Copycat Carrabba’s Sausage and Lentil Soup…your favorite restaurant comfort food made easy at home! This amazing soup is a staple at our house. So delicious!
Let’s face it, I LOVE going out to eat. Trying new foods and not having to do the prep or cleanup myself is one of my favorite favorite things. Sometimes its just so nice to get dressed up and get out of the house. But sometimes it’s also nice to be able to make your restaurant favorites in the comfort of your own home. It helps when your restaurant favorite comes in the form of a super easy and SUPER DELICIOUS Sausage and Lentil Soup from Carrabbas! Carrabba’s is such a great restaurant. I constantly crave their Chicken Bryan (which I recreated HERE). Whenever I go there I eat way too much and come home stuffed. I have to get a soup, salad, entree, and of course dessert. But when I eat at home, it’s much easier to cap it at just soup (and wine).
How to Make Copycat Carrabba’s Sausage and Lentil Soup
This is almost a one pot meal. It actually could be a one pot meal if you use the stock pot or dutch oven to brown your meat. But I chose to brown the meat in a skillet first. But even so, two dishes to wash and tons of soup to show for it. You can freeze this too for amazing comfort food lasting throughout Winter. Win freakin win. I adapted this Carrabba’s Sausage and Lentil Soup recipe from one I found on food.com.
It’s such a great resource for recipes of any and every kind! I also love that you can add your own pics to recipes. Which of course, I did :) Enjoy!
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 lb Italian sausage
- 3 garlic cloves, minced
- 1 large onion, diced
- 1 stalk celery, chopped
- 2 large carrots, chopped
- 1 small zucchini, chopped
- 5 cups chicken broth
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 2 cups dry lentils
- 2 teaspoons salt
- 2 teaspoons pepper
- fresh basil, oregano and shredded parmesan for garnish
- In a large skillet, brown sausage on medium/high heat, crumbling as you cook. When sausage is almost done, add in the garlic and allow to cook.
- In a large stock pot or dutch oven, combine all ingredients and bring to boil.
- Reduce heat to simmer and cover.
- Simmer for about 1 hour or until lentils are tender. If soup is too thick, add water for desired consistency.
- Sprinkle with basil, oregano, and parmesan for garnish.
**You can also use pre-steamed (ready to eat) lentils. In this case, you would want about 3 cups presteamed lentils. You can cook the soup for about 20 minutes or until fully heated through if using the precooked lentils.