Angel Hair Pasta Pomodoro

Is there anything a big bowl of pasta can’t fix? OK, OK…While there might be some life events that require more than a bowl of noodles, it’s an excellent start! This Angel Hair Pasta Pomodoro recipe comes together in minutes, with perfect twirls of dainty angel hair pasta, tons of budget-friendly Roma tomatoes, and just the right amount of olive oil, garlic, and herbs. This easy angel hair pasta is one of my go-to weeknight meals when I don’t really feel like cooking. The noodles cook in just 2 minutes, and this sauce couldn’t be any more simple (or delicious!)

Angel Hair Pasta with A Fresh Tomato Sauce

Pomodoro means “tomato” in Italian, and pasta al pomodoro grew out of the simple, affordable tomato sauce pasta dishes that became popular in Naples in the late 18th-early 19th century. It was once considered humble working-class food, but is now arguably an iconic staple of Italian cooking!

Angel hair pasta, also known as capelli d’angelo, has an even longer history (with some evidence dating it back to the 14th century), and is one of the thinnest pasta shapes you can buy. While it looks similar to spaghetti, angel hair pasta cooks much faster and is better suited to lighter sauces that can coat those fine strands without weighing them down. That’s exactly why I like using it here in my take on pasta pomodoro, which I make with affordable Roma tomatoes, garlic, olive oil, fresh basil, and parsley. It’s bright, fresh, and easy for a busy night, but still delicious enough that my whole family is happy to dig in, and the leftovers are pretty great, too!

Recipe Success Tips

1. Don’t overcook the angel hair. Angel hair pasta is much thinner than spaghetti, so it cooks FAST. I start checking it at 2 minutes and pull it as soon as it’s just tender. It’ll keep softening once it hits the sauce!
2. Watch the garlic closely. Aside from the tomatoes, garlic is a big part of the flavor in this recipe, but it can go from fragrant to burnt pretty fast. I cook it over medium-low heat for about 2 minutes until it softens and smells amazing, then move on before it gets too dark.
3. Reserve the pasta water. Don’t pour it all down the drain! A little reserved pasta water helps loosen the sauce and coat the noodles better. If you’re making extra angel hair pasta pomodoro for meal prep, it’s also a good idea to save some pasta water to mix in when reheating so the pasta doesn’t dry out.
4. Roma tomatoes are my budget pick. Roma tomatoes are some of the best tomatoes for this budget-friendly pasta pomodoro because they’re affordable, easy to find, and cook down into a nice saucy texture in the skillet. You can also swap in an equal amount of cherry tomatoes, diced heirloom tomatoes, or any fresh garden tomatoes once tomato season rolls around!
5. Add some protein. Toss in shredded chicken, canned white beans (rinsed and drained), or cooked meatballs if you want to make this angel hair pomodoro a little heartier.
6. Need a pantry shortcut? This is the kind of sauce where fresh tomatoes shine, and since Roma tomatoes are inexpensive, I think they’re worth grabbing! But you can make a delicious tomato sauce with canned tomatoes (our marinara sauce is a prime example!), so you can swap in one 28-oz. can diced tomatoes if needed. Reduce the added pasta water slightly if you use all the canned tomato juice. Also add a small pinch of sugar if the sauce tastes sharp.

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Angel Hair Pasta Pomodoro

Angel Hair Pasta Pomodoro is an easy weeknight pasta recipe with tomatoes, olive oil, and herbs tossed with delicate noodles that cook in just 2 minutes!

Course Main Course

Cuisine Italian

Total Cost $5.21 recipe / $0.65 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (1½ cups each)

Calories 288kcal

Author Jess Rice

Equipment

• Sauce Pan
• Large Sauté Pan

Ingredients

Angel Hair Pasta

• 1 Tbsp salt $0.04
• 16 oz. angel hair pasta uncooked, $0.98

Pomodoro

• 1 Tbsp garlic minced, (5 cloves) $0.24
• ½ tsp dried oregano $0.05
• ¼ cup olive oil $0.75
• 1½ lbs Roma tomatoes diced, (24oz.) $2.07
• 1 tsp vegetable bouillon $0.13*
• 1 cup water hot, (for the bouillon) $0.00
• ½ cup pasta water $0.00
• 1 tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.01
• 2 Tbsp fresh basil minced, (about half of a .5oz clamshell) $0.87
• ½ Tbsp fresh parsley minced, $0.05

