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.
This is the BEST, most tastiest soup we’ve had in a while! It’s hearty and full of veggies and down-right delicious! I’ve made it three times now. Even my picky son who doesn’t like vegetables eats it all up. 🥰
Hi Gail, love that your whole family loves this soup!
Love It‼️
This was absolutely delicious. Quick to make too. Husband must have said 4 times how good it was. Warmed up great for lunch leftovers. Will be on my winter rotation list for sure.
Easy to make! I put celery and carrots in the soup as well. Love it!!!!!
This was DELICIOUS! I do have a question though. If after i add the spinach i notice the lentils aren’t as soft as they should be, would it be ok if i cook longer? Or will that ruin the spinach? It was so good i was just bummed that i didn’t try a bigger bite with more lentils before adding the spinach!
Hi Heather, if you cook the spinach too long it will decompose. It won’t ruin the soup as certain stews are made that way, but for this recipe, we don’t want that to happen, so yes check the lentils before adding the spinach.