Italian Lentil Soup Recipe

Italian red lentil soup with vegetables and spinach in a Dutch oven, served in a ladle.

Italian Lentil Soup Recipe

This Italian Red Lentil Soup is hearty, cozy, and full of flavor, with tender vegetables, tomatoes, spinach, and Parmesan.

Prep Time15

Cook Time30

Total Time45

Course: Soups

Cuisine: Italian/American

Keyword: italian lentil soup recipe, lentil soup

Servings:

Author: Tatiana

Ingredients

3 tablespoons extra virgin olive oil plus more for serving
1 medium yellow onion diced (about 1 cup)
2 medium carrots diced (about 1 cup)
2 celery ribs diced (about ¾ cup)
4 garlic cloves minced
2 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon red pepper flakes optional
1½ cups dry red lentils rinsed and drained
1 14.5-ounce can chopped tomatoes
6 cups low-sodium chicken broth or vegetable broth plus more as needed
1 small Parmesan rind optional
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper plus more for serving
4 cups baby spinach
2 tablespoons fresh lemon juice
⅓ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Grated Parmesan for serving

Instructions

Cook the vegetables. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 6–7 minutes, stirring occasionally, until softened.
Add the aromatics. Stir in the garlic, tomato paste, oregano, and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and the garlic is fragrant.
Add the lentils. Stir in the rinsed red lentils, chopped tomatoes, broth, Parmesan rind, salt, and black pepper.
Simmer. Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and beginning to break down. Add a little more broth if the soup becomes thicker than you like.
Finish the soup. Remove and discard the Parmesan rind. Stir in the spinach and cook for 1–2 minutes, just until wilted. Stir in the lemon juice, grated Parmesan, and parsley. Taste and adjust the salt and pepper.
Ladle into bowls and finish with extra Parmesan, freshly cracked black pepper, parsley, and a drizzle of extra virgin olive oil.

Notes

Don't overcook the red lentils. Unlike brown or green lentils, red lentils naturally soften and partially break apart. That's what gives this soup its rich, almost creamy body.

Adjust the consistency. The soup will thicken considerably as it sits because the lentils continue absorbing liquid. Add a splash of broth when reheating to loosen it.

Parmesan rind: It's optional, but we highly recommend it. It adds a savory depth to the broth without making the soup taste overly cheesy.

Broth: Chicken broth gives the soup a slightly richer flavor, while vegetable broth keeps it vegetarian. Use low-sodium broth so you can control the salt.

Nutrition