One-Pot Rustic Italian Lentil and Tomato Soup

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A comforting Italian-inspired soup with earthy lentils, ripe tomatoes, and fresh herbs simmered in a fragrant broth. This Italian-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs extra virgin olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 cup, rinsed dried brown lentils
• 28 ounces crushed tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups, roughly chopped fresh spinach
• 1.25 teaspoons salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon (optional) red pepper flakes
• 1/2 cup grated (optional for serving) Parmesan cheese

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Instructions

1. Step 1: Warm 3 tablespoons extra virgin olive oil in a large heavy-bottom pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 6 minutes until vegetables are tender and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup rinsed dried brown lentils, 28 ounces crushed tomatoes, 6 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 bay leaf, 1.25 teaspoons salt, 3/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
3. Step 3: Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender. Remove bay leaf.
4. Step 4: Stir in 3 cups roughly chopped fresh spinach and cook for 3 more minutes until wilted. Adjust seasoning to taste.
5. Step 5: Ladle soup into bowls and sprinkle with 1/2 cup grated Parmesan cheese if desired for a savory finish.