Instructions

• Gather ingredients. Set a large pot of water with 1 Tbsp salt added to boil.
• Dice the Roma tomatoes, keeping the seeds but removing any parts of the tougher stem area.
• Once tomatoes are all diced, mince the garlic.
• Once the salted pasta water is boiling, add the angel hair pasta and boil for only 2 minutes or until just tender. Angel hair pasta cooks much faster than regular spaghetti, so I recommend setting a timer and checking it after 2 minutes.
• Once the Angel Hair pasta is done, reserve ½ cup pasta water and strain it. I like to add 1 Tbsp olive oil to my pasta once it has been strained and toss it together. Then, I cover it with a clean damp towel.
• Add garlic, oregano, and olive oil to a large sauté pan over medium-low heat. Cook for 2 minutes until the garlic is fragrant.
• Add Roma tomatoes and stir to combine. Turn the heat up to medium.
• Combine 1 tsp bouillon with 1 cup hot water to make vegetable broth.* Once the tomatoes have cooked for about 5 minutes, add the vegetable broth and pasta water. I use bouillon to keep my broth costs low! Stir to combine and bring to a low simmer.
• Mince the fresh basil and fresh parsley.
• Add 1 tsp salt, black pepper, and fresh herbs to the tomato sauce.
• Remove from heat, add pasta, and stir well to combine, spooning the tomatoes over the top of the pasta from the bottom of the pan. As you toss the pasta, it will start to soak up the sauce; it can be served immediately or enjoyed after it has sat in the sauce for a bit longer.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon brand to keep my broth costs low. The package directions require 1 tsp of bouillon to 1 cup of water, as I use here.

Nutrition

Serving: 1serving (1½ cups) | Calories: 288kcal | Carbohydrates: 46g | Protein: 8g | Fat: 8g | Sodium: 1176mg | Fiber: 3g

how to make Angel Hair Pasta Pomodoro step-by-step photos

Gather all of your ingredients and bring a large pot of water salted with 1 Tbsp salt to a boil.

Prep the tomatoes and garlic: While you wait for the water to come to a boil, dice 1½ lbs. Roma tomatoes. Keep the juices and seeds for extra flavor, but trim away the tough stem ends as you go.

Now mince the garlic. You need 1 Tbsp minced for this recipe, which worked out to be 5 cloves for me.

Cook the pasta: When the salted water reaches a full boil, add 16 oz. angel hair pasta and cook for about 2 minutes, or until just tender. Angel hair cooks much faster than regular spaghetti, so set a timer and check it after 2 minutes to avoid overcooking!

Before draining the pasta, reserve ½ cup pasta water. Drain the pasta well, then toss it with 1 Tbsp olive oil if desired to help keep the strands from sticking together. I also like to cover it with a clean damp towel to keep it from drying out while the sauce finishes.

Make the sauce: Add the minced 1 Tbsp minced garlic, ½ tsp dried oregano, and ¼ cup olive oil to a large sauté pan over medium-low heat. Cook for about 2 minutes, stirring often, until the garlic smells fragrant and just starts to soften. Don’t let it brown too much, or it can turn bitter.

Add the diced Roma tomatoes and stir to coat them in the garlicky oil. Increase the heat to medium.

While the tomatoes cook, stir 1 tsp vegetable bouillon into 1 cup hot water to make a quick broth. Once the tomatoes have cooked for about 5 minutes, add the vegetable broth and pasta water. I use bouillon to keep my broth costs low! Stir to combine and bring to a low simmer.

Prep the fresh herbs: Mince 2 Tbsp fresh basil and ½ Tbsp fresh parsley.

Season the sauce: Stir the basil, parsley, 1 tsp salt, and ¼ tsp freshly cracked black pepper into the tomato sauce until well combined.

