There is something about a big pot of lentil soup simmering on the stove that just makes the whole house feel settled. Warm. Safe. Fed.
This hearty lentil soup is one of my favorite meatless meals in the colder months. It’s rich from the olive oil, deeply flavored from the vegetables and thyme, and finished with pasta and grated parmesan for that little extra something that makes you go back for seconds.
It’s simple. It’s filling. It’s pantry-friendly.
And honestly? It tastes even better the next day.
If you’re looking for an easy lentil soup recipe that can stand on its own as a main course – this is it.
Why You’ll Love This Lentil Soup
- 🌿 Perfect meatless main dish
- 🥕 Packed with vegetables and plant-based protein
- 🍲 Cozy fall and winter comfort food
- 🧀 Finished with parmesan and olive oil for richness
- 🥣 Makes amazing leftovers
Hearty Lentil Soup with Pasta
Ingredients
- 2 tbsp olive oil, extra virgin (plus extra for drizzling)
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, minced
- salt and pepper, to taste
- 1 14 ounce can diced tomatoes
- 1 pound lentils (about 1 1/4 cups)
- 12 cups chicken broth
- 4 thyme sprigs (or 1/2 tsp of dried thyme)
- 1 cup small pasta (elbows or ditalini work beautifully)
- freshly grated parmesan cheese
Instructions
Build the Flavor Base
- Heat olive oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Stir in the garlic, salt, and pepper. Sauté until the vegetables are tender and fragrant, about 8 minutes.
- Add the diced tomatoes with their juices. Let them simmer and break down, about 8 minutes more, stirring occasionally.
Simmer the Lentils
- Add the lentils and stir to coat in all that goodness. Pour in the broth and add the thyme. Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are almost tender - about 30 minutes.
Add the Pasta
- Stir in the pasta and cook until tender but still slightly firm to the bite, about 8 minutes. Taste and adjust seasoning with salt and pepper.
Finish and Serve
- Ladle into bowls. Sprinkle generously with grated parmesan. Drizzle with a little olive oil. Serve hot and cozy.
Notes
Tips & Variations
- Want it vegetarian? Use vegetable broth instead of chicken broth.
- Prefer it thicker? Let it simmer uncovered for a few extra minutes.
- No pasta? Skip it - the lentils alone make this hearty enough.
- Add greens like spinach or escarole at the end for extra nutrition.
- This soup freezes beautifully (just cook pasta separately if freezing).
🥣 Estimated Nutrition Per Serving
Calories: 410–440 Protein: 22–24g Carbohydrates: 65g Fiber: 17–19g Fat: 9–11g Saturated Fat: 2–3g Cholesterol: 5–10mg (mostly from parmesan) Sodium: 750–900mg (depends heavily on broth used) Sugar: 6–8gWhy It’s Such a Nutritional Powerhouse
- Lentils = plant-based protein + fiber bomb
- Vegetables = vitamins + antioxidants
- Pasta = energy + heartiness
- Olive oil = healthy fats
- Parmesan = small protein boost + flavor
And then there’s Moose.
Whenever I finish cooking and start packing up leftovers, he knows the routine. I scrape the bowls, seal up the containers … and then the nearly empty pot goes on the floor. He is the official kitchen clean-up crew.
Yesterday, as he happily went to work on the last little bits of lentils and vegetables, I suddenly found myself Googling, “Can dogs eat lentils?”
(They can, in moderation – and without onions or garlic in large amounts. So don’t worry, I was careful.)
He is such a good helper. And apparently very invested in Italian family recipes. 😉
Some recipes just become part of the rhythm of your kitchen. 💛
Lou reminded me that his grandmother Concetta would sometimes make this soup vegetarian and other times cook it with fresh pig skin. Yes – pig skin. He still laughs about how he and his siblings would fight over those tender pieces in the pot. When I made this soup for our own kids growing up, I didn’t use fresh pig skin, but I would occasionally add smoked ham hocks instead, letting them simmer at the beginning to flavor the broth before adding the lentils. As Lou says, it adds “such good porky goodness.” And he’s not wrong – the flavor is rich, savory, and deeply comforting.
And if you’re unsure about adding pork, come over to my house and I’ll make it with ham hocks for you. It adds such beautiful, rich depth to the soup!
However you decide to make this soup, just know that somewhere along the way it becomes more than dinner – it becomes part of your family’s story.
