Pasta and Lentil Soup Recipe (Italian Style)
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.
Servings 4 Servings
Calories: 570kcal
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
Calories: 570kcal | Carbohydrates: 91g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 476mg | Potassium: 601mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3117IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 3mg
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