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Carrabba's Sausage and Lentil Copycat Soup

This hearty, soul-warming soup is a perfect copycat of Carrabba's famous Sausage and Lentil Soup that everyone raves about! Packed with Italian sausage, tender lentils, and plenty of vegetables, it's the kind of stick-to-your-ribs meal that'll have your crew coming back for more. Plus, it's even better the next day, making it perfect for meal prep!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound Italian sausage mild or hot, casings removed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1 1/2 cups dried lentils rinsed and picked over
  • 1 14.5-ounce can diced tomatoes
  • 6 cups chicken broth
  • 2 cups fresh spinach roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Method
 

  1. In a large Dutch oven or soup pot, cook the Italian sausage over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes. Drain excess fat if necessary.
  2. Add the diced onion, carrots, and celery to the pot with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Add the lentils, diced tomatoes with their juice, and chicken broth. Stir well to combine.
  5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender, stirring occasionally.
  6. Stir in the fresh spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
  7. Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty Italian bread for the full Carrabba's experience!