It’s no secret around here that I love lentil soup, in pretty much all of it’s forms. That’s why I’m always creating new recipe variations on lentil soup. From my classic lentil soup to my Mediterranean red lentil soup to my French lentil soup, I love them all and will never get tired of coming up with different seasoning blends and flavor combinations. Having grown up in an Italian family and eating dishes like Minestrone and pasta e fagioli, I guess it was inevitable that I’d eventually create an Italian lentil soup. This version of lentil soup features classic Italian flavors like rosemary, thyme, oregano, and garlic. It also includes juicy tomatoes and pasta, making it hearty enough for a meal. A big bowl of this with some crusty bread and a sprinkle of vegan Parmesan cheese is basically my new happy place during these cold winter months. Fortunately, this comfort food meal happens to be super easy to make!
Ingredients You’ll Need
Olive oil. Another high heat oil can be substituted if needed. Onion. Celery. Carrots. Garlic. Vegetable broth. Use a flavorful broth that you love. It will make a big difference in how your soup turns out. I used Better Than Bouillon in seasoned vegetable flavor. Lentils. We’re using dried brown lentils. Can you substitute another variety? Sure! just keep in mind that the texture of your soup and amount of cook time needed might vary. Fresh rosemary. This is one herb where I don’t recommend substituting with dried. Fresh will give your soup the best flavor! Dried thyme. Dried oregano. Red pepper flakes. Use as much of these as you like, to add some heat to your soup, or skip them if you prefer a milder dish. Diced tomatoes. Use canned diced tomatoes, packed in juice or sauce. Dried pasta shells. You’re welcome to substitute another pasta shape, but I recommend sticking with smaller varieties like orzo, ditalini, or elbow macaroni. Want to keep the recipe gluten-free? Just use your favorite gluten-free variety of pasta. Salt and pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Add water to the pot if it reduces too much. Make sure it’s hot, so it doesn’t cool down the soup too much when you add it. I like to keep a hot kettle on the stove when I’m making soup. Your Italian lentil soup is ready to serve! Ladle it into bowls and optionally give each one a sprinkle of vegan Parmesan cheese.
Leftovers & Storage
Leftover lentil soup will keep in an airtight container in the fridge for about four days, or in the freezer for about three months.
More Hearty Soups
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