Save to Pinterest I threw this together on a gray Tuesday when the fridge was nearly empty and my wallet was protesting. A can of tomatoes, some lentils from the back of the pantry, and a handful of tiny pasta turned into something that actually tasted like I'd planned it. The kitchen smelled like an Italian grandmother had moved in, and I remember thinking I should run out of groceries more often.
The first time I made this for friends, someone asked if it was a family recipe. It wasn't, but I lied and said yes because it felt like the kind of soup that should have a story. Now it does. We ate it with bread so crusty it left crumbs everywhere, and no one minded scraping their bowls clean.
Ingredients
- Olive oil: Use enough to coat the bottom of the pot so the vegetables soften without sticking, not so much that it pools.
- Yellow onion: Chop it fine so it melts into the broth and sweetens everything quietly.
- Carrots and celery: Dice them small and even so they cook at the same pace and give the soup its backbone.
- Garlic: Mince it fresh and add it after the other vegetables so it doesnt burn and turn bitter.
- Brown lentils: Rinse them well under cold water to wash away any dust, they hold their shape better than red lentils here.
- Ditalini pasta: These tiny tubes catch the broth and lentils in every spoonful, if you cant find them use any small shape.
- Vegetable broth: Low sodium lets you control the salt, and it keeps the soup from tasting like a bouillon cube.
- Diced tomatoes: Use the juice too, it adds body and a slight tang that balances the earthiness.
- Tomato paste: Two tablespoons deepen the color and give the broth a richer, rounder flavor.
- Dried thyme and oregano: They smell like comfort when they hit the heat, dont skip them.
- Bay leaf: Toss it in whole and fish it out before serving, it does its work quietly.
- Crushed red pepper flakes: Optional but worth it if you like a little warmth creeping in at the edges.
- Salt and black pepper: Taste before you add them, the broth and Parmesan might be enough.
- Fresh parsley: Chop it at the last second so it stays bright green and tastes alive.
- Parmesan cheese: Grate it fresh if you can, the powdery kind doesnt melt the same way.
Instructions
- Start with the base:
- Heat the olive oil over medium heat until it shimmers, then add the onion, carrots, and celery. Stir them every so often until they soften and the onion turns translucent, about 6 to 8 minutes.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just a minute, until the smell fills the kitchen. Any longer and it burns.
- Build the broth:
- Add the lentils, diced tomatoes with their juice, tomato paste, thyme, oregano, bay leaf, and red pepper flakes if youre using them. Stir everything together so the tomato paste dissolves and coats the lentils.
- Simmer the lentils:
- Pour in the vegetable broth and bring it all to a boil, then lower the heat and cover the pot. Let it simmer gently for 20 minutes until the lentils are tender but still hold their shape.
- Cook the pasta:
- Stir in the ditalini and let the soup simmer uncovered for 8 to 10 minutes. The pasta will soak up some of the broth and turn silky.
- Finish and serve:
- Fish out the bay leaf, then taste and add salt and pepper as needed. Ladle the soup into bowls, scatter parsley on top, and grate Parmesan over each serving if you want it.
Save to Pinterest This soup tastes even better the next day when the flavors have had time to settle into each other. I started making a double batch just so I could eat it for lunch all week, standing at the counter with the pot still warm on the stove.
Making It Your Own
I sometimes stir in a handful of chopped spinach or kale during the last few minutes, just to feel like Im sneaking in something green. It wilts right into the broth and no one notices until they take a bite. You can also swap the ditalini for orzo or any small pasta you have, the soup doesnt care as long as its tiny enough to fit on a spoon with the lentils.
Storage and Reheating
The soup keeps in the fridge for up to five days in a sealed container, and it freezes well for about three months. Just know that the pasta will soak up more liquid as it sits, so add a splash of broth or water when you warm it up. I reheat it slowly on the stove, stirring now and then, because the microwave turns the pasta rubbery if Im not careful.
Serving Suggestions
This soup wants crusty bread on the side, the kind you can tear apart and dip into the bowl. A simple green salad with lemon and olive oil keeps it light, or you can go all in and serve it with garlic bread. I like it best with nothing but a wedge of Parmesan and a grater at the table so everyone can go heavy handed if they want.
- Serve with warm focaccia or sourdough for dipping.
- Top with extra Parmesan and a drizzle of good olive oil.
- Pair with a crisp white wine or sparkling water with lemon.
Save to Pinterest This is the kind of soup that makes you feel capable, even on days when nothing else does. Keep the ingredients around and youll always have something warm to fall back on.
Recipe FAQs
- → Can I substitute ditalini pasta with another shape?
Yes, small pasta shapes like elbow macaroni or small shells work well and cook similarly.
- → How do I make this dish vegan-friendly?
Omit the Parmesan cheese or replace it with a plant-based alternative to keep it vegan.
- → Is it possible to add more vegetables to the broth?
Adding chopped spinach or kale during the last few minutes enhances nutrition and flavor.
- → What is the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
- → Can I prepare this in advance?
Yes, the flavors deepen if made ahead. Just add pasta fresh when reheating to avoid overcooking.