If you’re craving a comforting, hearty bowl of soup that’s both nourishing and packed with flavor, you’re in for a treat with this Umbrian Lentil Soup with Pasta Recipe. I absolutely love how this simple, traditional dish from central Italy comes together — it’s cozy, wholesome, and best of all, straightforward enough for a weeknight dinner. Stick with me and I’ll share everything you need to make it just right, including my favorite tips to make sure your soup is perfectly balanced every time.
Why You’ll Love This Recipe
- Authentic Umbrian Flavor: This soup brings the rustic charm of Central Italy’s Umbrian countryside right to your kitchen.
- Nutritious and Filling: Lentils and pasta make a protein-packed, fiber-rich meal that sticks with you.
- Simple Yet Flavorful: A few fresh ingredients and good-quality olive oil transform this into a delicious comfort food.
- One-Pot Wonder: Easy to prep and clean up — perfect for busy days or when you want minimal fuss.
Ingredients You’ll Need
The beauty of this Umbrian Lentil Soup with Pasta Recipe lies in its simple, fresh ingredients that harmonize perfectly. I always recommend picking the best quality olive oil and fresh rosemary you can find — they really elevate the soup’s aroma and taste.
- Small green or brown lentils: I prefer Umbrian lentils from Cascia for their firmness and rich flavor, but French puy lentils work beautifully too.
- Pasta: You can use small shapes like ditalini, broken linguine, maltagliati, or sagnette; I love sagnarelli for an authentic touch.
- Onion: Finely chopped to melt into the soup, adding a subtle sweetness.
- Celery stalks: Chopped finely to blend well with the other vegetables, giving a gentle crunch.
- Carrots: Adds a nice natural sweetness and color to the mix.
- Garlic cloves: Essential for depth, finely chopped and gently sautéed.
- Fresh rosemary sprig: Chopped leaves bring that unmistakable Umbrian herbal note—don’t skip it!
- Extra virgin olive oil: The star fat that holds everything together—use the best quality you have.
- Tomato concentrate: A spoonful adds subtle acidity and richness without overpowering.
- Warm water or vegetable stock: Using half and half gives a lovely balance between lightness and flavor.
- Salt and freshly ground black pepper: For seasoning—always adjust to your taste.
Variations
I love that this Umbrian Lentil Soup with Pasta Recipe is a blank canvas for you to personalize. Over time, I’ve tweaked it here and there depending on what I have on hand and dietary preferences. You should feel free to experiment!
- Adding greens: I sometimes stir in chopped kale or spinach near the end for an extra nutrient boost and pretty color.
- Spiced up: On chillier nights, a pinch of red pepper flakes warms things up without stealing the show.
- Gluten-free option: Swap regular pasta for gluten-free ditalini and the soup remains just as tasty.
- Vegetable stock variations: Using mushroom or herb-infused stock can add a unique depth. I played with this once and enjoyed the richer flavor.
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 — I find the smaller, the better for a smooth, even flavor. Wash and finely chop celery and carrots; their freshness adds that subtle sweetness and texture we love. Don’t forget to rinse the lentils thoroughly under running water to clear away any grit or stray stones. Umbrian lentils don’t need to be soaked, which saves you time, but if you’re using other types, be sure to check the package instructions.
Step 2: Sauté the Base
Grab a heavy-bottomed pot or your trusty Dutch oven and heat the extra virgin olive oil over medium heat. Toss in the onion, carrots, and celery, cooking gently until they start to soften — this usually takes about 5-7 minutes. This step is key because it builds the foundation of flavor. Once the veggies are translucent and fragrant, add the garlic, fresh rosemary leaves, and tomato concentrate. Stir well and let everything cook for another minute or so. Your kitchen is going to smell amazing right about now!
Step 3: Add Lentils and Simmer
Next, add the rinsed lentils to the pot and pour in the warm water and vegetable stock mixture. I like using about half water and half stock because it keeps things light but flavorful. Bring everything to a gentle simmer, cover, and let it cook for 20 to 30 minutes. You’ll know it’s ready when the lentils are tender but not mushy. Stir occasionally, especially towards the end, to make sure nothing sticks to the bottom.
Step 4: Cook the Pasta and Finish
Once the lentils are nearly done, add the pasta directly to the pot. I find smaller shapes work best because they cook evenly and blend well with the lentils. Keep the soup simmering until the pasta is al dente, usually another 8-10 minutes. Give the soup a few gentle stirs now and then to avoid sticking. Adjust the salt and pepper to taste, then remove from heat. A drizzle of extra virgin olive oil and freshly ground black pepper on top takes it over the edge.
Pro Tips for Making Umbrian Lentil Soup with Pasta Recipe
- Use the Right Lentils: Small green or brown lentils hold their shape well—red lentils tend to get mushy and change the soup’s texture.
- Keep Your Stock Warm: Adding warm stock and water prevents the cooking from slowing down and helps ingredients meld faster.
- Don’t Skip the Tomato Concentrate: Just a tablespoon adds a subtle but rich umami boost that’s a game-changer.
- Stir Often When Adding Pasta: Prevents pasta from sticking to the bottom or clumping, keeping your soup perfectly smooth.
