Lentil Italian Soup
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This easy Lentil Italian Soup is hearty, nourishing, and full of bright, rustic flavor. A mix of red and green lentils gives it the perfect balance of softness and bite, while fresh herbs bring the whole pot to life. It’s just what you need to get you through your rainy days, snowy days… and any other day! Everything cooks in one pot with simple vegetables, pantry staples, and just 30 minutes of simmer time for a comforting, wholesome meal.
Table of Contents
WHY YOU’LL LOVE ITALIAN STYLE LENTIL SOUP
- One-pot soup that’s hearty, comforting, and full of Italian flavor.
- Red + green lentils create the perfect texture.
- Add sausage for a heartier meal or swap vegetable stock for a meat-free version.
- Simple ingredients, fast prep, and easy cleanup.
Italian Lentil Soup Recipe
I originally created this recipe when my mom was sick and needed meat-free meals in 2012.
I wanted something cozy, comforting, and simple enough to make quickly, but full of Italian flavor (because Mom raised me on it).
And even though she was eating vegetarian at the time, I kept making this Italian style lentil soup long after because it’s one of those throw-everything-in-the-pot and feel-better bowls of goodness.
This is one of those soups that warms you right to your bones, fills your kitchen with the smell of garlic and herbs, and tastes like you’ve been simmering it all day… even though it comes together fast.
Trust me, it’s a keeper!
Short on time or unable to babysit the stove? Try this Instant Pot lentil soup recipe with Italian flavor infused into every bite.
INGREDIENT NOTES
- Chicken Stock: My go-to is Kitchen Basics because it is perfectly flavorful with just the right amount of salt. It performs beautifully every time.
- Lentils: Red lentils melt into the broth and thicken it. Green lentils keep their shape and add great texture.
- Fire Roasted Tomatoes: I prefer Hunt’s Fire Roasted Diced Tomatoes with Garlic for the richest flavor.
- Tomato Paste: A small but mighty ingredient!! Just a little adds so much flavor, and it thickens this lentil Italian soup too.
- Fresh Herbs: Add these at the end so they stay bright and flavorful.
- Salt: You may need extra depending on the saltiness of your stock.
VARIATIONS
- Extra Richness: Toss in a Parmesan rind while simmering.
- Classic Mirepoix Flavor: Sauté diced celery with the onions and carrots.
- Veggie Boost: Add spinach or kale at the end for extra greens.
- Add Meat: Cook Italian sausage with the onions for an even heartier version.
- Spicy Kick: Add extra crushed red pepper flakes for more heat.
SERVING SUGGESTIONS
- Mop up every last drop with crusty bread or garlic toast.
- Add a sprinkle of parmesan cheese on top.
- Pair with a simple green salad.
- Serve alongside sandwiches or paninis.
LENTIL SOUP RECIPE ITALIAN FAQ
Yes, you do! It’s important to remove any dirt or debris before cooking. Plus, rocks have been known to make their way into bags of dried lentils, so you want to be sure to sort through as you rinse!
Fresh herbs are best, but you can make do if they aren’t available. For this lentil soup Italian recipe, add 1 teaspoon dried parsley, 1 teaspoon dried basil, and ½ teaspoon dried rosemary at the same time as the lentils so they have time to soften and flavor the pot.
A traditional Italian lentil soup recipe is made with water or sometimes chicken stock for flavor. For a vegetarian version, use vegetable stock instead.
When I first tested this traditional Italian lentil soup recipe, I learned quickly that the two types of lentils are key.
Red lentils melt into the broth to give you that velvety, rustic texture. Green lentils keep their shape so that every bite is hearty.
And adding the herbs at the end keeps the flavor bright and fresh instead of cooked down.
This recipe looks simple because it is, but the layers of flavor come from technique: sautéing the aromatics first, allowing the tomato paste to meld into the stock, and using both lentils for texture.
DONNA’S PRO TIPS
- Warm the chicken stock in the microwave to reduce simmer time by 5 minutes.
- Fire roasted tomatoes add deeper flavor than regular diced tomatoes.
- Slice carrots thinly to help everything cook evenly and faster.
- Don’t skip the fresh herbs (unless you have to)… they make the soup taste alive. That said, this lentil soup Italian recipe is still amazing with dried herbs.
- Chop veggies ahead of time to cut prep down to 2 minutes.
- Stir halfway through simmering so nothing sticks to the bottom.
TOOLS NEEDED
- 6-8 Quart Stock Pot: Plenty of room for simmering lentil Italian soup.
- Sharp Knife and Cutting Board: To prep the veggies.
- Wooden Spoon: For sauteing the veggies and stirring the soup.
- Measuring Cups and Spoons: For accuracy and balance.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Soup And Stew Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- One-pot lentil soup that’s hearty, comforting, and full of Italian flavor.
- Red + green lentils create the perfect texture.
- Fire roasted tomatoes and fresh herbs make it shine.
- Uses chicken stock (or vegetable broth for a meat-free version).
- Simple ingredients, fast prep, and easy cleanup.
Lentil Italian Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 8 garlic cloves, minced (about 4 teaspoons)
- 1 pound baby carrots, sliced
- 6 cups chicken stock
- 6 ounces tomato paste
- 1 can 14.5 ounces fire roasted diced tomatoes with garlic
- 1/2 cup dried red lentils, rinsed
- 1/2 cup dried green lentils, rinsed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh rosemary, chopped
Instructions
- Sauté the Aromatics: Heat a 6–8 quart stock pot over medium heat. Add 2 tablespoons extra virgin olive oil. Once warm, add 1 medium yellow onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 3–4 minutes. Add 8 garlic cloves and 1 pound baby carrots. Cook for another 1–2 minutes until the garlic smells aromatic.
- Build the Soup: Add 6 cups chicken stock, 6 ounces tomato paste, 1 can 14.5 ounces fire roasted diced tomatoes with garlic, 1/2 cup dried red lentils, 1/2 cup dried green lentils, 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Stir well to dissolve the tomato paste and combine the ingredients.
- Simmer: Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally, until the lentils and carrots are tender and the soup has thickened slightly.
- Finish with Fresh Herbs: Remove the lid, stir in 2 tablespoons fresh parsley, 1/4 cup fresh basil leaves, and 2 tablespoons fresh rosemary, and taste. Adjust seasoning if needed.
- Serve: Ladle into bowls and enjoy warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2012, updated and republished December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
We have been eating all kinds of beans this year…love new recipes, thanks for sharing!
This looks delicious and hearty. Perfect with beans and the fall
I love a hearty soup in the fall. This looks delicious!
Oh yes, my kinda soup, thanks.
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The highs yesterday were about 50 and it was rainy too. We've had soup for dinner two nights in a row and tonight is a good candidate for #3. I like this lentil soup.
This soup was great! However, I made two modifications: 1. I cooked the soup approximately 20 minutes longer, so that the carrots soften more, but still al dente. 2. I added some Feta cheese to finish – delish!
This is such a filling, comforting and hearty meal. I love making this soup. I’ve even printed it and added it to my ‘cookbook’. I may just have to buy yours!