Carrabba’s Lentil Soup Recipe
Recreate the bold, hearty flavors of Carrabba’s lentil soup at home! This easy copycat recipe features tender lentils, savory Italian sausage, and a rich, flavorful broth. Perfect for a comforting meal any day of the week.
Equipment
- Dutch oven or large soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Garlic press (optional)
- Ladle
- Soup bowls
- Parmesan grater
Ingredients
- 1 lb Italian sausage hot or mild
- 1 ½ cups brown lentils rinsed and sorted
- 1 14.5 oz can diced San Marzano tomatoes
- 6 cups chicken broth or vegetable broth
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 small zucchini diced (optional)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp fennel seeds
- ¼ tsp crushed red pepper flakes optional
- 1 bay leaf
- Salt and black pepper to taste
- Fresh basil and parsley chopped (for garnish)
- Freshly grated Parmesan cheese for garnish
Instructions
- Prepare the Ingredients: Dice the onion, carrots, celery, and zucchini. Mince the garlic and rinse the lentils.
- Sauté the Aromatics: In a Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for another minute.
- Cook the Sausage: Push the veggies to the side and add the Italian sausage. Cook until browned, breaking it apart with a spoon.
- Build the Soup: Add chicken broth, diced tomatoes, lentils, Italian seasoning, fennel seeds, bay leaf, crushed red pepper flakes, salt, and pepper. Stir well.
- Simmer: Bring to a gentle boil, then reduce heat and let simmer uncovered for 30-40 minutes, or until lentils are tender. Stir occasionally.
- Final Touches: Remove the bay leaf, stir in fresh basil and parsley, and adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with freshly grated Parmesan cheese and extra herbs. Enjoy!
Notes
Notes & Tips:
- Vegetarian Option: Omit the sausage and use vegetable broth. Add spinach or kale for extra flavor and nutrients.
- Spice Level: Adjust crushed red pepper flakes or use hot Italian sausage for a spicier kick.
- Thicker Soup: Mash some lentils with the back of a spoon or let the soup simmer longer to reduce the liquid.
Storage & Reheating Instructions:
- Storage: Store cooled soup in airtight containers in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Add extra broth if the soup has thickened too much.
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 21g
- Carbohydrates: 28g
- Fiber: 8g
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 890mg