Copycat Recipe:: Carrabba’s Sausage and Lentil Soup


Hi y’all! Yes, it’s the same old me, from 2018. I know it’s been forever since I’ve been on my blog. LIFE, why does it always have to be so crazy?

Honestly, after celebrating Christmas for a whole week (we attended 5 Christmas celebrations over 7 days), my brain just needed a break. I mean, I used it for the important things, aka keeping all three of my kids alive, but other than that it was radio silence up there in my head.

Okay, enough talk about my brain (or lack there of). I wanted to “formally” publish a blog on my favorite soup EVER, Carrabba’s Sausage and Lentil Soup, have you tried it, if not it’s delicious and take my word for it. I shared my version of the recipe on Instagram Stories and many of you went bonkers for it, so I figured I’d share it here, just call me Chef Boyardee.

Copycat Recipe:: Carrabba’s Sausage and Lentil Soup


  • 1lb Ground Italian Sausage
  • 1 Carrot (shredded)
  • 2 Cellery stalks (chopped)
  • 2 Cans Petite Diced Tomatos
  • 1 Small Can Tomato Paste
  • 1.5 Cups Chopped Onion
  • 2 Cups Lentils
  • 5-6 Cups Chicken Broth
  • Salt and Pepper to taste


In a stock pot, brown Italian sausage. Add carrots, celery, and chopped onion to the pot. Let the veggies get slightly brown and soft. Add tomato paste and deglaze the bottom of your pan. Next, add the two cans of tomatoes. Start by adding 5 cups of chicken broth, followed by the lentils. Let the soup simmer for one hour, you may need to add more chicken broth because the soup will thicken. Make sure the lentils are cooked through before serving.



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