Italian Sausage & Lentil Soup

4.3 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.0
  • Total Fat: 8.8 g
  • Cholesterol: 54.5 mg
  • Sodium: 2,691.5 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 6.3 g
  • Protein: 21.1 g

View full nutritional breakdown of Italian Sausage & Lentil Soup calories by ingredient


Tastes like the soup at Carrabbas Restaurant Tastes like the soup at Carrabbas Restaurant
Number of Servings: 8


    1 lb. Turkey Italian Sausage
    2 boxes of Swanson Chicken Broth
    2 (14 1/2 oz.) can diced tomatoes, undrained
    2 C. dried lentils, rinsed
    1 large onion, chopped
    2 large carrots, chopped
    1 small to medium zucchini, chopped
    1 stalk celery, chopped
    2 garlic cloves, minced
    1 tsp. salt, thyme, red and black pepper
    2 tsp. basil, oregano, parsley


Remove casings from sausage and brown sausage in skillet. Drain off any fat. In a large pot, combine all other ingredients; add sausage and bring to boil. Reduce heat, cover. Simmer about 1 hour or until lentils are tender. Add water if necessary for desired consistency. Sprinkle with Parmesan cheese if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user PGNAGEY.

Member Ratings For This Recipe

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    Very Good
    I really enjoyed it. I noticed it is quite high in sodium. I use no salt added tomatoes, low sodium broth, and reduce the amount of added salt by half to keep my sodium intake in check. - 12/26/13

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    I really liked this recipe. I cut it in half, but kept the veggies the same and added 2 chopped potatoes 30 minutes prior to serving time. I used pork italian sausage as it's all I had in the house and it tastes pretty good. - 10/7/13

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    I added roasted pearl onions, Delicious! - 3/25/09

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    This soup was very tasty. I added a pinch of cayenne pepper. - 11/21/08

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    Very Good
    It was great, I added the zuccini later so they weren't as mushy. I think the sodium count is incorrect per serving. I did use low sodium broth too. - 11/17/08