If you’re on the hunt for a comforting, hearty soup that feels like a warm hug on a chilly day, you’re in for a treat. I absolutely adore how this Umbrian Lentil Soup with Pasta Recipe comes together with simple, wholesome ingredients that sing together beautifully. It’s one of those recipes I keep coming back to because it’s not only packed with flavor but also nourishing and easy to make—perfect for weeknight dinners or a cozy weekend meal.
Why You’ll Love This Recipe
- Authentic Italian Comfort: This soup brings a taste of Umbria straight to your kitchen with traditional ingredients and methods.
- One-Pot Wonder: Minimal cleanup and maximum flavor—everything cooks in one pot, making your life easier.
- Nutritious & Satisfying: Lentils and pasta together provide a well-rounded, protein-packed meal that fills you up.
- Adaptable & Simple: You can easily swap pasta shapes or lentil varieties depending on what you have, without losing that classic vibe.
Ingredients You’ll Need
What makes this Umbrian Lentil Soup with Pasta Recipe so special is how humble, everyday ingredients build such rich and layered flavors. When shopping, look for high-quality extra virgin olive oil and fresh veggies to bring out the best.
- Small green or brown lentils: I love Umbrian lentils from Cascia, but French puy lentils work great too. They hold their shape well and add wonderful texture.
- Pasta: Short shapes like ditalini, broken linguine, maltagliati, or sagnette are perfect. I used sagnarelli—try it and see how the shape cradles the soup!
- Onion: Adds a subtle sweetness and depth. Finely chopping helps it blend deliciously into the broth.
- Celery stalks: Bring freshness and a faint aromatic crunch. Don’t skip them!
- Carrots: Naturally sweet and add color—finely chopped is key.
- Garlic cloves: For an unmistakable warmth and kick.
- Fresh rosemary sprig: Chopped leaves lend that signature earthy, piney aroma.
- Extra virgin olive oil: Use good quality for sautéing and finishing—the flavor makes a big difference.
- Tomato concentrate: Just a tablespoon adds subtle richness and balances the lentils’ earthiness.
- Warm water or vegetable stock: I typically use half water, half stock for depth without overpowering the lentils.
- Salt and freshly ground black pepper: To taste, but don’t rush seasoning—you’ll add salt at two stages for perfect balance.
Variations
This is a recipe that I’ve enjoyed customizing depending on what’s in my pantry and the season. Feel free to make it your own by tweaking a few elements—you’ll want to come back with your own spin once you try the classic.
- Adding greens: I’ve tossed in chopped spinach or kale during the last few minutes for an extra dose of color and nutrients—my family loves this twist.
- Different lentils: While Umbrian or puy lentils are my favorites, I’ve used brown lentils in a pinch; just watch the cooking time to avoid mushiness.
- Gluten-free pasta: If you’re gluten-sensitive, small gluten-free pasta blends work nicely, though cook times may vary.
- More herbs: Sometimes I add a bay leaf or substitue rosemary with thyme for slightly different herbal notes.
How to Make Umbrian Lentil Soup with Pasta Recipe
Step 1: Prep Your Veggies and Lentils
Start by peeling and finely chopping the onion and garlic. Next, wash and finely chop the celery and carrots—small pieces mean they’ll melt into the soup beautifully. Rinse the lentils thoroughly under cold running water to clear any dust or little stones. Umbrian lentils don’t need soaking, which saves time, but if you’re using other types, check their label just to be safe. Red lentils tend to get mushy and won’t give you that lovely texture we’re going for.
Step 2: Sauté the Flavor Base
I like to use a deep heavy pan or a Dutch oven for this soup because it holds heat evenly. Warm your olive oil over medium heat, then add the chopped onion, carrots, and celery. Stir gently until the veggies start to soften and the onion looks translucent—that usually takes about 5-7 minutes. Then toss in the garlic, chopped rosemary leaves, and tomato concentrate. Give everything a good mix and cook for another minute to let those flavors wake up.
Step 3: Add Lentils and Liquids, Simmer
Now, add your rinsed lentils to the pot. Pour in warm water and vegetable stock—half and half if you want richness without heaviness, like I do. Stir gently, bring everything to a gentle simmer, and cover with a lid slightly ajar. Let it cook for about 20 to 30 minutes, stirring occasionally. You’ll notice the lentils softening and the flavors melding into a lovely, fragrant broth.
Step 4: Season and Add Pasta
Once your lentils are tender, season with salt to taste—that way you control the seasoning as the broth thickens. Then add your pasta of choice right into the soup so it cooks in the flavorful liquid. Stir every now and then to keep the pasta from sticking to the bottom. Depending on the pasta type, this will take roughly 8 to 12 minutes. The end result is a comforting, thick soup dotted with pasta pearls.
Step 5: Serve Warm with A Drizzle of Olive Oil
When everything is tender and ready, ladle the soup into bowls and finish with a drizzle of high-quality extra virgin olive oil and freshly ground black pepper. This final touch adds a luscious finish you won’t want to skip.
Pro Tips for Making Umbrian Lentil Soup with Pasta Recipe
- Choose Lentils Wisely: I learned the hard way that red lentils turn mushy fast, so choose small green or brown lentils to keep the texture perfect.
- Sauté Slowly: Taking the time to soften the veggies over moderate heat brings out their sweetness and sets the flavor base beautifully.
- Don’t Rush the Simmer: Let the lentils soak up the broth flavors with a slow simmer—you’ll get a deeper, more satisfying taste.
