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

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.

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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Lentil Italian Soup

My one pot Lentil Italian Soup is full of veggies, lentils, and flavor! Make a double batch and freeze half for an easy, make-ahead meal.

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 -8

Calories 200cal

Author Donna Elick

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.

Notes

Make-Ahead: This soup reheats beautifully and thickens as it sits. You can make it 1–2 days in advance and store it in the fridge.

Storage: Store in an airtight container for up to 5 days.

Reheating: Reheat on the stovetop over medium heat or microwave in 30-second bursts. Add a splash of stock or water if the soup becomes too thick.

Freezing: Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Fresh Herb Substitutions: If you don’t have fresh herbs, you can use dried. Substitute with 1 teaspoon dried parsley, 1 teaspoon dried basil, and 1/2 teaspoon dried rosemary. Add dried herbs with the seasonings so they have time to soften and release their flavor.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 39g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 762mg | Sugar: 11g | Fiber: 15g | Calcium: 91mg | Iron: 5mg

Originally published October 2012, updated and republished December 2025

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