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If you’ve ever ordered the Sausage and Lentil Soup at Carrabba’s, you know just how good it is. This homemade version brings those same flavors right to your table with simple ingredients and no fuss. It’s hearty and filling, and it comes together with very little hands-on time. No complicated steps, no hard-to-find ingredients — just a solid, dependable soup that’s perfect for busy nights or when you want something warm and satisfying.
Soup has always been one of those go-to meals in my house, especially when I need something that can simmer on the stove while I take care of everything else. And this one checks all the boxes—it’s easy, filling, and made with ingredients I usually already have on hand.
What I love most about this sausage and lentil soup is how practical it is. It makes a big pot, reheats well, and honestly tastes even better the next day. Using Italian sausage gives it so much flavor without a lot of extra work, and the lentils make it hearty enough to stand on its own. Serve it with some crusty bread or a simple salad, and dinner is done.
Why you’ll love this Recipe
If you’ve ever ordered the sausage and lentil soup at Carrabba’s, you know how good it is. This is my take on that same soup, made right at home with simple ingredients. It’s one of those recipes that feels familiar, fills you up, and doesn’t take a lot of effort to pull together.
❥ Just like the restaurant favorite. That same flavor you love, but made right in your own kitchen.
❥ Simple ingredients, big flavor. Nothing complicated here, just ingredients that work really well together.
❥ A full meal in one bowl. It’s hearty enough that you don’t need much on the side.
❥ Great for leftovers. This is one of those soups that tastes even better the next day.
NikkiTips Before You Get Started
- A 16-ounce bag of lentils is about 2 cups. If you use them all, add extra broth as needed.
- Add a Parmesan rind while simmering for extra richness.
Ingredients
Let’s talk through a few of these, so you get the best results.
- Hot Italian sausage – This builds the base flavor. Mild works great too if you want less heat.
- Carrots, onion, celery – This classic combo adds depth and a little natural sweetness.
- Garlic – Added after the veggies so it doesn’t burn and turn bitter.
- Seasonings – A mix of salt, pepper, oregano, and thyme. Simple pantry spices that give this soup its rich, well-rounded flavor.
- Diced tomatoes – Adds body and balances the richness of the sausage.
- Chicken broth – I usually use 6 cups for a nice brothy soup.
- Zucchini – A great way to sneak in extra veggies.
- Brown lentils – Hold their shape and make this nice and hearty.
- Bay leaves – Don’t skip these… they quietly add so much flavor.
How To Make Sausage and Lentil Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Brown the sausage
In a large pot or Dutch oven, cook the sausage over medium heat, breaking it apart as it browns (about 7 to 10 minutes).
If there’s excess grease, go ahead and drain a little off.
Step 2: Add the vegetables
Stir in the carrots, onion, and celery.
Cook for 3 to 4 minutes until they begin to soften.
Step 3: Add garlic and seasonings
Add the garlic, salt, pepper, red pepper flakes (if using), oregano, and thyme.
Cook for about 1 minute, just until fragrant.
Step 4: Add broth, tomatoes, and lentils
Pour in the diced tomatoes (with juice) and chicken broth.
Then stir in the zucchini and lentils, and add the bay leaves last.
Step 5: Simmer
Bring everything to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, until the lentils are tender.
You can let it go a little longer if needed—this soup is very forgiving.
Step 6: Finish and serve
Remove the bay leaves, taste, and adjust the seasoning if needed.
Serve warm with freshly grated Parmesan and a little parsley on top.
Easy Variations and Add-Ins
- Use mild or even turkey sausage if preferred.
- Add spinach or kale at the end for extra greens.
- Toss in a diced potato to make it even heartier.
Common Mistakes to Avoid
- Not browning the sausage enough. If you rush this step, you miss out on a lot of flavor. Let it get nicely browned before moving on.
- Adding garlic too early. Garlic can burn quickly, so adding it with the seasonings (and only cooking for about a minute) keeps it from turning bitter.
- Skipping the rinse on lentils. Lentils can have dust or small debris, so give them a quick rinse and sort before adding to the pot.
- Not adding enough liquid. Lentils absorb quite a bit as they cook, so keep an eye on your soup and add a little more broth if it gets too thick.
- Forgetting to taste at the end. The flavors develop as it cooks, so always give it a final taste and adjust salt and pepper if needed.
- Leaving the bay leaves in. Easy to do, but not something you want in a bite—be sure to remove them before serving.
Storage Instructions
Storage: Store leftovers in the fridge. Let the soup cool, then place it in an airtight container and refrigerate for up to 4 days.
Freeze: Let the soup cool completely, then store in freezer-safe containers or zip-top bags for up to 3 months. Freezing in portions makes it easy to pull out a quick lunch or dinner.
Reheat gently. Warm on the stovetop or in the microwave, adding a splash of broth as needed to loosen the soup.
Great for making ahead. This is one of those soups that tastes even better the next day, which makes it perfect for busy weeks.
What to Serve With Lentil and Sausage Soup
- Crusty bread or garlic breadsticks. Perfect for soaking up that broth and makes it feel like a complete meal.
- Simple green salad. I like to serve with my Olive Garden Salad
- Grilled cheese sandwich. Always a good idea, especially for a quick and easy dinner. Use Mozzarella cheese and sprinkle with Italian seasonings for an Italian spin on grilled cheese.
- Crackers. Keep it simple—just something to go alongside when you don’t want to fuss.
Commonly Asked Questions
No soaking needed. Just rinse and sort them before adding to the soup.
Lentils absorb liquid as they cook and even more as they sit. Just add a little extra broth when reheating to thin it out.
For that true restaurant-style flavor, hot Italian sausage is the way to go. But you can absolutely use mild, turkey, or chicken sausage if that’s what you have on hand.
More Delicious Soup Recipes
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Sausage and Lentil Soup Recipe (Carrabba’s Copycat)
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Ingredients
- 1 pound bulk hot Italian sausage
- ½ cup diced carrots
- ⅓ cup diced onion
- ⅓ cup diced celery
- 3 cloves garlic - minced
- 1 teaspoon kosher salt - or to taste
- 1 teaspoons black pepper - or to taste
- red pepper flakes - to taste (optional)
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- 29 ounces diced tomatoes - with juice
- 5 to 6 cups chicken broth - I usually use 6 cups
- 1 zucchini - chopped
- 1 ½ cups dried brown lentils - sorted and rinsed
- 2 bay leaves
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it apart as it browns, about 7-10 minutes.
- Add carrots, onion, and celery. Sauté for 3 to 4 minutes until vegetables begin to soften.
- Stir in the garlic, salt, pepper, red pepper flakes (if using), oregano, and thyme leaves. Cook for 1 minute, until fragrant.
- Add diced tomatoes with juice and chicken broth. Stir in zucchini and lentils, then drop in the bay leaves.
- Bring the soup to a boil, then reduce heat to low. Stir, cover and simmer for 45 minutes to 1 hour, or until lentils are tender. You can cook longer to develop the flavors further if you like.
- Remove bay leaves before serving. Taste and adjust seasoning as needed.
- Garnish with freshly grated parmesan cheese and chopped parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months.
- Reheat on the stovetop or in the microwave, adding a little broth if needed to thin.
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