• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 large carrot
  • 2 stalks celery
  • 1 large onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 lb hot Italian sausage
  • 8 cups chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 cups dried lentils
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon fennel seeds
  • 1 bay leaf


  • Dice the first four ingredients and saute them in a large pot with the oil. Saute until tender.
  • Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
  • Pour 8 cups for chicken broth, the vegetables back into the pot.
  • Add tomatoes and lentils.
  • Add remaining ingredients.
  • Simmer until the lentils are tender, 30-45 minutes.
  • Remove 1/3 of the soup and puree. then return it to the pot.
  • Correct the seasonings and remove bay leaf.
  • I served with grated Parmesan cheese.


This is a copycat version of Carrabba's sausage and lentil soup that I found on It is wonderful. I used turkey sausage to lighten it up. It is mildly spicy.

Categories: Beans  Main Dish  Misc. Soup/Stew  Pork  Soup  Stove 

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