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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/creamy-vegetable-pasta-soup-recipe/