Carrabba's Spicy Sausage Lentil Soup

It’s not served every day at Carrabba’s Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It’s chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, it’s a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can’t find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you’ll have enough hot, chunky soup for at least a dozen cup-size servings.

Ingredients

  • 2 tablespoons olive oil

  • 1 cup minced onion

  • 3/4 cup grated and minced carrot

  • 1 tablespoon minced garlic

  • 1 pound uncooked hot Italian sausage

  • 2 ounces diced ham (about 1/2 cup, cut from a ham steak)

  • 7 cups water

  • 5 cups chicken broth

  • 1 pound dry lentils

  • 1 medium tomato, diced

  • 2 tablespoons white wine vinegar

  • 1 tablespoon minced fresh basil

  • 1 tablespoon minced fresh parsley

  • 2 bay leaves

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried red pepper flakes

Directions

  • Heat up olive oil in a Dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

  • Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

  • Serve 1 cup for a “cup” portion, or serve 2 cups for a “bowl” serving.