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5 from 17 votes

Hearty Minestrone Lentil Soup

This extra Hearty Minestrone Lentil Soup is filled will vegetables and nutritious lentils to keep you satisfied and well! This soup is a great cold-buster!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course, Soup
Cuisine: American, Italian
Servings: 6 servings


  • 1 Tbsp olive oil
  • 1 medium yellow onion; peeled and chopped
  • 3 carrots; peeled and diced into 1/4-inch pieces (about 2 cups)
  • 3 celery stalks; sliced into 1/4-inch pieces
  • 3 cloves garlic; peeled and minced
  • 2 (14.5 oz.) cans diced tomatoes (including juice)
  • 32 oz. vegetable stock or chicken stock
  • 1 cup lentils (brown or green)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried basil
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 2 cups fresh spinach
  • 1 zucchini; diced into 1/4-inch pieces


  • Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery and garlic and cook until vegetables are slightly tender, about 10 minutes.
  • Add canned tomatoes, lentils, vegetable or chicken stock, salt, pepper, basil, oregano, thyme and bring to a boil. Reduce the heat down to medium-low, cover and simmer for 30 minutes. Make sure to stir occasionally.
  • Add the zucchini and spinach and cook an additional 10 minutes until zucchini has softened and spinach has wilted. Top with parmesan cheese and serve with bread! Enjoy!


  1. Store this soup in the refrigerator for about 4 days in an airtight container. You could also freeze this soup for up to 3-4 months. I love freezing them in smaller portions. Just defrost and reheat when ready!
  2. This soup is extra hearty meaning it's chunky and is similar to a stew. You can add 1 cup of water if you prefer your soup to be more watery. I think the chunkiness of this soup makes this extra wholesome and delicious.