1-Pot Tuscan-Style Beef & Lentil Soup

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Big pot of Tuscan-Style Beef & Lentil Soup next to fresh parsley, red pepper flake, and cashew parmesan.

If you’re looking for a hearty, 1-pot meal to warm up with this winter, this is it.

I recently got an intense craving for a meaty, tomatoey soup with lentils and greens and had to have it. This was the (incredibly delicious) result.

We hope you love it as much as we do. It’s been on repeat in our kitchen for the last several months! Let us show you how easily it comes together.

Kale, lentils, tomatoes, herbs, onion, garlic, salt, and ground beef for making our Tuscan-Style Beef & Lentil Soup.

This 1-pot soup starts with sautéing onion and garlic. Red pepper flake adds a little heat, which is optional but recommended.

Next comes the meat. We’ve tested this recipe with lean ground beef, bison, and even some nice quality pork sausage, and all worked well. Our favorites, however, are beef and bison (vegan options below, too).

Stirring the ground beef and tomatoes for our Tuscan-Style Beef & Lentil Soup recipe

Next comes tomato paste for rich tomato flavor, then diced tomatoes and broth. We opted to add both dried basil and oregano for plenty of Italian-inspired notes.

Lastly, lentils and kale are stirred in for some added plant protein and fiber.

Using a wooden spoon to stir a pot of our Tuscan Beef and Lentil Soup

How to Modify

  • The recipe is written to include beef or bison. However, if vegan or vegetarian, feel free to omit the meat and double up on lentils or beans of choice.
  • In addition to lentils, we also tested this soup with white beans and thoroughly enjoyed it! Other kinds of lentils (such as red lentils) would also work well.
  • We opted for kale, but could also see other sturdy greens, such as collard greens, working well.
Stirring fresh kale into a pot of our Tuscan Beef & Lentil Soup

We hope you LOVE this soup! It’s:

  • Hearty
  • Flavorful
  • Quick & easy to make
  • Comforting
  • Customizable
  • & Seriously delicious

This would make the perfect quick, hearty weeknight meal. Top with our go-to Cashew Parmesan for the ultimate cozy dish!

This recipe is also ideal for meal prep as it reheats beautifully throughout the week and freezes well!

More Cozy Soups

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl and pot of Tuscan-Style Beef & Lentil Soup next to vegan parmesan and red pepper flakes for serving

1-Pot Tuscan-Style Beef & Lentil Soup

Hearty, 1-pot Tuscan soup with tomatoes, lentils, and ground beef. Quick and easy to make, big flavor, incredibly comforting. Naturally grain-free and gluten-free with vegan options included.
Author Minimalist Baker
Print
Wooden spoon in a big pot of Tuscan Beef Soup with Lentils
4.98 from 45 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 (Servings)
Course Dinner, Entree, Soup
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Italian-Inspired
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SOUP

  • 1-2 Tbsp neutral oil (such as avocado oil)
  • 1/2 large white or yellow onion, diced
  • 1/2 tsp each sea salt and black pepper, DIVIDED plus more to taste
  • 6 cloves garlic, minced
  • 1/4 tsp red pepper flake (omit for less heat)
  • 1 lb. ground beef or bison (grass-fed, organic, pasture-raised whenever possible // if vegan, omit and double amount of beans listed below)
  • 3 Tbsp tomato paste (plus more to taste)
  • 1 15-oz can diced tomatoes (with salt, add with juices)
  • 1 quart chicken broth (or sub beef // sub vegetable broth if vegan // 1 quart = 4 cups)
  • 1 Tbsp dried basil (or sub fresh to taste)
  • 1 Tbsp dried oregano (or sub fresh to taste)
  • 1 15-oz can white beans or lentils*, slightly drained (double amount if making vegan)
  • 4 cups kale (or other sturdy green), chopped

FOR SERVING optional

Instructions

  • Heat a large pot over medium heat. Once hot, add oil. Let heat 30 seconds. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent (~ 4 minutes), stirring frequently. Then add garlic and red pepper flake and sauté 1 minute more.
  • Add beef or bison and use spoon to break into small pieces. Then season with another healthy pinch each salt and pepper. Stir and cook until meat is browned (~4-5 minutes).
  • Add tomato paste and stir to combine. Then add diced tomatoes (with their juices), broth, dried basil, and dried oregano and stir. Add (drained) beans or lentils (both from canned*), season with another pinch salt and pepper, and stir.
  • Once simmering, reduce heat to low, cover, and cook for about 10-15 minutes to allow the flavors to meld. Then taste and adjust flavor as needed, adding more red pepper flake for heat, tomato paste for tomato flavor / depth of flavor, salt and pepper to taste, or dried herbs to taste.
  • Add kale and one final pinch each salt and pepper, then stir. Cover and cook for a few minutes more, or until kale is wilted and green.
  • Serve hot as is, or garnish with fresh minced parsley, vegan parmesan cheese, and red pepper flake (all optional).
  • Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.

