I recreated Carrabba’s Spicy Sausage Lentil Soup as a Lentil Sausage Soup with hot Italian sausage, ham, lentils and veggies, and I share the one ingredient swap that gets it remarkably close to the original.

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I wasn’t expecting to fall for a bowl this hard but this copycat Carrabba’s Sausage Lentil Soup did it. I layered spicy, crumbled hot Italian sausage with earthy lentils and the result surprised me, like a secret you want to spill.

One spoonful and you notice little things that make it sing, then you keep eating cause curiosity wins. I tried to act like I was just tasting, but nope, I kept coming back, scribbling notes on napkins.

If you like bold bowls that keep secrets, this one will make you poke around for answers.

Ingredients

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Spicy, fatty, adds protein and big savory flavor; can make soup richer and saltier
Low fat, high fiber and plant protein they bulk up soup and make it filling
Adds smoky umami and extra protein, watch the salt though, it can be briny
Bright acidity and a little sweetness, adds body and balances the spicy sausage
Fresh greens add vitamins mild bitterness or sweetness wilts fast so add last
Rind gives savory depth while grated cheese adds a salty nutty finish, use sparingly
Pungent, gives warmth and depth, cooks down into sweeter mellow flavor that boosts broth
Healthy fats that carry flavors, helps brown sausage and soften the vegetables

Ingredient Quantities

1 lb hot Italian sausage, casings removed (about 450g)

1 cup dried brown or green lentils, rinsed and picked over (about 200g)

1 cup diced cooked ham, about 6 oz (170g)

2 tbsp olive oil

1 medium yellow onion, chopped (about 1 1/2 cups)

2 medium carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

1 14.5 oz can diced tomatoes with juices

2 tbsp tomato paste

6 cups low sodium chicken broth (about 1.5 L)

1/2 cup dry white wine (optional but nice)

2 bay leaves

1 tsp dried Italian seasoning

1/2 to 1 tsp crushed red pepper flakes, to taste

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 small fresh rosemary sprig or 1/2 tsp dried rosemary

1 Parmesan rind (optional, for simmering)

2 cups fresh spinach or escarole, roughly chopped (optional)

1/2 cup freshly grated Parmesan cheese for serving (optional)

Chopped fresh parsley for garnish (optional)

How to Make this

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1. Prep everything first: rinse and pick over 1 cup lentils, dice about 6 oz ham, chop 1 onion, 2 carrots and 2 stalks celery, mince 3 cloves garlic and remove casings from 1 lb hot Italian sausage.

2. Heat 2 tbsp olive oil in a large heavy pot over medium high. Add the sausage, break it up with a spoon and brown until no pink remains, about 6 to 8 minutes. Scoop the sausage into a bowl leaving a bit of fat in the pot, or spoon off excess if it seems greasy.

3. Add the chopped onion, carrots and celery to the pot with 1 tsp kosher salt and sauté until softened, about 5 to 7 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.

4. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor, scraping up any browned bits from the bottom of the pot.

5. Pour in 1/2 cup dry white wine if using (or 1/2 cup broth) to deglaze, scrape the bottom, then add the 1
4.5 oz can diced tomatoes with juices, the rinsed lentils, 6 cups low sodium chicken broth, 2 bay leaves, 1 tsp dried Italian seasoning, 1/2 to 1 tsp crushed red pepper flakes (to taste), 1/2 tsp freshly ground black pepper and the small fresh rosemary sprig or 1/2 tsp dried rosemary. Toss in the Parmesan rind now if you have one.

6. Return the browned sausage to the pot, bring to a boil, then reduce to a gentle simmer. Partially cover and simmer until the lentils are tender, about 30 to 40 minutes. Stir occasionally and add more broth or water if it gets too thick.

7. About 8 to 10 minutes before the end of cooking stir in the diced ham and 2 cups chopped spinach or escarole so the greens wilt and the ham warms through. If you used a rosemary sprig and the Parmesan rind remove and discard them along with the bay leaves before serving.

