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Carrabba's-Style Sausage Lentil Soup
Rachel Kim

Carrabba's-Style Sausage Lentil Soup

Browned Italian sausage and lentils make this one eat like dinner. The lentils should be tender but still shaped, so hold the tomatoes until the vegetables soften. A modest amount of sausage seasons the whole pot without leaving grease on top.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb mild Italian sausage casings removed
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 1 1/2 cups brown lentils rinsed
  • 1 can diced tomatoes 14.5 oz
  • 7 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 1 tsp dried oregano
  • 1/2 tsp ground black pepper

Method
 

  1. Brown the sausage in a Dutch oven for 7 minutes until 160°F, then transfer it to a plate and drain excess fat.
  2. Add the olive oil, onion, carrots and celery and cook for 7 minutes.
  3. Stir in the garlic and oregano for 30 seconds.
  4. Add the lentils, broth, salt and black pepper and simmer for 25 minutes.
  5. Add the tomatoes and sausage and simmer for 15 to 20 minutes until the lentils are tender.
  6. Heat to 165°F and thin with broth if the lentils absorb too much liquid.