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:

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A bowl of Tuscan lentil soup.

Tuscan Lentil Soup Recipe

Warm your soul with our Tuscan Lentil Soup! Brimming with hearty veggies and protein, it's the perfect, easy-to-make meal for any gathering.
4.77 from 88 votes
Pin Rate
Course: Soups
Cuisine: Italian
Diet: Gluten Free, Dairy Free
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 387kcal
Author: Andrea
Print Recipe

Ingredients

  • 1 tablespoon 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 stockpot or Dutch oven set over medium heat, add the oil. When the oil is hot, 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, and continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and let it wilt, about 2 minutes. Serve immediately, topped with Parmesan shavings if desired.

NOTES

-I used a combination of sweet and hot Italian sausage so that our toddler could enjoy it too. Feel free to use any combination you prefer.
STORE this Tuscan Lentil Soup in an airtight container in the refrigerator, where it will stay good for up to 5 days. To FREEZE, pour into freezer-safe containers, leaving some space for expansion, and it will last for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm on the stove over medium heat until hot. Alternatively, microwave in a suitable container, stirring occasionally, until heated through.

Nutrition

Serving: 8serving | Calories: 387kcal | Carbohydrates: 29g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 576mg | Potassium: 955mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 4mg

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Frances Bautista

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Comments:

  1. 5 stars
    I made this soup last year and it has become my favourite soup! My husband doesn’t like lentils, but with this soup he does.
    I just spent ages looking for this recipe again as I couldnt remember where I found it. SO HAPPY TO FIND IT AGAIN.

    IF YOU HAVENT MADE THIS RECIPE YET.,,,, DO! Youll be so happy you did.
    THANKS FOR IT.
    Clare

  2. 5 stars
    This recipe looks delicious and so comforting! Have you adapted it for Instant Pot cooking? It seems like it would be a great one to try in the IP, but I’m not sure about the cooking time with pressure.