Video

Notes

*If wanting to use dry lentils, you will need to increase cook time by ~15 minutes. Avoid adding kale until the lentils are done.
*Nutrition information is a rough estimate calculated with avocado oil and grass-fed ground beef and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 6 servings Calories: 271 Carbohydrates: 18.2 g Protein: 20.4 g Fat: 12.8 g Saturated Fat: 4.4 g Polyunsaturated Fat: 0.84 g Monounsaturated Fat: 5.26 g Trans Fat: 0.57 g Cholesterol: 46.87 mg Sodium: 820 mg Potassium: 535 mg Fiber: 4.8 g Sugar: 4.5 g Vitamin A: 1084 IU Vitamin C: 28.2 mg Calcium: 105.73 mg Iron: 4.18 mg

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    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, I think you could saute the ingredients as recommend in the instant pot and then pressure cook on high for 12 minutes? Natural release for 5-10 minutes. Let us now how it goes if you try!

  1. Nick says

    Do I just add dry lentils? Will they soften up in the process of this recipe or do I need to cook them before putting into soup?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nick, Yes, you can add dry lentils, but you will need to increase cook time by ~15 minutes. Avoid adding kale until the lentils are done.

  2. Summer Yule says

    Lovely, easy recipe! Plenty of protein and iron in this one too. I made up a big batch of this soup for lunch and have been enjoying it daily :) Thank you for the meal inspiration!

  3. Trina says

    This is so good. I used 1 lb of dried lentils, added extra no beef beef bullion. Even my mom loved it. My husband said “lovely”, not a word I’ve heard him used to discribe anything other than me! So easy and fast to get on the table.
    Thank you
    Trina

  4. Taylor says

    We had to make some changes because of lack of certain ingredients and it was delicious!!! We used:

    Better Than Boullion garlic base for the broth

    1 tbsp gochujang instead of 3 tbsp tomato paste

    crushed tomatoes instead of diced

    Gochugaru flakes for the red pepper flakes

    Impossible ground beef for the meat

    Borlotti beans for the lentils

    Maybe 3 cups kale instead of 4

    2 tbsp Italian seasoning for the basil and oregano

    The gochujang and garlic base added really good flavors to it, would def recommend.

  5. Nicol says

    I made this for my boyfriend (he’s a carnivore) and he loved it. Most soups don’t fill him up but this was nice and hearty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaitlin, you can double up on lentils instead. Or maybe sub vegan sausage? Hope that helps!

  6. Julia says

    I make this all the time now; my husband requests this. Thanks for providing a quick, easy and delicious staple.

  7. Elisabeth says

    This turned out great! I used beef, chicken broth, and added a little turmeric. I did not use oregano (ran out and didn’t realize).
    Thanks for the recipe!

  8. Lindsay says

    Thank you, Dana! I made a veggie version with veggie ground round (even the Mexican one, as that was all I had on hand); I also used dry lentils but cooked it longer. I made this veggie version in tandem with the beef version for my husband. We both loved the soups. If only my kids would try it… Their loss! Great recipe.

      • Genevieve Remark says

        Made this with ground beyond beef and it came out AMAZING! The tomato and basil complement the beef so well, this is a hearty soup that will hit the spot any cold day! Thank you for the deliciousness as always!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Genevieve. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Kessia says

    This was delicious! I happened to have both kale and beef broth in the fridge that needed to be used, so this was perfect. Really enjoying the addition of recipes that include meat! Thanks, Dana!

  10. Hannah says

    This recipe is great if you have kale in the fridge that needs to be eaten. I made this recipe vegetarian by adding Morningstar grillers crumbles.

