications: I used sweet italian sausage, reduced the salt and pepper by half. Added red pepper flakes while cooking the sausage. Removed the sausage w/ garlic and then cooked the aromatics together (onion, celery & carrots) before putting everything back together. Just used 1 tsp italian seasoning in place of the other herbs. And needed to increase the broth to 6 cups total. Will definitely be making this again.
Thanks so much for sharing what worked for you, Jennifer!
The whole family loved this soup.I did take the liberty to tweek just a little by replacing the sausage with low fat 97/3 Turkey and added ground fennel and red pepper flakes. I also added a can of drained garbanzo beans. Delicious! Thank you for the recipe. We will enjoy this often.
Thanks for sharing what worked for your family, Roxanne! So glad you enjoyed it!