Easy Italian Lentil Soup Recipe – Step by Step Guide

Easy Italian Lentil Soup Recipe – Step by Step Guide: It’s easy to make Italian lentil soup, and it tastes great. It cooks lentils, carrots, onions, and celery all at the same time until they are soft. For extra green, we add baby spinach at the end of our recipe.

Table of Contents


  • 1/4 cup extra virgin olive oil
  • 1 medium onion diced
  • 2 ribs celery diced
  • 2 medium carrots diced
  • 1 teaspoon dried oregano
  • 3 ounces tomato paste
  • 8 ounces canned plum tomatoes hand crushed
  • ounces baby spinach
  • 8 cups water
  • 16 ounces brown or green lentils see notes below
  • 1 rind Parmigiano Reggiano optional, see notes below
  • 1 1/2 teaspoons kosher salt
  • salt and pepper to taste

Large wooden ladle in pot of lentil soup.


  1. Heat a large heavy pot to medium-low and add the olive oil, carrots, celery, and onion. Cook until soft and translucent (about 10 minutes).
  2. Add in the tomato paste and cook, stirring frequently for 5 minutes.
  3. Next add in the plum tomatoes, oregano, lentils, Parmigiano Reggiano rind, and water. Bring to a boil, then lower heat and cook over a simmer until the lentils are soft (about 45-50 minutes).
  4. After the lentils are cooked through and tender, turn off the heat and add the baby spinach.
  5. Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!


  • Calories: 288 kcal
  • Carbohydrates: 41.7g
  • Protein: 16.1g
  • Fat: 7.1g
  • Saturated Fat: 1g
  • Sodium: 438mg
  • Potassium: 848mg
  • Fiber: 19.1g
  • Sugar: 5.9g
  • Calcium: 55mg
  • Iron: 5mg
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