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Kalyn's Kitchen

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes is a tasty low-glycemic soup that’s loaded with flavor! And this tasty soup is also dairy-free, gluten-free, and South Beach Diet friendly. Use Soup Recipes to find more recipes like this one.

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Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes found on KalynsKitchen.com.

I have so many good soups back in the archives that need a photo update that this winter I’ve been trying to make soup at least once a week and take new photos. This Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes has so many ingredients I love so it’s not a surprise that I think it’s tasty.

When I first made this I had lots of slow roasted tomatoes in the freezer, so I used those for some of the tomato flavor.  This time I had to make the soup with just petite diced tomatoes in a can, but it was still really good.  Luckily I have some basil growing in the kitchen window again; the pop of fresh basil flavor was really great in this.  But even even without the fresh basil this is a lovely soup recipe; hope you’ll try it if you get a cold wet spring day where soup sounds good!

This recipe is also a Public Service Announcement for cooks in the Southern Hemisphere, where summer is winding down and it’s time to be focused on making slow roasted tomatoes. Tossing fresh garden-ripened tomatoes with olive oil and a few herbs and then slowly roasting them all day concentrates the tomato flavor in a wonderfully delicious way that reminds you of summer again when you eat them (even when you’re in Utah and it’s barely spring.)(Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes was updated with better photos and step-by-step instructions, March 2014.)

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes found on KalynsKitchen.com.

Spray a small pan with non-stick spray or olive oil and lightly brush tomatoes with oil.  Start sausage roasting at 400F/200C. When sausage has cooked about 20 minutes, turn over so they can brown on the other side. I roasted my sausage about 40 minutes total, but you could get away with a little shorter time.

While sausage roasts, heat oil in a heavy soup pot and saute onions until they’re starting to brown, about 5 minutes.  Add garlic and spices and saute 2-3 minutes more. While the onions and other seasonings are cooking, rinse garbanzo beans and give them a few good mashes with a potato masher. Add the tomatoes, chicken stock, water, mashed garbanzos, and lentils to the soup pot and simmer 40-60 minutes on low, until the lentils are very soft.

When the sausage is cool enough to handle, cut in half lengthwise and cut into half-moon slices. When lentils are soft, add the sausage to the soup.  Deglaze the roasting pan with 1 cup water and add that as well.  (Blogger fail, forgot to take a photo of that.  Look at the pan above and use your imagination!) When the soup has cooked 20-30 minutes with the sausage added, stir in the chopped basil and cook 2-3 minutes more. Serve hot and wait for compliments!

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes found on KalynsKitchen.com.

More Tasty Soup with Italian Sausage:

Italian Sausage Soup with Green Bell Pepper, Chickpeas, and Pesto ~ Kalyn’s Kitchen
Italian Sausage and Bean Soup ~ Eat at Home
Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper ~ Kalyn’s Kitchen
Slow Cooker Spicy Sausage and Lentil Soup ~ 365 Days of Slow Cooking
White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes is a tasty low-glycemic soup that’s loaded with flavor!

Ingredients:

  • 1 pkg. (5 links) turkey Italian sausage (I like hot, but you can use mild sausage if you prefer)
  • 1 medium onion, chopped
  • 1 tsp. + 2 tsp. olive oil
  • 1 tsp. dried oregano
  • 2 tsp. ground fennel
  • 1 T crushed garlic
  • 1 can (14.5 oz.) petite diced tomatoes with juice
  • 1 cup slow roasted tomatoes, finely chopped
    (if you don’t have roasted tomatoes, use another can of petite diced tomatoes with juice)
  • 1 can (15 oz.) garbanzo beans (chickpeas) mashed slightly
    (Can also use 1 1/2 cups freshly cooked garbanzos)
  • 1/2 cup brown lentils
  • 4 cups chicken stock or canned chicken broth
    (two 14 oz. cans, plus a little water equals 4 cups)
  • 4 cups water
  • 3 T fresh chopped basil (you can also use frozen basil, the basil is probably optional but it does add a lot of good flavor)

Directions:

  1. Preheat oven or toaster oven to 400F/200C.
  2. Lightly spray roasting pan with olive oil or non-stick spray, place sausages on pan, brush with a tiny bit of olive oil, and roast 30-40 minutes, until skins are nicely browned.
  3. When sausage has cooled slightly, cut into half lengthwise, then slice into half-moon slices.
  4. While sausage roasts, heat 2 tsp. olive oil in heavy soup pot and saute onions about 5 minutes, until softened and starting to color.
  5. Add oregano, fennel, and garlic and saute 2-3 minutes more.
  6. Add slow roasted tomatoes, diced canned tomatoes, chicken stock, water, garbanzo beans, and lentils.
  7. Simmer 40-60 minutes, until lentils are soft and starting to slightly break apart.
  8. Add sliced sausage to soup.
  9. Deglaze roasting pan with 1 cup water, scraping off all browned bits on the bottom of pan, and add to soup.
  10. Simmer 20-30 minutes more.
  11. Stir in fresh or frozen basil, (if using) and cook 2-3 minutes more.
  12. Serve hot.

