You’re probably itching to whip up a pot of that hearty Carrabba’s lentil and sausage soup. Trust me, it’s a wise choice, especially when you consider pairings that complement this gem.
Imagine dipping a warm, crusty Italian baguette into that rich, savory broth. The crunchiness of the bread juxtaposes wonderfully with the soup’s smooth texture.
If bread isn’t your style, a light arugula salad drizzled with lemon vinaigrette can brighten your experience. The peppery taste of arugula plays well with the soup’s flavor profile.
Now, let’s dive into the deliciousness of Carrabba’s lentil and sausage soup and see how to make this delightful dish right at home.
Food has a magical way of bringing us together. I remember the first time I had Carrabba’s lentil and sausage soup.
The warm aroma enveloped me, and as I took my first spoonful, I felt like I was wrapped in a cozy blanket on a chilly evening. This soup is more than just a meal; it’s a comforting hug in a bowl.
As a food enthusiast and registered dietitian, I’ve explored countless recipes, tweaking ingredients and methods to craft dishes that not only please the palate but also nourish the body.
Today, I’m excited to share with you how to make this delightful soup at home. We’ll explore the ingredients, the steps to prepare it, and some handy tips to elevate the dish.
What is Carrabba’s Lentil and Sausage Soup?
Carrabba’s lentil and sausage soup is a hearty dish that fuses flavors into a comforting bowl of goodness. It combines robust Italian sausage with nutrient-rich lentils, fresh vegetables, and aromatic herbs.
This combination showcases the essence of Italian cooking: simple ingredients that create a wonderfully complex flavor. The earthy quality of lentils paired with the savory richness of sausage forms a satisfying meal.
How Does It Taste Like?
Imagine a flavor profile that dances between earthy and savory. The lentils lend a creamy texture as they cook down, while the sausage adds a punch of flavor with its spices.
Fresh herbs like basil and thyme round out the experience, creating a comforting, aromatic essence. Each spoonful brings warmth, making you feel at home, no matter where you are.
Why You’ll Love This?
You’ll find love at first taste for several reasons:
- Nutrient Dense: Packed with protein and fiber, this soup fills you up without weighing you down.
- All-in-One Meal: It contains veggies, protein, and grains—making it a complete meal in every bowl.
- Easy to Make: With straightforward steps, even novice cooks can master it.
- Freezable: Make a batch and freeze it for those busy nights when cooking feels like a chore.
- Versatile: Swap ingredients easily based on your pantry or dietary preferences.
Ingredients
Gather these ingredients before getting started:
- 1 tablespoon balsamic vinegar
- 2-3 cloves garlic, minced
- 1 large onion, finely diced
- 1 stalk celery, chopped
- 2 medium carrots, sliced
- 1 small zucchini, diced
- 6 cups chicken stock
- 2 cans (14 ½ oz each) diced tomatoes with juices
- 1 pound Italian sausage
- 2 cups dry lentils
- 1 teaspoon sea salt
- Freshly ground black pepper
- Crushed red pepper flakes, to taste
- Dried basil
- Dried oregano
- Fresh parsley, chopped
- Dried thyme
- 1 tablespoon tomato paste
Step by Step Directions
Step 1: Sauté the Aromatics
Start by heating a large stockpot over medium heat. Add a tablespoon of olive oil. Once hot, toss in the diced onion, chopped celery, and sliced carrots.
Stir frequently. Sauté for about 5-7 minutes until softened. The smell will fill your kitchen, and I dare you not to sneak a taste!
Step 2: Add the Sausage
Next, add the Italian sausage, breaking it apart with a spoon. Let it cook for about 5 minutes. You want it nicely browned. The fat from the sausage will infuse the veggies and add a depth of flavor.
Step 3: Incorporate the Garlic and Zucchini
Once the sausage is browned, it’s time to add the minced garlic. Sauté for another minute until fragrant. Then, mix in the diced zucchini. Let it cook for about 3-4 minutes until the zucchini softens.
Step 4: Mix in the Lentils and Tomatoes
Pour in the lentils and diced tomatoes, including their juices. Add the chicken stock and balsamic vinegar. This is where the magic starts to happen. Stir everything to combine, and bring it to a boil.
Step 5: Season and Simmer
Once boiling, reduce the heat to low. Season with salt, pepper, dried basil, oregano, thyme, and red pepper flakes to taste. Simmer uncovered for 30-40 minutes. Stir occasionally, allowing the flavors to meld beautifully.
Step 6: Adjust Consistency and Serve
After 30-40 minutes, check the lentils; they should be tender but hold their shape. If the soup looks a bit thick, add a splash more stock or water for your desired consistency. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Tips On Making Carrabba’s Lentil and Sausage Soup
- Use Fresh Herbs: Fresh herbs enhance flavors significantly. While dried works in a pinch, fresh basil and parsley elevate the soup.
