32 Responses
I made this soup and even my husband enjoyed it. It was flavorful and very easy to whip up.
I used a different brand of pasta, left out the lentils, and did not see the celery in the ingredients list, but it was still delicious. I would recommend taking care not to overcook the pasta, as the texture can become come a bit mushy.
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Thanks Irene! So glad you loved the recipe. We agree that gluten-free pasta can become mushy, and we appreciate that tip :). We will add a note in the recipe too!
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Great recipe!
I made this for my daughter, and she loved it! We used quinoa pasta, which worked well, and lentils, to provide protein. I did use only 1/4 cup of green lentils, rather than 1/2, because they were dry rather than canned, and I wanted to be sure not to include too many high fodmap items. A lovely dish!
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Jeff,
This sounds great! We are so glad you enjoyed it.
Just be aware that dry lentils will cook into a much larger portion than canned, about 2.5 times the amount. So 1/4 cup of dry lentils will end up being about 3/4 cup of cooked lentils. That still should be fine for this recipe (3 low-FODMAP servings); but it does alter the servings from the initial 1/2 cup canned lentils (1 low-FODMAP serving). Be aware of this difference when substituting for other recipes.
Cooked lentils are not equivalent to canned lentils since canning will soak the lentils and remove a lot of the FODMAPs which would still be present if you simply boil them.
Glad you love the soup! Have a wonderful day 🙂Reply
Love to eat some spicy soup ! !
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Thank you!
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Yummy!
This recipe was FANTASTIC! We ate every last bite. Used butternut squash, potato and zucchini as my veggies. I omitted 1 c of water though; we like a thicker soup. But delicious and will keep it on the rotation.
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MR,
Thank you SO MUCH for such a sweet comment! Feedback like this inspires us. Have a wonderful day 🙂
This soup is phenomenal. I usually add chicken or ground beef to make it heartier. We all like it at our house. Thanks!
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Chrissy,
Great feedback! We love hearing these comments, they truly brighten our day 🙂 Thank youReply
I love this soup and my husband (who does not have dietary restrictions) loves it too! Thank you for coming up with this tasty recipe that keeps my tummy happy ?
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Thank you SOOO much for your feedback Lucy!
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Amazing
I’m 10 weeks into the fodmap diet, getting a little tired of the current recipes I have been rotating and wanted to try something new but still within the diet. This was the best soup recipe I have tried yet. I will make this & highly recommend! Delicious!
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Ashley,
We LOVE hearing this kind of feedback! So pleased we can keep your mouth happy at the same time as your tummy! Hope to hear from you again soon 🙂Reply
Go To Recipes
This soup recipes has become one of my go to recipes that we love on a rainy night or when we are looking to get our veggie fix. Delicious and easy to make!
Awesome Hannah!
Your feedback inspires us!! Thanks for sharing, it makes our day 🙂Reply
Can this be made in the slow cooker?
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Hi Kay,
We don’t suggest this soup recipe in the slow-cooker, since the greens and pasta tend to become overdone when simmered too long. You could look at our low-FODMAP Slow-Cooker Recipe list for some other great options though!
Good luck 🙂Reply
Could this be made and then frozen? I think the main concern would be how the noodles would hold up? I was hoping to make a double batch and freeze it. Thanks!
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Hi Caroline!
Thanks for the question. Our concern would be the pasta could get mushy as well. We suggest if you plan to freeze that you omit adding the pasta until the day you defrost it. Our low-FODMAP Pumpkin Sweet Potato Soup should freeze wonderfully though!Reply
cooking pasta separately
I cook my noodles separately and then add to my soup as I am ready to eat. This allows me to freeze leftover soup and not worry about mushy noodles. Regular cooked noodles freeze well, not sure about gluten free noodles
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Nancy!
Perfect plan and we completely agree. Gluten-free noodles get mushy so we would prepare the same as you. Wonderful!!Reply
Fabulous!
New to low FODMAP eating and glad I found this recipe! My cousin, who house shares with me, my 30 year old daughter and her fiance absolutely loved this! I made it last week and am already putting together a list for next week!!!! Thank you, thank you, thank you!!!!!
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Sharon!
AWESOME. Love it! Such beautiful words. You made our day.
We also wanted to share that we have a COOKBOOK available in the US, Canada, UK and Australia!
is the ONE thing that will take you through the entire FODMAP journey and share more than 100 recipes that prep in 30 minutes or less! Click here for details on the BEST low-FODMAP cookbook available 🙂PLEASE stay in touch with us!!!
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Yummy!
Loved this recipe. Only change I did was add the veggies later because I don’t like them too soft.
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Desiree,
Great to hear from you! So glad you enjoyed the soup. Stay in touch 🙂Reply
So many leftovers!
This recipe was easy to throw together! I put some meat in it because my Fiancé is not a fan of only vegetable soup. It was so good, and we had plenty of leftovers! I used Barilla macaroni, but I would suggest making it separate and adding the amounts you want later because the pasta absorbed all of broth and turned to mush in the leftovers. It was still amazing though the next day, even without the broth!
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Hi Riley!
Thanks for your comment and tips! We are completely in agreement if the soup is not consumed immediately, then it is a great idea to prepare the pasta separately. In our experience, GF pasta will always get a mushy texture when it soaks too long. Stay in touch :)!Reply
My husband is Italian and loves Italian food. I came across this minestrone recipe. Not only is it delicious and a huge hit with the family, it is hubby approved. So good. It also freezes well.
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Thank you SO much Katelyn,
We loved reading your review and hearing how much the soup is enjoyed by your whole family!
Please stay in touch!!Reply
Very good!
This was delicious. I used 1 zucchini & 1 parsnip for veggies. I happened to have fresh oregano and thyme on hand so I used those instead. I also used the whole can of lentils since I knew we wouldn’t have a huge serving. I will definitely make this again, and perhaps add 1/4 teaspoon of hot pepper flakes next time.
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Thank you so much for your comments!
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