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!
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
Below 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!
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.
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.
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.
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.
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
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📖 Recipe
Italian Lentil Soup with Pasta
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
- Coat the bottom of a large pot with the olive oil and place it over medium heat.
- 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.
- Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
- Stir in the broth, lentils, rosemary, thyme, oregano, and red pepper flakes. Raise the heat and bring the liquid to a boil.
- Allow the soup to simmer for about 15 minutes, stirring occasionally, until the lentils start to soften but are still firm at their centers.
- 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.
- Remove the pot from heat. Remove and discard the rosemary sprig, then season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
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Looks yummy but just fyi - Italian lentil soup already exists! :)
This looks awesome! Can this be made in the Instant Pot?
If so, how?
Thanks!
Thank you! You can make this in the Instant Pot, but you'll probably need to cook the pasta separately. You can use the method outlined in my curried lentil soup recipe to make the soup portion of the recipe: https://www.connoisseurusveg.com/curried-lentil-soup/ I'd also recommend cutting down on the amount of broth by about a cup. Enjoy!
This was amazing! Everything, including lentil soup, is better with noodles. Thank you!!
Very delicious soup. I recommend to everybody to cook and try.