Carrabba’s Sausage Lentil Soup

Carrabba’s Sausage Lentil Soup is a delicious and hearty soup perfect for a cold day. One bite and you will fall in love with this simple soup.

a bowl of homemade Carrabba's sausage lentil soup.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Lentil Soup with Sausage

Sometimes, all you need for an incredible meal is hot soup and a hunk of crusty bread. Carrabba’s Sausage Lentil Soup is simple to make, easy-to-store, inexpensive, and oh, so delicious.

It’s the perfect lunch to take with you to work or enjoy as a light supper at home during those colder months.

Why This is the Best Recipe For Sausage Lentil Soup

This dish proves you don’t need to have a pantry full of exotic spices, spend a lot of money, or be a great cook to make soul-satisfying food. It’s also an ideal recipe for anyone who wants to save time by prepping meals in advance.

Not only does lentil sausage soup get better over time in the fridge, but it freezes amazingly well. So, make a double or even triple batch, and you can eat well all winter long.

Recipe Ingredients

The ingredients for this sausage and lentil soup are:

  • White onion
  • Carrot
  • Celery
  • Garlic
  • Salt
  • Butter or olive oil
  • Italian sausage
  • Chicken broth
  • Italian seasoning
  • Canned diced tomatoes
  • Brown lentils
Carrabba's sausage lentil soup ingredients on a tray.

Ingredient Notes and Substitutions

If you prefer, you can use bouillon cubes or Better Than Buillion instead of the chicken broth.

You can use bulk or sausage in the casing. If you go with sausage in the casing, cut into quarter-inch cubes before cooking. The type with a thick fennel flavor is the best one to get. Or you can make your own Italian sausage.

For a lighter version, try using Italian-style turkey sausage instead.

Vegetarians can substitute a vegetable broth and swap out the pork sausage for a plant-based alternative, like, Vejje’s Meat-Free Italian Sausage or Field Roast’s Vegetarian Grain Meat Sausages.

How to Make Lentil Soup With Sausage

Here are the recipe steps for making Carrabba’s Sausage Lentil Soup:

  1. Heat a heavy-bottom soup pot or large saucepan on the stove over medium heat.
  2. While the pot warms up, cut the onions, carrots, and celery into small dice.
  3. Put the butter or vegetable oil into the pot and add the diced vegetables.
chopped vegetables in a pan.
  1. Cook the vegetables, occasionally stirring until the onions turn transparent.
  2. Dice the sausage into small pieces and add it to the pot.
  3. Saute the sausage until browned.
cooked sausage and vegetables in a pan.
  1. Dump out any excess grease before stirring in the diced tomatoes and Italian seasoning. Let the tomatoes caramelize slightly.
  2. While the tomatoes are cooking, rinse off the brown lentils and let them drain in a colander in the sink.
  3. Pour in the chicken stock and allow the soup to come to a boil.
  4. Stir in the brown lentils and reduce the heat. Cover the pot with a tight-fitting lid and simmer for about an hour. Stir the soup from time to time and add water as needed.
  5. Turn off the heat and let the soup sit for about 10 minutes before serving.
bowl of homemade Carrabba's sausage lentil soup and a spoon.

Recipe Variations

Who doesn’t like to come home to a nice bowl of warm soup? You can easily convert this lentil sausage soup recipe from the stovetop to a slow cooker with a few changes.

  • Sauté the sausage in a pan on the stove in oil.
  • Transfer the cooked sausage to the slow cooker.
  • Add all of the remaining ingredients.
  • Cook on the low setting for 6 to 8 hours or until the lentils are tender.

Want to have a creamy, thick soup? Here’s what you can do:

Try pureeing some or all of the soup for a thicker consistency. Use an immersion blender if you have one. Remember, never fill the top of a blender more than a third full when blending hot ingredients and be careful of splattering.

How to Serve Sausage and Lentil Soup

Serve in a small cup for the starter or a big bowl for the main course.

What Goes Well With This Dish?

This soup goes perfectly with a slice of good bread or breadsticks, a little grated parmesan cheese, and some lightly sauteed spinach or Swiss chard as a garnish.

How to Store Carrabba’s Sausage Lentil Soup

Cool the soup thoroughly before storing it in the fridge or freezer. Try to cool the soup as quickly as possible by removing it from the pot and putting it in a metal mixing bowl. Float the mixing bowl in a larger bowl half full of ice water. Stir constantly.

Once cool, transfer the soup to an airtight container and store in the fridge for up to 3 days,

Can I Freeze Lentil Soup With Sausage?

Yes. You can freeze in a freezer-safe container or bag for 3 to 4 months.

How Can I Reheat Lentil Soup?