Combine: Remove the pan from the heat, then add the cooked angel hair. Toss well, lifting the pasta from the bottom of the pan so the tomatoes and sauce get evenly distributed. The pasta will continue to absorb some of the liquid as it sits, so serve it right away for a looser sauce or let it rest for a bit longer if you want it a little more absorbed.

Serve and enjoy! This fresh angel hair pasta pomodoro is saucy and PACKED with bright tomato flavor.🤤

Serving Suggestions

This angel hair pasta pomodoro is light and easy to pair with all kinds of mains and sides. My family loves it with shrimp scampi because shrimp and angel hair pasta are such a classic pairing, and the flavors work really well together. A baked chicken breast is another easy option for something hearty and filling, and you really can’t go wrong with a side of garlic bread (…because pasta!)

Storage & Reheating

Store any leftover angel hair pasta pomodoro in an airtight container in the fridge for up to 3-4 days. The pasta will soften quite a bit in storage. I like to reheat individual portions in the microwave or on the stovetop. Add a splash of water, broth, or extra reserved pasta water to help loosen the sauce and keep the pasta from drying out. I wouldn’t freeze this recipe, since the angel hair and fresh tomatoes can turn mushy once thawed.

Try These Italian-Inspired Spaghetti Recipes Next:

• I make this easy Spaghetti Aglio e Olio on busy nights because it’s fast, pantry-friendly, and packed with garlicky flavor!
• With just spaghetti, Parmesan, butter, and black pepper, Cacio e Pepe proves that a short ingredient list can still make a really good dinner.
• My Fettuccine Alfredo is rich and silky without being complicated, and it skips the heavy cream completely (which keeps things traditional and affordable!)

More Vegetarian Pasta Recipes

Feta Pasta

$11.05 recipe / $2.76 serving

Homemade Mac and Cheese

$3.51 recipe / $0.88 serving

Lasagna Roll Ups

$13.12 recipe / $1.64 serving

Pasta Primavera

$5.96 recipe / $1.49 serving

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Biscuits and Gravy Bake

Biscuits and gravy always take me back to my childhood. My family would always have big weekend breakfasts, and it wasn’t complete without homemade biscuits and creamy sausage gravy. This Biscuits and Gravy Bake keeps that same idea, but turns it into an easier one-skillet meal without losing the from scratch-made taste. I level it up with homemade cheddar drop biscuits, which couldn’t be easier to make, and pair them with savory, sage-seasoned sausage and creamy gravy. It’s a simple dish that’s a little elevated, made all in one pan, is quick to prepare, and seriously delicious. Best of all, it’s budget-friendly!

Creamy Biscuits and Gravy Breakfast Bake

Sausage gravy and biscuits are a breakfast essential, especially here in the South. This easy recipe takes that classic comfort food one step further by baking cheddar drop biscuits right on top of the gravy for a completely one-pan dish!

I make the sausage gravy with simple ingredients (flour, butter, milk, sage breakfast sausage) on the stovetop before it goes into the oven, so it stays creamy and luscious instead of separating or turning watery as it bakes. Then I make the from-scratch cheddar biscuits with cold butter, milk, and sharp cheddar. They have a deliciously rich flavor and just enough structure to bake in the gravy without getting dense. This breakfast bake gives you the best of both worlds with fluffy biscuits and creamy gravy underneath, and it’s especially good when you need an easy breakfast for a group.

