Zuppa di Lenticchie (Italian Lentil Soup)
Start the new year with a comforting bowl of Italian lentil soup! Lentils are traditionally eaten on New Year's Day for good luck, and this simple vegetarian soup is a great way to easy back into cooking after the holidays. It's low effort, high reward, and makes the perfect reset after weeks of rich meals.
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In Italy and many other cultures, lentils and other legumes are traditionally eaten on New Year's Day to bring prosperity and good health. Since lentils resemble little coins, it's said that they'll bring wealth and good fortune in the year ahead.
I'm not one for superstition, but starting the year with a nourishing pot of soup is definitely something I can get behind. Not only is it comforting and healthy, it's also really easy to make.
After cooking big, rich, elaborate meals all through the holidays, this is exactly the kind of food I want to make in January.
This recipe is flexible and forgiving, which makes it even more appealing this time of year. I like to keep this soup vegetarian, but you can certainly add some cured meats like pancetta, guanciale, bacon or prosciutto.
You can also use whatever vegetables or broth you happen to have on hand. Use fresh herbs if you have them or dried herbs if you don't. You can even omit the herbs altogether if you want!
It's also really nice with a little bit of pesto swirled in right before serving. If you keep some stocked in your freezer, this is a great place to use it up!
This hearty soup also freezes beautifully, so I often make a double batch to stock the freezer with something healthy that's easy to pull out on those nights when I just can't muster up the energy to cook.
Want more Italian bean soup recipes? Try this rustic Tuscan Ribollita my classic veggie Minestrone, or a traditional Pasta e Fagioli.
Why This Recipe Works
- A classic Italian soup that's ideal for starting the new year.
- Quick to prep with minimal effort and simple ingredients.
- Easy to adapt based on what's already in your fridge.
- Freezes well, so it's great for making ahead.
Italian Lentil Soup Ingredients
Lentils - I prefer green lentils but brown lentils work too. You can also use black beluga lentils in a pinch, but avoid red or yellow lentils which do not have the same texture.
Veggies - Italian soffrito, or mirepoix, made of onions, carrots and celery along with garlic creates the flavor base. Tuscan kale adds color and texture.
Tomatoes - Use whole canned peeled tomatoes, crushed by hand, or canned crushed tomatoes. Look for San Marzano DOP tomatoes for the best flavor.
Broth or water - Use water or vegetable broth, or chicken stock if you prefer. A bouillon cube will work as well.
Aromatics - Bay leaves, red pepper flakes, Italian seasoning, dried oregano and black pepper give the soup lots of flavor. If you have fresh herbs available, feel free to swap them in here! You can also finish with fresh parsley for brightness
Parmesan - Use freshly grated good quality Parmesan or Pecorino Romano cheese for serving. I also love adding in a parmesan cheese rind to add more flavor and depth. I stash them in the freezer and pull them out for recipes like this. Learn more about Italian cheeses in my guide.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Dutch oven
- Large pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups
- Measuring spoons
How to Make Lentil Soup
- Pour the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots and celery, then cook until they soften but don't take on any color, about 7 minutes. Add the garlic and stir until fragrant, about 30 seconds to a minute.
- Add the lentils, crushed tomatoes, water or broth, bay leaf, red pepper flakes, Italian seasoning, oregano and Parmesan rind (if using). Season to taste with salt and black pepper, then stir to combine.
- Bring the mixture up to a boil, then lower to a simmer and cook over the lowest heat until the lentils are tender, about 30 to 40 minutes.
Pro Tip: If the mixture gets too thick, add a few tablespoons of water to loosen it without changing the flavor. You may need to add more seasoning.
- Stir in the kale and simmer until it softens, about 8 minutes. Remove the bay leaf and Parmesan rind.
- Taste and adjust the seasoning with more salt and pepper as needed.
- Ladle into bowls and finish with freshly grated Parmesan cheese.
Pro Tip: Add a drizzle of extra virgin olive oil to the bowls for extra richness and flavor.
Tips for Success
- Water keeps the soup light and clean, but broth makes it richer. Use what you prefer or have on hand.
- Save Parmesan rinds in the freezer so you always have them ready for soups like this.
- Add a splash of vinegar or lemon juice at the end to brighten the flavor.
- Cook the soup low and slow so the lentils stay intact and the texture develops naturally. Boiling will cause them to rupture and turn mushy.
- If serving the next day, loosen with a splash of broth or water during reheating to restore the consistency.
- Use an immersion blender to blend about 1 cup of soup for a creamier texture.
Variations
- Add diced cured meats like pancetta, guanciale, bacon or prosciutto, and sauté them with the vegetables for more flavor.
