Easy Italian Lentil Soup Recipe (Zuppa di Lenticchie)
This Italian lentil soup recipe combines tender brown or green lentils, browned Italian sausage, fresh vegetables, and plenty of kale in a deeply savory broth. Everything comes together in one pot for a warm, satisfying dinner made with simple ingredients.
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Servings: 8 servings
Ingredients
- 4-5 ounces sweet Italian sausage links, slightly frozen
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1/2 pound brown lentils, rinsed well
- 6 cups water
- 4 cups chicken broth
- 1 cup red wine
- 2 bay leaves
- 4 packed cups chopped kale, washed
- chopped fresh herbs like basil, parsley, and/or chives, for garnish
Instructions
- Place sausage link in the freezer for at least 30 minutes to make slicing it easier. Once the sausage is partially frozen, slice into 1/2-inch thick slices. If you are in a hurry, SEE NOTE BELOW.
- Heat 2 tablespoons oil in a large 6-quart soup pot over medium heat. Add sausage and brown. Transfer to a bowl with a slotted spoon or tongs. Keep pot with leftover oil on the stove.
- Add 1 chopped onion, 2 sliced carrots, 2 diced celery stalks, and 4 cloves minced garlic to the leftover oil in the pot. Season with salt and freshly ground black pepper and cook over medium heat, stirring occasionally, until softened.
- Add 2 tablespoons tomato paste and stir 1 minute. Return sausage to pot along with 1/2 pound lentils, 6 cups water, 4 cups broth, 1 cup red wine, 2 bay leaves, and 4 cups chopped kale. Bring to a boil, then reduce heat to a low simmer and cover. Cook until lentils are tender, about 20 minutes.
- Once lentils are tender, taste and add more salt and pepper if necessary. Ladle into bowls and serve with chopped fresh herbs.
Notes
- FASTER VERSION: If you are in a hurry, you can also remove the sausage from the casing and brown it, breaking up into small pieces with the back of a wooden spoon.
- Spice It Up: Swap the sweet Italian sausage for hot Italian sausage, or add a pinch of crushed red pepper flakes when sautéing the garlic for an extra kick.
- Garnish: Finish each bowl with a generous handful of chopped fresh herbs, a grating of fresh Parmesan or Pecorino Romano cheese and/or a drizzle of high-quality extra virgin olive oil.
- Swapping the Greens: If you don't have kale, Swiss chard or baby spinach are great substitutes. If using spinach, stir it in during the final 2 minutes of cooking so it wilts but doesn't overcook.