18 Reviews

I brought home a cup of the soup from Carrabbas to look over while eating and noticed that it had bacon in it, so I diced, cooked, drained and added a package of smoked bacon. I omitted extra salt and red pepper flakes because I used hot sausage and 1.5 cartons of chicken broth with salt and figured everyone could adjust theirs to taste. Everyone loved it! Also, I threw everything into the crockpot and let it cook on low for about 4 hours rather than cooking it on the stove top (I did brown and drain the sausage and bacon.) Will make this again and again, especially in the cold months.

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Bhujia September 20, 2009

AWESOME! My husband liked it so much he's talking about bringing the recipe to work to give to the guys to take home to their wives (he works on a construction site) AND sending a copy to his mother! We love the Carabba's version, and this is very close. I used chicken sausage, because that is what I had in the freezer, but other than that, followed the recipe exactly. This one is definitely going to be a regular at our house!

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sdmacneil January 26, 2009

Yummy! The only changes I made were to NOT puree part of the soup (I liked the texture the way it was; use sweet sausage instead of hot, and to double the chili flakes, oregano, thyme, and fennel seed. I just love it, and will definitely make it again. It's just a bit spicy, and the fennel seed really makes this taste like Italian sausage. A chunk of crusty bread on the side would make this a perfect dinner for a cool night.

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IngridH September 09, 2012

Loved it! Our kids like lentil dishes a lot. There was one lentil soup that I made at "assemble fresh, vacuum pack, take & make-at-home" place. Many things were good from there, but that soup was fabulous. This recipe looked to be the closest to what we had. So I tried it with minor variation, which turned out just as nicely as we expected. It ends up to be a lot of soup, so I did the first 2 steps; split up the sauteed items into two; and continued with the rest with 1/2 portion of the recipe -- which was plenty for a family of 4. The saved (step1&2) veggie/sausage can be used within few days later or frozen. The Italian sausage was the key for us (to enhance flavor), so I got sausage from specialty store. Hot or sweet would do that job. Since chicken broth may be high on sodium, try low sodium or home made. I added more tomatoes, with its juice, too; since lentil eventually made the soup really thick. The other soup called for bulgar wheat, with less lentil, which gave the soup a bit different texture. It's a nice healthy addition, so I added 1/3 cup bulgar wheat as well. Keep watching the soup thickness and add water or chicken broth accordingly. Thank you for the recipe.

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Meyer Lemon December 06, 2006

Perfect for this snowy crappy day... Needs more liquid, I think I added too much salt but this recipe is AMAZING !!!! Oh and no fennel seed !!

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Nancy N. November 21, 2015

This was soooo good. Loved it. Made half a recipe and only have a little leftover. Served with foccacia bread.

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adopt a greyhound February 21, 2013

Oh my happy tastebuds! I couldn't have been more pleased with this soup. I love soup; I love sausage and lentil soup, and this is my favorite sausage and lentil soup recipe so far.
It makes plenty, and the leftovers reheat very well.
I absolutely will make this again.

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Kay D. February 19, 2013

I made this recipe on 10/14/12 for the " Fall Colors " Event in the Food Photo Forum and most importantly mine and my SO's dinner. Due to what was on hand a few changes were made to the recipe, I used a bean soup mix that contained pinto beans ( because of the pinto beans, the soup had to cook a bit longer).And since I'm a big whimp when it comes to heat ,so mild instead of hot sausage was used.And 2 14.5 ounce cans of diced tomatoes were used instead of the 28 ounce can ,1 contained basil,garlic, and oregano and the other had green peppers & onion. I didn't have fennel seeds,so the same amount of powdered fennel was used. I've never had Carraba's Soup,but I don't see how it could be better than this. Thanks for posting and, " Keep Smiling :) "

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Chef shapeweaver � October 15, 2012

This soup was so good! I used some homemade Italian turkey sausage in this, so it was a bit healthier. I also used split red lentils because it's what I had, but otherwise this soup is perfect as is.

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rpgaymer October 14, 2012

This is FABuolus! I halved the recipe and there was plenty for 4 hearty appetites. I did add more liquid cuz this is a thick soup. I omitted the fennel, since my hot Italian sausage contains fennel. I blended several ladles of the soup not 1/3. Terrific recipe Tammy Dalton, thanks a bunch for posting!

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Chicagoland Chef du Jour December 28, 2010
Sausage and Lentil Soup