This Italian lentil soup (pasta e lenticchie) is a classic comfort dish from southern Italy.
Pasta e lenticchie is one of those simple dishes many of us grew up eating in Italy.
It’s warm, filling, and made with simple ingredients you probably already have in your kitchen.
This classic lentil soup brings together lentils and pasta cooked in the same pot, which makes the soup naturally creamy and full of flavor.
Ready in about 30 minutes is a simple Italian soup perfect for an easy weeknight dinner!
In Italy we often eat this dish with small pasta stirred into the soup, or sometimes with grilled bread on the side to soak up the broth.
It’s hearty, comforting, and ready in about 30 minutes, making it perfect for a quick dinner or an easy everyday lunch.
Pasta e lenticchie is packed with plant protein and fiber, and naturally dairy-free and vegan (just skip the parmesan).
If you enjoy cooking with legumes, you might also like this Italian chickpea soup or pasta e fagioli, another classic Italian soup made with beans and pasta.
Ingredients
This delicious pasta with lentils recipe is incredibly easy to make, and all you need is less than 10 ingredients:
- Pasta: I like to use short pasta, such as ditali, anellini (ring shaped pasta), or broken spaghetti. For perfect al dente pasta, opt for bronze-cut pasta (my favorite is pasta from Gragnano).
- Lentils: I usually use brown lentils, which cook quickly and keep their shape. Puy lentils are also great. If you’re short on time, you can use canned lentils, rinsed and drained.
- Soffritto: This is the flavor base of the soup. It’s a simple mix of finely chopped carrot, onion, and celery. If you prefer, you can replace the onion with leek.
- Tomatoes: A handful of cherry tomatoes or datterino tomatoes adds a little sweetness and balance to the soup.
- Bay leaf: A couple of bay leaves add a subtle aromatic flavor while the soup cooks.
- Parsley: Fresh parsley brings a light, fresh flavor. Add it to the lentils while the cook, and finely chopped to the soup, right before serving.
- Parmesan cheese: Totally optional, grated parmesan adds extra flavor when serving. You can skip it for a vegan lentil soup.
How to make Italian lentil soup
This ltalian lentil pasta soup is easy to make and is ready in just about 40 minutes. The pasta cooks right in the broth, which makes the soup thick and flavorful.
Here below you can find the simplified recipe with step-by-step pictures, scroll down until the end of the post for the full printable recipe.
STEP 1. Place the lentils in a pot with water and a little parsley. Simmer for about 20 minutes, until tender.
STEP 2. In another pot, cook the soffritto and tomatoes in olive oil for a few minutes until soft and fragrant.
STEP 3. Add the cooked lentils to the soffritto and add about 3 cups of water. Bring everything to a gentle boil.
STEP 4. Add the pasta and cook for about 5-7 minutes, or until al dente. Stir now and then so the pasta doesn’t stick. Finish with chopped parsley, grated parmesan, and a drizzle of olive oil.
Storage tips
- Fridge: Store the soup in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze it for up to 1 month. I prefer freezing the soup without the pasta, then cooking fresh pasta when reheating for the best texture.
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Recipe
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This Italian lentil soup (pasta e lenticchie) is a classic comfort dish ready in about 30 minutes and perfect for an easy weeknight dinner.
Serving: 4
Calories: 554kcal
- 250 g dried lentils, about 1¼ cups, or 350 g canned lentils (about 2 cups), drained and rinsed
- 2 bay leaves
- 1 small bunch fresh parsley, finely chopped (¼ cup)
- 4 tablespoons extra virgin olive oil, divided
- 8 cherry tomatoes, halved
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 200 g short pasta, ditali, tubetti, anellini or pasta mista (about 2 cups)
- Salt and freshly cracked black pepper, to taste
- Parmesan cheese, grated (optional)
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Place the dried lentils in a pot with plenty of water, the bay leaves and a small sprig of parsley. Let them simmer over medium heat for about 20 minutes, until tender. Try not to stir too much so the lentils keep their shape. Once cooked, drain them in a colander and set aside.
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In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped carrot, celery, and onion, along with the cherry tomatoes, and cook for about 5 minutes, until the vegetables soften and become fragrant.
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Add the cooked lentils to the pot and pour in about 3 cups of water (700 ml). Season with salt to taste, and bring everything to a gentle boil.
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Stir in the pasta and cook for about 5–7 minutes, or until the pasta is al dente. Stir occasionally and add a splash of water if needed to help the pasta finish cooking.
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Serve the pasta e lenticchie hot with a drizzle of extra virgin olive oil, a sprinkle of freshly chopped parsley, and grated parmesan cheese if you like.
Calories: 554kcal | Carbohydrates: 80g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 23mg | Potassium: 874mg | Fiber: 22g | Sugar: 5g | Vitamin A: 2746IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 6mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
