Italian Lentil Soup – Zuppa Di Lenticchie

Italian lentil soup – zuppa di lenticchie is a rustic, hearty soup that’s full of lentils, vegetables, kale, and a delicate touch of white wine for rich, layered flavor.

You might also enjoy charro lentils, coconut lentil soup in a jar, Tuscan chicken orzo, or one of these lentil recipes.

Why You’ll Love It

Wholesome and hearty: Loaded with protein, fiber and veggies, this soup is pure nourishing comfort.
Customizable for your taste: You can tweak the veggies, seasonings and even the broth, based on what you have on hand.
Perfect for meal prep: This soup keeps beautifully and tastes even better the next day.
Simple but flavorful: A few basic ingredients create amazing depth and richness.

Italian Lentil Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Lentils (green or brown): The hearty, protein-packed base of the soup that cooks to tender perfection.
Split peas: Add creaminess and a little extra body to the broth as they cook down.
Vegetable or chicken stock: Infuses the soup with savory, slow-cooked flavor.
White wine: Brightens and deglazes the pot, adding a subtle acidity that balances the richness.
Cherry tomatoes: Provide bursts of sweet-tart flavor throughout the soup.
Veggies: Onion, carrot and celery are classic aromatics that build a deep, savory flavor base.
Tuscan kale: Adds hearty texture and a nutritional boost to the soup.
Garlic powder and Italian seasoning: Layers of seasoning that tie all the flavors together.
Olive oil: Used to sauté the vegetables and enhance richness.
Italian bread: Turned into crispy croutons for an irresistible topping.

How to Make Italian Lentil Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté the vegetables: Cook carrots, celery and onion in olive oil until starting to soften.
Add lentils and split peas: Stir in seasonings, and then deglaze with white wine.
Simmer with broth: Add stock, cover and let the soup simmer until lentils are tender.
Add tomatoes and kale: Stir in cherry tomatoes and kale toward the end of cooking.
Make the croutons: Cube bread, season and bake until golden.
Serve and garnish: Top soup with fresh basil, a drizzle of olive oil and croutons.

Substitutions and Variations

Use spinach instead of kale: A softer, quicker-cooking green that still adds freshness.
Different vegetables: Italian lentil soup can be a nice way of using up any veggies past their prime in the refrigerator. Just about any fresh vegetables from zucchini to mushrooms or butternut squash would work.
Swap split peas for more lentils: If you don’t have split peas, just add extra lentils.
Skip the wine and use broth: For an alcohol-free version, simply deglaze with additional broth.
Add bay leaves: Some cooks like to add a bay leaf or two to the soup.
Croutons: Swap the croutons for crusty ciabatta bread you can serve on the side if you prefer.

Serving Suggestions

With bread: Pair the soup with some homemade soda bread or focaccia, or even mushroom focaccia. I like warm bread with mine (and croutons too!)
With a salad: Enjoy a fresh salad on the side, perhaps this lemon and parmesan chopped salad or even an Olivier salad.

How to Store Zuppa di Lenticchie

Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze it in an airtight container for up to 3 months (don’t add the croutons, as they will turn to mush).
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave, adding fresh croutons.