< Back to all recipes

Lentil Soup recipe with Elbow Rigati Pasta

Cooking Time: 65 minutes


  • 2/3 C Perfetto Elbow Rigati Pasta
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 1 can diced tomatoes
  • 450 g brown lentils
  • 11 C chicken broth
  • 4 fresh thyme sprigs
  • 1 C shredded Parmesan


  • 1.
    In a large pot over medium heat; add oil, then add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes.
  • 2.
    Add the tomatoes with their juices. Simmer until the juices evaporate, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  • 3.
    Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
  • 4.
    Ladle the soup into serving bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Tried this recipe