Notes:

Recipe created by Kalyn on a March day when it was cold outside and she didn’t want to leave the house to buy groceries.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes is too high in carbs for traditional low-carb diet plans, but it’s low-glycemic and using turkey Italian sausage, this soup would be a perfect meal for any phase of the South Beach Diet.  Beans are a limited food for Phase One, so if you’re doing Phase One I’d have a small bowl of soup with a nice green salad on the side.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes found on KalynsKitchen.com.

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    55 Comments on “Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes”

  1. Kalyn, i’m cooking this soup up right now, and looking forward to it. I wish I could take back what I wrote, but maybe, hopefully it brought the recipe to the attention of your fans.

    I used some fresh herbs, because I have them, and I will add some chopped kale. I have made this recipe often, and taken it to share at work. People always liked it, or at least, that’s what they told me. I’m making it today for Sunday supper, but I’ll probably sneak some for myself, tonight.

    Thank you again for being so magnanimous, and generous about sharing.

    Joyce

    • Joyce, no problem at all. I am glad we figured out what the confusion was and that you’re going to get to enjoy this recipe again. It’s about 99F in Utah today, so no soup here. But it has made me want to make it again when the weather gets colder!

  2. Kalyn, I meant no disrespect, nor did I mean to imply any plagiarism. I think maybe I sent you a recipe for spaghetti squash which you posted and credited me for,, and I confused it with this one, which I love. I love and appreciate your recipes, and I’m sorry if I got confused and hurt your credibility in any way. Please accept my apology…..and carry on with your great healthy recipes!

  3. Kalyn, is this a variation on a recipe I sent you a few years back? I know you posted that one, and credited me, and it’s fine….but do you recall? I can’t find my original recipe, and I know I added kale later on. But I think there were other herbs involved, as well as the roasted sausage, fire roasted tomatoes, lentils and garbanzos. I’d hoped to find the recipe on your site, and I want to make it again. Can you help?

    Thanks, Joyce

    Email me if you prefer. I’m not looking for credit, just the recipe.

    • Sorry, Kalyn, I guess this must be my original recipe, with some variations. My bad! I’m making it on Sunday, and serving with your average, basic tomato sandwich, made with heirloom tomatoes. Can’t wait! Joyce

      • I can’t say for sure whether or not it’s one you sent me, but I can’t imagine I would ever post a recipe that was sent to me by a reader without crediting that person, and I’d never remove a credit like that even if I updated the recipe. If you want to see if there is another similar recipe (that might be yours) enter the specific ingredients into the search bar.

        Lucky you to have heirloom tomatoes this early!

    • Actually, I just re-read this recipe, and under the Notes, you said you created it. You didn’t. I shared it with you, because I liked your food blog and had a way of sharing a recipe I thought others would like. Not a big deal, but not honest either.

      • Joyce did you scroll down and see that this was first posted in 2008? Not a few years back.

        I am not trying to argue with you, but I would NEVER claim that I created a recipe if someone sent it to me. That is just not how I operate. I do get a lot of recipes that I don’t ever publish, but if I did publish one that was sent to me I would always credit the source.

        And judging from the first comments on the post (older comments are farther down) it certainly seems like I came up with this back in the days when I was quite obsessed with slow roasted tomatoes (not fire-roasted like you mentioned.)

  4. I can't wait to try this! I need a substitute for fennel…would dill or cumin work? Is there something better? I love all your recipes…you are my go-to for South Beach sanity! Thank you!

    • Hi Becky, glad I can help you with South Beach. I don't think dill or cumin would be a good sub for fennel. If you have dried basil I would use that. Otherwise, just leave it out.

  5. Thanks Matthew.

    Joyouss56, glad you have enjoyed it.

  6. I'm glad you posted this recipe again, because everyone needs to know about it! I've made it numerous times, all to great reviews. I'd always cooked italian sausage the way my mother did…brown in a pan, add water, and simmer till cooked through. Roasting them is so much easier, and so much more tasty! This soup is, indeed, a public service announcement….