Tuscan Lentil Soup
Prep time
Cook time
Total time
This hearty tuscan lentil soup is packed full of veggies and protein! It's a breeze to make and can easily feed a crowd!
Yield: 6-8 servings
  • 1 tbsp. olive oil
  • 1 lb. ground Italian sausage (spicy, mild or sweet)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • ¾ tsp. dried oregano
  • ¾ tsp. dried basil
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. paprika
  • ¼ tsp. kosher sea salt
  • ½ tsp. ground black pepper
  • 1 bay leaf
  • 8 c. low-sodium chicken broth
  • 2 small russet potatoes, cubed
  • 1 c. dry green lentils
  • 1 c. quartered cherry tomatoes
  • 1 zucchini, thinly sliced
  • 3 c. fresh spinach
  1. In a large stock pot or Dutch-oven set over medium heat, add the oil. When the oil is hot, the add the sausage and cook until browned, about 5 minutes; drain any excess fat.
  2. Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper. Add the bay leaf and then pour in the chicken broth. Bring to a boil, then add the potatoes and lentils and cook for 10 minutes.
  3. After the 10 minutes, add in the tomatoes and zucchini, continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and wilt, about 2 minutes. Serve immediately, top with parmesan shavings if desired.
-I used a combo of sweet and hot Italian sausage so that our toddler would be able to eat it. Feel free to use whatever combo you'd like :)

Recipe source: Life Made Simple
Recipe by Life Made Simple at https://lifemadesimplebakes.com/tuscan-lentil-soup/