Italian Lentil Soup (Zuppa di Lenticchie)
Italian Spiced Lentil Soup is a hearty, flavorful soup made with tender lentils, aromatic vegetables, Italian herbs, and warm spices. This comforting one-pot recipe is perfect for a cozy lunch or dinner and tastes even better the next day.
Ingredients
- 3 Tbsp. olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrot, diced
- 1 cup celery diced
- 14 oz can crushed tomatoes
- 8 oz. can tomato sauce
- 2 cups dried brown or green lentils, rinsed
- 6 cups vegetable or chicken broth
- 2 bay leaves
- 1 Tsp oregano, dried or fresh, chopped
- 1 tsp rosemary, dried or fresh , chopped
- 2 cup chopped baby spinach or Swiss chard (optional but traditional in many regions)
- 2 Tbsp. chopped fresh Italian parsley
- Freshly grated Parmigiano Reggiano, for serving
Instructions
- Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes until softened but not browned. Stir in the garlic
- Add the crushed tomatoes, tomato sauce, lentils, broth, bay leaf, oregano, and rosemary. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 25 -30 minutes, or until the lentils are tender.
- Remove the bay leaf. If you like a creamier soup, blend about one-third of the soup with an immersion blender, leaving plenty of whole lentils for texture.
- Stir in the spinach or Swiss chard and cook for 2–3 minutes until wilted.
- salt and pepper to taste
- Stir in the fresh parsley just before serving.Ladle into bowls and finish with grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. Serve with crusty Italian bread.