Gluten-FreeHolidaysItalianMain DishesOne-Pot MealsPorkPotatoesRecipesSoupsSpinach

Tuscan Lentil Soup

This hearty Tuscan Lentil Soup is packed full of veggies and protein. It’s a breeze to make and can easily feed a crowd!

Hearty and flavorful Tuscan Lentil Soup is sure to be one that you bring back on repeat in your home! Homemade Cheese BreadsticksEasy Focaccia, or Garlic Parmesan Artisan Bread would be perfect for sopping up this tasty broth.

Tuscan Lentil Soup served in a white bowl

Olive Garden Copycat

I’m back with another lentil soup recipe (have you already tried my Sausage Lentil Soup or Veggie Loaded Lentil Soup??).

This particular soup is inspired by a really popular Tuscan soup… chances are you’ve probably tried it before (and enjoyed some endless salad and breadsticks with it too). I’m making it *slightly* healthier by adding a few more veggies, ditching the cream and loading it with LENTILS.

If you’ve never cooked with lentils before, I’m here to tell you that you need to! They’re basically little teeny tiny superfoods, packed full of protein, fiber and B-vitamins.

Serve it up piping hot and enjoy with a sprinkle of shaved parmesan cheese! This Tuscan lentil soup is definitely going into our regular rotation. I really, really, like that it’s filling, flavorful and packed full of veggies and protein. Next time you’re in the mood for something a little different, I hope you’ll give this recipe a try.

Rinsing lentils for Tuscan lentil soup recipe

Just heat + Enjoy!

SAUSAGE. 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.

BROTH. 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.

VEGGIES. 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.

Slicing zucchini to go in the soup

Tuscan Lentil Soup in the Slow Cooker

SAUTE. Brown your sausage, garlic and onion first.

COMBINE. Add them to the slow cooker followed by the remaining ingredients aside from the spinach.

HEAT. Cook on high for 4 hours or low for 6 hours adding the spinach right before you are ready to serve the Tuscan lentil soup, just until it wilts.

A pot full of Tuscan lentil soup

Recipe Tips

  • For a spicier soup, use all spicy Italian sausage and maybe even add a little cayenne pepper!
  • This Tuscan lentil soup is perfect for veggie lovers! Add in any veggies you’d like such as mushrooms, carrots, butternut squash, or sweet potatoes.
  • Rinse the lentils well in a colander before tossing them into the boiling broth.
A ladle full of Tuscan Lentil Soup

Storing Info

STORE this soup will keep well covered in the fridge for a few days.

FREEZE this soup for up to 6 months and enjoy it warmed up later on. Either way be sure to store it in an airtight container, leaving a little space at the top for expansion if you are planning to freeze it. 

Tuscan Lentil Soup recipe in a white bowl

Here are some more fantastic soups:

Tuscan Lentil Soup | lifemadesimplebakes.com

Tuscan Lentil Soup Recipe

This hearty Tuscan Lentil Soup is packed full of veggies and protein. It's a breeze to make and can easily feed a crowd!
4.75 from 82 votes
Pin Rate
Course: Soups
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 387kcal
Author: Andrea
Print Recipe

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground Italian sausage - spicy, mild, OR sweet
  • 1 yellow onion - diced
  • 4 cloves garlic - minced
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp paprika
  • 1/4 tsp kosher sea salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 8 cup low-sodium chicken broth
  • 2 small russet potatoes - cubed
  • 1 cup dry green lentils
  • 1 cup cherry tomatoes - quartered
  • 1 zucchini - thinly sliced
  • 3 cup fresh spinach

Instructions

  • 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.
  • 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.
  • 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.

NOTES

-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 🙂
Nutrition Facts
Tuscan Lentil Soup Recipe
Serving Size
 
8 serving
Amount per Serving
Calories
387
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
43
mg
14
%
Sodium
 
576
mg
25
%
Potassium
 
946
mg
27
%
Carbohydrates
 
29
g
10
%
Fiber
 
9
g
38
%
Sugar
 
3
g
3
%
Protein
 
21
g
42
%
Vitamin A
 
1258
IU
25
%
Vitamin C
 
18
mg
22
%
Calcium
 
65
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

Like this Recipe?

Pin it now!

Pin It NowPin It Now
Perfect Rice Pilaf | lifemadesimplebakes.com
Andrea

About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. 5 stars
    You can substitute any kind of protein. Basically cater it to your needs. It is really good with ground turkey if you are going for a lighter version. Very happy with how it came out. I will say I didn’t have all the seasonings but if you have Italian seasonings that will work as a substitute in a pinch!

  2. 5 stars
    OMG This soup is wonderful!
    Wasn’t sure if my family would like this soup since I have never cooked lentils before.
    I used frozen kale instead of spinach since I had it on hand also added carrots and celery. This made for a good hearty soup.

  3. 5 stars
    I’ve made this soup many times and loved it! I have a bunch of leftover cooked lentils and am wondering if this soup could still be made the same way and cooked lentils added at the end?

  4. I did this with Beyond Meat hot sausages and kale instead of spinach because that is what I had. It was fantastic and everyone loved it! I will do this again and again. I’m sorry I didn’t find this recipe sooner. Thank you for sharing!