Name: Umbrian Lentil Soup with Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 200-250 g small green or brown lentils (7-9 oz) – Umbrian lentils from Cascia recommended or French Puy lentils; 250 g pasta (9 oz) – ditalini, broken linguine, maltagliati, sagnette or sagnarelli (used); 1 liter warm water or vegetable stock (33 fl oz) – half and half recommended; Salt to taste; Freshly ground black pepper as required

If you’re craving something cozy, hearty, and packed with wholesome flavors, you’re going to absolutely adore this Umbrian Lentil Soup with Pasta Recipe. It’s a traditional dish from the heart of Italy — simple, nourishing, and genuinely soul-satisfying. I discovered this recipe during a trip to Umbria, and I can’t wait to share how easy it is to bring a little Italian warmth right into your kitchen.

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Why You’ll Love This Recipe

Authentic Italian Comfort: It captures the rustic charm of Umbrian cooking with simple, fresh ingredients.
One-Pot Wonder: You’ll get a filling, nutritious meal with minimal cleanup, perfect for busy days.
Nutritious & Satisfying: Lentils plus pasta give you a perfect balance of protein, fiber, and carbs.
Versatile & Easy to Customize: You can tweak it to your taste or pantry in a flash.

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, Italian Lentil Soup, hearty Italian soup, rustic lentil and pasta dish, traditional Umbria recipes

Ingredients You’ll Need

The ingredients here are simple, honest, and work together beautifully to build layers of flavor. When shopping, grab small green or brown lentils—Umbrian or French puy lentils are ideal because they hold their shape. Also, pick pasta shapes like ditalini or sagnarelli that embrace the broth well.

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, Italian Lentil Soup, hearty Italian soup, rustic lentil and pasta dish, traditional Umbria recipes

Small Green/Brown Lentils: These lentils offer a firm texture; avoid red lentils here as they tend to get mushy.
Pasta (ditalini, broken linguine, maltagliati, or sagnarelli): Small pasta shapes soak up the broth perfectly—you’ll find sagnarelli gives a lovely bite.
Onion: Finely chopped for a subtle sweetness that fades into the background.
Celery: Adds an aromatic crunch and freshness.
Carrots: Bring in gentle sweetness and color.
Garlic: Crank up the depth of flavor with this essential punch.
Fresh Rosemary: Chopped leaves lend an earthy, piney aroma that’s signature to Umbrian dishes.
Extra Virgin Olive Oil: Use good quality—this is the heart of your soup’s richness.
Tomato Concentrate (Tomato Paste): Brings a hint of umami and brightness.
Warm Water or Vegetable Stock: Half and half works wonderfully to build flavor without heaviness.
Salt and Freshly Ground Black Pepper: Essential for seasoning and finishing touches.

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

I love how flexible this Umbrian Lentil Soup with Pasta Recipe is. Once you have the basics down, you can play around to suit your mood or what’s in your pantry. Feel free to experiment a bit!

Spicy Version: I sometimes add a pinch of red chili flakes when sautéing the veggies to give it an unexpected warmth that my family adores.
Using Different Greens: Sometimes, I toss in chopped kale or spinach towards the end, making it even more nutrient-packed.
Meaty Boost: If you’re not vegetarian, stirring in some cooked Italian sausage or pancetta bits amps up the flavor beautifully.
Gluten-Free Option: Swap the pasta for gluten-free varieties or use small cooked rice if you want to avoid gluten altogether.

How to Make Umbrian Lentil Soup with Pasta Recipe

Step 1: Prep Your Veggies and Lentils

Begin by peeling and finely chopping the onion and garlic. Then wash and finely chop the celery and carrots. Chop the fresh rosemary leaves as well. Rinse the lentils thoroughly under running water—this removes any little stones or grit. Here’s something I learned the hard way: don’t pre-soak Umbrian lentils, they cook beautifully as is. But if you’re using another type, always check the package instructions.

Step 2: Sauté Your Base Aromatics

In a heavy-bottom pot or Dutch oven, heat your extra virgin olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook gently, stirring often, until the vegetables soften and the onion turns translucent—about 5 to 7 minutes. This slow cook draws out their natural sweetness and builds a fantastic flavor base.

