Italian Lentil Soup with Parmesan Broth
A rich, hearty soup built on a foundation of fire-roasted tomatoes and a savory, cheese-infused broth. Finishing each bowl with a splash of fresh lemon, grated cheese, and a drizzle of olive oil transforms this pantry-friendly meal into a vibrant, restaurant-quality dinner.
- Total Time1 hour 10 minutes
- Yield6 servings 1x
Ingredients
Scale
Soup Base
- 3 Tbsp extra-virgin olive oil, divided, plus more for serving
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 1 1/2 tsp kosher salt, divided
- 5 large garlic cloves, minced
- 1 Tbsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
Broth & Lentils
- 1 (28-oz / 794g) can crushed fire-roasted tomatoes (low-sodium or no-salt-added)
- 6 cups (1.4 L) low-sodium vegetable broth
- 1 cup (190g) dried brown or green lentils, rinsed and picked over
- 1 (2-inch) piece Parmesan cheese rind
- 1/2 tsp freshly ground black pepper
Vegetables & Finish
- 1 medium zucchini, diced
- 1 small bunch Lacinato (Tuscan) kale, stemmed and chopped
- 1 Tbsp fresh lemon juice
- Grated Parmesan cheese, for serving
Instructions
- Sauté the aromatics: Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and carrots; season with 1/2 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, 6 to 8 minutes.
- Bloom the spices: Stir in the garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until highly fragrant.
- Simmer the soup: Pour in the crushed tomatoes and broth, scraping up any browned bits on the bottom of the pot. Stir in the lentils, drop in the Parmesan rind, and season with the remaining 1 teaspoon of kosher salt and the black pepper. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot with the lid slightly ajar and simmer gently for 30 minutes.
- Cook the greens: Stir in the diced zucchini and chopped kale. Continue to simmer, uncovered, until the lentils are completely tender, the zucchini is cooked through, and the kale has melted into the broth, about 15 minutes.
- Finish and serve: Remove the pot from the heat and discard the Parmesan rind. Stir in the fresh lemon juice and the remaining 1 tablespoon of olive oil. Taste the broth and adjust the seasoning with more salt or pepper if needed. Ladle the hot soup into bowls and serve immediately, topped with a dusting of grated Parmesan and a light drizzle of extra-virgin olive oil.
Notes
- Why it works: Simmering a hard Parmesan rind directly in the broth infuses the soup with an incredible, savory umami depth that plain vegetable broth cannot replicate.
- Storage and reheating: This soup improves as the flavors meld. Cool leftovers quickly and store in an airtight container in the refrigerator for 3 to 4 days (per USDA food safety guidelines for cooked leftovers). Freeze any portions that will not be consumed within this timeframe. The lentils will continue to absorb liquid as they sit, so stir in a splash of water or broth when reheating over the stove.
Calories: 260 | Total Carbs: 35g (Fiber: 12g, Sugar: 8g) | Fat: 9g (Saturated: 2g) | Protein: 12g | Sodium: 560mg (based on low-sodium broth and tomatoes)
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 260
- Sugar: 8g
- Sodium: 560mg (based on low-sodium broth and tomatoes)
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g