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Katie's Cucina » Recipes » Soups and Stews

Sausage Lentil Soup

Published: Mar 2, 2020 · Modified: Mar 2, 2023 by Katie · This post may contain affiliate links

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two bowls of Sausage Lentil Soup with title text for pinterest.
3 collage photo with title text of Copycat Carrabba's Sausage Lentil Soup Recipe for pinterest.

This hearty soup is a copycat recipe of Carrabba’s spicy sausage and lentil soup. Loaded with vegetables, inexpensive lentils, and Italian sausage. It’s sure to be a new family favorite!

two bowls of Sausage Lentil Soup next to pot of remaining soup with title text on photo.

We love soup in our home. I make a big pot every week that we enjoy for dinner and then a few lunches. I first shared this copycat recipe for Sausage Lentil Soup a decade ago. At the time it was a new favorite soup of my husbands. Every time we would go out to for a date night at Carrabba’s Italian Grill, (our favorite Italian restaurant) we had to order it. Since we were newlyweds and on a tight budget–going out to eat was definitely a luxury that we saved for 1-2 times a month. That’s when I started making sausage lentil soup at home as well as Carrabba’s Minestrone Soup!

Jump to:
  • Why this Recipe Works
  • Ingredients
  • Directions
  • How to freeze soup in individual portions
  • Tips & Tricks
  • Carrabba’s Copycat Recipes
  • Sausage Lentil Soup

Why this Recipe Works

Delicious homemade soup from scratch in under an hours time.

This recipe is naturally gluten and dairy free.

Lentil sausage soup is chocked full of veggies and is very filling!

Ingredients

Ingredients on counter: celery, carrots, onion, garlic, and zucchini.

Here are all the ingredients you will need to make this meaty lentil soup.

  • Olive Oil – This is what you will need to start cooking the sausage so it doesn’t stick to your pot.
  • Italian Sausage – You will need ground Italian sausage. I like to use mild because my kids eat this reicpe; however, if you like heat go with hot ground Italian sausage.
  • Vegetables – This recipe requires a lot of vegetables you will need the following; garlic, onion, carrots, celery, zucchini, and canned diced tomatoes.
  • Lentils – I like to use brown lentils but red could work too.
  • Seasonings – Parsley, Oregano, Basil, Thyme, Salt , Black Pepper and Red Pepper Flakes.
  • Chicken Stock – I like to use Low-sodium chicken stock for this recipe. This is so I can control the amount of sodium in the recipe. Chicken broth works too.
  • Parmesan Cheese – You will want a little for topping the soup.

Directions

two white bowls filled with Sausage Lentil Soup next to fresh tomatoes, parmesan and grater on tablecloth.

Here is the step-by-step process on how to make Carrabba’s Copy-Cat recipe for sausage lentil soup.

Broken up Italian Sausage, diced onion, minced garlic in a Le Creuset cast iron pot with wooden spoon.

In a large 5-quart (or larger) sauce pot, pour the olive oil in the pot. Then place the ground Italian sausage. Cook on medium-heat breaking up the meat with a wooden spoon. Mix, and continue to break up for five minutes.

Ingredients (lentils, tomatoes, zucchinis, herbs, carrots, celery, onion, garlic, and ground pork) in large dutch oven.

Next, add in the garlic and diced onion. Mix into the meat mixture and reduce the heat to medium-low. While the meat mixture is cooking, dice the celery, peel and dice the carrots, and dice the zucchini.

Place the vegetables in the soup pot. Mix well then add in the diced tomatoes, lentils, and spices. Mix well then pour in the chicken stock (mixing one last time).

Sausage Lentil Soup Simmering in a green dutch oven on Stovetop with zucchini floating to top.

Bring the soup to a boil (about 5-10 minutes), then reduce to a simmer. Simmer for 1 hour or until lentils are tender. Make sure you mix every 10-15 minutes to prevent lentils from sticking to the bottom of the pot.

Once the soup is cooked, ladle the soup into bowl, and sprinkle with Parmesan if desired. Enjoy!

How to freeze soup in individual portions

close up top view of Sausage Lentil Soup in white bowl topped with parmesan and sprig of basil.

I frequently get asked how to store soup in the freezer. I typically store in 2-4 serving increments. However, sometimes I will store in individual portions. To do this you have a few different methods.

First you should know that you always need to bring your food to room temperature before placing in the freezer. If you place hot food in the freezer not only can bacteria grow, but you can actually start to thaw the frozen food around it. Always make sure your soup is room temperature before storing (this goes for the refrigerator, too).

  • Label a quart size freezer bag and place 1-2 cups of the soup in the freezer bag. Store flat so that it freezes flat and is easy to store!
  • Glass freezer container. I like to use at least a 3-4 cup container. I still only put in a 1-2 cup portion. But this gives adequate room for thawing and expanding.

Tips & Tricks

two white bowls filled with Sausage Lentil Soup next to fresh tomatoes, parmesan and grater on tablecloth.

