Carrabba's Spicy Sausage and lentil Soup (copy cat Carrabba's)
Appetizer, Main Dish • Freezable, Lentil, Low Carb, Nut Free, Pork
Serving size: 6
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Ingredients
- 1 pound hot Italian sausage
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 to 3 cloves garlic, minced
- 4 celery stalks, diced
- 3 carrots, peeled and diced
- 2 medium russet potatoes, peeled and diced
- 8 cups chicken or vegetable stock
- 4 cups water
- 2 cups lentils
- 1 ½ to 2 teaspoons dried marjoram
- 1 ½ teaspoons dried savory
- Salt and pepper to taste
- Fresh grated Pecorino Romano to garnish.
- HALF RECIPE makes 3 servings
- 8 ounces hot Italian sausage
- 1 1/2 teaspoons olive oil
- 1/2 onion, chopped
- 1 to 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 1/2 carrots, peeled and diced
- 1 medium russet potatoe, peeled and diced
- 4 cups chicken or vegetable stock
- 4 cups water
- 2 cups lentils
- 3/4 to 1 teaspoon dried marjoram
- 3/4 teaspoon dried savory
- Salt and pepper to taste
- Fresh grated Pecorino Romano to garnish.
Directions
- 1. In large heavy saucepan, or medium stockpot, heat oil over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add celery, carrot and sausage; cook for 5 minutes, Stirring occasionally. Add Garlic, cook and stir for 1-2 minutes. Add stock, water, lentils, marjoram and savory; bring to boil Reduce heat, cover partially and simmer for 30 minutes.
- 2. Add Potatoes; cover and simmer, stirring occasionally, for 35 minutes Or until lentils are tender. Salt and pepper to taste.
Notes
- Top with freshly grated Pecorino Romano Cheese, and serve with Crusty bread if desired.