- Use vegetable, chicken, beef or turkey broth as your base rather than water.
- Add shredded chicken, turkey, ground beef or Italian sausage for more protein.
- Use fresh parsley, basil or sage to add a different herbal flavor.
- Serve with a swirl of pesto for a fresh finish.
- Use fresh or frozen spinach, Swiss chard or collard greens instead of kale.
What to Serve with Italian Lentil Soup
Serve this lentil soup recipe with warm, fluffy Focaccia for a cozy meal, or with this crisp Crostini toasts for texture. You can also use any leftover crusty bread you have at home to dip in the soup.
A classic Caesar Salad adds a fresh counterpoint, always served with homemade Croutons. For something lighter, try this easy Arugula Salad with a tangy Balsamic Vinaigrette.
How to Store and Reheat Lentil Soup
Store leftovers in an airtight container in the refrigerator for 4-5 days.
Warm gently over medium-low heat on the stovetop, or heat in the microwave in short intervals until steaming.The soup will thicken as it sits, so add a bit of broth or water when reheating to loosen it.
This delicious soup freezes well, and it's ideal for those cold winter days when you want something warm but don't have time to cook. Thaw overnight in the fridge if possible, then reheat with a splash of broth.
FAQs
Yes. Simply omit the Parmesan rind and finish without cheese. Use water or vegetable broth as the base. This soup is loaded with nutritious ingredients and can be easily made vegan.
You can add a small spoonful of tomato paste if you want a slightly richer base, but it's optional and not required. If you have seasonal fresh tomatoes, you can crush them and use them instead of canned.
Either one is a good option and the best way to bring more body to the soup than water. Adjust salt levels as needed.
Red lentils break down quickly and don't hold their shape, which will change the texture, so they're not the best choice here. French or Puy lentils hold their shape and are the perfect way to achieve a firmer texture.
They're traditionally eaten for good luck because they resemble coins. It's a classic cucina povera tradition meant to welcome abundance after New Year's Eve!
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Italian Lentil Soup (Vegetarian)
Ingredients
- ⅓ cup extra virgin olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3-4 cloves garlic finely minced
- 1 cup green or brown lentils rinsed and picked over
- 28 oz canned whole peeled tomatoes crushed by hand
- 6 cups water or broth
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- Parmesan cheese rind optional
- kosher salt
- freshly cracked black pepper
- 1 bunch Tuscan kale stems removed and leaves roughly chopped
- Parmesan or pecorino Romano cheese freshly grated, for serving
Instructions
- Pour the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots and celery, then cook until they soften but don't take on any color, about 7 minutes. Add the garlic and stir until fragrant, about 30 seconds to a minute.
- Add the lentils, crushed tomatoes, water or broth, bay leaf, red pepper flakes, Italian seasoning, oregano and Parmesan rind (if using). Season to taste with salt and black pepper, then stir to combine.
- Bring the mixture up to a boil, then lower to a simmer and cook over the lowest heat until the lentils are tender, about 30 to 40 minutes.
- Stir in the kale and simmer until it softens, about 8 minutes. Remove the bay leaf and Parmesan rind.
- Taste and adjust the seasoning with more salt and pepper as needed
- Ladle into bowls and finish with freshly grated Parmesan cheese.
Notes
- Water keeps the soup light and clean, but broth makes it richer. Use what you prefer or have on hand.
- Save Parmesan rinds in the freezer so you always have them ready for soups like this.
- Add a splash of vinegar or lemon juice at the end to brighten the flavor.
- Cook the soup low and slow so the lentils stay intact and the texture develops naturally. Boiling will cause them to rupture and turn mushy.
- If serving the next day, loosen with a splash of broth or water during reheating to restore the consistency.
- Use an immersion blender to blend about 1 cup of soup for a creamier texture.
Delicious and comforting recipe! My mother in law and I made this on January 2 (we couldn’t find any celery on Jan 1) and it was such a nice, comforting meal after all the heavy meals from the holidays. We added in smoked paprika for a nice subtle kick, and mixed in spinach instead of kale. We served with a side of toasted rye bread, which was delish. I’ve been feeling like I’m coming down with a cold and felt so good/nourished after eating this. Can’t wait to make again!
I'm so glad you made this and enjoyed it!! I hope this soup cured whatever sniffles you felt coming on. Thanks so much for leaving a review! I love the addition of smoked paprika, too. 🙂
I made this last night and was delicious!! I used half water and half chicken broth. I also added some very thin small egg noodles and used baby spinach instead of kale (only because thats what I had). We loved it and we love your recipes. Thank you!!
Amazing! Thanks Cathy! So glad you enjoyed the recipe. 🙂
Love this, great winter meal!
SO happy you love it!