A few other tips I have to share on the subject of freezing soup:

  • Label the soup! This is so very important. Any and all items that enter the freezer should have the following information on the package: date and what the item is. Sometimes, if I’m batch cooking a casserole I will even write how to re-heat on the package in case a grandparent or babysitter is going to reheat!
  • Leave out the starch when possible. For this sausage lentil soup recipe you don’t have anything to worry about. But for chicken soup, I always advise to cook the pasta separate. Do not freeze the pasta in the soup. It will absorb all the broth and leave you with nothing to enjoy (and possible soggy noodles).
  • Don’t garnish before freezing. You can garnish with fresh herbs if you really want too, but I would refrain from any sort of cheese or dairy. Write on the container so you know how to garnish the soup once it’s reheated.
  • Leave out the dairy. Dairy can sometimes separate, have a weird texture or even be grainy. If you can leave it out and add it in while you reheat the soup!
  • Thicker Consistency – If you prefer a thicker consistency, place one cup of the soup into a blender and puree. Then add the puree back to the soup pot.
  • Salt – Omit the salt if you plan to not use a low-sodium chicken broth.
  • Spicy – Want this soup spicy? Use ground hot Italian sausage instead of the mild sausage.

Carrabba’s Copycat Recipes

top view of large green cast iron pot full of Sausage Lentil Soup.

Here are a few other Carrabba’s Copycat Recipes that I’ve made over the years. Nothing better then “home” takeout without spending the restaurant price tag!

  • Carrabba’s Minestrone Soup
  • Pasta Rambo aka Lemon Garlic Shrimp Pasta
  • Slow Cooker Sicilian Chicken Soup
  • Instant Pot Sausage & Rigatoni with Goat Cheese
  • Penne with Fenel Sausage Pomodoro
  • Cavatapi Amatriciana

If you make this sausage and lentil soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

two bowls of Carrabba's Sausage Lentil Soup with grated parmesan cheese on top.

Sausage Lentil Soup

This hearty soup is a copycat recipe of Carrabba's spicy sausage and lentil soup. Loaded with vegetables, inexpensive lentils, and Italian sausage. It makes for a hearty meal, and sure to be a new family favorite!
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: Italian
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Calories: 434kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 1 tablespoon Olive Oil
  • 1 lb. Ground Mild Italian Sausage
  • 3 Garlic cloves
  • 1 White Onion diced
  • 1 stalk Celery diced
  • 3 Carrots peeled & diced
  • 1 Zucchini diced
  • 1 16 oz. Can of Diced Tomatoes
  • 2 cups Dried Brown Lentils
  • 1 teaspoon Salt
  • 1 teaspoon Dried Parsley
  • 1 tsp Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 tsp Black Pepper
  • ¼ teaspoon Red pepper flakes (optional)
  • 2 32 oz. Boxes of Low-Sodium Chicken Stock

Instructions

  • In a large 5-quart (or larger) sauce pot, pour the olive oil in the pot. Then place the ground Italian sausage. Cook on medium-heat breaking up the meat with a wooden spoon. Mix, and continue to break up for 5 minutes.
  • Next, add in the garlic and diced onion. Mix into the meat mixture and reduce the heat to medium-low. While the meat mixture is cooking, dice the celery, peel and dice the carrots, and dice the zucchini. Place the vegetables in the soup pot. Mix well then add in the diced tomatoes, lentils, and spices. Mix well then pour in the chicken stock (mixing one last time).
  • Bring the soup to a boil (about 5-10 minutes), then reduce to a simmer. Simmer for 1 hour or until lentils are tender. Make sure you mix every 10-15 minutes to prevent lentils from sticking to the bottom of the pot.
  • Once the soup is cooked, ladle the soup into bowl, and sprinkle with Parmesan if desired. Enjoy!

Notes

  • Thicker Consistency – If you prefer a thicker consistency, place one cup of the soup into a blender and puree. Then add the puree back to the soup pot.
  • Salt – Omit the salt if you plan to not use a low-sodium chicken broth.
  • Spicy – Want this soup spicy? Use ground hot Italian sausage instead of the mild sausage.

Nutrition

Serving: 1c | Calories: 434kcal | Carbohydrates: 38g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 854mg | Potassium: 993mg | Fiber: 17g | Sugar: 5g | Vitamin A: 4001IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Jodi

    May 20, 2022 at 10:17 pm

    Delicious!! Very reminiscent of my husband’s favorite Carrabba’s soup!
    Thank you for your efforts in perfecting this recipe!!

    Reply
    • Katie

      May 27, 2022 at 11:58 am

      Hi Jodi, thank you so much for taking the time to leave a 5 star comment. So happy you enjoyed this recipe.

  2. Kelly

    January 22, 2022 at 12:07 pm

    5 stars
    Awesome soup!! My son called it “slammin” LOL

    Reply
    • Katie

      January 26, 2022 at 9:40 am

      Hi Kelly, so happy you and your son enjoyed this recipe! Thanks for leaving a 5 star review!

  3. Robert

    September 28, 2021 at 5:50 pm

    The card says total time, 1 hour with a 40 minute cook time, but the actual text has an hour long simmer, otherwise a good recipe

    Reply
    • Katie

      September 28, 2021 at 9:27 pm

      Hi Robert, thank you so much for pointing that out. I appreciate it and just changed the recipe card. Glad you enjoyed the recipe.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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