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Vegetarian Zuppa Toscana with Lentils Recipe

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3.9 from 71 reviews

This Vegetarian Zuppa Toscana with Lentils is a hearty, comforting Italian-inspired soup featuring tender potatoes, nutrient-rich kale, and protein-packed lentils simmered with aromatic herbs and spices. Perfect for a warming meal, it balances creamy textures from parmesan and cream with a subtle smoky kick from smoked paprika and fennel seeds.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 4 small shallots, minced (about 1/2 cup or 8 tablespoons)
  • 5 large cloves garlic, minced
  • 1 lb potatoes, peeled and cubed
  • 3.5 oz kale or cavolo nero, chopped finely with stems removed
  • 1 handful fresh basil (optional, for topping)

Legumes & Broth

  • 1 cup cooked lentils (green or brown)
  • 2.5 cups vegetable broth

Spices & Seasonings

  • 2 tsp fennel seeds
  • 2 tsp smoked paprika
  • 1 Tbsp dried sage
  • 1 Tbsp mixed Italian herbs / seasoning
  • 1 pinch chili or red pepper flakes (optional)
  • Salt and pepper, to taste

Liquids & Dairy

  • 1/2 cup dry white wine
  • 1/4 cup heavy cream (double cream)
  • 1/2 cup parmesan or other Italian hard cheese, plus more for topping
  • Olive or coconut oil, for sautéing

Instructions

  1. Prepare Lentils: If using dried lentils, cook them first so they can be ready while you prepare other ingredients. Use green or brown lentils for the best texture.
  2. Sauté Aromatics: Heat a small amount of olive or coconut oil in a large soup pan over medium heat. Add minced shallots and cook until soft, about 3-4 minutes. Add garlic and sauté until fragrant, about 1 minute.
  3. Toast Spices: Add fennel seeds to the pan and cook briefly until aromatic. Immediately add cooked lentils and all the spices: smoked paprika, dried sage, Italian seasoning, and optional chili flakes. Stir well to coat the lentils with spices.
  4. Cook Lentils with Spices: Continue cooking the lentils and spices mixture for 1-2 minutes, adding oil if necessary, until fragrant and well combined. Season generously with salt and pepper to taste.
  5. Add Wine: Pour in the dry white wine and let it simmer and reduce slightly until the mixture becomes saucy, about 2-3 minutes.
  6. Simmer Potatoes: Add the peeled and cubed potatoes along with the vegetable broth to the pan. Bring to a simmer and cook for 15 minutes or until potatoes are tender. For softer, breaking-apart potatoes, cook a few minutes longer.
  7. Wilt Kale: Once potatoes are cooked, stir in the chopped kale and cook until wilted, about 2-3 minutes.
  8. Add Cheese and Cream: Stir in the parmesan cheese followed by the heavy cream. Turn off the heat and stir until the soup is creamy and the cheese has melted completely.
  9. Serve: Ladle the soup into bowls and top with extra parmesan cheese and fresh basil, if using. Serve immediately for best flavor.

Notes

  • Cooking lentils beforehand saves time and ensures they are perfectly tender.
  • White wine adds depth of flavor but can be omitted or substituted with additional vegetable broth for a non-alcoholic version.
  • Kale can be replaced with cavolo nero or other sturdy greens according to preference.
  • Adjust the chili flakes to control the spice level or omit for a milder soup.
  • Use freshly grated parmesan for best melting and flavor.
  • This soup stores well and tastes even better the next day!
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/vegetarian-zuppa-toscana-with-lentils-recipe/