Lentil Pasta e Fagioli Soup Recipe
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Jump to RecipeThis lentil pasta e fagioli recipe is a tasty & high protein soup for lunch or dinner, loaded with legumes, fresh vegetables, and tender cooked pasta. Great to meal prep or batch cook and enjoy all week!
Top with an extra drizzle of olive oil and serve with a side of crusty bread for an a filling lunch anytime!
Want more cozy soup recipes? Try our red lentil coconut soup, Instant Pot navy bean soup, and our avgolemono soup with orzo!
Once September hits, I switch into full soup mode! This lentil pasta fagioli is a high-protein vegan take on the classic Italian soup. I love the texture and flavor of using lentils, which make this soup extra hearty and filling.
This super cozy soup is loaded with 3 kinds of beans, pasta, and heaps of veggies. A fantastic meal to enjoy for lunch or dinner for beautiful fall days.
This Vegan Lentil Pasta e Fagioli Soup Is:
- Warm
- Hearty
- A Filling Lunch Soup Recipe
- Versatile
- Earthy
- A Hearty Fall Meal Prep Recipe
- Vegan, Gluten Free, Vegetarian, & Dairy Free
Ingredients You’ll Need
- Lentils – I used brown lentils, but you can use French lentils, red lentils, or even black lentils if desired.
- Onion
- Garlic
- Carrots: for sweetness and color
- Olive Oil
- Reduced Sodium Vegetable Stock or Bouillon
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love bright and flavorful Italian season mix which brings this amazing dish to life.
- No Salt Added Kidney Beans: These boxed kidney beans are a really fantastic alternative to canned beans. I only use no salt or low sodium beans which gives this dish a really great flavor without the salt.
- No Salt Added White Beans: like the kidney beans above, these low salt cannellini beans are a great addition to this soup.
- Spinach: to give the soup a nice texture and extra veggies
- Elbow Macaroni: I used macaroni shaped pasta but any small or medium shape works well – use gluten free if you are avoiding wheat.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
How Do I Make this Lentil Pasta Fagioli?
Step 1: Cook pasta according to package instructions. Drain, and set aside.
Step 2: In a large soup pot, heat 1 tablespoon of olive oil over low heat. Add the minced garlic,onion, and carrots and saute for 5 to 6 minutes until vegetables begin to soften.
Step 3: Add the diced tomatoes tomato paste, lentils, vegetable stock, salt, and Italian seasoning blend. Bring to a boil and reduce to a simmer. Cover and simmer over low heat for 20 minutes.
Step 4: Add the kidney beans, white beans to the pot and stir well.
Step 5: Stir in the fresh spinach to the soup.
Step 6: Add 2 cups of the soup to a blender with the remaining 1 tablespoon of olive oil. Blend and pour soup back into the pot. Add in the cooked pasta and enjoy!
Recipe FAQ
Traditionally kidney beans and white beans are used for pasta fagioli, however I added lentils to make this recipe heartier and more delicious.
Store any leftovers in an airtight container, and refrigerate for up to 3 days.
Yes! This recipe freezes well, and can be stored in an airtight container in the freezer for up to 3 months. You can store the soup in mason jars with lids, or in a plastic freezer bag once the soup has cooled. To reheat, thaw and add soup to a pot. Heat until boiling.
Pro Tip: Cooking Pasta for Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcooking the noodles (turning it soup into a mushy mess).
I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
More High Protein Soup Ideas
- Creamy White Bean Soup Recipe
- French Carrot Lentil Soup
- Fasolatha, Greek White Bean Soup
- Instant Pot Split Pea Soup with Sweet Potato
- Butternut Squash Ricotta Soup
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Lentil Pasta e Fagioli Soup
Ingredients
- 8 ounces pasta I used ditalini
- 1/4 cup extra virgin olive oil divided
- 6 cloves garlic minced
- 1 sweet onion diced
- 3 carrots diced
- 1 28-ounce can Diced Tomatoes
- 3 tablespoons tomato paste
- 1 cup brown lentils
- 6 cups Vegetable Stock
- 1 teaspoon Italian seasoning blend
- 1 teaspoon salt
- 1 14 ounce can kidney beans
- 1 14 ounce can white beans
- 1 cup fresh spinach
Instructions
- Cook pasta according to package instructions. Drain, and set aside.
- In a large soup pot, heat 1 tablespoon of olive oil over low heat. Add the minced garlic,onion, and carrots and saute for 5 to 6 minutes until vegetables begin to soften.
- Add the diced tomatoes tomato paste, lentils, vegetable stock, salt, and Italian seasoning blend. Bring to a boil and reduce to a simmer. Cover and simmer over low heat for 20 minutes.
- Add the kidney beans, white beans to the pot and stir well.
- Stir in the fresh spinach to the soup.
- Add 2 cups of the soup to a blender with the remaining 1 tablespoon of olive oil. Blend and pour soup back into the pot. Add in the cooked pasta and enjoy!
Notes
Pro Tip: Cooking Pasta for Soups
Nutrition
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This a fantastic fall delight
Thank you, it’s the perfect vegan high protein soup recipe!