  11. Esther says

    Hi Dana, just want to thank you for yet another fool proof recipe! Amazing flavour and so easy to make! Perfect comfort food. Hope you are and your loved ones are staying safe and well x

  12. Laurie L Aguirre says

    So easy and really delicious, made it in less than 30 minutes. I used lentils and alot of Kale, and topped with my homemade croutons.

  13. Kate says

    This was so easy! I made it without the meat and used veggie broth, double the beans (half lentils/half cannellini) and tuscan kale. This will definitely end up part of the regular routine–especially when time and energy is limited but we still want great flavor.

  14. Flyingmartini says

    Hi Dana. I’m going to veganize this today. Meat is gross. I could have sworn I saw crockpot instructions but couldn’t find them. How can this be done?

  15. Steph FC says

    Instead of beef, I used vegan ground and white beans and I added an extra half a cup of red wine to the broth and cooked out the alcohol. All I can say is, WOW! This soup is the ultimate “cold weather” comfort food that you sip on when it is snowing outdoors and you’re too tired to may anything that is too labour intensive. This recipe is quick and easy and reminds me a lot of the soups and stews I grew up on. I double batched this recipe and put half in the freezer for later. Definitely recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alysia, we don’t have an exact measurement, but would estimate about 2-3 cups per serving.

  16. Emily says

    Amazing recipe the whole family loved–I forgot to add the kale and it was still delicious. Super easy too.

  17. Eugenia says

    I made this last week TWICE because my partner and our 6&8 year old children and I LOVED it. I hadn’t had meat in a long time but just had a taste and couldn’t stop eating it. Also, my children devoured it and had seconds and did not complain about the Kale (I couldn’t get them to eat Kale until now). They all asked me to make it again but I only had ground chicken so I made it with ground chicken instead of beef the second time around and it tasted different but AGAIN it was super yummy! So easy and so tasty!

  18. Alex says

    Made this with the vegan Beyond Beef hamburger meat, a full cup of dry lentils, and a 28-oz can of tomatoes (wanted extra liquid with the lentils, and I love tomatoes) and it’s AMAZING. For those interested in an Instant Pot adaptation, with the dry lentils and the above modifications, 8 minutes at high pressure, 15 min natural release, and then quick release worked perfectly.

  19. Pete says

    Made once with lentils and grass fed beef, and fresh spinach, and it was outstanding!!!

    Made next time with white beans, 1/2 italian sausage(crumbled) and 1/2 grass fed beef, and kale, and outstanding again!!! Different, but delicious!

    What an easy, adaptable soup! Thanks for sharing. The family loves it!

  20. Sheila Paoli says

    Thank you for your hard work and creativity that have provided me and my loved ones with many great meals.

    There are, however, many meat cookbooks and websites available and as a longtime vegan-leaning vegetarian I want to put my support towards non-cruelty and non-meat efforts. I won’t be checking back in……..

  21. Sarah Hoffman says

    This was incredible! Very rich in flavor and filling! First time adding lentils to a soup and now I’m hooked! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Sarah says

    This was exceptional! I am a big soup person, and I can see myself making this again and again.
    Overall, I have to say, I love your recipes! I find myself coming here often for inspiration.

  23. Uma says

    So, so good! Super quick and easy to make, thanks for the easy instructions. This will be on constant rotation at our house, it’s the perfect soup. I subbed the lentils/beans for lentil pasta (cooked separate) and it was perfect! Thanks <3

  24. Holly says

    Made this and it’s very good and comforting on a cold day. And tastes better the next day. Loved how the lentils added so much heartiness and goodness to the soup. So easy and it’s in one pot!

  25. Emily Fedele says

    This is on repeat this winter. It’s delicious, hearty, and makes enough for two nights of dinner at my house. It’s really versatile too. I’ve added in a bunch of other veggies (mushrooms, peas) and white beans when I’ve run out of lentils. It also freezes beautifully. One of the best soups I’ve made. Thanks, Dana!!

  26. Valérie says

    Just tried this soup even though I didn’t have exactly every ingredient on hand and it turned out amazing! Tried with dried red lentils and white beans, put dried herbes de Provence instead of basil and oregano and oh my it was soooo hearty and good!

  27. Leslie says

    Excellent soup! I used white beans and Beyond Meat veggie ground beef to veganize it. I served it w brown rice too. Delicious!

  28. Catherine says

    Made vegan version and substituted spinach for kale and used 2-2 1/2cups cooked lentils. Delicious and I’m adding to meal rotation.
    Thank you for a great recipe!

