Hearty Italian Shrimp, Lentil and Kale Soup with Croutons

This hearty Italian-inspired soup is a complete meal in a bowl. Tender shrimp, earthy lentils and vibrant kale swim in a savory tomato broth seasoned with Italian herbs and a hint of lemon. Potatoes and carrots add heartiness, while crunchy croutons and a shower of Parmesan cheese provide the perfect finishing touch.

Packed with fiber and protein, this soup is as nourishing as it is delicious. The one-pot preparation means minimal cleanup, making it an ideal choice for a cozy weeknight dinner. Serve with lemon wedges on the side for a bright, fresh pop of flavor.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion into ¼-inch pieces. Trim, peel and dice the carrot into ¼-inch pieces. Peel and dice the potatoes into ½-inch pieces. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. Zest the lemon and quarter it.
2. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the onion, carrot and garlic powder. Cook until the vegetables begin to brown and soften, about 4-5 minutes. Add the potatoes, marinara sauce, stock concentrate, 2½ cups water, 1 teaspoon Italian seasoning and a generous pinch of salt. (For 4 servings, use 5 cups water and 2 teaspoons Italian seasoning; save remaining Italian seasoning for another use.) Bring to a boil, then cover, reduce heat to medium and simmer for 7 minutes.
3. After 7 minutes, uncover the pot and stir in the kale and lentils. Simmer, uncovered, until the kale is wilted and the potatoes are tender, about 5-7 minutes more. Stir in the lemon zest and a squeeze of lemon juice (use a big squeeze for 4 servings). Season generously with salt and pepper. For a brothier soup, add another ¼-½ cup water and an extra pinch of salt.
4. Divide the soup among bowls. Top with croutons and Parmesan cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before adding to the soup. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Can I make this soup vegetarian?

Absolutely! Omit the shrimp and use vegetable stock instead of water for extra flavor.