Name: Umbrian Lentil Soup with Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 200-250 g small green/brown lentils (7-9 oz), such as Umbrian lentils from Cascia or French puy lentils; 250 g pasta (9 oz), such as ditalini, broken linguine, maltagliati, sagnette, or sagnarelli; 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; 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 mix; Salt, to taste; Freshly ground black pepper, as required

If you love warm, comforting meals that feel like a big hug in a bowl, then you’re going to adore this Umbrian Lentil Soup with Pasta Recipe. It’s a traditional Italian dish from the heart of Umbria, balanced with tender lentils and delicate pasta, all melded together with fresh herbs and a rich tomato base. I absolutely love this recipe because it’s simple, hearty, and perfect for any season—you’ll find that it comforts you from the inside out!

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Why You’ll Love This Recipe

Authentic Flavors: You’re getting a taste straight from Umbria, with fresh rosemary and quality olive oil shining through.
One-Pot Simplicity: This soup is a satisfying meal made in just one pot—easy cleanup and max comfort.
Nutritious & Hearty: Filled with lentils and pasta, it packs protein and fiber to keep you full and fueled.
Family Favorite: My family goes crazy for this soup, especially on chilly evenings, and I bet yours will too!

A shallow white plate sits on a red and white checkered cloth over a white marbled surface, filled with a brown lentil soup base. The soup contains square yellow ravioli pieces with ruffled edges layered throughout, and a small green sprig of rosemary rests on top in the middle. A silver spoon with a red and white patterned handle is placed inside the soup on the right side of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Umbrian Lentil Soup with Pasta, Umbrian Lentil Soup, Italian Lentil Soup, hearty lentil and pasta soup, traditional Italian lentil dish

Ingredients You’ll Need

Each ingredient in this Umbrian Lentil Soup with Pasta Recipe plays an important role in building a rich, comforting flavor. I recommend using small lentils—like Umbrian or French Puy—as they hold their shape beautifully without getting mushy. For pasta, I love ditalini or sagnarelli; they capture the broth perfectly!

Flat lay of small green Umbrian lentils, uncooked sagnarelli pasta, a whole peeled onion, two bright orange carrots, two crisp celery stalks, two garlic cloves, fresh green rosemary sprig, and a small dish of deep red tomato concentrate, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Umbrian Lentil Soup with Pasta, Umbrian Lentil Soup, Italian Lentil Soup, hearty lentil and pasta soup, traditional Italian lentil dish

Small green or brown lentils: I suggest Umbrian lentils if you can find them, but French Puy works great too — no pre-soaking needed!
Pasta: Ditalini, broken linguine, maltagliati, or sagnette are traditional pasta shapes that nestle well in the soup.
Onion: Finely chopped to melt into the base of the soup for sweetness and depth.
Celery stalks: Adds a subtle aroma and freshness; chop finely for even cooking.
Carrots: Finely chopped to lend a gentle sweetness and color contrast.
Garlic cloves: Chopped or minced to brighten the savory notes.
Fresh rosemary sprig: Just the leaves, finely chopped for that signature herby punch.
Extra virgin olive oil: Use good quality for richness and aroma—this really elevates the dish.
Tomato concentrate: A spoonful to add depth and a hint of tang.
Warm water or vegetable stock: I mix half and half for best flavor—stock adds richness, water keeps it light.
Salt: To taste, added gradually to balance and enhance flavors.
Freshly ground black pepper: Adds a little kick right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I stick to the traditional Umbrian Lentil Soup with Pasta Recipe most of the time, it’s fun to customize it depending on what’s in your pantry or your taste preferences. Feel free to tweak things—it’s quite forgiving!

Use different lentils: I once experimented with brown lentils when Umbrian ones weren’t available—they worked well, just watch the cooking time.
Swap the pasta: If you want a gluten-free version, tiny gluten-free pasta works beautifully without changing the overall texture.
Add greens: Toss in some kale or spinach towards the end for added color and nutrition—I love how it freshens the bowl.
Boost the spice: A pinch of red chili flakes brings a nice warmth if you like a little heat in your soup.

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. Rinse the celery and carrots really well, then chop them up small—this helps them soften quickly and blend into the soup base. Don’t forget to rinse your lentils under cold running water to wash away any impurities or tiny stones. Umbrian lentils don’t require soaking, which saves you time, but be sure to check your lentils if you use another kind.

Step 2: Sauté the Aromatics

Heat 3 to 4 tablespoons of extra virgin olive oil in a deep, heavy-bottomed pan or Dutch oven over medium heat. Toss in the onion, celery, and carrots, stirring often so they soften but don’t brown—about 6-8 minutes. When they start to look tender, add the garlic, chopped rosemary leaves, and tomato concentrate. Stir it all around and let it cook for another minute or so to release those gorgeous aromas.

Step 3: Add Lentils and Liquid

Next, pour in the rinsed lentils and cover everything with warm water and vegetable stock—using about a liter total. I usually do half water and half stock for a nice balance of flavor and lightness. Bring it up to a gentle simmer, then cover partially and let it bubble away for 20 to 30 minutes. You’ll notice the lentils soften but keep their shape beautifully, which is part of what makes this soup so hearty.

