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Carrabba's Sausage And Lentil Soup

Copycat Carrabba’s Sausage and Lentil Soup Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 lb mild Italian sausage, casings removed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 cup dried brown lentils, rinsed and picked over
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper
  • Chopped fresh parsley and grated Parmesan, for serving

Method
 

  1. Brown the sausage in a large pot over medium heat for 7 to 8 minutes, then transfer to a plate and leave the fat in the pot.
  2. Sauté the onion, carrots, and celery in the same pot for about 5 minutes until soft, then stir in the garlic and cook 30 seconds.
  3. Add the tomato paste and cook 1 minute, then pour in the crushed tomatoes, broth, lentils, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
  4. Simmer uncovered for 30 minutes until lentils are tender and just starting to split.
  5. Scoop out 1½ to 2 cups of the soup, purée until smooth in a blender, and stir it back into the pot. Return the sausage, warm through, then ladle into bowls and finish with parsley and Parmesan.

Notes

The soup thickens as it sits, especially after the purée goes back in. If you like a looser broth, stir in a little extra warm stock or water when you reheat. This freezes well for up to 3 months, but the lentils will soften further, so expect a thicker texture after thawing.