8. Taste and adjust seasoning, add more salt or crushed red pepper if needed. If the soup seems flat a small splash of vinegar or lemon juice will brighten it, but only if you like that.

9. Ladle into bowls, top with 1/2 cup freshly grated Parmesan and chopped fresh parsley. Let it sit a few minutes, the flavors meld and it thickens slightly, then enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or sturdy spatula for breaking up the sausage
5. Measuring cups and measuring spoons
6. Colander or fine mesh sieve to rinse the lentils
7. Ladle for serving
8. Box grater for fresh Parmesan
9. Small mixing bowl to hold browned sausage and mise en place

FAQ

Q: Which lentils should I use and how long do they take to cook? A: Use brown or green lentils, they hold up best. Rinse them first. Simmer the soup about 25 to 35 minutes until lentils are tender but not mushy, sometimes a few more minutes if theyre old, check taste as you go.

Q: How do I make it less spicy or more spicy? A: To tone it down skip or cut the crushed red pepper flakes in half and use mild Italian sausage. To turn up the heat add more flakes, or a pinch of cayenne or a chopped hot pepper when you sauté the onions, do that early so the heat infuses the broth.

Q: Can I make this vegetarian or swap the meats? A: Yes, swap sausage and ham for a smoked vegetarian sausage or extra mushrooms and smoked paprika for that savory flavor, use vegetable broth instead of chicken broth. The soup will be different but still very good.

Q: Can I cook this in an Instant Pot or pressure cooker? A: Sure. Brown the sausage and veggies on saute, add lentils, liquids and seasonings, seal and cook on high pressure for 10 minutes then natural release 10 minutes. Stir in greens at the end so they dont overcook.

Q: How long will leftovers keep and can I freeze it? A: Keeps 3 to 4 days in the fridge. It freezes well for up to 3 months, cool completely before freezing. Reheat gently on the stove, you might need a splash of broth or water because lentils soak up liquid.

Q: Why add a Parmesan rind and do I have to use it? A: The rind adds deep savory umami and richness, just toss it in while simmering and remove before serving. Its optional but I like it, if you dont have one just add a bit more salt and finish with grated Parmesan at the end.

Spicy Sausage Lentil Soup Recipe Substitutions and Variations

Hot Italian sausage: swap with spicy chorizo for a smokier kick, or use mild Italian or turkey sausage if you want less heat. If you only got plain ground pork, add about 1 tsp fennel seeds to get that sausage-y flavor.
Dried brown or green lentils: use split red lentils for a much faster, softer cook — they’ll break down and thicken the soup — or use two 15 oz cans of rinsed lentils to skip soaking and long simmering.
Diced cooked ham: replace with pancetta or bacon (render first) for a salty smoky boost, or use a smoked turkey breast or a ham hock simmered in the pot for deep savory flavor.
Dry white wine: just leave it out and add 1/2 cup extra chicken broth plus 1 tbsp white wine vinegar or lemon juice for brightness, or swap in dry vermouth or apple cider for similar acidity.

Pro Tips

1) Brown the sausage until it gets little crispy bits then scoop most of it out and use a tablespoon or two of that fat to cook the veggies, it gives way more flavor than plain oil. If it seems greasy you can skim some off but don’t toss all the brown bits, that’s where the taste lives.

2) Cook the tomato paste a minute or two before you add liquids, it caramelizes and stops the soup from tasting flat. When you deglaze with wine or broth, scrape the bottom well, those browned bits will make the whole pot taste richer.

3) Keep the lentils on a gentle simmer and check them early, they’ll go from al dente to mush faster than you think. If the soup thickens too much while cooling, thin with a little hot broth or water when reheating, not cold liquid.