Step 4: Season and Add Pasta

Once the lentils are tender, add salt to taste. Then stir in your choice of small pasta. Keep the soup at a gentle simmer and cook until the pasta is just tender. Be sure to stir every now and then to prevent the pasta from sticking to the pot—it happens easily with this one-pot method. The pasta will soak up some of the cooking liquid, thickening the soup into a luscious, comforting meal.

Step 5: Final Touches and Serve

When your pasta is cooked through, taste your soup again — sometimes it needs just a pinch more salt or a crack of black pepper. Drizzle a bit more good olive oil on top before serving. I love that fruity richness it adds. Serve hot, and enjoy the way the chewy lentils and tender pasta create the perfect bite.

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Pro Tips for Making Umbrian Lentil Soup with Pasta Recipe

Choosing Lentils: I discovered that small green or brown lentils keep their texture best—avoid red lentils unless you like mushy soup.
Cooking Temperature: Keep the soup at a gentle simmer, not a boil, to prevent pasta from breaking down too much.
Stir Often: I learned the hard way that pasta can stick to the bottom, so giving it a good stir every 5 minutes saves a burnt mess!
Adjusting Thickness: If your soup thickens too much as it cools, simply add a splash of warm water or stock when reheating.

How to Serve Umbrian Lentil Soup with Pasta Recipe

The image shows a white bowl filled with a thick vegetarian lentil soup layered with small, round brown lentils covering the entire surface, mixed with several square pieces of pale yellow pasta scattered evenly on top. The soup has a rich, brownish-orange broth giving the dish a warm color, with a small green rosemary sprig placed in the center as a garnish. The bowl rests on a red and white checkered cloth with a white marbled surface below, and a blurred background hinting at an orange pot. Photo taken with an iphone --ar 2:3 --v 7 - Umbrian Lentil Soup with Pasta, Umbrian Lentil Soup, Italian Lentil Soup, hearty lentil and pasta soup, traditional Italian lentil dish

Garnishes

I always serve this soup with a drizzle of high-quality extra virgin olive oil—it adds a velvety richness I just can’t skip. Freshly ground black pepper on top perks up the flavors beautifully. Sometimes, I sprinkle a few fresh rosemary leaves or a pinch of grated Pecorino Romano cheese, if I’m not keeping it vegan.

Side Dishes

This soup pairs wonderfully with a simple rustic bread—think crusty Italian loaf or a chewy sourdough—to mop up every last drop. A crisp green salad with balsamic dressing balances the warm, earthy flavors perfectly, making for a full meal.

Creative Ways to Present

For dinner parties, I like to serve the soup in small terracotta bowls to keep that Italian farmhouse vibe. Garnishing with a sprig of fresh rosemary and a small drizzle of chili-infused olive oil turns it into something special that guests love. It’s surprisingly elegant and super cozy!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. The soup thickens as it chills, so I usually add a splash of warm vegetable stock or water when reheating to bring back that perfect soup-like consistency.

Freezing

I’ve frozen this soup successfully a couple of times. I recommend cooking the lentils separately from the pasta if you plan to freeze it, then add freshly cooked pasta after thawing and reheating to keep the texture perfect.

Reheating

Reheat gently on the stove over low heat with a splash of water or stock if needed. Avoid microwave reheating without stirring, since the pasta tends to clump. Keeping the texture just right makes all the difference!

FAQs

Can I use red lentils instead of Umbrian lentils in this soup?

Red lentils tend to break down and become mushy quickly, which changes the texture of this soup significantly. For this recipe, it’s best to stick with green or brown lentils like Umbrian or French Puy, as they hold their shape and give you that perfect bite.
What type of pasta works best for Umbrian Lentil Soup with Pasta Recipe?

Small, short pasta shapes like ditalini, maltagliati, sagnette, or broken linguine are ideal because they cook evenly in the soup and blend nicely with the lentils. They also soak up the broth without becoming mushy.
Do I need to soak the lentils before cooking?

Umbrian lentils don’t require soaking, saving you prep time. If you use other lentils, check the packaging instructions—some require soaking to cook evenly.
Is Umbrian Lentil Soup with Pasta Recipe suitable for vegans?

Yes! This recipe is naturally vegan as long as you use vegetable stock. Just skip any cheese garnishes or substitute with vegan alternatives.
How long does the soup take to cook?

From start to finish, including prep, this soup takes about 45 minutes: around 15 minutes to prep veggies and lentils, then 20-30 minutes of simmering and pasta cooking.

Final Thoughts

This Umbrian Lentil Soup with Pasta Recipe holds a special place in my kitchen for its cozy, soulful nature. It’s the kind of recipe you’ll want on repeat whenever comfort food calls your name, whether for a quick weeknight meal or a slower Sunday dinner. Give it a try—I’m confident you’ll find a new favorite that’s easy to make and endlessly satisfying. Plus, it’s a wonderful way to sneak in healthy ingredients that everyone will actually want to eat!