The Cheap And Easy Soup I Make Every Week In The Fall
This is the kind of soup you'll find yourself making week after week when the weather turns crisp. It's a no-fuss Italian lentil soup built on a classic soffritto base of onion, celery, and carrot, enriched with tomato paste and canned plum tomatoes, then simmered until the lentils are tender and the flavours have melded beautifully. The addition of a Parmigiano Reggiano rind (if you've saved one) adds a subtle savoury depth. Finished with a drizzle of good olive oil and a handful of fresh spinach, it's wholesome, budget-friendly, and perfect for feeding a crowd or enjoying throughout the week
Watch: The Cheap And Easy Soup I Make Every Week In The Fall
Original recipe video — click to play
Original method: 45 minutes on the stovetop
Ingredients
- 55 g extra virgin olive oil
Plus extra for finishing
- 1 whole medium onion, diced
- 2 whole celery ribs, diced
- 2 ½ whole medium carrots, diced
Use 2–3 depending on size
- 2 g dried oregano
- 85 g tomato paste
- 225 g canned plum tomatoes, hand crushed
- 225 g baby spinach
Add in the final 10 minutes of cooking
- 1700 ml water
Reduced from original 1890 ml for slow cooker
- 455 g brown or green lentils
Do not rinse if using brown lentils; rinse green lentils if preferred
- 1 whole Parmigiano Reggiano rind(optional)
Optional but highly recommended for depth of flavour
- to taste salt and black pepper
Adjust at the end of cooking
Method
- 1Optional step
Heat the olive oil in a large pan over a medium heat. Add the diced onion, celery, and carrot, and sauté for 5–7 minutes until softened and fragrant. If you prefer extra flavour, you can do this step before transferring to the slow cooker, though it's optional.
~7 minsTip: Browning the soffritto adds depth but is not essential for the slow cooker method
- 2
Transfer the softened vegetables to your slow cooker (or add raw vegetables directly if skipping the stovetop step).
~2 mins - 3
Stir in the dried oregano and tomato paste, mixing well to coat the vegetables.
~1 min - 4
Add the crushed canned tomatoes, lentils, water, and the Parmigiano Reggiano rind if using. Stir to combine.
~2 minsTip: Do not stir frequently during slow cooking; mix once at the start
- 5
Cover and cook on Low for 7 hours or High for 4 hours, until the lentils are very tender and the soup has thickened slightly.
~7 hrsTip: Cooking time varies depending on the age and type of lentils used
- 6
In the final 10 minutes of cooking, stir in the fresh baby spinach and allow it to wilt into the soup.
~10 minsTip: Add spinach late to preserve its bright green colour
- 7
Remove the Parmigiano rind if used (it will have infused the broth). Season the soup generously with salt and black pepper to taste.
~2 minsTip: The Parmigiano rind will soften but should be removed before serving
- 8
Ladle the soup into bowls and drizzle generously with extra virgin olive oil before serving.
~3 minsTip: The final drizzle of good olive oil really lifts the flavour
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Red lentils will break down quickly and turn the soup into a purée rather than keeping their shape. Brown or green lentils hold together better during the long slow cooker cooking time, so we recommend sticking with those for the best texture
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