This Pasta and Lentil Soup Recipe (Italian Style) is a hearty, protein-rich vegetarian soup inspired by the classic pasta e lenticchie. Made with tender lentils, small shells pasta, fire-roasted tomatoes, fresh Campari tomatoes, and a subtle kick of Calabrian chili paste, it's simple, comforting, and deeply satisfying.
Table of Contents
Jump to:
- Tradition with a Kick
- Why You'll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment List
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Soup Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
Tradition with a Kick
Traditional pasta e lenticchie is a rustic Italian soup made with lentils slowly simmered with aromatics, tomatoes, olive oil, and small pasta, resulting in a thick, stew-like consistency that's both nourishing and affordable.
This version stays true to that foundation while adding layers of flavor with fire-roasted tomatoes for smokiness, fresh Campari tomatoes for balance, and Calabrian chili paste for gentle heat, finished with small shells pasta that soaks up every bit of the savory broth.
Looking for authentic Italian cuisine? Check out Inside the Rustic Kitchen and Cooking with Nonna.
Why You'll Love This Recipe
- Satisfying: Hearty and filling without feeling heavy.
- Naturally high in plant-based protein from lentils.
- Comforting like a stew, but light enough for any season.
- One-Pot Meal: Made in one pot with simple, accessible ingredients.
- Robust Flavor: Italian-inspired flavors with a modern, subtle heat.
- Even better, the next day is perfect for leftovers.
Note From Chef Maika
I was on the hunt for vegetarian soups and stews that would actually leave both my husband and me satisfied, packed with protein and loaded with vegetables rather than relying on cream or cheese. This pasta and lentil soup checked every box: hearty, nourishing, deeply flavorful, and comforting enough to make it into our regular rotation.
Chef's Note: For this Pasta and Lentil Soup, brown or green lentils work best because they hold their shape while simmering with the pasta, keeping the soup hearty rather than mushy. Check out the Lentil Cooking Time Comparison under the Ingredients with Steps section.
Recommended Reads
- Loaded Cheesy Ground Turkey Red Lentil Pasta
- Easy Aleppo Pepper Spiced Dill Lentil Chicken Soup
- Curry Lentil Turkey Stew
- Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta
- Curry Shepherd's Pie with Cauliflower-Potato Mash | A Comforting Vegetarian Twist
Ingredients with Steps
Heat olive oil in a large pot over medium heat, and sauté onion, carrot, and celery until soft and fragrant, then briefly stir in garlic. Add Campari tomato, fire-roasted tomatoes, and Calabrian chili paste, and cook until slightly thickened.
Stir in lentils, broth, water, bay leaf, Italian seasoning, salt, and black pepper, and simmer until the lentils are tender. Add mini shell pasta and cook until al dente, loosening with extra broth or water as needed, then remove the bay leaf, finish with lemon juice, adjust seasoning, and serve garnished with parsley and Parmesan cheese.
Lentil Cooking Time Comparison
| Lentil Type | Cooking Time | Texture After Cooking | Best Uses |
|---|---|---|---|
| Brown Lentils | 25–30 minutes | Tender, holds shape | Soups, stews, salads |
| Green Lentils | 30–35 minutes | Firm, slightly chewy | Soups, grain bowls |
| French Lentils (Puy) | 30–35 minutes | Very firm, intact | Elegant soups, salads |
| Red Lentils | 15–20 minutes | Soft, breaks down | Thick soups, dals, purées |
| Black Lentils (Beluga) | 25–30 minutes | Firm, glossy | Hearty soups, side dishes |
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Ingredients
- Lentils: Small, lens-shaped legumes that cook quickly without soaking and add plant-based protein and heartiness to soups and stews.
- Mini Shell Pasta: A small pasta shape with a curved surface that holds broth and ingredients well in soups; ditalini is a traditional alternative.
- Campari Tomatoes: Sweet, juicy tomatoes with low acidity that balance richer or smoky ingredients in soups and sauces.