Recipe Success Tips

1. Use sage breakfast sausage for the best flavor. I like using sage breakfast sausage when I make sausage gravy because it’s already seasoned. It gives the gravy a deeper, more savory flavor with very little extra effort or ingredients needed! I use Tennessee Pride Sage Country Sausage, but any ground breakfast sausage will work (not sausage links or patties). If you only have plain ground sausage, add 1 tsp ground sage so you don’t miss any flavor.
2. Let the gravy thicken before it goes in the oven. Keep whisking the milk and seasonings into the sausage, flour, and butter mixture until it thickens (about 3-5 minutes). The flour needs a little heat and time to work. If the gravy is taking its time to thicken, don’t add extra flour; just let it simmer a little longer. It should coat the back of a spoon before you add the biscuit dough. Don’t forget it’ll keep thickening in the oven too!
3. Use COLD butter. Cold, cubed butter helps the biscuits bake up fluffy and tender instead of heavy and dense. As the butter melts in the oven, it creates pockets of steam throughout the dough for a soft and fluffy texture.
4. Try a different biscuit topping. I love, love, love the cheesy flavor in these cheddar drop biscuits, but you can make classic homemade biscuits by leaving out the shredded cheese if preferred. Or try making our ranch drop biscuits. Leave out the cheese and parsley, then add some ranch seasoning.
5. Use canned biscuits for a shortcut. Canned biscuits will work if you need a faster option. I’d cut them into smaller pieces first, so they bake through more easily. But I promise these homemade cheddar drop biscuits are worth the few extra minutes! They’re very easy to mix up, use cheap pantry ingredients, and taste so much better!
6. Make it ahead! You can prepare the gravy and biscuit dough up to 24 hours in advance. Store them separately in the fridge, then assemble and bake. Add a few extra minutes to the baking time to account for them starting out cold.

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Biscuits and Gravy Bake

This easy Biscuits and Gravy Bake turns a Southern breakfast classic into a cozy one-pan meal with creamy sausage gravy and fluffy cheddar drop biscuits.

Course Breakfast

Cuisine American

Total Cost $8.21 recipe/ $1.64 serving

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 5 servings (2 biscuits)

Calories 910kcal

Author Jennie Alley

Equipment

• Large Bowl
• Oven Proof Skillet (Cast Iron Skillet)
• Ice Cream Scoop (2-3 oz.)

Ingredients

Gravy Base

• 1 lb. sage breakfast sausage $3.98*
• 2 Tbsp salted butter 28g, $0.23
• ¼ cup all-purpose flour 30g, $0.04
• 3 cups milk 24 oz., $0.92
• 1 tsp black pepper freshly cracked, $0.16
• ¾ tsp salt $0.10

Cheddar Drop Biscuits

• 2 cups all-purpose flour 240g, $0.35
• 2 tsp baking powder 10g, $0.09
• ½ tsp salt $0.08
• 1 tsp granulated sugar 4g, $0.01
• ½ tsp dried parsley 0.5g, $0.04
• ½ cup salted butter cold and cubed, (113g) $0.92
• ¾ cup whole milk 6 fl oz., $0.23
• 1 cup sharp cheddar cheese shredded, (113g) $0.94
• 1 Tbsp salted butter melted, (14g) $0.12

Instructions

• Gather all ingredients and preheat the oven to 375°F.
• Heat a cast iron or oven-proof skillet over medium heat. Add the sage breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through.
• Add 2 Tbsp butter and stir until melted. Sprinkle in ¼ cup of flour and cook for 1 minute to coat the sausage.
• Slowly whisk in the milk, salt, and pepper. Continue stirring until the gravy thickens, about 3-5 minutes. Remove from heat.
• In a mixing bowl, whisk together the flour, baking powder, sugar, salt, and dried parsley.
• Add ½ cup cold, cubed butter and use your fingertips or a fork to cut it into the dry ingredients until coarse crumbs form.
• Pour in the milk and cheddar and stir just until the dough comes together; it should be thick and spoonable.**
• Drop spoonfuls of biscuit dough evenly over the hot sausage gravy, similar to a cobbler topping. I use an ice cream scoop to do this (2-3 oz.) This should make about 10 biscuits.
• Brush biscuits with 1 Tbsp melted butter. Place the skillet in the preheated oven and bake uncovered for 25-28 minutes, or until the biscuits are golden brown and cooked through.
• Let the bake rest for 5 minutes before serving. Scoop onto plates and enjoy!

See how we calculate recipe costs here.

Notes

*If sage breakfast sausage is unavailable, use plain ground breakfast sausage and add 1 tsp ground sage while browning.

**Do not overmix the dough once the milk is added; overworking develops gluten and can make biscuits tough.

Nutrition

Serving: 1serving | Calories: 910kcal | Carbohydrates: 54g | Protein: 31g | Fat: 63g | Sodium: 1747mg | Fiber: 2g

how to make Biscuits and Gravy Bake step-by-step photos

Gather all of your ingredients and preheat the oven to 375°F.

