Ditalini Lentil Tomato Soup (Printable)

Tender lentils and small pasta in a savory tomato broth for a warm, satisfying meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Lentils and Pasta

06 - 1 cup dried brown lentils, rinsed
07 - 3/4 cup ditalini pasta
08 - 6 cups low-sodium vegetable broth

→ Tomato Base

09 - 1 (14.5-ounce) can diced tomatoes, with juice
10 - 2 tablespoons tomato paste

→ Herbs and Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 2 tablespoons chopped fresh parsley
17 - Freshly grated Parmesan cheese, for serving (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; cook for 6 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juice, tomato paste, dried thyme, oregano, bay leaf, and crushed red pepper flakes. Stir to combine evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
05 - Uncover and stir in ditalini pasta. Continue simmering for 8 to 10 minutes until pasta and lentils are fully cooked.
06 - Remove bay leaf. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Ladle the soup into bowls, garnish with chopped parsley and optional grated Parmesan cheese.

# Expert Tips:

01 -
  • It costs less than a single takeout meal but tastes like you simmered it all afternoon with care.
  • The lentils turn creamy without any cream, and the pasta soaks up every bit of that tomato-herb broth.
  • Leftovers taste even better the next day when everything has melted together into one cozy bowl.
02 -
  • Dont add the pasta until the lentils are tender, or youll end up with mushy lentils and crunchy pasta.
  • If the soup thickens too much as it sits, stir in a splash of broth or water when you reheat it.
  • Rinse the lentils even if the bag says pre-washed, I once skipped it and ended up with gritty soup.
03 -
  • Toast the dried herbs in the oil for 30 seconds before adding the broth, it wakes up their flavor in a way that feels almost magic.
  • Use low-sodium broth so you control the salt, especially since Parmesan adds its own salty punch at the end.
  • If you want a thicker, stew-like consistency, mash a few spoonfuls of lentils against the side of the pot before adding the pasta.
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