Lentil Soup with Pancetta and Parmesan

Lentil Soup with Pancetta and Parmesan

Prep: 4 minutes; Cook: 37 minutes

Adding a few fresh ingredients to canned soup gives this soup a made-from-scratch flavor with very little time in the kitchen.

Oxmoor House JUNE 2006

  • Yield: 7 servings (serving size: 1 cup soup and about 1 1/2 teaspoons cheese)


  • 3/4 cup chopped onion (about 1 small)
  • 2 ounces pancetta, diced (about 1/3 cup)
  • 3 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 1/2 cup water
  • 2 (19-ounce) cans 99% fat-free lentil soup (such as Progresso)
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese


1. Place first 3 ingredients in a large saucepan; cook over medium heat 9 minutes or until onion is golden. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, water, soup, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Discard bay leaf. Ladle soup into individual bowls; sprinkle with Parmesan cheese.

Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 4.4g
  • Saturated fat: 1.7g
  • Protein: 8.9g
  • Carbohydrate: 19.2g
  • Fiber: 2.8g
  • Cholesterol: 8mg
  • Iron: 1.8mg
  • Sodium: 740mg
  • Calcium: 63mg

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Lentil Soup with Pancetta and Parmesan recipe