Creamy Vegetable Pasta Soup Recipe

Introduction

This creamy pasta soup is a comforting and nourishing dish perfect for cozy evenings. Packed with vegetables, white beans, and a rich cashew-based cream, it delivers both flavor and plant-based protein in every bowl. Whether gluten-free or not, it’s easy to prepare and delightfully satisfying.

Ingredients

• 1 large carrot (peeled and chopped)
• 1-2 stalks celery (chopped)
• 7 oz broccoli florets
• 1/2 tbsp oil
• 1 medium onion (diced)
• 4 garlic cloves (minced)
• 5-6 cups vegetable broth
• 2 tsp onion powder
• 2 tsp Italian seasoning
• 1-2 tsp ground lovage (Maggi herb) (optional)
• Salt and pepper (to taste)
• 7 oz dry pasta (gluten-free optional)
• 1 (15 oz) can white cannellini beans (drained and rinsed)
• 1/2 cup cashews (soaked; see notes)
• 1 1/2 cups plant-based milk
• 1 tbsp lemon juice
• 1/4 tsp salt
• Fresh herbs (to garnish)

Instructions

1. Step 1: Soak cashews for a couple of hours or boil them in water for 20 minutes until soft. Transfer the softened cashews to a blender along with cannellini beans, plant-based milk, lemon juice, and salt. Blend on high speed for about 2 minutes until smooth and creamy. Set aside.
2. Step 2: Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and broccoli, frying for about 4 minutes. Add minced garlic, onion powder, Italian seasoning, ground lovage (if using), salt, and pepper. Cook for 1 more minute until fragrant.
3. Step 3: Pour in 5 cups of vegetable broth and bring to a boil. Reduce heat to let it simmer gently. Add more broth later if the soup seems too thick.
4. Step 4: Stir in the cashew-cannellini cream. Let the soup simmer for 6 to 8 minutes, allowing the flavors to meld.
5. Step 5: Add the dry pasta of your choice. Simmer for 8 to 10 minutes, or until the pasta is al dente, stirring frequently to prevent sticking. If the soup thickens too much, add more vegetable broth or plant-based milk to adjust consistency.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh herbs and optionally vegan Parmesan cheese before serving. Enjoy warm!

Tips & Variations

• Soaking cashews overnight will yield an even creamier texture but boiling is a quicker alternative.
• Feel free to swap broccoli with other vegetables like zucchini or kale depending on what’s in season.
• Using gluten-free pasta makes the soup suitable for gluten-sensitive diets without compromising taste.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of plant-based milk or vegetable broth to loosen the soup if it thickens. Warm gently on the stove over medium heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared in advance and refrigerated. Keep the pasta separate if possible to prevent it from becoming mushy during storage, or add fresh pasta when reheating.

What if I don’t have lovage or Maggi herb?

Lovage adds a unique savory note but is optional. You can skip it or substitute with additional Italian seasoning or a bit of celery seed for a mildly similar effect.

Creamy Vegetable Pasta Soup Recipe

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★★★★★

4.8 from 71 reviews

This Creamy Pasta Soup combines wholesome vegetables, tender pasta, and a rich, velvety cashew-cannellini bean cream base for a comforting and nutritious meal. It features a medley of carrots, celery, broccoli, and aromatic herbs, creating a deliciously hearty and dairy-free soup perfect for any season.

• Author: Sana
• Prep Time: 20 minutes (including soaking/boiling cashews)
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 large carrot (peeled and chopped)
• 1–2 stalks celery (chopped)
• 7 oz broccoli florets
• 1 medium onion (diced)
• 4 garlic cloves (minced)

Liquids & Broth

• 5–6 cups vegetable broth
• 1 1/2 cups plant-based milk
• 1 tbsp lemon juice

Seasonings & Spices

• 1/2 tbsp oil
• 2 tsp onion powder
• 2 tsp Italian seasoning
• 1–2 tsp ground lovage (Maggi herb) (optional)
• Salt and pepper (to taste)
• 1/4 tsp salt (for cream blend)

Beans & Nuts

• 1 (15 oz) can white cannellini beans (drained and rinsed)
• 1/2 cup cashews (soaked or boiled soft)

Pasta & Garnish

• 7 oz dry pasta (gluten-free recommended)
• Fresh herbs (to garnish)
• Vegan Parmesan cheese (optional, for garnish)

Instructions

1. Prepare Cashew-Bean Cream: Soak cashews for a couple of hours or boil for 20 minutes until soft. Transfer softened cashews to a blender with drained cannellini beans, plant-based milk, lemon juice, and 1/4 tsp salt. Blend on high speed for about 2 minutes until very smooth and creamy. Set aside.
2. Sauté Vegetables: Heat oil in a large pot over medium heat. Add diced onion, chopped carrot, celery, and broccoli florets. Fry for about 4 minutes until vegetables start to soften. Add minced garlic, onion powder, Italian seasoning, ground lovage (if using), salt, and pepper. Cook for an additional minute to release aromas.
3. Add Broth: Pour in 5 cups of vegetable broth, bring to a boil, then reduce heat to a simmer. Add extra broth (up to 1 cup) as needed later during cooking.
4. Incorporate Cream Mixture: Stir in the blended cashew-cannellini cream into the pot. Let the soup simmer gently for 6-8 minutes so the flavors meld and the soup thickens slightly.
5. Cook Pasta: Add dry pasta of your choice to the simmering soup. Cook for 8-10 minutes, or until pasta is al dente, stirring frequently to prevent sticking. If the soup becomes too thick, add more vegetable broth or plant-based milk to reach desired consistency.
6. Final Seasoning and Garnish: Taste the soup and adjust salt and pepper as needed. Serve hot garnished with fresh herbs and optionally sprinkled with vegan Parmesan cheese. Enjoy your creamy, comforting pasta soup!

Notes

• Soaking cashews overnight yields the creamiest consistency but boiling them for 20 minutes is a quicker alternative.
• Gluten-free pasta works well in this soup and keeps it suitable for gluten-sensitive diets.
• You can customize vegetables based on availability; zucchini or kale could be added for variation.
• If you prefer a thinner soup, add more vegetable broth or plant-based milk during the pasta cooking stage.
• This soup keeps well refrigerated for 3-4 days and reheats beautifully.

Keywords: creamy pasta soup, dairy-free soup, vegan pasta soup, gluten-free pasta soup, cashew cream soup, vegetable pasta soup, healthy comforting soup