Lentil & Pasta Soup

Hello everyone!

Today I am sharing a new soup recipe with you all. It was so much better than I thought it would be. It’s rainy here and the perfect time for a warm, hearty bowl of soup.



  • 6 tablespoons of olive oil
  • 1/2 white onion
  • 4 tablespoons of minced garlic
  • 2 tablespoons of tomato paste
  • 2 cups of chicken broth
  • 1/2 cup of Parmesan cheese
  • 2 15-ounce can of lentils
  • 10 ounces of orecchiette
  • 1/2 cup of chopped fresh parsley
  • 1 cup of pancetta
  • 4 cups of water
  • salt, pepper and red pepper flakes to taste


  1.  In your soup pot heat your olive oil on medium heat. Add your onion and garlic. Cook until the onion is soft. Then add in your red pepper flakes and salt.
  2. Add in your tomato paste and stir.
  3. After 2 minutes pour in your chicken broth and water. Bring to a boil and then add in your pasta. (remember to continuously stir)
  4. Add in the lentils and reduce the heat back to medium/low and let the soup simmer.
  5. While this is happening; coat a separate pan with olive oil and cook your pancetta until browned. This will take about 5-7 minutes. Once cooked remove from pan.
  6. Stir in your parmesan, parsley and pancetta to the soup once the pasta is cooked thoroughly.
  7. Add in more salt if necessary.
  8. And DONE!

****I definitely added hot sauce to my soup and you can too!****


This is such an awesome recipe and it was so easy to make!

If you have any other soup recipes that you would like to share please do!

I am always looking for new things to make.



3 Replies to “Lentil & Pasta Soup”

  1. Mmmm. I know for a fact this soup is good. There are many Italian immigrant families in Appalachia (they often came over as skilled glass blowers) and this is a regional favorite. Delicious post!


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