Tuscan Lentil Soup Recipe

4.78 from 92 votes

Warm your soul with our Tuscan Lentil Soup! Packed with hearty veggies and protein, it's the perfect, easy-to-make meal.

Prep Time10

Cook Time35

Total Time45

Course: Soups

Cuisine: Italian

Diet: Gluten Free, Dairy Free

Servings: servings

Calories: 387kcal

Author: Andrea

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.

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