Name: Creamy Vegan Pasta Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 large (225 g) carrot, peeled and chopped; 1-2 stalks (75 g) celery, chopped; 7 oz (200 g) broccoli florets; ½ tbsp oil; 1 medium onion, diced; 4 garlic cloves, minced; 5-6 cups (1200-1400 ml) 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 (200 g) pasta (gluten-free used); Fresh herbs to garnish; 1 (15 oz) can white cannellini beans (drained and rinsed); ½ cup (75 g) cashews, soaked or boiled (see notes); 1 ½ cups plant-based milk; 1 tbsp lemon juice; ¼ tsp salt

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Introduction

This Creamy Pasta Soup is a comforting and flavorful vegan dish that combines tender pasta with a rich, plant-based creamy broth. Loaded with vegetables and a cashew-cannellini bean cream, it’s perfect for a cozy meal any day of the week.

A shiny metal pot filled with a creamy, thick soup showing three main layers: a light yellow creamy base, soft pasta pieces with ruffled edges in mixed shapes floating throughout, and small chunks of bright orange carrots and green broccoli scattered evenly. Fine dark pepper specks are visible in the creamy mixture, and small green herb bits are sprinkled across the soup surface. A silver ladle held by a woman's hand lifts a scoop from the pot, clearly showing the thick texture and vegetable-pasta mix. The pot sits on a rustic wooden board with a few green herb pieces scattered around, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large (225 g) carrot, peeled and chopped
1-2 stalks (75 g) celery, chopped
7 oz (200 g) broccoli florets
½ tbsp oil
1 medium onion, diced
4 garlic cloves, minced
5-6 cups (1200-1400 ml) 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 (200 g) pasta (gluten-free if preferred)
Fresh herbs to garnish

Cashew-Cannellini Cream:

1 (15 oz) can white cannellini beans, drained and rinsed
½ cup (75 g) cashews, soaked (see instructions)
1 ½ cups plant-based milk
1 tbsp lemon juice
¼ tsp salt

Instructions

Step 1: Soak cashews for a couple of hours or boil them for 20 minutes in water until soft. Transfer them to a blender along with the drained cannellini beans, plant-based milk, lemon juice, and salt. Blend on high speed for about 2 minutes until super smooth and creamy. Set aside.
Step 2: Heat oil in a large pot over medium heat. Add diced onion, carrot, celery, and broccoli florets. Cook and stir for about 4 minutes until vegetables begin to soften.
Step 3: Add minced garlic, onion powder, Italian seasoning, and ground lovage if using. Cook for another minute until fragrant.
Step 4: Pour in 5 cups of vegetable broth and bring to a boil, then reduce heat to a simmer. Add the cashew-cannellini cream and stir well. Let the soup simmer for 6 to 8 minutes.
Step 5: Add the dry pasta to the pot. 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 as needed.
Step 6: Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs and optional vegan Parmesan cheese before serving. Enjoy your creamy vegan pasta soup!

Tips & Variations

For a nut-free version, substitute cashews with 75 grams of hemp seeds for the cream.
Use gluten-free pasta if you want a gluten-free meal.
If you like, add other favorite veggies like zucchini or spinach for extra nutrition.
Try garnishing with fresh basil or parsley for a bright herbal touch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk or broth if the soup has thickened too much. This soup does not freeze well because of the pasta.

How to Serve

A large silver pot filled with a creamy yellow soup, thick with ruffled pasta pieces, small orange carrot chunks, and green broccoli bits. The soup has a smooth texture with some sprinkled green herbs on top. A shiny silver ladle is lifted by a woman's hand from the right side, holding a scoop of the soup showing the pasta and vegetables clearly. The pot sits on a wooden board, all placed on a white marbled surface, with some scattered herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup nut-free?

Yes! Simply replace the soaked cashews with hemp seeds to keep the creaminess without nuts.

What type of pasta works best in this soup?

Any dry pasta works well, but choose a smaller shape like shells, elbows, or penne for even cooking and easy eating. Gluten-free pasta is also a great option if needed.