Name: Creamy Pasta Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan / Plant-Based Comfort Food
Ingredients: 225 g (1 large) carrot, peeled and chopped; 75 g (1–2 stalks) celery, chopped; 200 g (7 oz) broccoli florets; ½ Tbsp oil; 1 medium onion, diced; 4 garlic cloves, minced; 1200–1400 ml (5–6 cups) vegetable broth; 2 tsp onion powder; 2 tsp Italian seasoning; 1–2 tsp ground lovage (optional); Salt and black pepper, to taste; 200 g (7 oz) dry pasta (use gluten-free if desired); Fresh herbs, for garnish; 1 can (425 g / 15 oz) cannellini beans, rinsed and drained; 75 g (½ cup) cashews, soaked or boiled until soft; 360 ml (1½ cups) plant-based milk; 1 Tbsp lemon juice; ¼ tsp salt

Description

Creamy Pasta Soup is a 100% plant-based, dairy-free comfort food that’s ready in just 30 minutes. Silky cashew-cannellini cream blends with tender veggies, hearty pasta, and aromatic seasonings to create a cozy, nourishing bowl that feels indulgent yet wholesome. Perfect for quick weeknight dinners, vegan meals, or anyone craving creamy soup without the heaviness.

Ingredients

Scale

For the Soup:

225 g (1 large) carrot, peeled and chopped
75 g (1–2 stalks) celery, chopped
200 g (7 oz) broccoli florets
½ Tbsp oil
1 medium onion, diced
4 garlic cloves, minced
1200–1400 ml (5–6 cups) vegetable broth
2 tsp onion powder
2 tsp Italian seasoning
1–2 tsp ground lovage (optional)
Salt and black pepper, to taste
200 g (7 oz) dry pasta (use gluten-free if desired)
Fresh herbs, for garnish

Cashew-Cannellini Cream:

1 can (425 g / 15 oz) cannellini beans, rinsed and drained
75 g (½ cup) cashews, soaked or boiled until soft
360 ml (1½ cups) plant-based milk
1 Tbsp lemon juice
¼ tsp salt

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Instructions

Make the Cream – Soak cashews for 2–3 hours or boil for 20 min until soft. Blend with cannellini beans, plant milk, lemon juice, and salt until smooth.
Cook Vegetables – Heat oil in a large pot over medium heat. Add onion, carrot, celery, and broccoli. Sauté 4–5 min until softened. Stir in garlic, onion powder, Italian seasoning, and optional lovage; cook 1 min more.
Add Broth & Cream – Pour in 5 cups vegetable broth and bring to a boil. Stir in the cashew-cannellini cream. Reduce heat and simmer gently for 6–8 min.
Cook Pasta – Add dry pasta to the pot. Simmer 8–10 min until al dente, stirring often. Add extra broth or plant milk if needed to adjust thickness.
Season & Serve – Taste, adjust salt and pepper, and garnish with fresh herbs or vegan parmesan. Serve hot.

Notes

Forgot to soak cashews? Boil for 20 min instead.

Use gluten-free pasta for a GF option.

To thicken soup further, simmer a few extra minutes.

For more depth, add a splash of white wine before simmering.

To freeze, omit pasta, reheat, then add freshly cooked pasta when serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup / Main Course
Method: Stovetop
Cuisine: Vegan / Plant-Based Comfort Food