• Cooking Time: 40
  • Servings: Lots
  • Preparation Time: 60


This, like a lot of soups, is a garbage soup. By that I mean: whatever you have hanging around your cupboards or in your fridge? You can dump it in here. Consider this a starting point. (Note: I use bacon and chicken stock in mine, but this easily converts to a vegetarian dish. Just skip the bacon and swap in vegetable stock).


  • 5-7 slices of bacon (optional)
  • 2 tablespoons 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 (14 1/2-ounce) can diced tomatoes
  • 1 pound lentils (approximately 1 1/4 cups)
  • 11 cups chicken stock (or vegetable stock, if you prefer)
  • 4 to 6 fresh thyme sprigs
  • 1 cup dried pasta
  • Shredded Parmesan to taste


  • In a large pot over medium heat, fry bacon until crispy and fat has rendered out. Remove bacon, chop, and set aside.
  • Saute onion, carrots, and celery in the bacon fat (or simply use olive oil if not including bacon).
  • Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
  • Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, 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.
  • In a separate pot, prepare pasta according to package directions.
  • Add pasta to the soup.
  • Sprinkle with the Parmesan, drizzle with olive oil, and bacon.
  • Serve--hot--with crusty bread!

Categories: Soup  Stew  Vegetarian 

Author Credit: Giada De Laurentiis

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