- Fire-Roasted Tomatoes: Tomatoes cooked over an open flame before canning, giving them a subtle smoky flavor.
- Calabrian Chili Paste: A spicy paste made from Calabrian peppers that adds gentle heat and depth rather than sharp spiciness. Check out more recipes using Calabrian chili peppers.
- Italian Seasoning: A dried herb blend typically including oregano, basil, thyme, and rosemary used to add classic Italian flavor.
Techniques
- Sauté: A cooking technique where ingredients are cooked in a small amount of fat over medium heat to soften and release flavor.
- Simmer: Cooking liquid gently at a low temperature with small bubbles, allowing flavors to develop without overcooking ingredients.
- Al Dente: An Italian term meaning "to the tooth," describing pasta that is tender but still slightly firm when bitten.
- Brighten (Flavor): Adding a small amount of acid, such as lemon juice or vinegar, at the end of cooking to balance and enhance flavors.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Heat olive oil in a large pot and sauté the mirepoix (onion, carrot, and celery) until softened and fragrant. Stir in the garlic and cook briefly until aromatic. Learn about Mirepoix.
Add the chopped Campari tomato, fire-roasted tomatoes, and Calabrian chili paste, stirring until slightly thickened. Get this Lodge Cast Iron Enamel Dutch Oven.
Pour in the lentils, broth, water, bay leaf, Italian seasoning, salt, and black pepper. Bring the soup to a gentle boil, then reduce to a simmer and cook until the lentils are tender.
Stir in the mini shell pasta and cook until al dente, stirring occasionally. Add more broth or water if the soup thickens too much.
Remove the bay leaf and stir in lemon juice to brighten the soup.
Taste and adjust seasoning as needed. Garnish with chopped parsley and grated Parmesan cheese before serving.
Equipment List
Here's what you'll need to make this recipe with ease:
- Large pot or Dutch oven - wide enough to sauté vegetables and simmer the soup evenly, or any deep, heavy-bottomed soup pot.
- Cutting board - for prepping vegetables and tomatoes.
- Chef's knife - for chopping aromatics and herbs, or use a utility or santoku knife.
- Wooden spoon or heat-safe spatula - for stirring without scratching the pot.
- Measuring cups - for broth, water, lentils, and pasta.
- Measuring spoons - for seasoning and chili paste.
- Ladle - for serving the soup cleanly into bowls.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me, everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain.
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy to throw in the dishwasher and ensures it will last a long time. It is well-made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well. Plus, get another color besides white, if you care about a continual clean look; my white one is slightly stained.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigeration: Let the pasta and lentil soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The mini shell pasta will continue to absorb liquid as it sits, which is normal.
- Freezing: For the best texture, freeze the soup without the pasta, if possible, in freezer-safe containers for up to 3 months. If freezing leftovers with pasta already added, expect the shells to soften, but the flavor will still be excellent.
- Reheating: Reheat gently on the stovetop over medium-low heat, adding extra broth or water as needed to loosen the soup, stirring occasionally. You can also microwave individual portions in short intervals, stirring between each, until heated through.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Grated Parmesan Cheese: Try nutritional yeast; it adds a nutty, savory, umami flavor similar to Parmesan. Sprinkle lightly over the soup just before serving. Or you can try the following techniques:
- Pangrattato: Italian-style toasted breadcrumbs flavored with garlic, olive oil, and herbs for a traditional, cheese-free finish.
- Chopped Olives: Finely chopped Castelvetrano or Kalamata olives add salty depth and brightness.
Gluten-Free
- Mini Pasta: To make this soup gluten-free, replace the mini shell pasta with gluten-free rice, corn, or lentil pasta, or use small-diced potatoes or cooked white beans for a naturally gluten-free option.
Vegetarian
- Yay! This recipe is already dairy-free.
Convenience
- Mini shell pasta: Use ditalini, elbow macaroni, small farfalle, or broken spaghetti.