  29. Shane says

    Delicious! We made this tonight with ground lamb and half the amount of broth (veggie) to make it more stew-like, but followed the rest of the recipe as written. It was quick, easy and so satisfying! This will be a go-to recipe from now on.

    Great work and thanks for sharing!

  30. Rachel S. says

    We loved this soup! I made it as written, but instead of using lentils, I added one can of canneli beans and one can of pinto beans! Easy and delicious winter soup, thank you!

  31. Shae Warren says

    I’ve been following for a while on Instagram but this is the first recipe I made. So yummy! I used ground turkey and dried lentils (cuz it’s what I had). I also added about a cup of cooked brown rice with the kale to make the lentils a “complete protein”. Very, very tasty! My husband doesn’t typically like “healthier” options but he loved this. Thanks so much!

  32. Shari Gonzales says

    I made this last night for dinner and it was so delicious! I used white beans and soy chorizo in place of lentils and beef.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Are you using all lentils or also meat?

      If adding meat, I’d say 1/2 cup lentils. If omitting meat, I’d say 1 – 1 1/2 cups lentils.

  33. Tara says

    I am so saddened to see you promoting the use of dead animals in your recipient now. Our planet and our bodies are being destroyed by meat consumption and I always loved to follow you because of your meat free recipient. Offering a vegan option while still promoting the torture Of mass animals and consuming food products that have been proven to hinder our bodies is not something I can get behind. I will be unsubscribing.

    • Jan says

      If you read the Bible, they killed and ate animals constantly but they were not factory farmed animals full of antibiotics and corn which they don’t eat instead of pastures and grass

  34. Sadye says

    I used a cup of dry lentils and two 15-oz cans of white beans and was very happy with the result — it’s not quite stew-like, but definitely nice and hearty. Came together nice and fast and tastes great!

  35. Marcin says

    Dana, I love the content you guys produce, including this recipe. I was wondering what lens do you guys use for overhead video and also is it 5D Mark III for the camera?

    If 50mm, do you guys use EF 12 tube?

  36. Theodora Tsoli says

    Looks delicious and I’ ll give it a try because my son (6yrs) loves lentils and hates ground meat. I’ d like to ask if I can use spinanh instead of kale (I can’t find round here and I grown my own spinach, brocoli etc) ? Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can! Just add right before serving as spinach doesn’t weather as well when stored in the fridge / being reheated.

  37. Rachel says

    This soup was so delicious! We used bison and pre-steamed lentils from TJs (because weeknight food prep means easy) and it has been feeding us for the last 3 days. Would definitely make again!

  38. heidi says

    Love all of your recipes. Every one has a been a winner. I see you can sub beef for white beans. Would jack fruit in water work for the beef? I wasn’t sure if it wouldn’t be the right fit for what you were going for in flavor/texture/etc of the recipe. Thank you.

      • Heidi says

        I made this tonight (veggie version) and it was delicious. So flavorful and filling. I cooked the lentils in the broth for an additional 10 or so minutes. I added a few mushrooms since I had them. Super quick to pull together and had most ingredients on hand. I didn’t feel like I needed a side salad with the kale. LOL Thanks for another killer recipe. This is a keeper.

  39. Megan says

    This looks great, perfect for a winters cold day! If I have dried green lentils, how many do I need and should I soak them first?
    Thanks!

  40. Zarina says

    What can I use instead of lentils and white beans? I’m allergic to all the colored lentils. I can only gave kidney beans. Can I add those instead of lentils?

  41. Andrew says

    Really delicious! Certainly impressed the flatmates! It was easy to double as well so now I’ve sorted my lunches out for a while. Thanks!

  42. Kathy Schaeffer says

    Delicious. I added 2 T of coconut sugar near end to cut acidity of tomatoes a bit and it added depth. I cooked dried lentils first, while chopping onions, etc. Added them at appropriate time.

  43. Malena says

    Meal prepped this beautiful soup tonight and it came out amazing! I didn’t use beef- I subbed it for ground Beyond meat. Texture was still “meaty” and flavorful. Will definitely be adding this to our meal-prep rotation!

  44. Lindsay says

    This looks delicious! Do you have a recommendation on what other vegetable(s) could be subbed in for the kale? While I love it, my husband is on a blood thinner, and leafy greens (especially kale) are too high in Vitamin K for him to consume.