4) Toss in a Parmesan rind and a rosemary sprig while it simmers, they add savory depth, then fish them out before serving. And if the whole thing tastes dull at the end a tiny splash of vinegar or lemon brightens it up more than extra salt ever will.

5) Add the ham and greens just near the end so the ham stays juicy and the greens still have texture. Leftovers actually taste better next day, but freeze in portions without the grated cheese; add fresh cheese when you reheat.

Spicy Sausage Lentil Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I recreated Carrabba's Spicy Sausage Lentil Soup as a Lentil Sausage Soup with hot Italian sausage, ham, lentils and veggies, and I share the one ingredient swap that gets it remarkably close to the original.

Servings

servings

Calories

505

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 qt)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or sturdy spatula for breaking up the sausage
5. Measuring cups and measuring spoons
6. Colander or fine mesh sieve to rinse the lentils
7. Ladle for serving
8. Box grater for fresh Parmesan
9. Small mixing bowl to hold browned sausage and mise en place

Ingredients

1 lb hot Italian sausage, casings removed (about 450g)
1 cup dried brown or green lentils, rinsed and picked over (about 200g)
1 cup diced cooked ham, about 6 oz (170g)
2 tbsp olive oil
1 medium yellow onion, chopped (about 1 1/2 cups)
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 14.5 oz can diced tomatoes with juices
2 tbsp tomato paste
6 cups low sodium chicken broth (about 1.5 L)
1/2 cup dry white wine (optional but nice)
2 bay leaves
1 tsp dried Italian seasoning
1/2 to 1 tsp crushed red pepper flakes, to taste
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 small fresh rosemary sprig or 1/2 tsp dried rosemary
1 Parmesan rind (optional, for simmering)
2 cups fresh spinach or escarole, roughly chopped (optional)
1/2 cup freshly grated Parmesan cheese for serving (optional)
Chopped fresh parsley for garnish (optional)

Directions

Prep everything first: rinse and pick over 1 cup lentils, dice about 6 oz ham, chop 1 onion, 2 carrots and 2 stalks celery, mince 3 cloves garlic and remove casings from 1 lb hot Italian sausage.
Heat 2 tbsp olive oil in a large heavy pot over medium high. Add the sausage, break it up with a spoon and brown until no pink remains, about 6 to 8 minutes. Scoop the sausage into a bowl leaving a bit of fat in the pot, or spoon off excess if it seems greasy.
Add the chopped onion, carrots and celery to the pot with 1 tsp kosher salt and sauté until softened, about 5 to 7 minutes. Stir in the minced garlic and cook 30 to 60 seconds until fragrant.
Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor, scraping up any browned bits from the bottom of the pot.
Pour in 1/2 cup dry white wine if using (or 1/2 cup broth) to deglaze, scrape the bottom, then add the 1
5 oz can diced tomatoes with juices, the rinsed lentils, 6 cups low sodium chicken broth, 2 bay leaves, 1 tsp dried Italian seasoning, 1/2 to 1 tsp crushed red pepper flakes (to taste), 1/2 tsp freshly ground black pepper and the small fresh rosemary sprig or 1/2 tsp dried rosemary. Toss in the Parmesan rind now if you have one.
Return the browned sausage to the pot, bring to a boil, then reduce to a gentle simmer. Partially cover and simmer until the lentils are tender, about 30 to 40 minutes. Stir occasionally and add more broth or water if it gets too thick.
About 8 to 10 minutes before the end of cooking stir in the diced ham and 2 cups chopped spinach or escarole so the greens wilt and the ham warms through. If you used a rosemary sprig and the Parmesan rind remove and discard them along with the bay leaves before serving.
Taste and adjust seasoning, add more salt or crushed red pepper if needed. If the soup seems flat a small splash of vinegar or lemon juice will brighten it, but only if you like that.
Ladle into bowls, top with 1/2 cup freshly grated Parmesan and chopped fresh parsley. Let it sit a few minutes, the flavors meld and it thickens slightly, then enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.