Italian Lentil Soup

Italian Lentil Soup is something I grew up eating several times per month. This recipe is inspired by my mother’s version, and has been revived as my go to lentil dish.

This lentil soup gets rich flavor from beef broth, and added thickness and heartiness from elbow macaroni, which is cooked right in the broth.

Why use beef broth?

My mom always used a beef bouillon cube to make lentil soup, and I absolutely loved it. I think that beefy flavor pairs so well with the earthy lentils.

Rather than using a bouillon cube, I use stock, preferably a lighter colored beef bone broth. I’ve also made lentil soup with chicken or vegetable broth, so use whatever you prefer!

Why cook the pasta straight in the soup?

When you cook the pasta straight in the broth, the starch from the pasta is released into the soup and helps thicken it, giving it a great texture and mouth feel. You can always add more broth if it becomes too thick.

When you cook the pasta separately and then stir it into the soup, the soup stays a little thinner. Both methods are acceptable, so choose your favorite way.

Is all that oil necessary?

I use a decent amount of oil in this recipe (¼ cup), because it provides flavor and richness to this otherwise fat free dish. Plus, it’s a healthy fat.

There’s not a lot going on in this soup. No meat. No cream. The oil really gives it a boost, which is why I like to drizzle more on top as well. Make sure you use good quality extra virgin olive oil, as the flavor will be noticeable.

Make this Italian Lentil Soup Your Own:

1. Sub out chicken or vegetable stock.
2. Use mature fresh spinach or frozen spinach instead of baby spinach. See cook times in notes section of recipe.
3. Try kale, swiss chard or mustard greens instead of spinach. Put these greens in at the same time as the pasta to allow for additional cook time.
4. Add a tomato product. Add a couple tablespoons of tomato paste or about a cup of canned whole, crushed, chopped or puree tomatoes. You can even add fresh, chopped tomatoes. If using a tomato product, sauté for several minutes after cooking garlic before adding the stock.
5. Add a couple sprigs of fresh thyme or rosemary. Make sure to remove stems from soup before serving.

How to Make Gluten Free or Vegan Lentil Soup

For a gluten free version, simply sub out pasta and bread for a gluten free variety. You can also omit either or both of these ingredients.

For a vegan Italian lentil soup, use vegetable broth and omit the cheese or sprinkle with nutritional yeast instead.

More cozy soups and bean recipes:

1. Thai Red Curry Lentil Soup
2. Escarole and Beans
3. Chicken and Dumpling Soup
4. Creamy Butternut Squash Soup
5. Green Pea Soup with Pancetta and Croutons
6. La Ribollita
7. Crispy Baked Falafel with Tahini Yogurt Sauce
8. Herbed Chickpea and Quinoa Salad with Tahini Yogurt

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