- Sausage Choice: Try using chicken or turkey sausage for a leaner option, or experiment with different flavors like sun-dried tomato or fennel sausage.
- Adjust the Heat: If you love spicy food, add more crushed red pepper to suit your palate.
- Veggie Variations: Feel free to swap in other veggies like kale or spinach for added nutrients. Just add them in the last few minutes of cooking to avoid overcooking.
- Lentil Varieties: While green or brown lentils are traditional, red lentils can be used for a different texture; they break down more and create a creamier soup.
How Do You Store Carrabba’s Lentil and Sausage Soup?
Storing this soup is straightforward:
- Cool Completely: Allow the soup to cool at room temperature for about an hour.
- Refrigerate: Transfer to an airtight container. It can be stored in the fridge for 3-4 days.
- Freeze: For longer storage, freeze in a freezer-safe container or in individual portions. It lasts up to 3 months. Just thaw overnight in the fridge before reheating.
What Other Substitutes Can You Use in Carrabba’s Lentil and Sausage Soup?
There are many ways to customize this recipe. Here are some options:
- Vegetarian Sausage: Substitute the Italian sausage with a plant-based version for a vegetarian take.
- Vegetable Broth: Use vegetable stock instead of chicken broth for a completely plant-based dish.
- Canned Beans: For extra protein, add a can of drained beans (like cannellini or chickpeas) instead of lentils.
- Quinoa: Swap lentils with quinoa for a different texture and a nutritious boost.
- Sweet Potatoes: Replace some of the lentils with diced sweet potatoes for sweetness and added nutrients.
Carrabba’s Lentil And Sausage Soup Recipe
Equipment
- Large stockpot
- Spoon
Ingredients
- 1 tablespoon balsamic vinegar
- 2-3 cloves garlic minced
- 1 large onion finely diced
- 1 stalk celery chopped
- 2 medium carrots sliced
- 1 small zucchini diced
- 6 cups chicken stock
- 2 cans 14 ½ oz each diced tomatoes with juices
- 1 pound Italian sausage
- 2 cups dry lentils
- 1 teaspoon sea salt
- Freshly ground black pepper
- Crushed red pepper flakes to taste
- Dried basil
- Dried oregano
- Fresh parsley chopped
- Dried thyme
- 1 tablespoon tomato paste
Instructions
- Start by heating a large stockpot over medium heat. Add a tablespoon of olive oil. Once hot, toss in the diced onion, chopped celery, and sliced carrots.
- Stir frequently. Sauté for about 5-7 minutes until softened. The smell will fill your kitchen, and I dare you not to sneak a taste!
- Next, add the Italian sausage, breaking it apart with a spoon. Let it cook for about 5 minutes. You want it nicely browned. The fat from the sausage will infuse the veggies and add a depth of flavor.
- Once the sausage is browned, it’s time to add the minced garlic. Sauté for another minute until fragrant. Then, mix in the diced zucchini. Let it cook for about 3-4 minutes until the zucchini softens.
- Pour in the lentils and diced tomatoes, including their juices. Add the chicken stock and balsamic vinegar. This is where the magic starts to happen. Stir everything to combine, and bring it to a boil.
- Once boiling, reduce the heat to low. Season with salt, pepper, dried basil, oregano, thyme, and red pepper flakes to taste. Simmer uncovered for 30-40 minutes. Stir occasionally, allowing the flavors to meld beautifully.
- After 30-40 minutes, check the lentils; they should be tender but hold their shape. If the soup looks a bit thick, add a splash more stock or water for your desired consistency. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- Use Fresh Herbs: Fresh herbs enhance flavors significantly. While dried works in a pinch, fresh basil and parsley elevate the soup.
- Sausage Choice: Try using chicken or turkey sausage for a leaner option, or experiment with different flavors like sun-dried tomato or fennel sausage.
- Adjust the Heat: If you love spicy food, add more crushed red pepper to suit your palate.
- Veggie Variations: Feel free to swap in other veggies like kale or spinach for added nutrients. Just add them in the last few minutes of cooking to avoid overcooking.
- Lentil Varieties: While green or brown lentils are traditional, red lentils can be used for a different texture; they break down more and create a creamier soup.
Nutrition
Frequently Asked Questions
Conclusion
Carrabba’s lentil and sausage soup is more than just a meal. It embodies warmth, nourishment, and comfort.
I hope this recipe inspires you to get into the kitchen and create something delightful. Remember, cooking is an art, and the canvas is yours to paint.
So grab your ingredients, start stirring, and enjoy the process as much as the delicious outcome. And hey, while you’re at it, don’t forget that crusty bread! It’s the perfect companion to this hearty soup.
Happy cooking!
