This Carrabba's sausage lentil soup recipe is the best thing you can make on chilly days. It's a savory and hearty soup that you'll soon crave every time you want something warm, comforting, and filled with flavor.
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My Take On Carrabba's Lentil Soup
There's nothing better than eating some warm soup on a cold day. And, although getting Carrabba's sausage lentil soup from the restaurant is delicious, it's also just as tasty to make it at home.
This hearty soup is filled with Italian sausage, a handful of vegetables, lentils, and the perfect blend of savory seasonings. Honestly, it's so delicious and flavorful that you'll seriously think it's the exact soup from Carrabba's!
It's the perfect meal to make on a lazy Sunday since it's large enough to share on game day, and the leftovers are bangin' too. So, if you do end up with some leftovers you'll have no problem finishing them off during the week.
By the way, if you really love Carrabba's, you have to make this chicken bryan to go with the soup. It's another classic from the restaurant that we made a copycat version of that tastes just like the restaurants!
This soup recipe uses simple and fresh ingredients. Vegetables, lentils, and fresh Italian sausage combine with just a couple of other ingredients to make an out-of-this-world lentil sausage soup recipe!
- Italian sausage- this adds protein and heartiness to the soup. Any kind of sausage works great, like mild sausage or spicy sausage.
- Garlic cloves- an essential aromatic in most soup recipes.
- Onion- another essential in soups to add a layer of flavor.
- Celery stalk, carrots, and zucchini- for a healthy balance of textures and flavors.
- Chicken broth- for the base of the soup. Vegetable broth and beef broth work too.
- Diced tomatoes- add some richness to the broth.
- Dry lentils- the heart of the soup serves as the "noodles" and adds some more protein.
- Fresh parsley for garnish
Oh, and just so you know, you can use many of these same ingredients to make this Texas Roadhouse chili recipe. So you'll definitely want to check that recipe out on the next chilly day as well.
How To Make Carrabba's Sausage Lentil Soup
Step 1: Cook The Sausage
First things first, chop up and prepare all of the vegetables if you haven't done so already. Now, add the Italian sausage into a large stock pot - or Dutch oven. Heat on medium-high heat until the sausage is browned, then add in the garlic and allow them to cook until fragrant.
Step 2: Add The Veggies
Next, in the same pot, you're going to add the diced onion, chopped celery, carrots, and zucchini. Then, let the veggies sauté in the pot for about 1 minute.
Step 3: Cook the Lentils
Next, add the chicken broth, diced tomatoes, and lentils to the pot, and give everything a stir. You'll want to bring the mixture to a boil on medium-high heat. Once boiling, reduce the heat to let it simmer and cover the pot. Now simmer the soup until the lentils are tender - this should take about an hour.
Step 4: Serve
Once the lentils are tender, it's ready to serve. Portion out this sausage and lentil soup into four bowls and garnish with fresh parsley. Top it with things like some sliced avocado or sour cream if you want. Enjoy!
How I Recommend Storing and Reheating This Soup
If I have leftovers - which is rare - I'll let the soup cool, then store it in an airtight container for about 4 days in the fridge. To keep it for longer, the soup can be stored in a freezer-safe bag or container for up to 4 months.
To reheat, I like to add the soup to a pot over medium-low heat, stirring constantly, and warm it until it's steaming and heated through. You can also microwave the soup in 30-second increments, stirring between each one until warmed through.
More Copycat Recipes To Try
- Chick-Fil-A chicken noodle soup
- Olive Garden chicken alfredo
- Olive Garden giant cheese stuffed shells
- Cheesecake Factory four cheese pasta
- Cheesecake Factory pasta carbonara
- Outback potato soup
- 1 lb. Italian sausage
- 3 garlic cloves, minced
- 1 cup onion, diced
- 1 celery stalk, chopped
- 1 cup carrots, chopped
- 1 cup zucchini, chopped
- 5 cups chicken broth
- 2 cups diced tomatoes, undrained
- 2 cups dry lentils
- 2 tsp. salt
- ¼ tsp. pepper
- Fresh parsley for garnish
- In a large stock pot or dutch oven, brown sausage on medium/high heat, add in the garlic and allow to cook.
- Add onion, celery, carrots, and zucchini. Saute for 1 minute.
- Combine the chicken broth, dice tomatoes, and lentils, and bring to a boil.
- Reduce heat to simmer and cover. Simmer for about 1 hour or until lentils are tender.
- Serve with fresh parsley on top.
Serving Size:1 serving
Amount Per Serving: Calories: 231Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 46mgSodium: 684mgCarbohydrates: 28gFiber: 4gSugar: 2gProtein: 16g