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If there’s one dish that truly says comfort food, Italian-style, it’s Italian Lentil Soup. In my family, it’s the kind of soup that magically appears on the stove whenever someone’s coming down with a cold, needs a little comfort, or just walked in from the cold looking like a snowman. Lentil soup is one of those recipes that every Italian family makes a little differently—some add pancetta, others swear by tomatoes, and a few (like mine) can’t imagine it without sausage and a bright, spicy gremolata on top. However you make it, it’s hearty, healthy, and always feels like a hug in a bowl.
Summary Italian Lentil Soup
Every family has their own version of Italian Lentil Soup, and this is ours. My Italian Lentil Soup is packed with colorful veggies, tender lentils, and a savory sausage base that brings the kind of flavor you want to eat all week long. It’s high in iron, protein, and fiber, but still cozy and comforting. It’s proof that healthy food doesn’t have to taste like “health food.” A drizzle of Fresno pepper gremolata gives it that extra zing that wakes everything up, and a sprinkle of Parmigiano Reggiano ties it all together in true Italian fashion.
❤️ Why You’ll Love My Italian Lentil Soup
Because my version of Italian Lentil Soup is not just soup—it’s a full meal in a bowl. The lentils add protein and fiber to keep you full, the sausage and aromatics layer in rich, savory depth, and the herbs make your kitchen smell like you’ve been slow cooking for hours (even though this comes together pretty quickly). It’s earthy, slightly spicy, and incredibly nourishing. Plus, the gremolata on top adds a pop of brightness that makes it feel special enough for a dinner party but easy enough for a Tuesday night.
🍲 Ingredients
When it comes to Italian Lentil Soup, the ingredients are classic, but each one earns its spot in the pot.
🫒 Extra virgin olive oil is the flavorful foundation—rich, peppery, and essential for that authentic Italian base.
🌭 Mild sausage (either pork or chicken) adds deep, meaty flavor without overpowering the lentils, while a touch of red wine or sweet vermouth deglazes the pan and gives everything a subtle sweetness.
🧅 Onion, carrots, and celery create the trifecta of aromatics that make any Italian soup sing.
🥔 Yukon gold potato adds creamy body and helps thicken the soup naturally.
🌿 Thyme, rosemary, and bay leaves infuse the broth with cozy, herbaceous flavor.
🥣 Black lentils hold their shape beautifully while soaking up all that broth.
🌱 Fresh spinach adds color and freshness at the very end, like a little green burst of life.
🧀 Grated Parmigiano Reggiano—because no Italian recipe is complete without it.
🌶️ And the Fresno gremolata (made with Fresno peppers, parsley, olive oil, sherry vinegar, and flaky salt) brings the spice, tang, and brightness that take this soup from classic to unforgettable.
👩🍳 How to Make My Italian Lentil Soup
Start by heating the olive oil in a large pot over medium heat. Add the uncased sausage and break it apart with a wooden spoon as it cooks.
When it’s no longer pink, toss in your diced onions, salt, and pepper, and cook for a couple more minutes until the onions turn translucent and fragrant.
Next comes the fun part—deglazing. Pour in that sweet vermouth or red wine and let it sizzle for a few minutes as the alcohol burns off and leaves behind all that delicious depth.
Now stir in your diced carrots, celery, and potatoes. Let them get cozy in the pot for about 3 minutes before adding your chicken broth, lentils, thyme, rosemary, and bay leaves. Bring it all to a boil, then lower the heat to a gentle simmer.
Simmer for about 30 minutes, or until the lentils are tender but not mushy. Skim off any foam from the top—it’s the sign of a clean, well-cooked soup. Remove from the heat, stir in the fresh spinach, and watch it wilt right into the soup.
Now, for the finishing touch: top each bowl with a spoonful of Fresno gremolata and a shower of Parmigiano Reggiano. You’ll want to eat this straight from the pot, but try to show a little restraint.
🪄 Tips and Tricks
- Use black or green lentils—they hold their texture better than red or yellow ones.
- Don’t rush the simmer. Lentils need a little time to absorb flavor, and the longer it simmers, the deeper it gets.
- Add your spinach at the very end to keep it bright and fresh.
- Make extra gremolata—it’s amazing on grilled chicken, fish, or even scrambled eggs the next morning.
- And yes, this soup tastes even better the next day (isn’t that always the case?).
🗒 Variations
- If you want a vegetarian version, skip the sausage and use vegetable broth.
- Add a splash of tomato puree or fire-roasted tomatoes for a heartier flavor.
- Stir in cooked farro, barley, or pastina if you’re craving extra carbs.
Substitutions
- No Fresno peppers? Try red jalapeños or a pinch of red pepper flakes.
- If you don’t have vermouth, dry white wine or even a splash of apple cider vinegar works in a pinch.
- And while Parmigiano is the gold standard, pecorino or Grana Padano are great stand-ins.
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👝 How to Store Leftovers
Italian Lentil Soup leftovers can be stored in an airtight container in the fridge for up to 5 days. The soup will thicken as it sits (thanks to those lentils), so add a splash of broth or water when reheating. It also freezes beautifully—just skip the spinach until you’re ready to reheat and serve..
How to Reuse Leftovers
Transform leftovers into a whole new meal! Spoon it over brown rice, quinoa, or orzo for a hearty grain bowl. Or try reducing it down on the stove and serving it as a thick stew with crusty bread for dipping. You can even blend part of it for a creamier texture without adding any dairy.
🤔 Common Questions
Do I need to soak lentils before cooking?
Nope! That’s the beauty of lentils—they cook quickly and don’t need soaking.
Can I use canned lentils?
You can, but they’re already cooked, so add them during the last 10 minutes of simmering to prevent them from falling apart.
How spicy is the gremolata?
It’s got a gentle kick—enough to wake up your taste buds but not enough to scare anyone off.
Italian Lentil Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb uncased mild sausage , pork or chicken
- 1 medium-sized onion, diced
- 1½ tsp kosher salt
- ¼ cup sweet vermouth or red wine
- ¼ tsp ground pepper
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 large Yukon gold potato, diced
- 9 cups chicken broth , OR 5 cups veggie stock + 4 cups water
- 5 thyme, sprigs
- 3 rosemary, sprigs
- 2 bay leaves
- ¾ cup black lentils
- 5 ounces fresh spinach
- Grated Parmigiano Reggiano
Fresno Gremolata Ingredients
- 3 Fresno peppers , minced
- 3 tbsp fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 1½ tbsp sherry vinegar
- ½ tsp sea salt
Instructions
- To a large pot, add the olive oil & uncased sausage. Over medium heat, cook the sausage and break it apart as it cooks. Once the sausage is no longer pink, add the onions, salt, and pepper, and continue cooking for 2 more minutes or until the onions are translucent.
- Add the sweet vermouth or red wine and let it cook for 3 more minutes to let the alcohol burn off.
- Stir in the carrots, celery & potatoes and let those cook for another 3 minutes before adding the chicken broth, lentils, thyme, rosemary, and bay leaves. Bring to a boil and then lower to a simmer. Let simmer until the lentils are tender, about 30 minutes. Skim off the foam from the top.
- Remove soup from the heat and immediately stir in the spinach.
- Plate and top with Fresno “gremolata” (recipe below) and grated Parmigiano Reggiano
- Fresno Gremolata
- Add all the ingredients to a small bowl and mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
