Italian Lentil Soup with Pasta

This Italian lentil soup is made with juicy tomatoes, zesty herbs, veggies and pasta. It’s delicious, comforting, and super easy to make in one pot. It’s also naturally vegan and optionally gluten-free, so everyone can enjoy a bowl!

Bowl of Italian Lentil Soup with a blue pot in the background.

It’s no secret around here that I love lentil soup, in pretty much all of it’s forms. That’s why I’m always creating new recipe variations on lentil soup. From my classic lentil soup to my Mediterranean red lentil soup to my French lentil soup, I love them all and will never get tired of coming up with different seasoning blends and flavor combinations.

Having grown up in an Italian family and eating dishes like Minestrone and pasta e fagioli, I guess it was inevitable that I’d eventually create an Italian lentil soup. This version of lentil soup features classic Italian flavors like rosemary, thyme, oregano, and garlic. It also includes juicy tomatoes and pasta, making it hearty enough for a meal.

A big bowl of this with some crusty bread and a sprinkle of vegan Parmesan cheese is basically my new happy place during these cold winter months. Fortunately, this comfort food meal happens to be super easy to make!

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Ingredients You’ll Need

  • Olive oil. Another high heat oil can be substituted if needed.
  • Onion.
  • Celery.
  • Carrots.
  • Garlic.
  • Vegetable broth. Use a flavorful broth that you love. It will make a big difference in how your soup turns out. I used Better Than Bouillon in seasoned vegetable flavor.
  • Lentils. We’re using dried brown lentils. Can you substitute another variety? Sure! just keep in mind that the texture of your soup and amount of cook time needed might vary.
  • Fresh rosemary. This is one herb where I don’t recommend substituting with dried. Fresh will give your soup the best flavor!
  • Dried thyme.
  • Dried oregano.
  • Red pepper flakes. Use as much of these as you like, to add some heat to your soup, or skip them if you prefer a milder dish.
  • Diced tomatoes. Use canned diced tomatoes, packed in juice or sauce.
  • Dried pasta shells. You’re welcome to substitute another pasta shape, but I recommend sticking with smaller varieties like orzo, ditalini, or elbow macaroni. Want to keep the recipe gluten-free? Just use your favorite gluten-free variety of pasta.
  • Salt and pepper.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Carrots, celery, and onions cooking in olive oil in a pot.

Start by heating your olive oil in a large pot. Add diced onion, diced celery, and sliced carrots. Sweat the veggies for a few minutes, until they start to soften. Now add the garlic and cook everything for about another minute.

Lentil soup simmering with a wooden spoon.

Stir in the broth, lentils, rosemary, thyme, oregano, and red pepper flakes. Raise the heat to high and bring the soup to a boil. Once it’s at a rolling boil you can lower the heat until it’s just at a simmer. Let it simmer for about 15 minutes.

Tip: Add water to the pot if it reduces too much. Make sure it’s hot, so it doesn’t cool down the soup too much when you add it. I like to keep a hot kettle on the stove when I’m making soup.

Pot of Italian Lentil Soup simmering with a wooden spoon.

Now stir in the diced tomatoes and pasta. You might need to raise the heat to bring the soup back up to a boil. Once it does, lower it again and let the soup continue to simmer until the pasta is tender.

Pot of Italian Lentil Soup with a cloth napkin in the background.

Once the pasta and lentils are fully cooked you can take the pot off of heat. Remove the rosemary sprig. Give your soup a taste-test and season it to taste with salt and pepper.

White wooden surface set with a blue pot and bowl of Italian Lentil Soup.

Your Italian lentil soup is ready to serve! Ladle it into bowls and optionally give each one a sprinkle of vegan Parmesan cheese.

Leftovers & Storage

Leftover lentil soup will keep in an airtight container in the fridge for about four days, or in the freezer for about three months.

More Hearty Soups

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Bowl of Italian Lentil Soup with a sprig of rosemary on top.

Italian Lentil Soup with Pasta

This Italian lentil soup is made with juicy tomatoes, zesty herbs, veggies and pasta. It’s delicious, comforting, and super easy to make in one pot. It’s naturally vegan and optionally gluten-free, so everyone can enjoy a bowl!

Ingredients

  • 2
    tablespoons
    olive oil
  • 1
    onion,
    diced
  • 2
    celery stalks,
    diced
  • 2
    carrots,
    sliced
  • 5
    garlic cloves,
    minced
  • 7
    cups
    vegetable broth
  • 1 ¼
    cups
    dried brown lentils
  • 1
    (4-inch sprig)
    fresh rosemary
  • 1
    teaspoon
    dried thyme
  • 1
    teaspoon
    dried oregano
  • ¼
    teaspoon
    red pepper flakes,
    or to taste
  • 1
    (14.5 ounce/411 gram) can
    diced tomatoes
  • 1
    cup
    dried pasta shells
  • Salt and pepper,
    to taste

Instructions

  1. Coat the bottom of a large pot with the olive oil and place it over medium heat.

  2. Give the oil a minute to heat up, then add the onion, celery, and carrots. Sweat the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.

  3. Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.

  4. Stir in the broth, lentils, rosemary, thyme, oregano, and red pepper flakes. Raise the heat and bring the liquid to a boil.

  5. Allow the soup to simmer for about 15 minutes, stirring occasionally, until the lentils start to soften but are still firm at their centers.

  6. Stir in the tomatoes and pasta. Raise the heat if needed to bring the soup back to a boil, then lower the heat and allow it to simmer for about 15 minutes longer, until the lentils and pasta are tender, stirring occasionally. Add hot water to the pot if the liquid reduces too much while cooking.

  7. Remove the pot from heat. Remove and discard the rosemary sprig, then season the soup with salt and pepper to taste.

  8. Ladle into bowls and serve.

Nutrition Facts

Italian Lentil Soup with Pasta

Amount Per Serving (1.5 cups)

Calories 306
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 1143mg48%

Potassium 848mg24%

Carbohydrates 51g17%

Fiber 16g64%

Sugar 9g10%

Protein 14g28%

Vitamin A 4274IU85%

Vitamin C 20mg24%

Calcium 100mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.



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