Tomato Lentil Pasta Soup with Herbs is a hearty, comforting, and nutritious dish that combines the earthy depth of lentils, the rich tang of tomatoes, and the satisfying bite of tiny pasta. This soup is perfect for cool evenings, busy weeknights, or whenever you crave something warm and wholesome.

Packed with protein, fiber, and aromatic herbs, it delivers incredible flavor with minimal effort. What makes this soup truly special is its ability to feel both light and filling, offering a nourishing bowl packed with everyday pantry ingredients that come together in a beautifully balanced way.

Why I Love This Recipe

I love this recipe because it merges simplicity with deep, comforting flavors. Lentils create a hearty base that makes the soup wonderfully filling, while tomatoes add brightness and a gentle acidity that lifts the entire dish.

The addition of pasta introduces a fun, textural element that transforms a basic soup into a satisfying meal. The herbs—whether fresh or dried—bring warmth and fragrance, making each spoonful flavorful and aromatic. It’s a one-pot wonder that feels nutritious and indulgent at the same time.

Why This Is a Must-Try Dish

This soup is a must-try because it’s nutritious, budget-friendly, and fast enough for any weeknight. The combination of lentils and pasta ensures that every serving is packed with both plant-based protein and carbs, making it a well-rounded meal even on its own. It’s customizable, family-friendly, and stores exceptionally well.

With just one pot and simple ingredients, you can create a soup that tastes like it simmered all day. Whether you prefer hearty soups or want a meatless option that is still filling, this recipe delivers on every level.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: Approximately 280–320 calories per serving (varies depending on pasta type and broth used)
Course: Soup / Main Course
Cuisine: Mediterranean-inspired / Italian-style

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried red or brown lentils, rinsed
• 1 can (14.5 oz) crushed or diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika (optional)
• 1 bay leaf
• 1 cup small pasta (ditalini, elbows, or orzo)
• Salt and pepper, to taste
• 2 tablespoons fresh parsley or basil, chopped
• Freshly grated Parmesan cheese (optional)

Cooking Directions

1. Sauté vegetables and garlic.
2. Add lentils, tomatoes, herbs, and broth.
3. Simmer until lentils are tender.
4. Add pasta and cook until al dente.
5. Adjust seasoning and garnish with fresh herbs.

Step-by-Step Preparation Method

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 6–7 minutes until softened. Add minced garlic and cook for 1 minute more.

Step 2: Add Lentils and Tomatoes

Stir in the rinsed lentils, crushed tomatoes, and all dried herbs including basil, oregano, thyme, paprika, and the bay leaf.

Step 3: Add Broth and Simmer

Pour in the broth and bring the mixture to a boil. Reduce heat to low-medium and simmer for 20–25 minutes or until lentils are tender.

Step 4: Add the Pasta

Once the lentils are cooked, stir in the pasta. Continue simmering for 8–10 minutes until pasta is al dente. Add more broth or water if the soup becomes too thick.

Step 5: Adjust Seasoning

Season with salt and pepper to taste. Remove the bay leaf.

Step 6: Finish and Serve

Stir in chopped fresh parsley or basil before serving. Add Parmesan cheese if desired.

How to Serve This Recipe

Serve hot in deep bowls with fresh herbs sprinkled on top. Pair the soup with:

• Crusty garlic bread
• A green salad
• Toasted sourdough
• A light drizzle of olive oil
  This dish can be the main course or a hearty starter for a larger meal.

Recipe Tips

• Use red lentils if you prefer a smoother texture and faster cooking time.
• Brown or green lentils keep their shape more.
• Add the pasta only at the end to prevent it from becoming mushy.
• Adjust thickness by adding more broth if needed.
• To make it richer, stir in a splash of cream or coconut milk.

Variations

Spicy Tomato Lentil Soup

Add 1/2 teaspoon chili flakes or a pinch of cayenne.

Lemon Herb Lentil Soup

Add zest and juice of 1 lemon for brightness.

Veggie-Packed Version

Add spinach, kale, zucchini, or peas during the last few minutes of cooking.

Creamy Tomato Lentil Pasta Soup

Blend half the soup and stir back in for a thicker, creamier consistency.

Protein Boost

Stir in shredded chicken, turkey sausage, or chickpeas.

Freezing and Storage Time

Refrigeration

Store in an airtight container for 4–5 days. It thickens over time; add extra broth when reheating.

Freezing

Freeze for up to 3 months. For best results, freeze without pasta and add fresh pasta when reheating to avoid mushiness.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Cutting board and sharp knife
• Measuring cups and spoons

FAQ

Can I use canned lentils?

Yes, but reduce simmer time and add them later since they’re already cooked.

Can I use whole wheat pasta?

Absolutely; it adds extra fiber.

Can I blend the soup?

Yes, partially or fully blending creates a creamier texture.

What if the soup becomes too thick?

Add more broth or water until desired consistency is reached.

Can I make this gluten-free?

Use gluten-free pasta or omit pasta entirely.

Conclusion

Tomato Lentil Pasta Soup with Herbs is a flavorful, nourishing, and comforting dish perfect for any season. With wholesome lentils, tender vegetables, aromatic herbs, and satisfying pasta, it provides a complete and balanced meal in one pot. Whether you are looking for an easy weeknight dinner, a nutritious meatless option, or a cozy bowl of comfort, this soup delivers every time. Simple ingredients, rich flavor, and endless versatility make it a recipe worth returning to again and again.