This hearty and nourishing Italian Lentil Soup, also known as Zuppa di Lenticchie, is a true Italian classic. Packed with protein-rich lentils, savory vegetables, and aromatic herbs, it’s a wholesome, satisfying dish that delivers both comfort and nutrition. With a rich tomato base and a delicate Parmesan finish, this soup is perfect for cozy dinners or as a flavorful meal to warm you up on chilly days. Plus, it’s budget-friendly and pairs wonderfully with crusty bread for the ultimate dining experience.
Why You’ll Love This Recipe
Italian Lentil Soup is the perfect blend of simplicity and comfort. Here’s why you’ll want to make it again and again:
- Packed with Nutrition: Lentils are a great source of plant-based protein and fiber, making this soup a filling and healthy meal. The vegetables add extra nutrients and flavor, while the aromatic herbs elevate the taste.
- Budget-Friendly: This soup is made with inexpensive pantry staples, meaning you can whip up a nutritious meal without breaking the bank.
- Flavorful and Satisfying: The combination of tomatoes, Parmesan rind, and Mediterranean herbs gives this soup a depth of flavor that feels like a gourmet dish.
- Easy to Make: The recipe is straightforward, with minimal prep time and a simple cooking process. It’s perfect for both beginners and experienced cooks.
- Versatile: Enjoy it as a hearty dinner or a comforting lunch, and feel free to adjust the seasonings to your taste.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 3 tablespoon extra virgin olive oil
- 1 medium brown/yellow onion, peeled and finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
- 1 cup (200 g) dried brown lentils
- 400 g (14 oz) tin of crushed tomatoes
- 5 ½ cups (1.375 liters) vegetable stock
- 1 piece Parmesan rind (about 7.5 cm/3 inches)
- ¼ teaspoon dried red chili pepper flakes
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried oregano
- 1 teaspoon fresh rosemary, finely chopped
- Sea salt and freshly ground black pepper, to taste
To Serve:
- 2 tablespoon flat-leaf parsley, finely chopped
- Extra virgin olive oil, for drizzling
- Parmesan cheese, freshly grated
Directions
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Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
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Add Garlic: Stir in the chopped garlic and sauté for 1 minute until fragrant.
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Combine Ingredients: Add the dried lentils, crushed tomatoes, vegetable stock, Parmesan rind, chili flakes, basil, oregano, and rosemary. Stir to combine.
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Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 30–40 minutes, stirring regularly, until the lentils are tender. If the soup becomes too thick, add more vegetable stock as needed.
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Finish & Serve: Before serving, stir in the chopped parsley. Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra olive oil, and top with freshly grated Parmesan cheese. Serve with crusty bread for dipping.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Add greens: Feel free to toss in some spinach or kale in the last few minutes of simmering for extra nutrients.
- Spicy: For a spicy kick, increase the amount of chili flakes or add a diced fresh chili.
- Vegan: Skip the Parmesan rind and cheese for a completely vegan-friendly soup.
- Lentil variations: While brown lentils work best for this recipe, you can experiment with green lentils or even red lentils, keeping in mind that the cooking times may vary.
Storage/Reheating
- Storing: This soup stores well in the refrigerator for up to 3–4 days in an airtight container.
- Freezing: You can freeze the soup for up to 3 months. Let it cool completely before transferring it to freezer-safe containers.
- Reheating: Reheat on the stove over medium heat, adding a little water or vegetable stock if the soup has thickened too much. You can also reheat it in the microwave in short intervals, stirring in between.
FAQs
1. Can I use canned lentils for this recipe?
While dried lentils provide the best texture and flavor, you can use canned lentils if you're in a pinch. Just be sure to drain and rinse them before adding them to the soup.
2. Can I make this soup in a slow cooker?
Yes! To make this soup in a slow cooker, sauté the vegetables first, then add them to the slow cooker along with the remaining ingredients. Cook on low for 6–7 hours or high for 3–4 hours until the lentils are tender.
3. How do I make the soup thicker?
If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or by transferring some of it to a regular blender and then returning it to the pot.
4. What type of lentils work best for this soup?
Brown lentils are ideal for this recipe, as they hold their shape during cooking and absorb flavors well. Green lentils are also a good option, but avoid red lentils, as they tend to break down too much in soups.
5. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, as the flavors have more time to meld. You can prepare it ahead of time and store it in the refrigerator or freezer.
6. Can I add other vegetables?
Yes! Feel free to add vegetables like zucchini, bell peppers, or potatoes for extra heartiness. Just make sure to chop them into small pieces for even cooking.
7. What can I serve with this soup?
Serve it with crusty bread, a side salad, or a drizzle of extra virgin olive oil and grated Parmesan for a complete meal.
8. How can I make this soup spicier?
If you like a spicy kick, you can add more chili flakes or use fresh chopped chili peppers. Adjust the spice level to suit your taste.
9. Can I make this soup gluten-free?
Yes! This soup is naturally gluten-free, just be sure to check the labels of any packaged ingredients (like vegetable stock) to confirm they are gluten-free.
Conclusion
This Italian Lentil Soup (Zuppa di Lenticchie) is a wholesome, nutritious, and incredibly flavorful dish that’s easy to make and perfect for any occasion. Whether you're looking for a comforting meal on a cold evening or a satisfying lunch, this soup is sure to become a favorite. Its rich, savory taste and healthy ingredients make it a delicious, versatile choice that will satisfy both vegetarians and meat lovers alike. Try it today for a taste of Italy in your own kitchen!
Italian Lentil Soup (Zuppa di Lenticchie)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Italian Lentil Soup (Zuppa di Lenticchie) is a classic, comforting dish packed with protein-rich lentils, aromatic vegetables, and Mediterranean herbs. Simmered in a flavorful tomato broth and finished with Parmesan, this nourishing soup is both hearty and budget-friendly. Perfect for cozy dinners or meal prep, it pairs beautifully with crusty bread for a satisfying meal.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium brown/yellow onion, finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
- 1 cup (200g) dried brown lentils
- 1 can (14 oz / 400g) crushed tomatoes
- 5 ½ cups (1.375 liters) vegetable stock
- 1 piece Parmesan rind (about 3 inches / 7.5 cm)
- ¼ tsp dried red chili flakes
- 1 ½ tsp dried basil
- 1 ½ tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- Salt and black pepper, to taste
To Serve:
- 2 tbsp fresh flat-leaf parsley, chopped
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add Garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Combine Ingredients: Add lentils, crushed tomatoes, vegetable stock, Parmesan rind, chili flakes, basil, oregano, and rosemary. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally, until lentils are tender. Add more stock if needed.
- Finish & Serve: Stir in parsley, remove the Parmesan rind, and serve. Drizzle with olive oil and sprinkle with Parmesan. Enjoy with crusty bread!
Notes
- Make it vegan: Omit Parmesan rind and cheese.
- Add greens: Stir in spinach or kale in the last few minutes.
- Spicy version: Increase chili flakes or add fresh chili.
- Storage: Refrigerate for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
