30+ Healthy & Tasty Tuscan Soup Recipes to Warm Your Heart

Tuscan cuisine is known for its rustic, hearty, and comforting dishes that embrace fresh, local ingredients.

One of the highlights of this iconic Italian cuisine is its variety of soups, each filled with flavors that capture the essence of Tuscany’s farm-to-table tradition.

From rich bean and vegetable stews to light and refreshing broths, Tuscan soups are the perfect way to enjoy the simple pleasures of life.

In this article, we’ll take you through 30+ mouthwatering Tuscan soup recipes, each brimming with delicious ingredients like beans, kale, tomatoes, and fresh herbs.

Whether you’re craving something warm and hearty or light and fresh, you’re sure to find the perfect soup to suit your taste.

30+ Healthy & Tasty Tuscan Soup Recipes to Warm Your Heart

Tuscan soups are much more than just meals—they are a celebration of Italian tradition, fresh ingredients, and family-style dining.

Whether you’re looking for a comforting bowl of soup to warm you up on a chilly evening or a light, vegetable-packed broth to refresh your palate, there is a Tuscan soup recipe for every occasion.

With these 30+ recipes, you’ll be able to recreate the flavors of Tuscany in your own kitchen and share a taste of Italy with family and friends.

So, gather your ingredients, put on your apron, and dive into the delicious world of Tuscan soups.

Classic Zuppa Toscana Soup

Zuppa Toscana, a traditional Italian soup, blends hearty ingredients like Italian sausage, potatoes, and kale in a creamy broth that’s both comforting and flavorful. This classic version stays true to its roots with rustic flavors and simple preparation, making it an excellent dish for family dinners or a cozy evening at home.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 4 medium russet potatoes, thinly sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• 3 cups fresh kale, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. In a large pot, cook the Italian sausage over medium heat until browned. Break it into crumbles and remove it from the pot. Set aside.
2. In the same pot, sauté the onion and garlic until fragrant and translucent.
3. Add the chicken broth and water to the pot. Bring to a boil.
4. Add the potatoes and cook until tender, about 10-15 minutes.
5. Stir in the cooked sausage, kale, and heavy cream. Simmer for 5 minutes.
6. Season with red pepper flakes, salt, and pepper to taste.
7. Serve hot with crusty bread on the side.

This classic Zuppa Toscana soup is a perfect balance of richness and freshness, with creamy broth complementing the hearty sausage and vibrant kale. It’s an effortless way to bring a touch of Tuscany to your table and impress your loved ones with its authentic flavor.

Tuscan White Bean and Vegetable Soup

For a lighter take on Tuscan soups, this White Bean and Vegetable Soup is packed with wholesome ingredients like cannellini beans, zucchini, and tomatoes. It’s a nutrient-rich option that doesn’t compromise on taste. Whether you’re looking for a healthy weeknight dinner or a satisfying meal-prep option, this soup fits the bill.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups fresh spinach
• Salt and pepper, to taste
• Fresh basil and Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, celery, and zucchini. Cook for 5-7 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, beans, Italian seasoning, and red pepper flakes. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Add the spinach during the last 5 minutes of cooking.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil and a sprinkle of Parmesan cheese before serving.

This Tuscan White Bean and Vegetable Soup is a deliciously healthy way to enjoy Italian-inspired flavors. Its light yet hearty nature makes it a versatile dish, perfect for all seasons. Pair it with a slice of toasted bread for a complete meal.

Creamy Tuscan Chicken Soup

If you’re a fan of creamy soups, this Creamy Tuscan Chicken Soup will quickly become a favorite. With tender chicken, sun-dried tomatoes, and spinach in a velvety Parmesan broth, this recipe is indulgent yet easy to make. It’s a crowd-pleaser that’s sure to warm you up on chilly nights.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, cooked and shredded
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Crusty bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add chicken broth, heavy cream, and sun-dried tomatoes. Bring to a simmer.
3. Stir in the shredded chicken, Italian seasoning, and Parmesan cheese. Cook for 10 minutes.
4. Add spinach and let it wilt for 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with a side of crusty bread.

Rich, creamy, and bursting with flavor, this Creamy Tuscan Chicken Soup is comfort food at its best. It’s an indulgent treat that’s easy to whip up and versatile enough for both casual family dinners and special occasions.

