Italian Lentil Soup (Zuppa di Lenticchie) Recipe
If you’re searching for a bowl of pure comfort that’s both nourishing and deeply satisfying, look no further than Italian Lentil Soup (Zuppa di Lenticchie). This cozy classic delivers a rich medley of vegetables, earthy lentils, and aromatic herbs in every spoonful, making it a go-to dish when you crave something hearty yet healthy. Whether served for a simple weeknight dinner or ladled out to a table of friends, its rustic flavors and inviting warmth are truly hard to resist.
Ingredients You’ll Need
The beauty of Italian Lentil Soup (Zuppa di Lenticchie) lies in its humble ingredients—each one bringing its own unique contribution to the table. The combination of veggies, lentils, and herbs supplies vibrant color, deep flavor, and a hearty texture that will satisfy any appetite.
- Olive oil: The rich foundation of the soup, olive oil gently coaxes out the sweetness of the vegetables while imparting a subtle fruitiness.
- Onion: A diced onion brings classic, aromatic depth that anchors the flavor of the broth.
- Carrots: Diced carrots add a natural sweetness and lovely orange hue, complementing the savory elements.
- Celery: Celery’s herbal crunch balances the textures and enhances the soup’s aromatic backbone.
- Garlic: Minced garlic infuses the whole pot with unmistakable Italian aroma and savory warmth.
- Dried oregano: This staple Italian herb adds an earthy, slightly minty flavor that plays perfectly with the lentils.
- Dried thyme: Subtle and floral, dried thyme brings a gentle complexity to the background.
- Crushed red pepper flakes (optional): For those who like a bit of heat, this optional addition creates a subtle, lively warmth.
- Diced tomatoes: Canned diced tomatoes (with juice) give a gentle acidity and vibrant tanginess, rounding out the flavor.
- Dry brown or green lentils: Lentils provide earthy, nutty undertones and a creamy bite when cooked, making this soup so satisfying.
- Vegetable broth: Six cups of broth bathe all the ingredients, blending them into the celebrated togetherness that defines this dish.
- Bay leaves: Two bay leaves infuse the soup with an aromatic note that lingers beautifully in the background.
- Salt: Just the right amount to enhance every nuanced flavor in your pot.
- Black pepper: Freshly ground pepper cuts through the richness and creates a gentle warmth.
- Chopped kale or spinach: Greens folded in toward the end add a boost of color, nutrition, and just-tender texture.
- Fresh parsley: Chopped parsley for garnish brings fresh herbal brightness to every bowlful.
- Grated Parmesan cheese (optional): For that finishing, salty hit—absolutely irresistible when sprinkled over the hot soup.
How to Make Italian Lentil Soup (Zuppa di Lenticchie)
Step 1: Sauté the Base Vegetables
Begin by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, then sauté gently for about 6 to 7 minutes. The goal here is to soften the veggies and coax out their natural sweetness, creating a flavor-packed foundation for your Italian Lentil Soup (Zuppa di Lenticchie).
Step 2: Bloom the Aromatics
Now toss in the minced garlic, dried oregano, dried thyme, and crushed red pepper flakes if you’re seeking a touch of heat. Stir and cook for just 1 minute until the garlic is fragrant and the herbs bloom in the warm oil, releasing their full flavors.
Step 3: Build the Soup
Add the diced tomatoes with all their juices, the rinsed lentils, vegetable broth, bay leaves, salt, and black pepper. Stir everything together and bring the pot to a boil. Once boiling, reduce the heat to a gentle simmer and leave uncovered, letting the lentils become tender and the flavors meld for 30 to 35 minutes. Stir occasionally to keep everything cooking evenly and to enjoy that wonderful aroma filling your kitchen.
Step 4: Add the Greens
When your lentils are just tender and the soup is deliciously fragrant, stir in the chopped kale or spinach. Let them simmer for 2 to 3 minutes, just until wilted and vibrant. This last-minute addition keeps the greens bright and preserves their delicate texture.
Step 5: Finish and Serve
Fish out those bay leaves, taste, and adjust the seasoning if needed. Ladle the soup into bowls, sprinkle generously with chopped parsley, and if you love a salty kick, add freshly grated Parmesan. Your Italian Lentil Soup (Zuppa di Lenticchie) is now ready to warm soul and stomach alike!
How to Serve Italian Lentil Soup (Zuppa di Lenticchie)
Garnishes
The simplest way to finish your Italian Lentil Soup (Zuppa di Lenticchie) is with a shower of fresh parsley and a big flourish of grated Parmesan. For a vegan twist, try a sprinkle of nutritional yeast or a drizzle of good olive oil. Don’t hesitate to toss on a few extra red pepper flakes if you like more heat.
Side Dishes
This rustic soup pairs beautifully with a thick slice of toasted country bread or focaccia, perfect for dunking into the flavorful broth. If you’d like a bigger spread, serve with an Italian salad—think arugula, cherry tomatoes, and olives for cool freshness alongside your steaming soup.
Creative Ways to Present
Serve your Italian Lentil Soup (Zuppa di Lenticchie) in wide, shallow bowls to showcase the beautiful colors and textures. For a dinner party, offer toppings like extra herbs, chili oil, or croutons in little bowls so each guest can customize their own. Or, make mini portions in espresso cups or small mugs as a cozy appetizer before the main course.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Lentil Soup (Zuppa di Lenticchie) stores brilliantly. Transfer completely cooled soup to an airtight container and refrigerate for up to four days. The flavors will deepen overnight, making each bowl taste even more amazing the next day.
Freezing
This soup is freezer-friendly and perfect for meal prep. Ladle cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to three months. When craving strikes, just thaw overnight in the fridge or gently reheat straight from frozen.
Reheating
To reheat, simply warm on the stove over medium heat, stirring occasionally, until it’s piping hot. If the soup has thickened in the fridge, just add a splash of broth or water to loosen it up. You can also microwave single portions for a super quick lunch or dinner.
FAQs
Can I use red lentils instead of brown or green?
Red lentils cook faster and become softer, so while they’ll still taste delicious, your Italian Lentil Soup (Zuppa di Lenticchie) will have a smoother, less chunky texture. Stick to brown or green lentils for a more traditional bite.
Is this soup vegan and gluten-free?
Absolutely! The core recipe for Italian Lentil Soup (Zuppa di Lenticchie) is vegan and gluten-free as long as you use vegetable broth and skip the Parmesan topping, making it ideal for a range of diets.
How do I make it even heartier?
For an extra-filling version, stir in some small pasta like ditalini during the last 10 minutes of cooking. You can also add sautéed sausage or a handful of cooked beans for extra protein and richness.
Can I use other greens besides kale or spinach?
Definitely! Swiss chard, escarole, or even mustard greens make great alternatives in Italian Lentil Soup (Zuppa di Lenticchie); just chop and cook until just wilted for the best texture.
Why does the soup taste even better the next day?
When chilled overnight, the flavors in Italian Lentil Soup (Zuppa di Lenticchie) unify and deepen, resulting in a richer, more cohesive bowl every time you reheat it. It’s actually one of those dishes many people look forward to enjoying as leftovers!
Final Thoughts
If you’re longing for something hearty, wholesome, and perfectly Italian, you’ll adore this Italian Lentil Soup (Zuppa di Lenticchie). Gather your ingredients, savor every step, and get ready to fall in love with a simple bowl that delivers so much comfort and flavor. Give it a try—your kitchen (and your friends and family!) will thank you.
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Italian Lentil Soup (Zuppa di Lenticchie) Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty Italian Lentil Soup, known as Zuppa di Lenticchie, is a comforting and nutritious dish perfect for chilly days. Packed with vegetables, lentils, and Italian flavors, it’s a satisfying meal on its own or paired with crusty bread.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
Seasonings and Flavorings:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Remaining Ingredients:
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups dry brown or green lentils (rinsed)
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale or spinach
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Vegetable Base: Heat olive oil in a large pot, sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, oregano, thyme, and red pepper flakes; cook until fragrant.
- Cook Lentils: Add tomatoes, lentils, broth, bay leaves, salt, and pepper. Simmer until lentils are tender.
- Finish Soup: Stir in kale/spinach, cook until wilted. Adjust seasoning, garnish with parsley.
- Serve: Enjoy hot, with Parmesan if desired.
Notes
- For a thicker texture, mash some lentils and stir back in.
- Add pasta for a heartier soup.
- Flavors develop beautifully overnight.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 7g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg
