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Nutrition Facts
Serving Size 1 (597g) Recipe makes 6 servings
Calories 586
Calories from Fat 207		(35%)
Amount Per Serving		%DV
	Total Fat 23.1g	35%
	Saturated Fat 7.8g	38%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 2390mg		99%
Potassium 1577mg		45%
Total Carbohydrate 57.3g		19%
	Dietary Fiber 22.9g	91%
	Sugars 10.4g
Protein 37.7g		75%
detailed view... how is this calculated?

Carrabas Sausage and Lentil Soup

Recipe #162864 | 1¼ hours | 15 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: Boo's Mom
Apr 4, 2006

I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!

SERVES 6 -8 (change servings and units)

Ingredients

1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2-3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Directions

1
Brown sausage; drain off fat.
2
In a large pot combine all ingredients bring to boil.
3
Reduce heat,cover.
4
Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
5
Sprinkle with Parmesan cheese and serve.

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Featured Reviews for This Recipe

From: BBNNC

On Nov 11, 2009

Excellent! Easy to prepare and delicious!

0 people found this review helpful

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From: HeidiSue

On Nov 5, 2009

Really delicious!!! I followed your directions completely adding just 2 cups of extra water and a dash of cayenne. I simmered for about 2 hours and the lentils were perfect! This is a definite keeper!! Thanks!

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From: msm in Michigan

On Feb 21, 2007

I can't compair this to Carrabas, but this was amazing, and I got lots of compliments. I am not good at judging spice amounts, so I went to the community boards and asked for help. SuperSpike came to the rescue and gave me some suggested amounts to use. Black pepper 1/4 tsp if finely ground or 1/2 tsp if coarse. Basil 1 tsp, oregano 1 tsp, parsley 1 tsp and thyme 1/2 tsp. I used her suggestions exactly and I will use those again, amazing taste. Thank you for your recipe.

6 people found this review helpful

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From: Hey Jude

On Aug 27, 2009

I'm really happy to have found this recipe as this is one of the best soup we've ever had. It was so quick and easy to throw together and I got sort of creative along the way. I had some spinach that needed a home so I chopped it up and threw it in. I also gave it a healthy shot of red wine vinegar (after reading other reviewers comments) and then I dosed it with some Tabasco for good measure. This is an excellent recipe to clean out your fridge of assorted vegetables. It's also an excellent OAM recipe. It makes a huge pot of soup and I shared the bounty with an invalid and I froze lunch-size portions. As for one reviewer's comment that it was too thick....add water, duh! I think I added about an extra 3 cups of water and my soup was delicious and creamy and I didn't puree any of it, it did it all on it's own. I (and my daughter who already snagged the recipe from me) will definitely be making this again and again....it was an instant family favorite. Thanks so much for posting this recipe Boo's Mom.

2 people found this review helpful

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