Tuscan Lentil Soup

Tuscan Lentil Soup is a hearty, wholesome dish that embodies the rustic charm of Italian cuisine. With the earthy flavor of lentils, the sweetness of carrots and tomatoes, and a touch of rosemary, this soup is both satisfying and nourishing. It’s perfect for a cozy evening or meal prep for the week ahead, providing a filling meal packed with nutrients.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups green or brown lentils, rinsed
• 6 cups vegetable broth
• 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach or kale, chopped
• Freshly grated Parmesan, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and garlic until softened, about 5 minutes.
2. Stir in the diced tomatoes, lentils, vegetable broth, rosemary, and bay leaf. Bring to a boil.
3. Reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
4. Remove the rosemary sprigs and bay leaf. Stir in the spinach or kale and cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve with a sprinkle of Parmesan cheese for added flavor.

This Tuscan Lentil Soup is a perfect example of how simple ingredients can create something incredibly satisfying. With its rich, savory broth and protein-packed lentils, it’s an ideal meal for those looking for a healthy yet comforting option. Whether enjoyed on a chilly evening or as part of a meal prep routine, this soup is sure to please.

Tuscan Seafood Soup (Cacciucco)

Cacciucco, a traditional Tuscan seafood soup, is a flavorful and aromatic dish that showcases a variety of seafood in a rich tomato-based broth. This Italian classic is brimming with shrimp, fish, and squid, making it a seafood lover’s dream. Paired with toasted bread for dipping, this soup is a festive dish ideal for a special occasion or a cozy gathering with family and friends.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 1 celery stalk, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 4 cups seafood stock
• 1 lb fish fillets (such as cod or bass), cut into chunks
• 1 lb shrimp, peeled and deveined
• 1/2 lb squid, cleaned and sliced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 4 slices rustic Italian bread, toasted
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, celery, and garlic until softened.
2. Pour in the white wine and cook for 2-3 minutes until it slightly reduces.
3. Add crushed tomatoes and seafood stock. Bring to a simmer.
4. Add the fish chunks, shrimp, and squid. Cook for 10-12 minutes, or until the seafood is cooked through.
5. Season with oregano, red pepper flakes, salt, and pepper.
6. Serve the soup hot, ladling it over toasted slices of Italian bread. Garnish with fresh parsley.

Tuscan Seafood Soup, or Cacciucco, is a flavorful and hearty dish that brings the flavors of the Mediterranean right to your table. The rich tomato broth, combined with fresh seafood, creates a deeply satisfying meal. Whether you’re celebrating a special occasion or simply enjoying a comforting dinner, this soup is guaranteed to impress.

Tuscan Mushroom Soup

Tuscan Mushroom Soup is a savory, earthy dish that celebrates the rich, umami flavors of mushrooms. A mix of wild mushrooms, cream, and garlic creates a comforting and luxurious texture, while the addition of fresh thyme and rosemary adds aromatic depth. This soup is perfect as a starter or a main course for a cozy fall or winter meal.

Ingredients:

• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, porcini), sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1/2 tsp fresh rosemary (or 1/4 tsp dried)
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté mushrooms until soft and browned, about 8-10 minutes.
2. Add the onion and garlic, and cook until fragrant, about 5 minutes.
3. Pour in the broth and bring to a boil. Reduce heat and let it simmer for 10 minutes to meld the flavors.
4. Stir in the heavy cream, thyme, and rosemary. Simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley for added color and flavor.

Tuscan Mushroom Soup is the perfect blend of earthy, creamy, and aromatic flavors that captures the essence of rustic Italian cooking. The combination of mushrooms and herbs creates a dish that’s both rich and comforting. This soup pairs wonderfully with crusty bread for dipping, making it an ideal meal for a chilly evening.

Tuscan Tomato and Basil Soup

Tuscan Tomato and Basil Soup is a simple yet deeply flavorful dish that embodies the heart of Italian cuisine. Combining ripe tomatoes, fresh basil, and a touch of cream, this soup is both comforting and satisfying. It’s perfect for a light lunch or dinner, and its vibrant flavors make it a favorite among tomato lovers. With just a few ingredients, this soup offers a burst of freshness and warmth.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 2 cups vegetable or chicken broth
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup heavy cream (optional, for a creamy version)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add the tomatoes and cook for 5-7 minutes until they start to break down.
3. Pour in the broth and bring the mixture to a simmer. Let it cook for 15-20 minutes to blend the flavors.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Stir in the chopped basil and heavy cream (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This Tuscan Tomato and Basil Soup is a perfect example of how a few fresh ingredients can come together to create something incredibly satisfying. The sweet tomatoes and fragrant basil offer a burst of flavor, while the option to add cream gives the soup a rich, velvety texture. It’s a versatile, easy dish that can be enjoyed any time of the year.