Brown the sausage: Set a cast-iron (or other oven-safe) skillet over medium heat. Add 1 lb. sage breakfast sausage and cook, breaking it into small crumbles with a spoon or spatula, until it’s browned and fully cooked through with no pink remaining.

Make the gravy: Add 2 Tbsp salted butter to the skillet and stir until melted. Sprinkle ¼ cup all-purpose flour over the sausage and stir well to coat everything. Cook for about 1 minute to get rid of the raw flour taste.

Slowly whisk in 3 cups milk, then add 1 tsp black pepper and ¾ tsp salt. Keep whisking and stirring, making sure to scrape along the bottom of the pan, until the gravy thickens, about 3-5 minutes. It should be creamy and thick enough to coat the back of a spoon. Remove the skillet from the heat.

Make the cheddar biscuits: Whisk together 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, 1 tsp granulated sugar, and ½ tsp dried parsley in a mixing bowl.

Add ½ cup cold, cubed salted butter and cut it into the flour mixture with your fingertips, a pastry cutter, or a fork until the butter is worked in and the mixture looks like coarse crumbs.

Pour in ¾ cup whole milk and add 1 cup shredded sharp cheddar cheese. Stir just until the dough comes together. It should look thick and scoopable. Be careful not to overmix, or the drop biscuits can turn out dense.

Top with dough: Drop spoonfuls of the cheddar biscuit dough evenly over the hot sausage gravy (like a cobbler topping) until the surface is mostly covered. I use a 2-3 oz. ice cream scoop to do this. You should get about 10 biscuits.

Brush with butter: Brush the tops with 1 Tbsp melted salted butter for extra flavor and color.

Bake: Transfer the skillet to the oven and bake uncovered for 25-28 minutes, or until the biscuits are puffed, golden brown, and cooked through.

Let the skillet rest for about 5 minutes before serving so the gravy can settle a bit. Then scoop it onto plates and serve while it’s hot and cozy. Enjoy!

Serving Suggestions

I like to serve this cheesy biscuits and sausage bake straight from the skillet for a hearty, family-style breakfast or brunch. It makes enough for about 5 servings, with 2 biscuits and some gravy in each! For sides, I add fried eggs and breakfast potatoes, plus some fresh fruit to balance the richness. A little fresh parsley or extra shredded cheddar on top adds nice color and extra flavor, too.

One of my favorite things about this recipe is that it shows you how to make a homemade sausage gravy from scratch. So if you want a lower-carb option, you can skip the biscuits and the oven altogether, then top the sausage gravy with a poached egg instead!

Storage and Reheating

Store leftover biscuit and sausage gravy bake in an airtight container for up to 3 days. Warm individual portions in the microwave or reheat the whole skillet in a 350°F oven until heated through. Add a splash of milk if the gravy has thickened too much.

As for freezing, it’s best to freeze this before baking. Assemble the skillet, top with the cheesy biscuit dough, cover tightly, and freeze for up to 1 month. Bake straight from frozen, adding a few extra minutes to the cooking time.

Try These Breakfast Bakes Next!

• Our Sausage Breakfast Casserole is a cheesy, hearty breakfast bake made with country sausage, eggs, peppers and onions, and tortilla chips.
• This Baked French Toast is perfectly sweet with a soft, custardy middle and gooey caramel sauce, which makes it especially good for lazy weekends, holiday mornings, or brunch.
• I make these Baked Eggs when I want a quick, affordable breakfast that helps me use up odds and ends in the fridge!

More Easy Biscuit Recipes

5 Ingredient Freezer Biscuits

$4.14 recipe / $0.35 each

Chicken and Biscuit Casserole

$8.75 RECIPE / $1.46 SERVING

Rosemary Pepper Drop Biscuits

$1.68 recipe / $0.21 each

Sweet Potato Biscuits

$3.06 recipe / $0.31 each

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Ham and Lentil Soup

This Ham and Lentil Soup blew me away. Even with so few ingredients and spices, it’s still packed with flavor and develops SO much depth for a 35-minute soup. I was amazed. This is a true budget recipe made with simple veggies, dried lentils, everyday spices, and ham steak (though if you’ve got leftover ham, you should use that!) My ham lentil soup is a quick, satisfying, and hearty bowl that’s easy enough for any night of the week and delicious all year round.

An Easy Pot of Ham and Lentil Soup

This recipe for ham and lentil soup starts with the usual suspects of mirepoix (onions, carrots, and celery), which get sautéed until slightly translucent and soft. Then I add garlic, brown lentils, chicken broth, water, and simple seasonings like paprika and thyme before finishing it off with diced ham and letting everything simmer for 30 minutes. It’s as simple as that! I make this cozy soup on the stovetop because it’s incredibly easy and beginner-friendly, but you can also make it in the Instant Pot or slow cooker if that works better for your day. I’ve shared both the slow cooker and Instant Pot directions in the tips block below!

Recipe Success Tips

1. Brown lentils are some of the best for soup. They’re budget-friendly, easy to cook, and hold their shape well for a hearty texture. Other lentils, like red lentils, can cost more, cook at different rates, and get mushy easily. Other varieties can still work, of course, but I highly recommend checking the package directions for the right liquid ratio and cook time, then adjusting the recipe as needed.
2. Dice the veggies evenly (and add more if you like). Make sure the vegetables are cut into the same-sized pieces, so they cook evenly. You can also add in any other veggies you like. I think spinach, kale, tomatoes, squash, or corn would all be delicious. Diced potatoes would make this a ham and potato soup with lentils!
3. Make sure the broth is at a medium simmer. You don’t want a roaring boil or barely simmering. If the heat is too low, it may take longer to cook the lentils, so make sure to check them for doneness.
4. I seasoned the soup with paprika and dried thyme. You could also add garlic powder, onion powder, dried oregano, bay leaf, or other spices and herbs to your taste! You can even try a splash of your favorite hot sauce!
5. Try ham hock. Ham steak is my choice for quick cooking soups like this, but if you’ve already got ham hock on hand, I recommend using it! It adds a layer of depth and smokiness. I’d cook ham hock lower and slower for about an hour, like in our split pea soup, to really unlock the flavors. Once it’s tender (165°F internal temp), remove it from the pot, shred the meat, and stir it back in for a smoked ham hock and lentil soup. But don’t worry if ham hock isn’t on your shopping list! You’ll still get plenty of ham flavor from the cubed ham.
6. Instant Pot directions: Place the Instant Pot on sauté. Once hot, add the oil, onions, celery, carrots, and garlic. Sauté 5 minutes. Add all other ingredients and stir together. Close the lid and secure the valve. Place under high pressure for 15 minutes, then let the Instant Pot naturally release.
7. Slow cooker directions: Exclude the oil. Place all other ingredients in the slow cooker and stir to combine. Cook on high for 3 hours. I recommend adding a ham hock if making this soup in a slow cooker, but diced ham steak still works!

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Ham and Lentil Soup

This Ham and Lentil Soup recipe is a hearty dinner made with simple ingredients, brown lentils, veggies, and diced ham in a flavorful broth!

Course Soup

Cuisine American

Total Cost $7.76 recipe / $1.29 serving

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings (1.33 cups each)

Calories 312kcal

Author Melissa Nolan

Equipment

• Large Pot or Dutch Oven

Ingredients

• 1 Tbsp vegetable oil $0.04
• 1 small onion medium dice, (2 cups, 240g) $0.47
• 2 ribs celery medium dice, (1½ cups, 135g) $0.36
• 3 carrots medium dice, (2 cups, 200g) $0.42
• 2 garlic cloves minced, (1 Tbsp) $0.12
• 1½ cups dry brown lentils rinsed, (uncooked, 275g) $1.16*
• 4 cups chicken broth $0.52**
• 3 cups water $0.00
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 1 tsp paprika $0.10
• 1 tsp dried thyme $0.48
• 2 cooked ham steaks diced, (14oz, 396g, about 2 cups) $3.97***

Instructions

• Gather and prepare all ingredients.
• In a large pot over medium heat, add the vegetable oil. Once hot, add the onions, celery, carrots, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables have softened slightly.
• Add the lentils, chicken broth, water, salt, pepper, paprika, and dried thyme, and stir to combine.
• Bring the soup to a medium simmer. Once the soup has reached a simmer, add the cooked ham. Make sure it comes to a medium simmer again, and continue cooking for 30 minutes.
• Taste the lentils for doneness. They should have the slightest bite to them. Continue cooking if needed. Ladle the soup into bowls and enjoy.

