1-Pot Tuscan-Style Beef And Lentil Soup Recipe

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.

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).

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.

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.

We hope you LOVE this soup! It’s:

Quick & easy to make
& 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!

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!

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.


Minimalist Baker

PREP TIME 10 minutes

COOK TIME 30 minutes
TOTAL TIME 40 minutes



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

Freshly minced parsley

Vegan parmesan cheese

Red pepper flake


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.



*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.

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