Tuscan Bean and Sausage Soup

Tuscan Bean and Sausage Soup is a heartwarming, robust dish that combines the richness of Italian sausage with the earthy flavors of cannellini beans. With a mix of vegetables like carrots, celery, and tomatoes, and the added depth from herbs like rosemary and thyme, this soup is comforting and packed with flavor. It’s a filling and nutritious meal that’s perfect for colder months.

Ingredients:

• 1 lb Italian sausage (mild or spicy), removed from casing
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 cups kale or spinach, chopped (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Brown the sausage, breaking it into crumbles as it cooks. Remove the sausage and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add garlic and cook for another minute until fragrant.
4. Stir in the tomatoes, beans, chicken broth, thyme, rosemary, and sausage. Bring to a boil.
5. Reduce the heat and simmer for 20 minutes.
6. If using, stir in the kale or spinach and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

Tuscan Bean and Sausage Soup is a filling and flavorful meal that combines savory sausage with the earthiness of beans and fresh greens. It’s perfect for a cozy weeknight dinner or to make ahead for meal prepping. The rich, herbed broth makes each spoonful comforting, and the soup pairs wonderfully with a slice of crusty bread.

Tuscan Potato and Leek Soup

Tuscan Potato and Leek Soup is a creamy, hearty dish that’s perfect for any occasion. With the sweetness of leeks, the creamy texture of potatoes, and the richness of olive oil, this soup is a true reflection of Tuscan comfort food. It’s simple to prepare and is a great way to enjoy the flavors of Italy with minimal effort.

Ingredients:

• 2 tbsp olive oil
• 2 large leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional)
• Salt and pepper, to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened.
2. Stir in the garlic and cook for another minute.
3. Add the potatoes and broth, bringing the mixture to a boil.
4. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. If using, stir in the heavy cream for added richness.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme or rosemary.

This Tuscan Potato and Leek Soup is a perfect balance of creamy and savory flavors. The sweetness of the leeks pairs beautifully with the creaminess of the potatoes, making it a satisfying and comforting dish. It’s a great option for a light lunch or as a starter before a main meal.

Tuscan White Bean and Spinach Soup

Tuscan White Bean and Spinach Soup is a healthy and flavorful dish, featuring creamy white beans, vibrant spinach, and a rich vegetable broth. The beans provide a hearty base, while the spinach adds a fresh, green note to the soup. Infused with garlic and herbs like rosemary and thyme, this soup is a simple yet nourishing meal that’s perfect for a cozy dinner or a light lunch.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 4 cups fresh spinach, chopped
• Fresh lemon juice (optional)
• Parmesan cheese, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the white beans, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld together.
5. Stir in the spinach and cook for an additional 5 minutes, until wilted.
6. If desired, add a squeeze of fresh lemon juice to brighten the soup.
7. Serve hot, garnished with Parmesan cheese.

This Tuscan White Bean and Spinach Soup is a wholesome, flavorful option that’s both light and filling. The creamy beans and earthy spinach make it the perfect comfort food for any season. It’s a nutrient-packed meal that comes together quickly and is ideal for meal prep, ensuring you have a delicious and healthy option ready when you need it.

Tuscan Carrot and Fennel Soup

Tuscan Carrot and Fennel Soup is a vibrant, slightly sweet soup that highlights the natural flavors of fresh carrots and fennel. This soup features the distinct anise-like flavor of fennel, which pairs beautifully with the sweetness of carrots, creating a well-balanced and aromatic dish. Perfect for a light yet satisfying meal, this soup is easy to prepare and ideal for any time of year.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 large carrots, peeled and chopped
• 1 fennel bulb, sliced (fronds reserved for garnish)
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp ground cumin (optional, for warmth)
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh fennel fronds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the carrots, fennel, and garlic. Cook for 5 more minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Reduce the heat, cover, and simmer for 20-25 minutes, or until the carrots and fennel are tender.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
6. Stir in the heavy cream (if using) for extra richness, and season with salt and pepper.
7. Serve hot, garnished with fresh fennel fronds.

Tuscan Carrot and Fennel Soup offers a perfect balance of sweetness and subtle anise flavor. The smooth, creamy texture combined with the aromatic herbs makes it an incredibly satisfying dish. Whether enjoyed as a light starter or paired with a hearty bread for a complete meal, this soup is an excellent choice for a wholesome, flavorful meal that’s both comforting and refreshing.

