Spicy Sausage and Lentil Soup
This soup is a copycat version of Carrabba’s Spicy Sausage Lentil soup! It’s loaded with hot Italian sausage, lentils, ham, veggies and is totally delicious!
I’ve probably mentioned this a million times, but my husband isn’t a big fan of soup. Looking at my recipe index you’d never be able to tell because I LOVE soup, especially lentil soups like Tuscan lentil soup, Instant Pot smoked sausage and lentil soup or easy vegetable lentil soup! I kind of force it on him, but that’s ok, he usually ends up really liking it
Carrabba’s Copycat Lentil Soup
This soup though, it’s one of his favorites. It’s a copycat version of the spicy sausage lentil soup that he gets when we go to Carrabba’s. It is loaded with flavor from the hot Italian sausage, lentils, ham, and veggies. And loaded with healthy benefits because lentils are low in calories, rich in iron and folate and an excellent source of protein.
I’ll be honest with you, the first time I made this for him I was pretty darn nervous. He had high expectations and I didn’t want to disappoint. Since then, I’ve changed a few things here and there and this is the “husband approved” version. He loves it, I love it and our 2-year-old gobbles it up like there’s no tomorrow. It’s definitely a family favorite!
How to Make Lentil Soup
The best thing about this soup is how easy it is to prep/make and how quickly it comes together. Sure you need a handful of ingredients, but they’re relatively inexpensive and easy to find.
I like to pick up the lentils in the bulk section of our grocery store and I buy a thick slice of ham at the deli counter (that is if we don’t have leftover ham in the freezer from the holidays). The rest are items we have stocked in our pantry with the exception of the sausage.
- To make the soup you’ll need a large pot or Dutch oven.
- When you’ve got your ingredients prepped, add the olive oil and get it nice and hot.
- Saute the veggies until tender and then brown the sausage.
- Add the ham & tomato, then pour in the liquid ingredients. Bring to a boil, add the lentils & seasonings, simmer for 40-45 minutes.
And feel free to change the recipe up to your liking! You can always use regular sausage and add a pinch of Italian seasoning or herbes de Provence to it. If you want to keep things extra lean add some turkey sausage instead of pork!
When stored in a air-tight container in the refrigerator, this soup should be good for 3-4 days. If you want to save it longer then you will need to freeze it! Put it in a freezer-safe container. I prefer Ziploc bags that can lie flat because it saves space and defrosts easier. Keep in the freezer for up to 4-6 months.
To defrost your soup, just run the bottom of the freezer bag under hot water until it becomes loose. Then place the frozen chunks into a saucepan and continue to defrost over the lowest heat!
I guarantee everyone will love this soup! Serve it up with some crusty Italian bread and a side salad and dinner is served!
Find perfect side dishes here:
- Best Ever Cheesy Garlic Bread
- Easy Focaccia
- Cucumber Dill Salad
- Orzo Arugula Salad with Lemon Basil Vinaigrette
- Almond Bacon Brussels Sprout Salad
- 1½ tbsp. olive oil
- ½ yellow onion, diced
- 1 large carrot, finely grated
- 1 stalk celery, minced
- 3 cloves garlic, minced
- ½ lb. hot Italian sausage (uncooked)
- ⅓ c. ham, cubed
- 1 small tomato, diced
- 2 c. water
- 4 c. low-sodium chicken broth
- 1 tbsp. apple cider vinegar
- 1 c. dry lentils
- 1 tbsp. fresh basil, minced
- 1 tbsp. fresh parsley, minced
- 1 bay leaf
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. paprika
- ¼ tsp. thyme (heaping)
- ¼ tsp. oregano (heaping)
- ¼ tsp. red pepper flakes
- In a large stockpot or Dutch oven set over medium-low heat, saute the onion in the olive oil until tender. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.
- Add the chopped ham, tomatoes, water, chicken broth, vinegar and bring the soup to a boil. Pour in the lentils along woth the remaining seasonings/spices and reduce heat to a simmer. Cook until the lentils are tender and the liquid reduces, about 40-45 minutes. Remove the bay leaf and serve immediately.
Recipe source: Life Made Simple