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italian new year lentil soup recipe

Italian New Year Lentil Soup

A warm, comforting Italian lentil soup made with a classic soffritto, tomatoes, herbs, and greens. It’s simple, earthy, and full of flavor. Italians serve it on New Year’s for good luck because the lentils look like tiny coins.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup / Main Course
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

Base & Aromatics
  • 3 tbsp extra-virgin olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 –4 garlic cloves minced
Herbs & Seasoning
  • 1 tsp dried sage
  • 1 tsp dried rosemary or a small sprig
  • 1 bay leaf
  • 1/4 –1/2 tsp red pepper flakes optional
  • Salt and black pepper to taste
Main Ingredients
  • 1 1/2 cups brown or green lentils rinsed and sorted
  • 1 can 14–15 oz San Marzano or pelati tomatoes, crushed by hand
  • 7 –8 cups low-sodium vegetable or chicken broth
Greens & Finishing
  • 2 –3 cups chopped Tuscan kale spinach, or escarole
  • Fresh parsley chopped
  • Extra-virgin olive oil for drizzling

Method
 

Start the soffritto:
  1. Heat olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook 8–10 minutes until soft, glossy, and sweet-smelling.
Bloom the herbs:
  1. Add dried sage and rosemary. Stir for 30 seconds so the herbs warm in the oil.
Add garlic:
  1. Stir in garlic for 1–2 minutes. Do not brown it.
Coat the lentils:
  1. Add the rinsed lentils. Stir for 2–3 minutes until they look shiny and coated.
Add tomatoes:
  1. Pour in the crushed tomatoes and break them down with a wooden spoon. Season with a light pinch of salt and pepper.
Add broth and bay leaf:
  1. Pour in 7–8 cups of broth. Drop in the bay leaf. Bring to a gentle boil.
Simmer:
  1. Lower heat and simmer for about 30 minutes. Stir now and then. Lentils should become tender but still hold their shape.
Add greens:
  1. Stir in kale, spinach, or escarole during the last 5–10 minutes so they wilt but stay bright.
Adjust texture:
  1. If the soup is too thick, add a splash of water or broth. If you want a creamier body, blend 1–2 cups and stir it back in.
Finish and serve:
  1. Remove bay leaf, taste, and adjust salt. Ladle into bowls. Drizzle olive oil, add fresh parsley, and a little pepper flakes if you want heat.

Notes

  • This soup tastes even better the next day as the flavors settle and deepen.
  • If using store-bought broth, go easy on the salt at first—some brands are salty even when labeled low-sodium.
  • For a richer version, you can add pancetta or sausage at the beginning, but the soup is honestly great without it.
  • Freeze leftovers in portions for up to 3 months. Add fresh greens when reheating if you want brighter color.