Save I threw this soup together on a rainy Tuesday when the pantry was nearly bare and everyone was hungry. The lentils had been sitting in the cupboard for months, and I remembered my neighbor once saying they cooked faster than beans and tasted just as good. She was right. The whole pot bubbled away while I caught up on emails, and by the time I looked up, the kitchen smelled like an Italian grandmother had taken over.
The first time I made this, my youngest kept asking why the pasta was so tiny. I told her they were baby shells, and she spent the entire meal fishing them out one by one with her spoon. My partner went back for seconds without saying a word, which is his version of a compliment. Now its the soup I make when I want something warm and easy, the kind of meal that doesnt ask much but gives a lot in return.
Ingredients
- Olive oil: Use a fruity olive oil if you have it, the flavor shows up in the broth more than you'd think.
- Yellow onion: Chop it fine so it melts into the base, I learned the hard way that big chunks float around and kids notice.
- Carrots: Peel them or dont, I usually skip it and just scrub them clean under running water.
- Celery: The leaves are edible too, toss a few in for extra flavor if youre not picky about appearance.
- Garlic: Fresh cloves make all the difference, the jarred stuff never quite hits the same.
- Brown lentils: Rinse them well to get rid of any dust or tiny stones that sometimes sneak in.
- Ditalini pasta: These little tubes hold onto the broth perfectly, but any small shape works if thats what you have.
- Vegetable broth: Low sodium gives you control over the salt, especially since the Parmesan at the end adds its own.
- Diced tomatoes: Dont drain them, that juice is part of the flavor base.
- Tomato paste: A small amount deepens the color and adds a subtle sweetness that balances the acidity.
- Dried thyme: I crush it between my fingers before adding to wake up the oils.
- Dried oregano: Italian oregano has a softer flavor than Greek, either works but Italian feels more traditional here.
- Bay leaf: Dont forget to fish it out before serving, I once bit into one and it tasted like chewing on a tree.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy.
- Salt and black pepper: Wait until the end to season, the broth and cheese change the saltiness as it cooks.
- Fresh parsley: Chop it right before serving so it stays bright green and doesnt wilt into the soup.
- Parmesan cheese: Freshly grated melts into the hot soup and makes every spoonful a little richer.
Instructions
- Start with the soffritto:
- Heat the olive oil in your largest pot over medium heat, then add the onion, carrots, and celery. Stir them around every minute or so until they soften and the onion turns translucent, about 6 to 8 minutes.
- Wake up the garlic:
- Toss in the minced garlic and stir constantly for about a minute. Youll know its ready when the smell fills the kitchen and makes you hungry.
- Build the base:
- 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 into the vegetables.
- Simmer the lentils:
- Pour in the vegetable broth and turn the heat up until it comes to a boil. Then lower it to a gentle simmer, cover the pot, and let it cook for 20 minutes until the lentils are just tender but not mushy.
- Add the pasta:
- Stir in the ditalini, leave the lid off, and let it simmer for another 8 to 10 minutes. The pasta will soak up some of the broth and everything will cook through together.
- Season and serve:
- Pull out the bay leaf, taste the soup, and add salt and pepper until it feels balanced. Ladle it into bowls, sprinkle parsley on top, and pass the Parmesan around for anyone who wants it.
Save One evening I brought a container of this to a friend who had just had a baby. She texted me later that night saying it was the first hot meal shed eaten with both hands in a week. That made me realize this soup is the kind of thing you make when you want to take care of someone, including yourself.
Storing and Reheating
This soup keeps in the fridge for up to four days in an airtight container. The pasta will continue to soak up broth, so it gets thicker over time. When you reheat it, add a little extra broth or water and warm it gently on the stove. I dont recommend freezing it with the pasta already in, but you can freeze the base before adding the ditalini and cook the pasta fresh when youre ready to eat.
Swaps and Adjustments
If you dont have ditalini, try orzo, small shells, or even broken spaghetti. I once used red lentils by mistake and they dissolved into the broth, which wasnt bad but it turned the whole thing into more of a porridge. Stick with brown or green lentils if you want them to hold their shape. You can also stir in a handful of spinach or kale at the end for color and a little extra nutrition.
Serving Suggestions
This soup is hearty enough to stand on its own, but it loves a piece of crusty bread on the side for dipping. Sometimes I toast thick slices and rub them with a cut garlic clove, then drizzle a little olive oil on top. A simple green salad with lemon and olive oil balances the richness, and if youre feeling fancy, a glass of light red wine makes it feel like a real occasion.
- Serve with garlic bread or focaccia for soaking up every last drop.
- Top with extra Parmesan, fresh basil, or a drizzle of good olive oil.
- Pair with a crisp side salad dressed in lemon and olive oil.
Save This soup has become one of those recipes I make without thinking, the kind where I dont need to measure anymore because my hands remember. I hope it finds a spot in your rotation too.
Recipe Q&A
- → Can I substitute the ditalini with another pasta?
Yes, small pasta shapes like elbow macaroni or small shells work well and cook in similar times.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or replace it with a plant-based alternative to maintain the rich flavor.
- → What herbs enhance the flavor best?
Dried thyme, oregano, and bay leaf provide a classic Italian aroma and depth to the broth.
- → Can I add extra vegetables?
Yes, adding chopped spinach or kale in the final minutes adds color and nutrition.
- → How long should I simmer the lentils and pasta?
Simmer lentils covered for about 20 minutes, then add pasta and cook 8–10 minutes uncovered until tender.