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 Breadsticks, Easy Focaccia, or Garlic Parmesan Artisan Bread would be perfect for sopping up this tasty broth.
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.
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.
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.
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.
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.
Here are some more fantastic soups:
Tuscan Lentil Soup 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.
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!
Hi Chris, thanks for sharing your changes and thanks for your 5 star review!
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.
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?
Hi Danielle, I think that would work just fine. The lentils might be a little softer, but that would be okay.
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!