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Creamy, dreamy, comforting, and soooo delicious! If you love creamy meals, you definitely have to give this creamy pasta soup a try. The recipe is vegan, gluten-free, and very easy to make.
White Creamy Pasta Soup
I love all kind of soups, I really do, however, I really adore the creamy ones! They are just so comforting, satisfying, and delicious! Most non-vegan white cream soups contain lots of heavy cream and/or cream cheese which makes them pretty unhealthy in my opinion.
You won’t find these ingredients in my creamy pasta soup. I used a combination of white cannellini beans and cashews to make this chowder extraordinary creamy, healthy, protein-rich, and yummy!
Which Other Veggies Can I Use?
This creamy pasta soup contains different veggies such as broccoli, carrot, celery, onion, and garlic. Veggies are important for our health and we shouldn’t forget to eat them. Furthermore, they add a nice flavor to this white cream soup.
Many kids don’t like eating veggies (which I understand because I didn’t like most veggies either as a kid) but paired with this creamy soup they won’t really taste them! You can also choose your favorite veggies, for example, zucchini or cauliflower. Sweet potato could be a great addition as well!
Which Pasta For This Vegan Pasta Soup?
I used gluten-free pasta for this recipe, however, you can use regular pasta instead. Any shape is fine, I really loved this curly pasta though which reminds me of lasagna sheets! So cute, isn’t it?! You can, of course, use lasagna sheets if you like.
I think tortellini would be also amazing and very tasty! If you aren’t the biggest fan of pasta, why not try making this creamy soup with gnocchi? Definitely check out my easy homemade gnocchi recipe which is vegan AND gluten-free.
Creamy Pasta Soup With Beans and Cashews
As mentioned before, I used cashews and cannellini beans to make this vegan vegetable soup super creamy and smooth. Not only will the beans add a great creaminess, but they also contain healthy plant-based protein.
If you want to make this white vegan soup nut-free then use hemp seeds! I made this noodle soup in different versions while I was recipe testing and actually used hemp seeds the first time.
Hemp seeds are lower in fat than cashews, they contain important omega-3 fatty acids and are furthermore nut-free. So they are a really great alternative to cashews. Both are delicious though!
Also, if you don’t have a powerful blender (and the cashews never really turn out smooth and creamy), don’t worry because I have the solution for you: Simply use cashew butter instead of cashews. Problem solved!
This Creamy Pasta Soup Is:
- Vegan (dairy-free)
- Gluten-free (I used gluten-free pasta)
- Can be made nut-free (with hemp seeds)
- Creamy
- Comforting
- Satisfying
- Hearty
- Protein-rich
- Healthy
- Super easy to make
- Great for lunch or dinner
Easy And Quick Vegan Noodle Soup Recipe
This healthy vegan noodle soup is super easy to make in just a few steps. It actually takes less than 30 minutes to make this delicious recipe from start to finish. I cooked the soup on the stove but it might be also a great recipe for the Instant Pot (I have yet to try it).
Should you recreate this creamy pasta soup, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
If you love vegan soups, definitely also check out the following recipes:
Creamy Pasta Soup
Ingredients
For the soup:
- 1 large (225 g) carrot peeled and chopped
- 1-2 stalks (75 g) celery chopped
- 7 oz (200 g) broccoli florets
- 1/2 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 (I used gluten-free)
- Fresh herbs to garnish
Cashew-Cannellini Cream:
- One 15 oz can white cannellini beans or any other white beans (drained and rinsed)
- 1/2 cup (75 g) cashews soaked (*see recipe notes)
- 1 1/2 cups plant-based milk
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Soak cashews for a couple of hours OR boil them for 20 minutes in water until they are soft. Once the cashews are soft, transfer them to a blender, add the cannellini beans, the plant-based milk, lemon juice & salt and blend on high speed for about 2 minutes or until super smooth and creamy. Set aside.
- For the soup: Heat oil in a large pot over medium heat, add the onion, all veggies and fry for about 4 minutes. Then add the garlic, the spices and fry for a further minute.
- Add in the veggie broth (I first used 5 cups but had to add another cup later). Bring to a boil and then reduce the heat.
- Now add the cashew-cannellini cream and stir. Let the soup simmer for about 6-8 minutes.
- Finally, add dry pasta of choice and let the soup simmer for about 8-10 minutes or until the pasta is al-dente (check the package instructions). Stir frequently! If the soup is too thick either add more veggie broth or plant-based milk! Taste and adjust seasoning. You will most likely need to add more salt!
- Garnish with fresh herbs, Vegan Parmesan Cheese, and enjoy!
Notes
- For a nut-free version, simply use 75 grams of hemp seeds!
- If you love pasta and soup, you might also like my Vegan Lasagna Soup.
