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This Tuscan lentil chicken soup is healthy, high in protein and so delicious. It comes together in one pot for for the best quick and cozy meal!
This one pot Tuscan chicken lentil soup is the ultimate quick and cozy meal that does not compromise on flavor or nutrition. Built on a savory base of lean ground chicken, sautéed onion, sweet bell pepper, and aromatic garlic, it delivers a powerful punch of high-quality protein while keeping prep work to an absolute minimum.
Rich Mediterranean ingredients elevate the soup’s profile into something truly special and deeply satisfying. Tomato paste and sun dried tomatoes create a intense, umami rich foundation, which pairs seamlessly with bright crushed tomatoes and rich chicken broth.
To complete this wholesome dish, a swirl of heavy cream is stirred in right at the end, transforming the vibrant tomato broth into a velvety, luxurious soup. A final sprinkle of fresh parsley adds a burst of herbal freshness and vibrant color to balance the rich flavors.
If you like this recipe, you will also love my One Pot Carrot Lentil Soup or my Greek Lentil Soup.
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Tuscan Chicken Lentil Soup
Ingredients
- 1 tbs olive oil
- 1 lb (0.45 kg) ground chicken
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 tbs tomato paste
- 3 tbs sun dried tomatoes, diced
- 1 tsp each salt, garlic powder, onion powder + Italian herb blend
- 1/4 tsp chili flakes
- 1 cup (190 g) brown lentils, dried
- 24 oz (0.70 kg) crushed tomatoes
- 4 cups (0.95 l) low sodium chicken broth
- 1/2 cup (120 g) heavy cream
- 1/4 cup parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add in the ground chicken and using a wooden spoon, break up the meat until no longer pink. Next, add in the onion and pepper and sauté for 3-4 minutes. Stir in the garlic for 30 seconds. Stir in the tomato paste and sun dried tomatoes to coat. Add in the salt, garlic powder, onion powder, Italian herb blend and chili flakes. Then, add in the lentils, crushed tomatoes and chicken broth. Bring to a boil and then lower the heat to a simmer. Cover and cook for 30 minutes or until the lentils are fully cooked.
- Take the pot off the burner and stir in the heavy cream and parsley. Serve with pesto garnish.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use ground turkey instead of ground chicken.Â