Saturday, March 22, 2014

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Tomatoes (Gluten-Free)

One of my favorite soups with Roasted Italian Sausage, Garbanzos, Lentils, and Tomatoes!

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

(Updated with better photos and step-by-step instructions, March 2014.)  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 soup has roasted turkey Italian sausage, garbanzos, lentils, and tomatoes, all ingredients I love so it's not a surprise that this is also one of my favorite soups.  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.)

Spray a small pan with non-stick spray or olive oil and lightly brush tomatoes with oil.  Start sausage roasting at 400F/200C.

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 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.

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.

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes
And here's the original photo of this soup from 2008, not bad at all considering some of the photos I have from back then!

Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes
(Makes six generous servings, 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.)

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)

Preheat oven or toaster oven to 400F/200C. 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. When sausage has cooled slightly, cut into half lengthwise, then slice into half-moon slices.

While sausage roasts, heat 2 tsp. olive oil in heavy soup pot and saute onions about 5 minutes, until softened and starting to color. Add oregano, fennel, and garlic and saute 2-3 minutes more. Add roasted tomatoes, diced canned tomatoes, chicken stock, water, garbanzo beans, and lentils. Simmer 40-60 minutes, until lentils are soft and starting to slightly break apart.

Add sliced sausage to soup. Deglaze roasting pan with 1 cup water, scraping off all browned bits on the bottom of pan, and add to soup.  Simmer 20-30 minutes more. Stir in fresh or frozen basil (if using) and cook 2-3 minutes more. Serve hot.

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South Beach Suggestions:
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.  For phase two or three, you could add 100% whole wheat bread or toasted pita bread.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Soup with Italian Sausage:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

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

Want even more recipes?  I find these recipes from other blogs using Food Blog Search.

Blogger Disclosures:
This recipe was first posted for Weekend Herb Blogging, hosted by my friend Anna from Morsels and Musings.  Anna *is* in the Southern Hemisphere, so maybe she's making some slow roasted Tomatoes. 

Posts may include links to my affiliate account at, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.

  7. 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.

  8. This is Italian comfort food at its best.

  9. 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.

  10. 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.

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

  12. 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...!!!

  13. 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!

  14. I'm definitely putting this on my list of recipes to try soon!

  15. 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!

  16. 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!

  17. 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.

  18. Kalyn - today in the food section of the paper they talked about slow roasting canned tomatoes. The recipe is here:

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

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

  20. 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

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

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

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

  25. 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....

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

  27. 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!

  28. Heather, so glad you liked it!

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

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

  31. 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!

  32. 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!

  33. 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.

  34. 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. : )

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

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

  37. 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. :(

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

  39. 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!

  40. 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....

  41. Thanks Matthew.

    Joyouss56, glad you have enjoyed it.

  42. 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 are my go-to for South Beach sanity! Thank you!

    1. 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.


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