Name: Creamy Vegan Pasta Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan / Plant-Based
Ingredients: 1 large carrot, peeled and chopped (225 g); 1–2 celery stalks, chopped (75 g); 200 g (7 oz) broccoli florets; ½ tbsp (7 ml) oil; 1 medium onion, diced (110 g); 4 garlic cloves, minced (12 g); 1200–1400 ml (5–6 cups) vegetable broth; 2 tsp (4 g) onion powder; 2 tsp (4 g) Italian seasoning; 1–2 tsp (1–2 g) ground lovage (optional); Salt and pepper, to taste; 200 g (7 oz) dry pasta (gluten-free or regular); Fresh herbs, for garnish; 1 can (400 g / 15 oz) cannellini beans, drained and rinsed; 75 g (½ cup) cashews, soaked; 360 ml (1 ½ cups) plant-based milk; 1 tbsp (15 ml) lemon juice; ¼ tsp (1.5 g) salt

Jump to Recipe

If comfort had a flavor, I’m pretty sure it would taste like this creamy vegan pasta soup—warm, velvety, and filled with tender veggies and noodles that hug your spoon. It’s the kind of meal that makes you want to curl up under a blanket, maybe with a good book, and just… breathe.

I love how this recipe blends the hearty satisfaction of pasta with the silky richness of a creamy soup—without a drop of dairy. Instead, we whip up a luscious cashew-cannellini cream that’s so indulgent, you’ll swear it came from a fancy café. The result? A meal that’s satisfying enough for dinner but gentle enough for lunch, and best of all—it’s ready in about 30 minutes.

This is the kind of vegan noodle soup you make when the weather turns chilly, or when you need a one-pot wonder that pleases everyone (yes, even the “Where’s the meat?” crowd). Whether you’re after a quick weeknight dinner or a soul-warming weekend meal, this soup delivers every time.

Why You’ll Love This Creamy Vegan Pasta Soup

Silky-smooth cashew cream without dairy.
Hearty pasta and veggies in one comforting bowl.
Naturally a gluten-free pasta recipe if you choose GF noodles.
Ready in 30 minutes, perfect for busy nights.

Ingredients

For the soup:

1 large carrot, peeled and chopped (225 g)
1–2 celery stalks, chopped (75 g)
7 oz broccoli florets (200 g)
½ tbsp oil (7 ml)
1 medium onion, diced (110 g)
4 garlic cloves, minced (12 g)
5–6 cups vegetable broth (1200–1400 ml)
2 tsp onion powder (4 g)
2 tsp Italian seasoning (4 g)
1–2 tsp ground lovage (optional, 1–2 g)
Salt and pepper to taste
7 oz dry pasta (200 g, gluten-free or regular)
Fresh herbs for garnish

Cashew-Cannellini Cream:

1 can (15 oz / 400 g) cannellini beans, drained and rinsed
½ cup cashews, soaked (75 g)
1 ½ cups plant-based milk (360 ml)
1 tbsp lemon juice (15 ml)
¼ tsp salt (1.5 g)

Instructions

Prepare cashew cream: Soak cashews for several hours or boil for 20 minutes until soft. Drain, then blend with beans, plant milk, lemon juice, and salt until completely smooth (about 2 minutes). Set aside.
Sauté vegetables: In a large pot, heat oil over medium heat. Add onion, carrot, celery, and broccoli. Cook 4 minutes, stirring occasionally. Add garlic, onion powder, Italian seasoning, and lovage (if using). Cook 1 minute more.
Add broth and cream: Pour in 5 cups vegetable broth and bring to a boil. Reduce heat, stir in cashew-cannellini cream, and simmer 6–8 minutes.
Cook pasta: Add pasta and simmer 8–10 minutes, stirring often, until al dente. Add more broth or plant milk if soup becomes too thick.
Season and serve: Taste, adjust salt and pepper. Garnish with fresh herbs or vegan Parmesan. Serve hot.

Tips for the Creamiest Cashew Cream Soup

Blend until silky—scrape down the sides of your blender and keep going until you get a perfectly smooth texture.
Stir pasta often—especially with gluten-free pasta, which can stick together.
Control the thickness—add extra broth or plant milk if you prefer a lighter soup.
Don’t skip the lemon juice—it brightens the flavors and keeps the soup from tasting too heavy.

A Little Story from My Kitchen

The first time I made this soup, I was trying to use up a half-empty bag of pasta and some broccoli that was this close to becoming compost. I had a can of cannellini beans in the pantry and some cashews soaking “just in case”—and suddenly, this creamy vegan pasta soup was born.

I wasn’t expecting much, but the first spoonful made me stop and say, “Oh, wow.” The cashew cream made it rich, the pasta made it filling, and the broccoli kept it fresh. Now, it’s one of my go-to meals when I want comfort without spending hours in the kitchen.

What to Serve with Creamy Vegan Pasta Soup

Crusty bread for dipping into that velvety broth.
Side salad with lemon vinaigrette to balance the richness.
Roasted veggies for an extra boost of color and flavor.
Garlic knots if you’re in full-on comfort food mode.

How to Store

Cool completely before transferring to an airtight container. Store in the fridge for up to 4 days.

For longer storage, freeze without the pasta (it can get mushy when reheated). When ready to serve, cook fresh pasta separately and stir it in after reheating the soup.

FAQs

Can I make this without cashews?

Yes—use all beans instead, or swap with sunflower seeds for a nut-free version.

What pasta works best?

Short pasta shapes like shells, elbows, or rotini hold the cream well.

Can I make it thicker?

Simmer uncovered for a few extra minutes to let it reduce naturally.

When you need a big bowl of comfort that’s creamy, hearty, and completely dairy-free, this creamy vegan pasta soup delivers every time. It’s proof that plant-based meals can be every bit as rich and satisfying as their traditional counterparts.

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