Comments on: Sausage and lentil soup (Carrabba’s Copycat)

By: Carol Silliman

Carol Silliman — Sat, 06 Sep 2025 19:44:05 +0000

Thank you Rachel this soup is so delicious. It couldn’t be easier to make. You make everything easy to make even bread. I will be making your apple cake with cream sauce next. I’m so thankful for you and what you do. I have learned a lot about food and how it helps us. Thank you from Carol in Texas.

By: Christine

Christine — Sun, 02 Mar 2025 02:13:10 +0000

Well, this is the closest to Carabba’s I have found. I realize you’re not trying to replicate Carabba’s, but I think there’s an important detail for someone who might be. Carabba’s uses Black Beluga lentils. They’re tiny and hold their shape. That’s what gives their soup the texture brown (mush) lentils won’t. Using other types makes a different kind of soup. Hearty and delicious, but not Carabba’s.
They also add a little thyme. There’s one more thing I can’t find, so I’ll break down and call friends who work there. Thanks for a delicious soup.

By: Rachel Ballard

Rachel Ballard — Fri, 01 Mar 2024 13:14:09 +0000

In reply to Eva. Hi Eva, I've never tried it but you are welcome to experiment. I'm sure you could keep it warm in one though.

By: Eva

Eva — Thu, 29 Feb 2024 21:20:26 +0000

can you cook this in crockpot ?

By: Adrienne

Adrienne — Sat, 03 Feb 2024 21:40:49 +0000

Omg I LOVE this recipe and am so grateful to have found it!! (Often times, there will be inaccurate copycat recipes that get circulated on tons of websites, but this one is unique, thoughtful, accurate and all around PERFECT!) I’ve made it three times in about a month and a half, it’s so delicious, and filling, and easy to make. I remember loving this soup when my parents took me to Carrabba’s as a teenager. I don’t eat meat anymore, so I substitute with a package of beyond Italian sausage—I remove the “casings” and cook that on the side, then I prepare the soup exactly as written*, immersion blend about half, then throw the browned sausage crumbles in at the end. With some grated parm on top, it’s utter perfection. I currently have a pot on the stove for dinner and am so stoked to have these leftovers for the next two nights!

*I did make it once with no zucchini on hand, so I used a whole diced red bell pepper in its place—it was a happy accident bc it was really good, I’d totally make it this way again on purpose for something a little bit different!

By: Rachel Ballard

Rachel Ballard — Sun, 28 Jan 2024 21:40:00 +0000

In reply to Patricia Robinson. This is a copycat recipe from Carrabba's restaurant. There is no sweet potato in that recipe.

By: Patricia Robinson

Patricia Robinson — Sat, 27 Jan 2024 16:19:05 +0000

I’m surprised you did not add sweet potatoes to this recipe. I believe a true Mediterranean soup would include it. Your recipe, however. is very good.

By: Donna

Donna — Tue, 11 Apr 2023 21:44:16 +0000

In reply to VeroYorkie.

I think the restaurant may put it in the food processor to blend it. I use spicy chicken sausage. So delicious! I use fresh basil thyme red pepper flakes parsley and oregano.