How to Serve Umbrian Lentil Soup with Pasta Recipe
Garnishes
I usually finish this soup with a generous drizzle of high-quality extra virgin olive oil and a few twists of freshly ground black pepper. Sometimes, I sprinkle a bit of finely chopped fresh parsley or a small crumble of pecorino cheese for an extra touch. It’s simple but makes each bowl feel just that little bit more special.
Side Dishes
My go-to side is a slice of crusty rustic bread — perfect for soaking up every last drop. A simple green salad with a light lemon vinaigrette pairs well too, offering a refreshing contrast to the hearty soup.
Creative Ways to Present
For a cozy dinner party, I like serving this soup in warmed, shallow bowls with a small swirl of olive oil on top, then topping it with a tiny sprig of rosemary or a sprinkle of freshly grated cheese. It feels rustic yet elegant — a true celebration of Umbrian flavors.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to 3-4 days. The soup actually tastes even better the next day once the flavors have had time to mingle.
Freezing
I’ve successfully frozen this soup a couple of times. Just be aware that because of the pasta, the texture changes slightly — the pasta can become a bit softer after thawing. To keep the best consistency, consider freezing the soup without the pasta and cooking it fresh when you reheat.
Reheating
When reheating, I do it gently on the stove over low to medium heat, stirring frequently. If the soup seems too thick, I add a splash of water or stock to loosen it up. This keeps those lentils tender and the broth silky.
FAQs
-
Can I use red lentils in the Umbrian Lentil Soup with Pasta Recipe?
While you technically can, red lentils tend to break down and become mushy which changes the texture of this soup. Small green or brown lentils like Umbrian or puy lentils are better because they hold their shape and have a nice, earthy flavor.
-
Do I have to soak the lentils before cooking?
No soaking is needed for small lentils like the Umbrian or puy varieties. Just rinse them well to remove any debris or small stones. If you use larger lentils or other types, check the packaging for soaking instructions.
-
What pasta shape works best in this lentil soup?
Small pasta shapes like ditalini, broken linguine, maltagliati, or sagnette complement the soup best because they cook quickly and mix nicely with lentils without overpowering the texture.
-
Is this recipe vegan?
Absolutely! This recipe is naturally vegan as long as you use vegetable stock. For omnivores, adding some cheese on top as a garnish is optional.
-
Can I make this soup ahead of time?
Yes! In fact, the flavors tend to deepen overnight. Just store it in the fridge for up to 3-4 days. I recommend cooking the pasta separately if you want to freeze the soup to avoid mushy pasta later.
Final Thoughts
This Umbrian Lentil Soup with Pasta Recipe holds a special place in my heart because it reminds me of simple family meals shared in a small Italian kitchen. It’s humble yet incredibly satisfying — a true testament to how a few quality ingredients and a bit of love can create magic. I hope you try this recipe and enjoy it as much as my family and I do. Believe me, once you have a bowl of this, it’ll feel like a warm embrace on any day.
Print
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 traditional Umbrian lentil soup with pasta, combining nutritious small green or brown lentils and tender pasta in a flavorful vegetable broth enriched with garlic, rosemary, and tomato concentrate. This one-pot dish is a comforting vegetarian and vegan-friendly meal from Central Italy, perfect for a wholesome lunch or dinner.
Ingredients
Lentils and Pasta
- 200-250 g small green/brown lentils (7-9 oz), such as Umbrian lentils or French puy lentils
- 250 g pasta (9 oz), such as ditalini, broken linguine, maltagliati, sagnette, or sagnarelli
Vegetables and Aromatics
- 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
Liquids and Seasonings
- 3-4 tbsp extra virgin olive oil
- 1 tbsp tomato concentrate
- 1 liter warm water or vegetable stock (33 fl oz), or a half-and-half mixture
- Salt, to taste
- Freshly ground black pepper, as required
Instructions
- Prepare the Vegetables and Lentils: 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 such as stones. Note that Umbrian lentils do not require pre-soaking, but if using a different type, check package instructions.
- Sauté the Vegetables: Heat the extra virgin olive oil in a deep heavy pan or Dutch oven over medium heat. Add the chopped onion, celery, and carrots and sauté until they begin to soften.
- Add Garlic, Rosemary, and Tomato Concentrate: Stir in the garlic, chopped rosemary leaves, and tomato concentrate. Cook everything together for about a minute to allow flavors to meld.
- Cook the Lentils: Add the rinsed lentils to the pan. Pour in warm water and vegetable stock, using approximately one liter total (or your preferred ratio). Cover the pan and let the soup simmer gently for 20 to 30 minutes until the lentils are tender but not mushy.
- Season and Add Pasta: Season the soup with salt to taste. Add the pasta and continue cooking until the pasta is al dente, stirring occasionally to prevent sticking.
- Serve: Once the pasta is cooked through, serve the soup hot with an extra drizzle of olive oil and freshly ground black pepper as desired.
Notes
- This is an easy and nutritious one-pot vegetarian and vegan pasta and lentil soup recipe from Umbria in Central Italy.
- Use small lentils for best texture; red lentils are not recommended as they become mushy.
- You can substitute pasta shapes such as ditalini, broken linguine, maltagliati, or sagnette based on availability and preference.
- The recipe is versatile and allows using water, vegetable stock, or a combination to adjust flavor intensity.
- Stir occasionally while cooking pasta to prevent sticking at the bottom.
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
