Warm your soul with our Tuscan Lentil Soup! Packed with hearty veggies and protein, it’s the perfect, easy-to-make meal.
This particular soup is inspired by a really popular Tuscan soup from Olive Garden. However my recipe is different as I have added in a few more veggies, ditched the cream, and loaded 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 it with a sprinkle of shaved Parmesan cheese! Hearty and flavorful, this Tuscan Lentil Soup is sure to become a regular in your home. Pair it with homemade cheese breadsticks, focaccia, or garlic parmesan artisan bread for the perfect way to soak up every drop of that delicious broth.
Table of Contents
Recipe Ingredients
Ground Italian Sausage – This adds a savory, slightly spicy (or sweet, depending on what you use) flavor with a juicy, meaty texture.
Dried Oregano and Basil – These herbs bring an earthy, slightly sweet, and peppery flavor.
Green Lentils – They give the soup a hearty taste that is packed with protein and vitamins.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Spice It Up – If you like things on the spicy side, go for all-spicy Italian sausage and maybe toss in a pinch of cayenne pepper to really heat things up.
Veggie Delight – This Tuscan lentil soup is great for veggie lovers! Add whatever you have on hand —mushrooms, carrots, butternut squash, or sweet potatoes—to make it even more hearty and nutritious.
How to Make Tuscan Lentil Soup
Step 1: 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.
Step 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.
Step 3: 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.
Expert Tip
Rinse your Lentils – Give the lentils a good rinse in a colander before adding them to the boiling broth.
FAQs
Yes, you can easily adapt this recipe for a slow cooker. Combine all ingredients except the spinach in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach for about 15 minutes before serving, allowing it to wilt.
Yes, you can use canned lentils. Drain and rinse them before adding to the soup, and reduce the cooking time since they’re already cooked.
Storage Info
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.
More Fantastic Soups to Try
Tuscan Lentil Soup 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.
I have this on the stove simmering right now. Smells amazing. Rainy day today and it will make a perfect meal. Thank you
Made this soup tonight. I used Hot turkey sausage. Had some carrots added them. Also added some kale.
A huge success with the family. Will be making this often. I encourage everyone to give this hearty soup a try. A great winter delight.
This was great! I used Boca veggie crumbles, veggie broth and added some leftover raw mushrooms and it’s fantastic! What a delicious, versatile soup – thank you!
November 5, 2016
A wonderful receipe. Made for some friends and one friend said it was the best soup she ever ate. I added 3 carrots thinly sliced and used some Herb provence spice too.
Natalie thank you.
Thank you so much Jane!
I hope to try this recipe this week. I didn’t get zucchini with my farm CSA pickup but I have eggplant, peppers, and a butternut squash I may use. Any suggestions or thoughts?
I’d swap the eggplant for the zucchini (maybe do a little less, and add in a cup or two of cubes butternut squash! Hope you love it!
Thanks! Should I roast the eggplant or the squash prior? I always have a hard time cutting squash before roasting it.
You could do it either way, if you want to add in the roasted veggies at the end I think that would work. You’ll just have to be extra careful when cutting “cubes” since the squash will be tender.