Carrabba's Lentil Soup Recipe Recreation Guide

Carrabba's Italian Grill does not publicly share their official lentil soup recipe. The most accurate recreation uses Italian sausage, brown lentils, carrots, celery, onions, garlic, tomatoes, and aromatic herbs simmered for 45-60 minutes to achieve the signature flavor profile.

If you've ever enjoyed the hearty, aromatic lentil soup at Carrabba's Italian Grill and wanted to recreate it at home, you're not alone. This beloved menu item has inspired countless copycat attempts, but few capture the authentic taste that makes this soup so distinctive. The key lies in understanding the flavor profile and cooking techniques that define Carrabba's version.

Understanding Carrabba's Lentil Soup Profile

Carrabba's lentil soup stands out for its rich, meaty flavor balanced with earthy lentils and aromatic vegetables. Unlike traditional Italian lentil soups that might use pancetta, Carrabba's version features Italian sausage as the primary meat component, giving it a distinctive savory depth. The soup has a medium thickness—not too brothy, not too stew-like—with perfectly tender lentils that maintain their shape.

Authentic Recreation Ingredients

Creating a faithful copycat carrabba's lentil soup recipe requires attention to ingredient quality and proportions. Here's what you'll need for an accurate recreation that serves 6-8 people:

Ingredient	Measurement	Notes
Italian sausage (mild)	1 pound	Remove from casings
Brown lentils	1½ cups	Rinse before using
Carrots	2 medium, diced	¼-inch pieces
Celery	2 stalks, diced	¼-inch pieces
Yellow onion	1 large, diced	¼-inch pieces
Garlic	4 cloves, minced	Fresh preferred
Crushed tomatoes	1 (28-ounce) can	Fire-roasted preferred
Chicken broth	6 cups	Low-sodium
Dried oregano	1 teaspoon	Crushed between fingers
Dried thyme	½ teaspoon	Fresh if available
Bay leaves	2	Remove before serving
Olive oil	2 tablespoons	Extra virgin
Salt and pepper	To taste	Adjust after cooking

Step-by-Step Cooking Instructions

Follow these professional cooking techniques to achieve the closest possible recreation of carrabba's italian grill lentil soup:

1. Brown the sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add sausage, breaking into small pieces, and cook until browned (about 8 minutes). Remove sausage, leaving drippings in pot.
2. Sauté vegetables: Add onions, carrots, and celery to the pot. Cook for 8-10 minutes until softened but not browned. Add garlic and cook for 1 minute more.
3. Build flavor foundation: Return sausage to pot. Add lentils, crushed tomatoes, chicken broth, oregano, thyme, and bay leaves. Stir well to combine.
4. Simmer to perfection: Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, stirring occasionally, until lentils are tender but not mushy.
5. Final seasoning: Remove bay leaves. Season with salt and pepper to taste. For richer flavor, stir in 1 tablespoon of tomato paste during the last 15 minutes of cooking.

Professional Tips for Authentic Flavor

To achieve the most accurate carrabba's style lentil soup, consider these chef-recommended techniques:

• Lentil selection matters: Use French green lentils or Spanish pardina lentils instead of brown lentils for better texture retention, though brown lentils are more accessible for home cooks.
• Layering flavors: Don't skip the step of removing sausage before sautéing vegetables—this builds a more complex flavor base by allowing vegetables to caramelize properly in the sausage drippings.
• Acidity balance: Add 1-2 teaspoons of red wine vinegar at the end of cooking to brighten flavors, mimicking the subtle acidity in the restaurant version.
• Texture control: For the signature medium thickness, puree 1-2 cups of the finished soup and return it to the pot.

Serving Like Carrabba's

The restaurant serves their lentil soup in wide, shallow bowls with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese on the side. For an authentic experience at home:

• Allow soup to rest for 15-20 minutes after cooking before serving—this lets flavors meld
• Serve with crusty Italian bread for dipping
• Offer freshly grated Parmigiano-Reggiano at the table
• Pair with a simple green salad for a complete meal

Storage and Reheating Guidelines

Lentil soup often tastes better the next day as flavors continue to develop. To maintain quality:

• Refrigeration: Store in airtight containers for up to 5 days
• Freezing: Freeze for up to 3 months (lentils may become slightly softer when thawed)
• Reheating: Gently warm on stove over medium-low heat, adding a splash of broth or water if needed to restore proper consistency
• Flavor boost: Add a fresh pinch of herbs when reheating to refresh flavors

Troubleshooting Common Issues

When attempting this carrabba's lentil soup recipe recreation, you might encounter these issues:

• Soup too thin: Simmer uncovered for 10-15 minutes to reduce, or puree a portion as mentioned in texture control tips
• Soup too thick: Gradually add additional broth or water until desired consistency is reached
• Lentils too hard: Continue simmering and check every 5 minutes (older lentils take longer to cook)
• Lentils too mushy: Reduce simmering time next batch; different lentil varieties cook at different rates

Does Carrabba's publish their official lentil soup recipe?

No, Carrabba's Italian Grill does not publish their official lentil soup recipe. The recipe shared here is a carefully developed recreation based on the flavor profile of the restaurant version, using ingredients and techniques that produce a very similar result.

What type of lentils work best for authentic Carrabba's style soup?

While Carrabba's likely uses French green lentils (Puy lentils) for their superior texture retention, brown lentils are the most accessible substitute for home cooks. Avoid red or yellow lentils as they become too mushy. Spanish pardina lentils also work well for a more authentic recreation.

Can I make this lentil soup vegetarian?

Yes, you can create a vegetarian version by omitting the sausage and using vegetable broth instead of chicken broth. For similar umami depth, add 2-3 chopped mushrooms when sautéing vegetables and include 1-2 teaspoons of soy sauce or Worcestershire sauce (check for vegetarian version) during simmering.

How can I make my copycat Carrabba's lentil soup thicker like the restaurant version?

To achieve the restaurant's medium thickness, puree 1-2 cups of the finished soup in a blender and return it to the pot. Alternatively, simmer uncovered for 10-15 minutes to reduce the liquid. The restaurant likely uses a combination of these techniques plus a small amount of tomato paste for body.

What's the secret ingredient in Carrabba's lentil soup?

While the exact recipe is proprietary, careful analysis suggests the distinctive flavor comes from the combination of Italian sausage (rather than pancetta), the specific herb blend (particularly the ratio of oregano to thyme), and a subtle acidity from tomatoes balanced with a touch of vinegar. The layering technique of browning sausage first, then building the flavor base with vegetables in the drippings is crucial.