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A bowl of pasta e lenticchie with ditalini pasta, brown lentils, olive oil drizzle, and grated Pecorino Romano on a wooden table.

Pasta e Lenticchie (Italian Pasta and Lentil Soup)

A one-pot Italian dish of brown lentils and small pasta cooked together in a savory soffritto broth. Thick, filling, and built from pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Soffritto Base
  • 3 tbsp extra virgin olive oil plus more for finishing
  • 1 medium yellow onion finely diced
  • 2 celery stalks finely diced
  • 1 medium carrot finely diced
  • 3 garlic cloves thinly sliced
  • 1 fresh rosemary sprig leaves finely chopped
  • 1/4 tsp dried chili flakes optional
Lentils and Broth
  • 250 g / 1 1/4 cups brown lentils rinsed, no soaking needed
  • 200 g / 3/4 cup canned whole peeled tomatoes crushed by hand, or 2 tbsp tomato paste
  • 1.2 liters / 5 cups vegetable broth or water plus extra hot water as needed
  • 1 piece Parmesan rind optional but recommended
  • 1 tsp fine sea salt adjust at end of cooking
  • 1/2 tsp black pepper freshly ground
Pasta and Finishing
  • 180 g / 6 oz ditalini pasta or broken spaghetti, small elbows
  • 2 tbsp extra virgin olive oil for finishing, good quality
  • 40 g / 1.5 oz Pecorino Romano or Parmesan finely grated, for serving. Omit for vegan.
  • small handful flat-leaf parsley roughly chopped, optional

Method
 

Build the Soffritto
  1. Heat 3 tbsp olive oil in a large Dutch oven over medium-low heat. Add the diced onion, celery, and carrot with a pinch of salt.
  2. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are soft, pale, and just starting to stick to the bottom.
  3. Add the sliced garlic, chopped rosemary, and chili flakes. Stir and cook for 2 minutes more until fragrant.
Cook the Lentils
  1. Add the crushed tomatoes (or tomato paste) and stir to coat the soffritto. Cook for 2 minutes until the tomato darkens slightly.
  2. Add the rinsed lentils and pour in the broth. Drop in the Parmesan rind if using. Stir once.
  3. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are just tender but still holding their shape.
  4. Add hot water by the ladle if the broth reduces too quickly - you want the lentils fully submerged throughout cooking.
Add the Pasta and Finish
  1. Remove and discard the Parmesan rind. Taste the broth and add salt as needed.
  2. Add the ditalini directly to the pot. Cook over medium heat, stirring frequently, for 10 to 12 minutes until the pasta is al dente and the soup is thick. Add splashes of hot water if it thickens too fast.
  3. Remove from heat. Drizzle in 2 tbsp raw olive oil and stir through. Let the pot rest for 2 minutes.
  4. Ladle into wide bowls. Top with grated Pecorino Romano, a few grinds of black pepper, and parsley if using. Add a final drizzle of olive oil at the table.

Notes

For a creamier texture, scoop out a ladleful of cooked lentils before adding the pasta, blend them smooth, and stir back into the pot. This thickens the broth without losing the whole lentils entirely.