Sauté the onion, carrots, celery, and garlic in a large casserole dish.

Add the tomato purée, tinned tomatoes, red lentils, Worcestershire sauce, stock, pasta, and seasonings.

Bring to the boil, then reduce the heat and allow the soup to simmer for 20 minutes, or until the pasta is al dente.

Add the cream cheese, and cook for a further 3 minutes before serving.