Hearty Chickpea & Farro Soup | Rustic Italian Comfort in a Bowl
Simple ingredients, slow simmer, big comfort. This hearty chickpea and farro soup is Italian-inspired warmth in a bowl.
Orzo with Rancho Gordo Puglia Lentils and Calabrian Chilies
A one-pot Italian comfort dish with humble ingredients, clean flavor, and cozy energy
Serves 6–8
This is what I make when I want something comforting and tasty—something that comes together easily but still feels like real food. It started with a classic Pasta e Lenticchie, but I used Rancho Gordo Puglia lentils for their creamy texture, added a heaping tablespoon of oregano my wife dried from her garden, stirred in a spoonful of Calabrian chili paste, and tossed in some whole grape tomatoes that softened and sweetened the broth. I chopped up a few cloves of air fryer roasted garlic, then folded in a few handfuls of fresh spinach at the end to bring some green to the bowl.
The orzo cooks right in with the lentils, thickening the broth into a creamy sauce from the pasta starch. Add a splash of water when reheating—because the flavor gets even better the next day.
Both my kids liked it. But when my daughter—the pickiest eater in our house—looked up from her bowl and said, “Daddy, will you make this again?” I knew it was a keeper. It’s the kind of dish that seems simple but delivers more than you expect. The essence of Italian cooking.
Ingredients
- 1 lb Rancho Gordo Puglia lentils, rinsed
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 1 cup diced onion
- 4–6 cloves air fryer roasted garlic, finely chopped
- 1 tbsp dried oregano, preferably homemade or high quality
- ½ tbsp chopped Italian parsley (optional)
- 1–2 tsp Calabrian chili paste, to taste
- ½ cup good olive oil
- Salt and black pepper, to taste
- Âľ cup orzo (or ditalini)
- 1 pint grape tomatoes, whole
- A few handfuls of fresh spinach
- Really good extra virgin olive oil, for finishing
- Grated Pecorino Romano (optional)
- Balsamic vinegar, for a splash at the end
Instructions
- In a large soup pot, combine lentils, carrots, celery, onion, roasted garlic, oregano, parsley (if using), Calabrian chili paste, olive oil, salt, and pepper. Add enough water to cover by about 2 inches.
- Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 30–40 minutes, until the lentils soften and begin to break down into a creamy, saucy consistency. Stir occasionally and add hot water as needed to prevent sticking.
- Stir in the orzo and whole grape tomatoes. Continue to simmer for another 10–12 minutes, stirring often.
- Note: You may need to add more water here if the mixture gets too thick. You're aiming for that Goldilocks zone—not soup, but not stiff either.
- Fold in the fresh spinach and cook for 1–2 minutes, just until wilted.
- Taste and adjust seasoning.
- Finish each bowl with a drizzle of really good extra virgin olive oil and a splash of balsamic vinegar. Add grated cheese if you like—but it’s optional.
đź“ť Notes
- Fresh flavor tip: Don’t cook all the pasta in the main pot. Instead, when you're ready to eat, scoop some lentils into a smaller pot and cook just enough orzo in that for one meal. It keeps the texture right and the flavor bright—leftover pasta tends to soak up too much sauce and mute everything.
- Reheating tip: Add a splash of water to loosen the sauce before serving leftovers.
- Flavor boost: Simmer a Parmesan rind with the lentils if you’ve got one.
- Storage: Lentils keep 3–4 days in the fridge. Freeze extra lentils without pasta for future meals.
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