Carrabba's® Spicy Sausage Lentil Soup Recipe

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Carrabba's® Spicy Sausage Lentil Soup

Carole Tedeschi


We had this at a local restaurant & I decided to make it at home. It is an easy, hardly soup for winter

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30 Min


1 Hr


2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot italian sausage
7 cups water
5 cups chicken broth
1-pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
11/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

Directions Step-By-Step

1. Heat up olive oil in a Dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Sauté for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.
2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour
Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving
Makes 12 to 13 cups.

About this Recipe

Course/Dish: Bean Soups