A Deliciously Tasty Italian Lentil Soup Recipe

This deliciously tasty Italian lentil soup recipe is very cozy and best of all, it is easy to make. After all, who wouldn’t love to have access to a delicious meal that allows them to utilize all of the lentils that they have on hand? In addition to the lentils, there is no shortage of flavorful ingredients. The end result is a comforting soup that is sure to hit the soup whether you are looking for something to finish off the summer with or you would rather stash the recipe for when the weather turns a bit.

It’s the sort of recipe that you are sure to default to over and over again. We love to have it in our back pocket for those days when we need something quick and healthy. For starters, it is chock-full of basic ingredients that do not require a store run. There is something to be said for dishes that can be made with the groceries that we already have on hand.

A soup like this one is always going to taste even better than you remember and guess what? It is somehow even better the next day. This deliciously tasty Italian lentil soup recipe is tailor-made for easy storage and you will not be sacrificing taste in the slightest. If you are tired of looking at the lentils that have been taking up space in your pantry, be sure to read on and learn more about how to put together your own batch of soup.

Are There Any Cool Variations on This Recipe?

Like any great recipe, this one comes with some awesome variations that will allow you to get the absolute most out of it. If you would like to add a protein, there is no shortage of options available to you. Italian sausage, ground beef, or shredded chicken can all be utilized in these instances. Meanwhile, there are others who may desire more vegetables in their soup.

This delicious Italian lentil soup is easily altered to accommodate the veggie lovers out there. Whether you are a fan bell pepper, fennel, green beans, potato, sweet potato and/or zucchini, all of these veggies are more than welcome. Any veggies that you can think of that are considered to be soup friendly, you are encouraged to add them.

Pasta lovers, rejoice. You are also able to make all sorts of nice additions that are sure to enhance this soup. For best results, you can add 1 cup ditalini (other small pasta shapes are perfectly fine as well). Grab an extra 2 cups of broth and wait until after the lentil soup has finished cooking. 10 minutes should be all that you need. Adjust your seasoning amounts to account for the added broth, though.

What about those who are looking to add or remove spice? That’s an easy fix as well. The crushed red pepper flake usage can be adjusted in whichever direction works best for you. Add more if you want more spice, and remove some if you want less, it’s really that easy.

The soup also becomes vegan very easily. All you have to do is get rid of the Parmesan and the soup is already vegan. If you would still like to enjoy the Parmesan and you don’t want the soup not to be vegan, there are a wide range of plant-based options available. We are willing to bet that most of our vegan readers already have these types of alternatives on hand and ready to go.

Prep + Cook Time

A soup like this does not take very long to make or prepare, which is one of the many benefits that it has to offer. The prep time will only take 15 minutes and from there, this deliciously tasty Italian lentil soup recipe takes just 40 minutes to prepare. In less than an hour, you are going to have a sizable batch of hearty soup to enjoy.


  • Extra virgin olive oil (2 tablespoons)
  • Large white onion (1, diced)
  • Carrots (2, diced)
  • Celery stalks (2, diced)
  • Cloves of garlic (4, minced)
  • Vegetable or chicken stock (6 cups)
  • Green or brown lentils (1 1/4 cups, picked over and rinsed)
  • Fire-roasted diced tomatoes (1 28-ounce can)
  • Bay leaves (2)
  • Italian seasoning (1 tablespoon)
  • Crushed red pepper flakes (1/2 teaspoon)
  • Chopped kale or collard greens (2 cups)
  • Chopped fresh basil (1/2 cup, plus extra for topping)
  • Fine sea salt and freshly ground black pepper (season to taste)
  • Freshly grated Parmesan cheese (for use as a topping)

Step by Step Cooking Instructions

Step 1:

This is when the vegetables are going to be sauteed. Grab a large stockpot and now it is time to heat up the oil, making sure that the heat is turned up to medium-high. Add the onion, carrots, celery, and sauté them all for at least 6 to 7 minutes. You will want to keep stirring them occasionally, making sure that the onion has had a chance to become soft and translucent. Add your garlic and sauté for another 2 minutes, continuing to stir occasionally.

Step 2:

The stock, lentils, tomatoes, bay leaves, Italian seasoning and the crushed red pepper flakes are all added to the soup now. In order to combine them all, you will want to stir the mixture. Continue to cook the soup until the mixture has been able to reach a simmer.

Step 3:

You will know that it is time to move on to this step if a simmer has been reached. If so, this is your cue to reduce the heat to medium/low before continuing. Cover up the soup and allow it to continue to simmer for 20 to 30 minutes, as this will take up most of the cooking time. If the lentils are tender and cooked through, this step is complete. Make sure to keep stirring the soup occasionally.

Step 4:

Now, it is time to add all of your greens and season the soup to your personal taste. Remove and discard the bay leaves before you decide to proceed. Grab the kale and the basil. Stir them into the soup until they have been able to combine. This is your chance to taste the soup and see which seasonings need to be added. According to your personal taste, grab the salt, black pepper, and additional Italian seasonings and add them as needed.

Step 5:

It’s time to eat some soup! Serve the soup while it is still warm, garnish it with your preferred Parmesan cheese and you are ready to dine. Be sure to add fresh basil as well.

You can also read:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *