The Best Lentil Minestrone Soup Recipe

Looking for an easy but satisfying weeknight meal? We have been making this really yummy vegetarian lentil minestrone soup recipe for years, and recently we've had it every week for a long time! You probably have most of the ingredients at home! Also it doesn't need a lot of extra SODIUM, so just add seasoning to your taste, and you can also add a little HOT PEPPER SAUCE if you want it SPICY!
A close up of minestrone soup. 

Lentil Minestrone Soup Recipe


  • 1 medium onion – chopped
  • 2-3 cloves garlic – minced
  • 1 Tablespoon olive oil
  • 3/4 cup baby carrots – sliced in half or thirds
  • 1 cup lentils
  • 1 package – frozen chopped or fresh chopped spinach
  • 6 cup carton – vegetable broth
  • 1 teaspoon – dried oregano
  • 1/4 teaspoon – dried thyme
  • 1 can of diced tomatoes (any size)
  • 1/2 cup to 1 cup (depending on how thick you like it) UNCOOKED pasta of any kind – we love using the high protein elbow noodles or any fun pasta like chickpea or beans


  1. ​Using a large saucepan where you’ll eventually cook the entire soup, cook the onion and garlic in hot oil about 5 minutes until tender and see-through, stirring frequently.
  2. Add in carrots, lentils, spinach, broth, oregano, thyme, and HOT PEPPER SAUCE (optional) or SALT (optional.)
  3. Bring the mixture to boiling.
  4. Reduce heat, cover the pot, and simmer for 15 minutes.
  5. Stir in the can of diced tomatoes and the uncooked pasta.
  6. Simmer another 15 minutes longer so that pasta becomes tender.
  7. Serve!

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