This filling and flavorful Italian Lentil Soup can be made in either the Instant Pot or Crock-Pot, for a quick and easy soup that will warm you up on a cold day! Vegetarian and Vegan versions available.
I love lentils!
They’re so crazy versatile and such a hearty vegetarian protein for everything from soups to stews to tacos to salads.
They’re the star of today’s scrumptious soup recipe and I cannot wait for ya’ll to try this one!
As written the recipe is gluten-free and grain-free and can be made either vegetarian or vegan depending on whether or not you want to add parmesan cheese on top.
Toppings for Lentil Soup
Looking to add a little carbs in on the fun? This scrumptious soup can be served over fluffy white or brown rice if you’d like! I like mine with jasmine rice or basmati rice. (Seriously SO GOOD!)
Fresh herbs always add a little burst of color and flavor to hearty lentil soups. I’ve even added fresh diced tomatoes and absolutely adored it!
As for dairy options, a little freshly grated Parmesan Cheese or a dollop of sour cream always make an excellent topping for this soup. You could even try it with Greek yogurt!
The last time I made this hearty lentil soup I topped each bowl with a chunk of pumpkin cornbread and it was insanely amazing. The flavor combination was so good and it was basically like Fall in a bowl!
This deliciously flavorful lentil soup can be made vegan or vegetarian depending on whether or not you decided to add a little cheese on top. The soup is honestly AMAZING both ways!
Crock-Pot + Instant Pot Italian Lentil Soup
You’ll find cooking instructions for both slow cooker and electric pressure cooker methods below.
If you need a stove-top soup let me know. I’m happy to test this recipe again and again if it means I get to spoon more of this lentil soup amazingness into my face!
I scarfed my first bowl of luxe lentil soup straight up with some mini cornbread muffins on the side then added a some fluffy Instant Pot basmati rice and a sprinkling of parmesan cheese the next day. SO GOOD!
Italian Lentil Soup
This filling and flavorful vegetarian Italian Lentil Soup is healthy and delicious! Instant Pot and Slow Cooker instructions below.
- 1 medium onion
- 3 carrots
- 1-2 celery ribs
- 3-4 cloves garlic
- 6 cups vegetable broth
- 1.5 cups dry green or brown lentils
- 14.5 oz canned diced tomatoes
- 1 tsp Italian seasoning blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/8 tsp dried or fresh rosemary (if using fresh, add extra to taste)
- 15 oz canned cannelini beans (drained and rinsed)
- 2 cups fresh chopped spinach
- optional fresh parsley to garnish
- optional freshly grated Parmesan cheese for topping
INSTANT POT INSTRUCTIONS (6 QT or 8 QT)
Peel and dice onion and carrots. Finely chop celery. Mince garlic.
Add 6 cups broth to pressure cooker, followed by onion, carrot, celery, garlic, lentils, diced tomatoes (liquid included) and all herbs/spices.
NOTE: Spinach and cannelini beans will be added at the very end after pressure cooking.
Cover and seal Instant Pot lid. Set to MANUAL 15 minutes HIGH pressure.
It should take approx 20-25 minutes to come to pressure, then 15 minutes active cook time. When the timer beeps, carefully quick release the pressure and allow the IP to depressurize. Safely remove the lid and add drained/rinsed cannelini beans and chopped fresh spinach to the hot soup. Mix and ladle soup into bowls. Top with all your favorite toppings and extras!
CROCK-POT SLOW COOKER INSTRUCTIONS
Peel and dice onion and carrots. Finely chop celery. Mince garlic. Add all ingredients except for spinach and optional toppings to your slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender. Add your spinach and toppings and enjoy!
Feeling a bit extra? Have fun with the toppings here!
You can add grated parmesan cheese as well as a dollop of greek yogurt or sour cream, fresh herbs to garnish, and more! Instead of a dairy-based topping, a drizzle of extra virgin olive oil on top is simply delicious! For serving, fluffy long grain rice makes a tasty addition as does some toasty garlic bread or cornbread.
Leftover bowls of soup may be stored in the fridge for 4-5 days or frozen for up to one month.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and extras added and enjoy!
If you get a chance to try this Italian Lentil Soup recipe in the Crock-Pot or Instant Pot, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
looking for more lentil recipes?
Totally check out this roundup of 7 Healthy Lentil Recipes when you get a chance. All the recipes are either vegan or vegetarian. I also want to try Girl Hearts Foods’ Lentil Quesadillas – such a fun combination of ingredients.
One of my most popular lentil recipes to date is this fiesta-worthy Vegetarian Lentil Tortilla Soup, which can be made stove top, in the Instant Pot, and in a slow cooker. Whichever method you choose, it’s sure to be a hit! The recipe has over 170 ★★★★★ rave reviews!