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Article: Zuppa di Lenticchie

Zuppa di Lenticchie

Servings: 4

Author: Laura S. Kirkley

A hearty soup, best served on a cold day and best eaten watching football.


  • 1/4 cup, il Fustino Extra Virgin Olive Oil
  • 1 large, onion – diced
  • 2 ribs, celery – diced (if old, remove tough fiber)
  • 1 large, carrot – diced
  • 4 cloves, garlic – minced
  • 6 links, Italian sausage – removed from casing and broken into pieces
  • 1 can, Lentils (15 oz cans)
  • 3 cups, water or chicken stock
  • 1 large, potato – diced
  • red pepper flakes (if using mild Italian sausage or want more heat)
  • 1 bunch, baby spinach
  • Parmesan cheese – grated


In a stockpot, add the olive oil and heat on high

Add the onion, celery, carrots, and sausage

Stir until vegetables are lightly golden, approximately 2 minutes

Add garlic, cook for 30 seconds

Add the lentils and water or chicken stock

Bring to a boil and then reduce heat to medium

Adjust taste, if adding red pepper flakes, do this now

Cook for another 45 minutes to 1 hour, adding remaining stock as needed

Add potato and continue to cook for 10 minutes.

Add spinach and remove from heat

Serve, have Parmesan cheese on the table.