Lentil Soup Italiano
Warm, hearty, and brimming with flavor, Lentil Soup Italiano is your go-to comfort dish that blends rustic Italian tradition with nourishing ingredients. This cozy vegetarian soup features protein-packed lentils simmered to perfection in a savory broth infused with aromatic garlic, earthy oregano, and sweet basil. A medley of fresh vegetables—notably carrots, celery, and spinach—adds vibrant color and texture, while a dollop of tomato paste and diced tomatoes delivers a rich, tangy base that ties it all together. Perfect for busy weeknights, this one-pot recipe is ready in under an hour and makes six generous servings. Top each bowl with freshly grated Parmesan for an irresistible finishing touch, or keep it vegan without sacrificing any of its wholesome goodness. Ideal for meal prep or cozying up to on chilly evenings, Lentil Soup Italiano is a flavorful, healthy crowd-pleaser you’ll return to again and again.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned)
- 6 cups vegetable broth
- 1.5 cups brown or green lentils, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach leaves
- 0.25 cup fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to deepen the flavor.
Pour in the diced tomatoes, vegetable broth, and rinsed lentils. Stir to combine.
Add the dried oregano, dried basil, bay leaf, salt, and black pepper. Stir well.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are tender.
Once the lentils are cooked, remove the bay leaf from the pot and discard it.
Stir in the baby spinach leaves and chopped parsley. Let the spinach wilt for 2-3 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 7642 mg | 332% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 57.6 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1335 mg | 103% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6632 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
