Pasta e Lenticchie - Pasta and Lentils Soup

Pasta e Lenticchie

One of the most meaningful examples of this appears every year on New Year’s Eve, when Italians across the country sit down to eat lentils.

Why lentils? Because for centuries, they’ve symbolized prosperity and abundance. Their small, round shape resembles ancient coins, and the belief is simple: the more lentils you eat, the more prosperity you invite into the coming year.

This tradition dates all the way back to Ancient Rome, when lentils were often given as New Year’s gifts with the hope that they would “turn into gold.” Over time, the symbolism stuck. Lentils also swell as they cook, representing growth, expansion, and the idea that something humble can become something sustaining and abundant.

Today, lentils are often served with rich pork dishes like cotechino or zampone, balancing wealth with abundance. But in many homes — especially outside of formal celebrations — lentils appear as a warm, comforting soup like this one.

This lentil and pasta soup is simple, nourishing, and deeply satisfying. It’s the kind of dish that feels grounding — perfect for closing out one year and stepping intentionally into the next.

Recipe

Serves 12

Ingredients

• 3 (16-oz) cans lentils, drained and rinsed

• 3–4 Tbsp olive oil

• 2 large onions, chopped

• 2 carrots, chopped

• 3 celery stalks, chopped

• 2 cloves garlic, minced

• 8–11 cups water or broth (vegetable or chicken)

• 1 (16 oz) can of pureed tomato

• 1 to 1½ cups ditalini pasta

• 2–4 handfuls fresh spinach

• Salt, to taste

• Freshly ground black pepper

• Freshly grated Parmigiano-Reggiano, for serving

Instructions

1. Build the Base

• Heat the olive oil (and butter, if using) in a large soup pot over medium heat.

• Add the onion, carrots, and celery with a pinch of salt.

• Cook for 8–10 minutes, stirring occasionally, until softened and fragrant.

• Add the garlic and cook for about 30 seconds, just until fragrant.

2. Add the Liquid

• Pour in 16 ounces of tomato puree and 8 cups of water or broth and bring to a gentle simmer.

• Let the vegetables cook for about 10 minutes to flavor the broth.

3. Add the Lentils

• Stir in the drained and rinsed lentils. Simmer gently for 15–20 minutes, allowing the flavors to meld.

4. Add the Pasta

• Stir in 1 - 1 1/2 cup of cooked (al dente) ditalini pasta and continue simmering for 12 minutes, stirring occasionally so it doesn’t stick.

• If the soup becomes too thick, add more hot water or broth ½ cup at a time until you reach your desired consistency. (This soup should be hearty, not stiff.)

5. Finish with Spinach

• In the final 2–3 minutes of cooking, stir in the spinach until just wilted.

• Taste and adjust salt and pepper. Turn off the heat and let the soup rest for 5–10 minutes — this helps the flavors settle.

• Ladle into bowls and finish with plenty of freshly grated Parmigiano-Reggiano and a crack of black pepper.