Carrabba's® Spicy Sausage Lentil Soup

Carrabba's® Spicy Sausage Lentil Soup Recipe

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Carole Tedeschi


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


★★★★★ 1 vote

30 Min
1 Hr


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  • ·
    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

How to Make Carrabba's® Spicy Sausage Lentil Soup


  1. 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. 2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour
  3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving
  4. Makes 12 to 13 cups.

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About Carrabba's® Spicy Sausage Lentil Soup

Course/Dish: Bean Soups

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