See how we calculate recipe costs here.

Notes

*Make sure to rinse the lentils to get rid of any dust or debris.

**I like to use Better Than Bouillon to make broths to keep costs low.

***Cooked ham steak is the best ham for lentil soup when you consider the price and availability! You also don’t need to simmer it for long, as it’s already cooked. Look for ham steaks labeled as lower sodium if you’re watching your salt intake. Ham hock is also a great choice, but it needs to be simmered for at least an hour and then shredded. You can also use about 2 cups of leftover baked ham, ham shank, cubed ham, or ham bone. 

Nutrition

Serving: 1serving (1.33 cups) | Calories: 312kcal | Carbohydrates: 35g | Protein: 29g | Fat: 6g | Sodium: 1966mg | Fiber: 16g

how to make Ham and Lentil Soup step-by-step photos

Gather all of your ingredients.

Sauté the veggies: Set a large soup pot or Dutch oven over medium heat and add 1 Tbsp vegetable oil. Once the oil is hot and shimmering, add 1 small diced onion, 2 diced ribs of celery, 3 diced carrots, and 2 cloves minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions look translucent and the vegetables start to soften and smell fragrant.

Add lentils and broth: Pour in 1½ cups dry brown lentils (rinsed), 4 cups chicken broth, and 3 cups water. Season with 1 tsp salt, ½ tsp pepper, 1 tsp paprika, and 1 tsp dried thyme, then stir well to combine everything evenly.

Add the ham: Bring the soup up to a gentle simmer, then stir in the 2 diced cooked ham steaks (or leftover diced ham, if using instead).

Simmer: Let the soup return to a steady simmer, then cook uncovered for about 30 minutes, stirring every so often.

Taste and serve: Check the lentils near the end of cooking. They should be tender but still hold their shape with just a little bite in the center. If they need more time, keep simmering for a few extra minutes. Taste and adjust the seasoning if needed, then ladle into bowls and serve warm. Enjoy!

Serving Suggestions

I’m perfectly content with a big bowl of this ham and lentil soup on it’s own since its so filling from the protein-packed lentils and ham. But it is soup, after all, so I’m never going to say no to a side of bread! My Parker House rolls are my current obsession, but homemade biscuits and our olive herb bread all hit the spot just as much. I also like fresh salads or roasted veggies with cozy soups like this. This strawberry spinach salad or a side of oven-roasted broccoli would both be great for adding a little color, texture, and contrast to the meal.

Storage & Reheating

You can store leftover lentil and ham soup in an airtight container in the refrigerator for up to 3-4 days. The lentils will absorb more liquid in storage, so if it is too thick when you come to serve it again, you can thin it out with more chicken broth if desired. You can also freeze this soup for up to 3 months. I like to freeze individual servings in freezer-safe containers or bags so I can just pull out what I need! Thaw it in the refrigerator the night before.

Try These Lentil Soup Recipes Next!

• Our Mediterranean Lentil Soup is a bright bowl loaded with lentils, veggies, and kale, and I love how the cumin and cinnamon layer in so much warming flavor!
• Tomato Lentil Soup is a simple, budget-friendly favorite packed with vegetables, herbs, and brown lentils.
• This Creamy Lentil Vegetable Soup is a hearty mix of lentils and vegetables made extra rich with coconut milk for a creamy finish without any dairy.

More Easy Ham Recipes

Honey Glazed Ham

$18.13 recipe / $1.51 serving

Navy Bean Soup

$8.32 recipe / $1.38 serving

Ham Tetrazzini

$7.65 recipe / $1.28 serving

Glazed Ham Steaks

$6.31 recipe / $1.55 serving

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