- Lentils: Swap brown or green lentils with French lentils; avoid red lentils unless you want a softer, thicker texture.
- Campari tomatoes: Substitute Roma, vine-ripened, or canned crushed tomatoes in a pinch.
- Fire-roasted tomatoes: Use regular canned diced tomatoes plus a pinch of smoked paprika for a similar depth.
- Italian seasoning: Use dried oregano alone or a mix of oregano and basil.
- Vegetable broth: Substitute chicken broth or water with an extra pinch of salt for flavor balance.
- Fresh parsley: Swap with fresh basil, chives, or a small sprinkle of dried parsley.
- Calabrian chili paste: Replace with chili oil, sambal oelek, harissa, or a pinch of red pepper flakes.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Clean Lentils: Rinse and sort lentils before cooking to remove any debris and ensure even texture.
- Customize Heat: Start with less Calabrian chili paste and add more near the end since the heat intensifies as it simmers.
- Keep Pasta Loose: Stir the pasta frequently after adding it so the shells do not stick to the bottom of the pot.
- Add Broth to Your Desire: If the soup thickens too much, add warm broth or water a little at a time to loosen it without diluting the flavor.
- Bothing Flavor Trick: Finish with lemon juice or vinegar right before serving to brighten the soup and balance the richness.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Yes, this soup is great for meal prep and tastes even better the next day. Just add extra broth when reheating.
Brown or green lentils are best because they hold their shape as they become tender.
Yes, cooking the pasta separately helps prevent it from absorbing too much broth if you plan to store leftovers.
The soup is vegan as written, as long as you skip the Parmesan topping or use a dairy-free alternative.
Yes, but for the best texture, freeze the soup without pasta and add freshly cooked pasta when reheating.
More Soup Recipes
Looking for other comforting recipe ideas like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
📖 Recipe
Pasta and Lentil Soup Recipe (Italian Style)
Ingredients
Soup Base
- 3 tablespoons olive oil
- 1 small onion finely diced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 3 cloves garlic minced
- 5 Campari tomatoes sliced
- ½ cup canned crushed fire-roasted tomatoes
- ½ teaspoon crushed Calabrian chili paste adjust to taste
Lentils & Seasoning
- 1 cup brown or green lentils, rinsed and picked over
- 4 cups low-sodium chicken broth or vegetable
- 2 cups water adjust as needed
- 1 bay leaf
- ½ teaspoon Italian seasoning
- Kosher salt and ground black pepper to taste
Pasta & Finishing
- 1 cup uncooked small shells or ditalini pasta
- ½ lemon squeezed for juice to brighten
- ¼ cup parsley chopped
For Serving
- Grated Parmesan cheese
Equipment
- Dutch Oven or large pot
- Silicone Spatula or wooden spoon
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion, carrot, and celery. Cook until soft and fragrant, about 5-7 minutes. Stir in the garlic and cook another 30 seconds.
- Add Tomatoes and Chili Paste: Stir in the chopped Campari tomato, fire-roasted tomatoes, and Calabrian chili paste. Sauté 2-3 minutes until the mixture thickens slightly and the flavors deepen.
- Simmer the Lentils: Add the lentils, broth, water, bay leaf, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 25 minutes, or until lentils are tender but not falling apart.
- Add the Pasta: Stir in the mini pasta and continue cooking until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Add a splash of water or broth if the soup thickens too much.
- Finish and Serve: Remove the bay leaf. Stir in lemon juice for brightness. Taste and adjust seasoning. Garnish with chopped parsley and Parmesan cheese before serving.
Notes
- Balance the Heat: Start with ½ teaspoon of Calabrian chili paste, then taste near the end, it blooms more as it simmers.
- Texture Tip: For a creamy finish, mash a few lentils against the side of the pot before adding the pasta.
- Storage: Keeps 4 days refrigerated; add broth when reheating since the pasta will absorb liquid.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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