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. 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. This soup is vegan, gluten free, high protein, and SO yummy.
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
Meal Prep Soup Recipes For the Win!
This Lentil Pasta Fagioli Soup is the perfect recipe for easy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time.
I have a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
What’s In This Lentil Pasta Fagioli High Protein Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Red Lentils: one of my favorite legumes to stock up on! I always keep a few lbs of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
- 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.
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.
How Do I Make this Lentil Pasta Fagioli?
- In a large soup pot, heat 2 tablespoons of olive oil over low heat. Add the minced garlic and onion and saute for 5 to 6 minutes until vegetables begin to soften. Add the carrots, dices tomatoes tomato paste, lentils, vegetable stock, garlic 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, spinach, and cooked pasta and stir well to combine.
- Ladle 2 cups of soup into a blender with the remainder of the olive oil. Blend and add back to the soup pot.
- Serve with homemade bread and enjoy!
More High Protein Soup Meal Prep Recipes You’ll Love!
Turkey Butternut Squash Chili
Pasta & Zucchini Corn Chowder
Instant Pot Split Pea Soup with Sweet Potato
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Lentil Pasta e Fagioli Soup
Ingredients
- 1/2 cup extra virgin olive oil divided
- 6 cloves garlic minced
- 1 sweet onion diced
- 3 carrots diced
- 1 28 ounce Diced Tomatoes
- 3 tablespoons tomato paste
- 1 cup lentils any variety (I used red)
- 8 cups Vegetable Stock
- 1 teaspoon Italian seasoning blend
- 1 teaspoon garlic salt
- 1 14 ounce can kidney beans
- 1 14 ounce can white beans
- 1 cup frozen chopped spinach
- 4 cups cooked pasta gluten free
Instructions
- In a large soup pot, heat 2 tablespoons of olive oil over low heat. Add the minced garlic and onion and saute for 5 to 6 minutes until vegetables begin to soften. Add the carrots, dices tomatoes tomato paste, lentils, vegetable stock, garlic 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, spinach, and cooked pasta and stir well to combine.
- Ladel 2 cups of soup into a blender with the remainder of the olive oil. Blend and add back to the soup pot.
- Serve with homemade bread and enjoy!
Notes
A Note on 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.Nutrition
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This a fantastic fall delight
Thank you, it’s the perfect vegan high protein soup recipe!