Step 3: Add Garlic, Rosemary, and Tomato Concentrate

Once your veggies have softened, stir in the garlic, fresh rosemary, and tomato concentrate. Cook everything together for another minute or so, stirring constantly. This step releases the fragrance of the herbs and lets the tomato paste caramelize lightly, deepening the flavor.

Step 4: Simmer Lentils and Liquid

Add the rinsed lentils to the pot and cover with warm water mixed with vegetable stock in equal parts (I usually do 500 ml of each for this batch). Stir well, bring to a gentle simmer, then cover the pot partially. Let it cook for 20 to 30 minutes until the lentils are tender but still hold their shape. The aroma while it simmers is just heavenly, so try not to peek too often!

Step 5: Add Pasta and Finish Cooking

Season the soup with salt to taste, then add your chosen pasta. Stir occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente, usually 8 to 10 minutes depending on the shape you picked. You’ll notice the soup thickens as the starches from the pasta release, resulting in a wonderfully hearty consistency.

Step 6: Serve with a Drizzle and Black Pepper

Ladle the soup into bowls and drizzle with a little extra virgin olive oil. Finish with freshly ground black pepper for a subtle kick that brightens the dish. Trust me, this simple finishing touch elevates the flavors beautifully.

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Pro Tips for Making Umbrian Lentil Soup with Pasta Recipe

Choosing Lentils: I always opt for small green or brown lentils because they cook evenly and hold their shape perfectly in this soup.
Low and Slow Sauté: Don’t rush the sauté of onions and veggies—you’ll get that deep flavor only from slow softening.
Stirring Pasta Just Right: Stir every few minutes after adding pasta to stop it from sticking but not too often or you’ll lose warmth.
Season Gradually: Add salt after lentils start cooking so you can control the seasoning better, preventing over-salting.

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, Italian Lentil Soup, hearty Italian soup, rustic lentil and pasta dish, traditional Umbria recipes

Garnishes

I like to keep it traditional with a simple drizzle of high-quality extra virgin olive oil and cracked black pepper on top. If I’m feeling fancy, a few fresh rosemary leaves or a sprinkle of vegan Parmesan adds an extra layer of indulgence.

Side Dishes

My go-to is crusty Italian bread or a simple green salad dressed in lemon vinaigrette—something light to balance out the richness of the soup. It also pairs beautifully with bruschetta or roasted vegetables on the side.

Creative Ways to Present

For a dinner party, I serve this soup in rustic earthenware bowls with a sprig of rosemary laid delicately on top and a drizzle of truffle oil for an unexpected luxurious twist. It always gets compliments and sparks conversations about Italian food traditions!

Make Ahead and Storage

Storing Leftovers

I store leftover Umbrian Lentil Soup with Pasta in airtight containers in the fridge, and it keeps well for up to 4 days. The flavors deepen over time, so it actually tastes even better the next day.

Freezing

I’ve frozen this soup a few times but recommend leaving out the pasta if you plan to freeze it because pasta can get mushy after thawing. Instead, add freshly cooked pasta when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often. If the soup thickens too much, add a little warm water or stock to loosen it up. Add the pasta during reheating if it wasn’t frozen with the soup.

FAQs

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

While you can, red lentils tend to break down and get mushy, which changes the soup’s texture significantly. For the best results, stick to small green or brown lentils like Umbrian or French puy lentils that hold their shape well during cooking.
What type of pasta works best with Umbrian Lentil Soup?

Small pasta shapes such as ditalini, broken linguine, maltagliati, or sagnarelli are ideal since they cook quickly and blend well with the soup’s thick texture. These shapes also help capture the broth, making each bite flavorful.
Do I need to soak the lentils before cooking?

Umbrian lentils don’t need pre-soaking; they cook relatively quickly without it. However, if you’re using a different variety, always check the package instructions—some larger lentils might require soaking or longer cooking times.
Is this recipe vegan and gluten-free friendly?

The soup itself is vegan if you use vegetable stock and no animal products. To make it gluten-free, substitute the pasta with a gluten-free alternative or cooked rice. It’s an easily adaptable, nourishing meal for many diets.

Final Thoughts

This Umbrian Lentil Soup with Pasta Recipe has become one of those dishes I turn to whenever I want comfort food that’s both wholesome and satisfying. It’s hearty without being heavy and tastes like a warm hug straight from Italy. I truly hope you give this a try—you might find it as comforting and delicious as I do, and your kitchen will smell incredible while you cook!