Easy Italian Lentil Soup Recipe (Zuppa di Lenticchie)

This Italian lentil soup recipe combines tender brown or green lentils, browned Italian sausage, red wine, fresh vegetables, and plenty of kale in a deeply savory broth. Everything comes together easily in one pot for a warm, satisfying dinner.

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Lentil soup may not be the most glamorous meal, but it is exactly what I want when I’m craving something comforting without feeling weighed down. The sausage gives the broth richness, while the protein-rich lentils make every bowl substantial.

If a warm, hearty bowl is what you’re after, try my Mushroom Barley Soup or this hearty 15-Bean Soup with Spanish Chorizo next.

What Type of Lentils Are Best for Lentil Soup?

Brown lentils are the best choice for this Italian lentil soup recipe. They become tender as they simmer but still hold their shape, giving the soup a hearty texture without turning mushy.

Green French lentils also work well and have a slightly firmer bite, although they may need a little more cooking time. Red lentils are not ideal here because they break down quickly and create a softer, thicker soup and black lentils are too firm.

Why You’ll Love It

• Hearty but not heavy: Protein-rich lentils, Italian sausage, vegetables, and kale make every bowl satisfying.
• Made in one pot: Everything comes together in a large pot or Dutch oven with minimal cleanup.
• Simple, dependable ingredients: Most of what you need can be found in the pantry or produce drawer.
• Great for leftovers: The flavors deepen overnight, making the soup even better the next day.
• Easy to adapt: Use hot sausage, baby spinach, vegetable broth, or a Parmesan rind to make it your own.

Ingredients You’ll Need

• Olive oil – I prefer California Ranch Extra Virgin Olive Oil tends to be fresher.
• Sweet Italian sausage links – Adds rich, savory flavor. Slightly freezing it makes slicing easier. Spicy Italian sausage or crumbled sausage can be used instead.
• Onion, carrots & celery stalks – create the flavorful base of the soup. Missing one? Add a little more of the others.
• Garlic cloves – Adds warmth and depth. Substitute 1/2 teaspoon garlic powder per clove if needed.
• Kosher salt and freshly ground black pepper – I always use Morton kosher salt and freshly cracked black pepper
• Tomato paste – Adds body and concentrated tomato flavor. Chopped canned tomatoes can work in a pinch.
• Lentils – They become tender while holding their shape. Green French lentils also work but may need more time. Avoid red lentils, which break down quickly.
• Water, red wine & chicken broth – Creates a light but flavorful broth. Chicken stock, vegetable broth, or vegetable stock also work.
• Bay leaves – Add subtle herbal flavor. Fresh rosemary is a good substitute.
• Kale – Curly kale or Tuscan kale both work well. Remove any thick stems before chopping. Baby spinach is the easiest swap; stir it in during the final few minutes instead.
• Fresh herbs — for garnish. I like basil, parsley, and/or chives.

How to make Lentil Soup from scratch

Brown the sausage. Heat the olive oil in a large 6-quart soup pot over medium heat. Add the sausage and cook until browned. Transfer to a bowl with a slotted spoon.

Cook the vegetables. Add the onion, carrots, celery, and garlic to the pot. Season with kosher salt and freshly ground black pepper, then cook, stirring occasionally, until softened.

Simmer the soup. Stir in the tomato paste and cook for 1 minute. Return the sausage to the pot, then add the lentils, water, broth, red wine, bay leaves, and kale. Bring to a boil, reduce to a low simmer, and cover. Cook until the lentils are tender, about 20 minutes.

Season and serve. Remove the bay leaves, taste, and add more salt and black pepper as needed. Ladle into bowls and serve topped with some chopped fresh herbs like parsley, basil, or chives.

Variations

• Spicy: Use hot Italian sausage and add red pepper flakes.
• Different greens: Swap kale for baby spinach, Swiss chard, or escarole.
• More tomato: Add chopped plum tomatoes or crushed whole tomatoes.
• More herbs: Simmer with fresh rosemary or stir in Italian seasoning.
• Vegan: Use vegetable broth and skip the sausage.

What to Serve with Italian Lentil Soup

Serve this Italian lentil soup with warm crusty bread, garlic bread, or focaccia for soaking up the savory broth.  My no-knead green olive bread is especially good here too—the briny olives and crisp crust are a natural match for the lentils and sausage.

For something fresh alongside, add a simple Spinach Salad with Meyer Lemon Vinaigrette or Sweet Cherry and Tomato Salad. Both provide a bright contrast to the hearty lentils and sausage.

Red wine is in the broth and would be lovely to serve alongside this rustic soup as well. A medium-bodied Italian red wine high in acidity and subtle tannins like a Chianti, Sangiovese, Barbera d’Asti or Montepulciano d’Abruzzo would be perfect.

Storage and Leftovers

Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for 4–5 days. The lentils will continue to absorb the broth, so add a splash of water or chicken broth when reheating over medium-low heat.

If you buy a 1-pound bag of lentils you will have 1/2 a bag leftover, try my Lentil Barley Salad with Lemon-Thyme Dressing. It’s hearty and tangy with lots of chewy barley and crunchy veggies.

Have extra Italian sausage left in the package? Use it in my Sausage-Stuffed Peppers with Pesto, Braised Chicken Thighs with Sausage and Pasta, or Easy One-Pot Pasta with Sausage and Fresh Tomatoes.

Frequently Asked Questions

Do lentils need to be soaked first?

No. Brown lentils and green lentils only need to be rinsed well before cooking.

Can I use canned lentils?

Yes, but add drained and rinsed canned lentils during the final 10 minutes since they are already cooked.

Can I use red lentils?

You can, but the texture will be softer and thicker because red lentils break down quickly.

Can I make this soup vegetarian?

Yes. Leave out the sausage and use vegetable broth or vegetable stock.