- Stir Pasta Gently: Keep an eye on the pasta and stir occasionally to prevent clumping and sticking, especially if you’re using tiny pasta shapes.
How to Serve Umbrian Lentil Soup with Pasta Recipe
Garnishes
I usually keep garnishes simple—just a fresh drizzle of extra virgin olive oil to add richness and a crack of black pepper to bring it all together. Sometimes I sprinkle a bit of chopped fresh parsley, especially if I’m serving guests. It adds a lovely freshness and a pop of color.
Side Dishes
Pairing this soup with crusty artisan bread is my go-to move, perfect for dipping and soaking up every bit of broth. My family also enjoys simple roasted vegetables on the side or a crisp green salad when I want to lighten the meal up.
Creative Ways to Present
For special occasions, I like serving this in rustic bowls with a swirl of pesto on top for an extra Italian touch that wows guests. You can also ladle it into mini soup crocks topped with toasted breadcrumbs to add crunch and an elegant flair.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I store the soup in airtight containers in the fridge for up to 3 days. It thickens quite a bit as it sits, so I usually add a little water or broth when reheating to loosen it up and keep that lovely, spoonable texture.
Freezing
I’ve frozen this soup successfully in portions. Just make sure to undercook the pasta slightly before freezing (if you’re cooking it in advance) or add fresh pasta when reheating. Lentils freeze well, but cooked pasta can become mushy if frozen fully cooked.
Reheating
Reheating gently on the stove with a splash of water or broth keeps the soup creamy without drying it out. Stir often and warm it through slowly to preserve the flavors and texture.
FAQs
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Can I use red lentils for this Umbrian Lentil Soup with Pasta Recipe?
Red lentils tend to break down quickly and become mushy, which changes the texture of this soup significantly. For the best results and that authentic chewy bite, stick to small green or brown lentils like Umbrian or puy lentils.
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Do I need to soak the lentils before cooking?
For Umbrian or small green/brown lentils, there’s no need to soak them—they cook quickly and hold their shape well. However, if you pick a different variety, always check the package instructions to see if soaking is recommended.
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What type of pasta is best for Umbrian Lentil Soup?
Short pasta shapes that can hold onto the broth work best, such as ditalini, broken linguine, maltagliati, sagnette, or sagnarelli. These tiny pasta pieces make every spoonful satisfying and keep the texture just right.
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Can I make this soup vegan?
Absolutely! This recipe is naturally vegan if you use vegetable stock or water and good quality olive oil. Just double-check your stock ingredients to avoid any hidden animal products.
Final Thoughts
This Umbrian Lentil Soup with Pasta Recipe holds a special place in my kitchen because it’s simple, wholesome, and endlessly comforting. When I first tried it, I was struck by how such modest ingredients could deliver so much flavor and heartiness in one pot. Whether you’re new to Italian cooking or a seasoned pro, I wholeheartedly recommend giving this a go—it’s one of those dishes that feels like home with every bite. I hope you enjoy making and sharing it as much as I do!
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Umbrian Lentil Soup with Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
A hearty and authentic Umbrian lentil soup with pasta, featuring small green or brown lentils simmered with aromatic vegetables and herbs, combined with tender pasta for a comforting and nutritious one-pot Italian meal.
Ingredients
Vegetables and Herbs
- 1 onion, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1-2 carrots, finely chopped
- 2 garlic cloves, peeled and chopped
- 1 sprig fresh rosemary, chopped leaves
Lentils and Pasta
- 200-250 g small green/brown lentils (7-9 oz) (Umbrian lentils from Cascia or French puy lentils)
- 250 g pasta (9 oz) (ditalini, broken linguine, maltagliati, sagnette, or sagnarelli)
Other Ingredients
- 3-4 tbsp extra virgin olive oil
- 1 tbsp tomato concentrate
- 1 liter warm water or vegetable stock (33 fl oz) (used half water, half stock)
- Salt, to taste
- Freshly ground black pepper, as required
Instructions
- Prepare the ingredients: Peel and finely chop the onion and garlic. Wash and finely chop the celery and carrots. Wash and chop the rosemary leaves. Rinse the lentils under running water to remove any impurities like stones. Umbrian lentils don’t need pre-soaking; if using other kinds, check the package instructions.
- Sauté the vegetables: In a deep heavy pan or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until they start to soften, about 5-7 minutes.
- Add aromatics and tomato concentrate: Stir in the garlic, rosemary, and tomato concentrate. Cook everything together for another minute, allowing flavors to meld.
- Add lentils and liquid: Add the rinsed lentils to the pan and cover with warm water and vegetable stock (or a half-and-half mix). Bring the soup to a simmer.
- Simmer the soup: Let the soup simmer gently for 20-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and ensure even cooking.
- Season and add pasta: Add salt to taste. Then add the pasta and cook until al dente, stirring occasionally to prevent the pasta from sticking.
- Serve: Once the pasta is cooked, serve the soup hot with a drizzle of extra virgin olive oil and freshly ground black pepper as desired.
Notes
- This is an easy and nutritious traditional one-pot vegetarian and vegan pasta and lentil soup from Umbria in Central Italy.
- An authentic Italian pasta recipe with simple, wholesome ingredients.
- Small green or brown lentils are preferred for texture; avoid red lentils as they become mushy.
- Using half water and half vegetable stock adds richness to the soup.
- Use a Dutch oven or a deep heavy pan for even cooking and better flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 527 kcal
- Sugar: 5 g
- Sodium: 66 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 19 g
- Protein: 22 g
- Cholesterol: 0 mg