Tuscan Chicken and Orzo Soup

Tuscan Chicken and Orzo Soup is a comforting and filling dish that combines tender chicken, delicate orzo pasta, and a fragrant vegetable broth. This soup is full of vegetables like carrots, celery, and spinach, which give it a healthy, balanced feel. The addition of fresh herbs like thyme and basil enhances the depth of flavor, making this soup a perfect choice for a cozy dinner or a light lunch.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup orzo pasta
• 1 1/2 cups fresh spinach, chopped
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned on both sides, about 6-8 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Add the garlic and cook for an additional minute.
4. Pour in the chicken broth and bring to a boil.
5. While the soup is coming to a boil, shred the cooked chicken into bite-sized pieces.
6. Add the shredded chicken, orzo pasta, thyme, basil, salt, and pepper to the pot. Reduce the heat and simmer for 10 minutes, or until the orzo is tender.
7. Stir in the spinach and cook for another 2-3 minutes until wilted.
8. Serve hot, garnished with fresh parsley.

Tuscan Chicken and Orzo Soup is a well-rounded and hearty meal, perfect for any season. The tender chicken, hearty vegetables, and delicate orzo pasta create a comforting and nutritious dish. With its aromatic herbs and fresh spinach, this soup offers a balance of flavors that makes it a great option for meal prep or a quick, satisfying dinner.

Tuscan Beef and Barley Soup

Tuscan Beef and Barley Soup is a hearty, flavorful dish that combines tender chunks of beef with the wholesome goodness of barley, vegetables, and herbs. The rich beef broth brings all the ingredients together, while the barley adds a satisfying texture that makes this soup filling enough for a complete meal. With the addition of rosemary and thyme, this soup captures the essence of traditional Tuscan cuisine, making it the perfect choice for a cozy family dinner.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef stew meat, cut into cubes
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup pearl barley
• 6 cups beef broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the beef stew meat in batches, then remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the beef, barley, beef broth, rosemary, thyme, salt, and pepper. Bring the soup to a boil.
5. Reduce the heat, cover, and simmer for 45-50 minutes, or until the beef is tender and the barley is cooked through.
6. Adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

Tuscan Beef and Barley Soup is a warming and satisfying meal that’s perfect for cooler months. The tender beef, nutty barley, and fragrant herbs create a rich, comforting broth that’s hard to resist. This soup is a great option for feeding a crowd, as it’s filling and packed with flavor. Enjoy it with crusty bread for a complete, hearty meal that brings a taste of Tuscany to your table.

Tuscan Zucchini and Tomato Soup

Tuscan Zucchini and Tomato Soup is a light yet flavorful dish that combines the freshness of zucchini with the savory depth of tomatoes. The addition of garlic, olive oil, and fresh basil creates a fragrant, herby base, while a splash of cream gives the soup a velvety texture. This is a quick and easy soup to make, ideal for a healthy lunch or dinner, and perfect for using up seasonal vegetables in a way that’s both delicious and nourishing.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 medium zucchinis, diced
• 4 cups diced tomatoes (fresh or canned)
• 2 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the zucchini and cook for 3-4 minutes until it begins to soften.
4. Add the tomatoes, vegetable broth, oregano, salt, and pepper. Bring the soup to a boil.
5. Reduce the heat and simmer for 15-20 minutes, or until the zucchini is tender.
6. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
7. Stir in the heavy cream (if using) and adjust seasoning as needed.
8. Serve hot, garnished with fresh basil leaves.

Tuscan Zucchini and Tomato Soup is a bright, flavorful dish that captures the essence of fresh summer produce. The combination of zucchini and tomatoes creates a balanced and refreshing soup, while the creamy finish adds richness and depth. This soup is perfect for a light lunch or a first course, and it can easily be made in larger batches for meal prep or to serve a crowd.

Tuscan Lentil and Kale Soup

Tuscan Lentil and Kale Soup is a nutritious and filling dish, perfect for those who enjoy hearty, vegetable-forward soups. The earthy lentils provide a robust base, while the kale adds a touch of freshness and nutrition. Flavored with garlic, rosemary, and a hint of tomato, this soup is both comforting and wholesome, making it ideal for a satisfying meal that’s packed with protein and fiber.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 4 cups kale, chopped
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the lentils, diced tomatoes, vegetable broth, rosemary, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender.
6. Season with more salt and pepper, if necessary.
7. For an extra burst of flavor, squeeze in some fresh lemon juice before serving.
8. Serve hot, garnished with a drizzle of olive oil, if desired.

Tuscan Lentil and Kale Soup is a nutrient-packed, hearty dish that makes for a satisfying meal any time of year. The lentils provide a great source of protein, while the kale offers a wealth of vitamins and minerals. This soup is perfect for meal prepping and can be stored for a few days, making it a great option for busy weeks. With its wholesome ingredients and robust flavors, it’s a great addition to any healthy diet.

Note: More recipes are coming soon!