Italian Shrimp and Lentil Soup with Kale and Potatoes

Warm up with a bowl of this hearty Italian-inspired soup, brimming with tender shrimp, earthy lentils and fresh kale. The rich tomato broth, infused with Italian seasoning and a hint of lemon, brings everything together for a comforting and nutritious meal.

Ready in just over 30 minutes, this one-pot wonder is perfect for busy weeknights. Serve it with crunchy croutons and a generous sprinkle of Parmesan for a satisfying finish that the whole family will love.

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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, then quarter it.
2. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the diced onion, carrot and garlic powder. Cook, stirring occasionally, 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. Bring to a boil, then cover the pot. Reduce the heat to medium and let simmer for 7 minutes.
3. After 7 minutes, uncover the pot and stir in the chopped kale and lentils. Continue to 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. Season generously with salt and pepper. If you prefer a brothier soup, add an extra ¼-½ cup water and a pinch of salt.
4. Divide the soup among bowls. Top each serving with croutons and a sprinkle of Parmesan cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Thaw them completely before adding to the soup or add them frozen and cook for an extra 2-3 minutes.

Can I make this soup vegetarian?

Absolutely! Omit the shrimp and use vegetable stock instead of water for a hearty vegetarian version. You may want to add extra lentils or beans for protein.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken; add a splash of water or broth when reheating.