It is best to reheat the soup on the stovetop, but you can reheat it in the microwave, as well.

To reheat on the stove:

  1. Thaw the soup overnight in the fridge or use the quick defrost option in the microwave.
  2. Pour the thawed soup into a pan and stir in some water or chicken stock if the soup is thick.
  3. Slowly warm the soup on medium-low heat.

To reheat in the microwave:

  1. Thaw the soup overnight in the fridge or use the quick defrost option in the microwave.
  2. Pour the thawed soup into a microwave-safe bowl and stir in water or chicken stock if necessary.
  3. Cover and microwave for a minute. Give the soup a stir and heat for another 30 seconds. Check the temperature of the soup and continue heating in 30-second increments until hot.
overhead view of homemade Carrabba's sausage lentil soup.

Love restaurant-style soups? Try these recipes!

More Italian Restaurant Copycat Recipes

And there’s more! Take a look at my easy soup recipes and the best homemade Italian food.

a bowl of homemade Carrabba's sausage lentil soup.

Carrabba’s Sausage and Lentil Soup

Carrabba’s Sausage and Lentil Soup is so easy to make at home. 
4.75 from 8 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: Italian
Keyword: Carrabbas Recipes, Sausage and Lentil Soup
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 353kcal

Ingredients

  • 1 cup diced white onion
  • 1/2 cup diced carrot
  • 3 cloves garlic, minced
  • 1/2 cup diced celery
  • 1/2 teaspoon salt
  • 2 tablespoons butter or olive oil
  • 1 pound Italian sausage
  • 48 ounces low-sodium chicken broth
  • 1 1/2 teaspoons Italian seasoning
  • 14.5 ounces canned diced tomatoes
  • 1 cup brown lentils

Instructions

  • In a large pot, sauté the onions, carrots, garlic, and celery with the salt in either butter or olive oil until the onions are translucent.
  • Add the sausage and cook until browned, breaking it apart as it cooks. Drain any excess oil from the pot.
  • Add the chicken broth, Italian seasoning, diced tomatoes, and brown lentils.
  • Cover with a lid and simmer for about 1 hour. You may want to add some additional water if too much evaporates during the cooking process.

Nutrition

Calories: 353kcal | Carbohydrates: 20g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 624mg | Potassium: 594mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1375IU | Vitamin C: 4.7mg | Calcium: 42mg | Iron: 2.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Doug Little

    5 stars
    Thanks and a tip of the hat to you Stephanie for this stellar recreation. It was a truly delicious addition to our family table this Christmas.
    The only thing I’ll do differently when preparing it the next time will be to make a triple batch!

  2. Nancy Strathearn

    I want to make your Carravva Sausage Lentil Soup. I do the cooking for y 95 young Mom, and she is restricted in her salt and fat. 1. I would like to swap out 95% Lean Sirloin, 2. I would like to also use Red Lentils, as that is what I have on hand. Have you tried the soup with any of these swap outs?
    Thank you.

  3. Susan

    5 stars
    I used to order this at Carrabba’s all the time! I wanted some yesterday and decided to look for a Copycat recipe and I made this one! Oh goodness, it is SO good – perfect, maybe even better than Carrabba’s ha! I added a little Worchestershire and a little dry red wine, 2 bay leaves, and I wanted more lentils so I added 3/4 cup more than the recipe called for… I added them late b/c I was not sure if the original amount would swell up enough… so I let it sit overnight with burner off and it is perfect today! I am in the middle of moving so my Italian seasoning is packed – I used dried basil, dried oregano and some red pepper flakes. I would give this recipe more star if possible ha! Thanks for this!

  4. Kerry Baidin

    I have a cooking challenge as my friend has pancreatitis and cannot have fat. This soup was one of his favorites —–I can make it exactly like the recipe but I need to add something besides the sausage and still great a great favor? Any ideas?

  5. Sidney

    3 stars
    I ended up with too much liquid at the end and had to boil some of it off. Also needed far more spices than called for—maybe the sausage I bought wasn’t flavorful enough. I used more Italian spices plus some sage. I like the idea of bay leaf others have used. Overall good, but needed tweaking this time..

    • Bubba Mustafa

      I love bay in a soup. The red wine sounds good too (but hard to part with it 🙂 )
      I didn’t use them, but added a fat shot of L&P Worcestershire.
      Even still color was off from the restaurant version, very light.

  6. Susan

    I’ve seen references to bacon (regular and Italian) including by yourself Stephanie, but there’s no mention of it in the recipe ingredients. I think it sounds like it would be a nice addition to the soup but where should it be used. When the sausage is cooked?
    PS- my husband loves the Carrabba version so I’m looking forward to trying this.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating