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Tuscan Lentil Soup


1 T. Avocado Oil

1 lb. Ground Sweet Italian Sausage (turkey Sausage can be substituted)

1 Yellow Onion (diced)

5 Cloves Garlic (minced)

3/4 tsp. Dried Oregano

3/4 tsp. Dried Basil

1/4 tsp. Crushed Red Pepper Flakes (you can add more or less based on the desired amount of spice you want.)

1/4 tsp. Paprika

1/4 tsp Kosher Sea Salt

1/2 tsp Ground Pepper

2 Bay Leaves

8 C. Free Range Chicken Broth (you can make homemade if you prefer)

3 Small Russet Potatoes (cubed)

1 C. Dry Green Lentils

1 Tub Cherry Tomatoes, quartered (approximately 1 1/2 to 2 Cups)

2 Zucchini's (thinly sliced)

4 C. Fresh Spinach

Parmesan Shavings (if desired)


1. In a large dutch oven or stock pot set over medium heat, add the oil. When the oil is hot, then add the sausage and cook until browned, about 5 minutes; drain any excess fat.

2. Stir in the garlic and onion, cook until fragrant. Sprinkle in the oregano, basil, red pepper flakes, paprika, salt and black pepper. Add the bay leaf and then pour in the chicken broth. Bring to a boil, then add the potatoes and lentils. Cook for 10 minutes.

3. After the 10 minutes, add in the tomatoes and zucchini. Continue simmering for 15 minutes or until the lentils are tender. Stir in the spinach and wilt, about 2 minutes. Serve immediately, top with parmesan shavings if desired.

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