Carrabba's Sausage Lentil Soup Recipe

Recipe By Slurrp

This Soup is a hearty dish that combines the rich, savoury goodness of Italian sausage with the earthy taste of lentils. This comforting soup is a perfect blend of protein-packed sausage, fiber-filled lentils, and a variety of herbs and spices that boost immunity. The soup is warm, filling and nutritious. It's a favorite choice for a cozy meal on a chilly day, providing comfort in every spoonful. The soup is a meal in itself.

3.7
18 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Carrabba's Sausage Lentil Soup
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ingredients serve

Ingredients for Carrabba's Sausage Lentil Soup Recipe

  • 1/4 tablespoon Olive oil
  • 0.08 Yellow onion diced
  • 0.17 Large carrot finely grated
  • 0.17 stalk Celery minced
  • 1/2 Cloves garlic minced
  • 0.08 pound Hot italian sausage uncooked
  • 0.17 Small tomato diced
  • 0.33 cup Water
  • 0.67 cup Low sodium chicken broth
  • 0.17 cup Dry lentils
  • 0.17 tablespoon Fresh basil minced
  • 0.17 tablespoon Fresh parsley minced
  • 0.17 Bay leaf
  • 0.17 Tsp Thyme (dried)
  • 0.17 Tbsp fresh oregano or dried

Directions: Carrabba's Sausage Lentil Soup Recipe

Cooking Directions

  • STEP 1.Heat a large soup pot or Dutch oven over medium heat. Add a drizzle of olive oil, and then crumble the Italian sausage into the pot. Cook the sausage, breaking it up with a spoon as it cooks, until it's browned and cooked through. Remove the sausage from the pot and set it aside.
  • STEP 2.In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables start to soften. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • STEP 3.Add the dried lentils to the pot and stir them into the vegetables. Return the cooked sausage to the pot and mix everything together. Pour in the diced tomatoes (with their juices), chicken or vegetable broth, and water. Stir to combine.
  • STEP 4.Add the bay leaf, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25-30 minutes.
  • STEP 5.Once the soup is ready, remove the bay leaf and discard it.

Cooking Tips

  • Use thyme and oregano both for better flavours.

Serving

  • Ladle the Sausage Lentil Soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition
value
248
calories per serving
11 g Fat29 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    29g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    29g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    3mg
  • Vitamin A
    783mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    1mg
  • Phosphorus
    195mg
  • Selenium
    24mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp