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5.0 from 30 votes

Tuscan Lentil Soup Recipe

This is the most amazing Tuscan Lentil Soup we've ever made, with rich rustic flavor! This fabulous vegetarian lentil soup can be made on the stovetop, as Instant Pot Lentil Soup, or as Crock Pot Lentil Soup!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 341 kcal
Course: Main Course , Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 3 talks celery, chopped
  • 5-6 cloves garlic, peeled and minced
  • 3 whole carrots, chopped
  • 1 large russet potato, chopped (1/2-3/4 inch cubes)
  • 1 tablespoon fresh rosemary leaves (1 teaspoon dried)
  • 1 pound lentils (green)
  • 28 ounces crushed tomatoes
  • 8 cups vegetable broth
  • 1 cup roughly chopped kale, packed (any variety)
  • 1/4 cup basil leaves
  • 1/4 cup shaved Parmesan cheese (omit for vegan)
  • salt and pepper

Instructions

    Cup of Yum
  1. Chop all the produce. Rinse and drain the dried lentils.
  2. ON THE STOVETOP: Set a large 6-8 quart pot over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
  3. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Bring to a boil.
  4. Stir, reduce the heat, and cover. Simmer for 30 minutes, stirring once or twice. (Don't forget to recover the pot.) Once the lentils are soft, stir in the kale and basil. Taste, then salt and pepper as needed. Serve with a sprinkling of parmesan cheese!
  5. INSTANT POT LENTIL SOUP: (To use your IP you must have at least the 6 quart size.) Set the Instant Pot on Sauté. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
  6. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Lock the lid into place and set on Pressure Cook High for 15 minutes. Perform a Quick Release, then let the steam pressure to release naturally. This usually takes about 10 minutes.
  7. Once the steam button has dropped, open the pot and stir in the kale and basil. Taste, season as needed, and serve with a sprinkle of parmesan cheese.
  8. CROCK POT LENTIL SOUP: Set a large skillet over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
  9. Pour the sauteed vegetables into a large 6-8 quart slow cooker. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper.
  10. Cover and slow cook for 5-6 hours on high, or 8-9 hours on low. Once the lentils are soft, stir in the kale and basil. Taste, then season as needed. Serve with a sprinkling of parmesan cheese.

Notes

  • Leftovers from this Italian soup recipe will keep well for up to 4-5 days. Cool the soup completely before transferring to an airtight container and storing in the fridge.
  • To freeze: Let it cool and transfer to an airtight container. For extra protection from freezer burn I suggest wrapping the container in a layer of aluminum foil. Freeze for up to 3 months, then defrost in the fridge overnight before reheating.

Nutrition Information

Serving 1.5cups Calories 341kcal (17%) Carbohydrates 57g (19%) Protein 19g (38%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 2mg (1%) Sodium 1143mg (48%) Potassium 1140mg (33%) Fiber 20g (80%) Sugar 9g (18%) Vitamin A 1774IU (35%) Vitamin C 27mg (30%) Calcium 139mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 341

% Daily Value*

Serving 1.5cups
Calories 341kcal 17%
Carbohydrates 57g 19%
Protein 19g 38%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 1143mg 48%
Potassium 1140mg 24%
Fiber 20g 80%
Sugar 9g 18%
Vitamin A 1774IU 35%
Vitamin C 27mg 30%
Calcium 139mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.