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.
This is absolutely spectacular!!! My lentils needed more time to cook. I would add more tomatoes, and add them and the zucchini later in the cooking time. Easy on the salt, there’s plenty in the Italian sausage! YUUummmmm!
I am at work and found your yummy recipe! I can envision a bag of something small and green in my pantry – hoping it’s lentils but might be split peas. If it’s split peas – would that just be too weird to put in place of the lentils in this soup? Seems like it has an excellent base where multiple substitutions to the contents are fine and it’ll still be delicious. Let me know what you think.
Could you make this with ground beef, do you suppose, or would that be weird??
I think that would be delicious!
So this soup is amazing!
I have made this three times in the last month. Substituted peppers for the zucchini and a can of San Marzano tomatoes slightly broken up. Also used veggie broth and left out the sausage to make it vegan. Always tastes great!