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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.

Click to PIN Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes.

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!


  • 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)


  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.


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, 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….

  7. Thanks Lydia. I agree soup can be a challenge to photograph. Soups with a little texture, like this one, are a little easier. But I loved this soup, no matter how the photos look!

  8. I think soup is the hardest thing to photograph. I love seeing the old and new photos, and even more, love this recipe.

  9. Pam, lucky, lucky you! I don't have any at all since I didn't have much of a garden last year. Not sure about this year's garden either. 🙁

  10. I always have slow roasted tomatoes in my freezer!

  11. Crystal, so glad you like it. This was so good, even without the roasted tomatoes.

  12. I am glad you reposted this with updated photos b/c this is the first time I am seeing it. What a comforting soup! Pinning it. : )

  13. So glad you have enjoyed it. I've had this on my "needs new photos" list for a while now. Love the idea of adding some kale.

  14. I've made this soup more times than I can count….brought it to work, served it to family and friends….and always got rave reviews!

    Indeed, a public service announcement!

    This time, I added a couple cups of chopped kale, just after sauteing the onions. I haven't cooked with kale before, and plan to use the rest in another of your recipes. I like the greens in soups, and thought this would be a tasty, nutritious addition.

    Thanks, Kalyn!

  15. I made a vegan version of this last night, and it was really flavourful. I liked the combination of chickpeas and lentils – that was something that I had never seen before. Thanks for a great soup!

  16. Thanks Karina. And yes, I am bracing myself!

  17. I can only imagine what fabulous slow roasted flavor is in this gorgeous soup. Perfect for the chilly evenings ahead (and they are comin'!).

  18. Heather, so glad you liked it!

  19. Hi Kaylyn! I made this tonight for my husband and I, and also used the broth to thin out our 8 month old's dinner; needless to say, it was delicious! We started SOUTH BEACH PHASE ONE yesterday and am using your blog as a bible of foody goodness! 🙂 I added sauteed mushrooms, and sour cream to help satisfy our bellies! Thanks for the great recipe!

  20. I would have never thought to use them in a soup. What a delicious idea!

  21. I see the words: lentils, garbanzos and sausages in the same sentence and I know I’m going to like this….
    Then I see slow-roasted tomatoes and I know I must HAVE this….
    I hope I have tomatoes this summer… sigh….

  22. That is a soup, beautiful soup! I’m going to make it this weekend.

  23. Kalyn, this looks amazing! I adore your slow roasted tomatoes. I already can’t wait to make them again this summer and it’s only March! This soup sounds delicious, I love the ingredient combos.

  24. This sounds like the perfect supper for a cold 19 degree day…just like today.

  25. yum!! i can smell the fragrant roasted tomatoes… lovely with crusty bread!

  26. love the idea of slow roasted tomatoes – have seen them about but not recipes – and last week we had a salad out with amazing roasted tomatoes so I think I know what you are talking about – but one for when the weather is colder in Melbourne

  27. Jerry, thanks for the link. I never thought of doing that, but it does make sense. Just saved the article to del.icio.us.

  28. Kalyn – today in the food section of the paper they talked about slow roasting canned tomatoes. The recipe is here: http://www.thestar.com/living/article/309402

    (sorry I don’t know how to make a link).

  29. I remember I learnt slow roasting tomatoes via WHB last year. The experience and the result are absolutely wonderful! Soon, tomatoes will come in abundance… they will almost cost nothing in here… certainly will do it again, plus your soup!
    Kalyn, thanks for pointing out my mistake, yes, I did send my entry to the wrong host, it is always dangerous when I write stuff in the middle of the night.

  30. Hey Kalyn,
    I love roasted tomatoes and you’re right about the nutritional aspects. Good stuff, for sure! It’s hard to be thinking tomato garden right now. There’s snow on the ground around here (CO) and I would think for you too. Spring isn’t far away though!

  31. Thank you for the PSA! I have been enjoying tomatoes this season but have never slow roasted them. I will try that sometime soon. This soup though…look hearty and tasty!

  32. I’m definitely putting this on my list of recipes to try soon!

  33. Wow. I clicked on your link and as I waited for it come up I thought “Man…I’d like some sort of sausage soup for dinner” and

    PING! Wish granted! How cool is that!

    I’m a’gonna have this tonight!

  34. and summer is JUST AROUND THE CORNER for the rest of us! well, maybe that’s stretching it, but yay, i am so excited for fresh tomatoes again…!!!

  35. Ruth, fantastic idea to use the fire roasted tomatoes in a can here. I should have thought of that!

  36. What a fab soup! Of course fresh tomatoes to roast will have to wait until this summer…the ones in the stores here sort of taste like wood, so good fire roasted tomatoes from a can will have to do in the short term.

    Thanks for sharing.

  37. Anna, thanks for noticing the photo. I did like how this turned out. I’m working hard on it, but I still have a lot to learn.

    Sorry to hear that other people are having snow! I’m keeping my fingers crossed for a good weekend here.

  38. This is Italian comfort food at its best.

  39. You left your coat at school and we have white stuff on the ground!
    This soup may be on our table tonight. Temp is supposed to be in the 20°s.

  40. oooooh. now that looks good.

    in the winter jonas and i make a slow roasted tomato soup with a little sumac and tiny stellini (pasta stars). it’s great.

    i wish i could sneak some sausage past the vegetarian though!!!

    and your photo came out so well. your photography is getting better and better.

  41. Today I realized halfway home that I’d left my coat at school! Isn’t that great news. So this may really be the last soup recipe for the season, but it’s truly a good one. I’m happy to hear that I’m not the only one who’s nutso for slow roasted tomatoes.

  42. Soup with slow roasted tomatoes and Italian turkey sausage sounds really tasty.

  43. Yup, I’m firmly on that slow-roasted tomato bandwagon. There’s some special gorgeousness that goes on during that process. The soup sounds wonderful.

  44. My main regret of this summer is planting enough tomatoes. We just didn’t get enough to put any away for winter. My second regret is organising a house sitter for when we went on holidays who forgot to water the tomatoes.

    This soup is fabulous. I often make it with chorizo instead of the Italian sausages.

  45. I’m so glad I jumped on the slow-roasted tomato bandwagon two years ago. Now I can’t imagine how I’d get through winter without a supply in the freezer. I love adding them to lentil soup, to my marinara sauce, and to beef stew.

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