- Recipe serves (at least) 4. Nutrition facts are for one serving.
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So so creamy and delicious!! Even my two year old loved it!
That’s amazing, Claire! I am so glad your two year old loved it as well. 🙂
Hello!. Can I use frozen broccoli?
Yes that’s fine. 🙂
I’m allergic to nuts and ALA Omega 3. Do you have a recommendation for something I can use to replace the cashews/hemp seeds? Is the goal the creamy flavor or the fat content of the cashews/hemp seeds? I love your recipes, they’re alway amazing and so easily made with what I have on hand at home or what I’m able to scrounge up in my food desert!
Hi Jessica, I am so glad you like my recipe! If you aren’t allergic to coconut, you could use canned coconut milk or cream. Sunflower seed butter might be another option that makes the soup creamy and rich. 🙂
Another delicious recipe!! I made it just as the recipe said…. thank you for another great recipe!!!!
You are welcome, Jamie! I am glad you liked it. 🙂
Delicious!!!! You will be holding yourself back from eating the whole pot! I love to play in the kitchen and to read recipes for inspiration. I made a couple of additions and a couple changes, but have to tell you that I use your cannelini bean cream sauce a lot! It’s amazing and so perfect for giving soups that delicious creaminess. I added a can of fire roasted tomatoes and some fresh spinach. I didn’t use oil and I added some poultry seasoning.
So glad you love the sauce, Beth! Thanks so much for your great feedback. 🙂
Mine wasn’t very creamy, much more chowdery like someone else mentioned (and I used the lesser amount of broth). And I ended up having to add a bunch of nutritional yeast and other odds & ends to try to give it more flavor at the end.
FYI anyone making this recipe I could not find ground lovage at the store. Also I made with rotini chickpea pasta and it came out less thick.
I was wondering if you had made this in an I Lan stand pot and if so, how long did you cook it? Thanks!
I never made it in an Instant Pot.
Hi Ela! This recipe is so wonderful
I’ve made it for our family 3 x in 2 weeks! We lick our bowls clean and love it even more the next day!
I have tried cashew milk and soy milk, I use predominantly soy in all the recipes that call for plant based milk. The thing is when cooking the milk separates. Im using my food processor whilst we’re waiting for a spare part but my cashew cream is always smooth and creamy but during the boiling with the soup broth that’s when things separate. It really tastes amazing ? but doesn’t look picturesque ? Is it maybe I’m using veg stock and not broth ? or do you have a tip to get my soup thicker and creamier looking? Also I’m using a cast iron pot but I don’t ? it’s the problem unless it’s the way it heats that’s causing it to not thicken and seperate the way it does?
Thank you for your videos, recipes and all the facts. Have a great day!
Hi Colette! I am not sure why it separates because it never happened to me. Did you cook the dry pasta in the soup? 🙂
Excited to try this! Where do you get your GF pasta/what is it called?
Hi Alexa! The brand is called Garofalo. 🙂
This was AMAZING! I didn’t want it soupy so I added a 12 oz box of rotini pasta instead of 7 oz. and let it simmer for much longer to thicken up. Also added extra salt and 3 tablespoons of nutritional yeast. My whole family loved it including the pickiest 18 year old ever! Next time I’m going to replace the pasta with potatoes and mushrooms to make a pot pie!!
That’s awesome, Tiffany! I am so happy you all loved the recipe. 🙂
Loved this creamy pasta soup! My daughter came home for the weekend, she’s vegan and I made this for her. Not only did she love it but everyone else (non vegans) did as well! I doubled the recipe and used bow tie pasta. Next time I want to try gnocchi.
Aww, that’s awesome! Thanks so much for your great comment, Hillari. 🙂
Delicious!!
Made the nut free version and it was great.
I did purée the liquid (kept out the broccoli and noddles when I puréed it) , made for a thicker consistency. I also add nutritional yeast for a cheesy flavour.
Thanks so much!
Sounds amazing! 🙂
Hi ela. What other options to substitute vegetable broth? It is not available in my town and i have no time to make my own broth. Most of your receipes needs veg broth and i realy wanted to try these all. Thank you ?
Hi Dani! You can simply use water and a bouillon cube. 🙂
First I just have to say you have a true talent and gift for making some of the most delicious recipes.I was curious if the cashews can be substituted out for something else like sweet potatoes or something on that order?
Thank you, Sherri! You can use hemp seeds instead of cashews. Sweet potatoes don’t have much fat, so I am afraid the sauce wouldn’t be very creamy. Any nut butter or seed butter would work as well instead of cashews. 🙂
Is there anything you could use for the beans as a substitute? I don’t have any on hand!
I made this recipe with beans only therefore I can’t recommend a substitute. Any white (canned) beans will work though. 🙂
I made this the other day and it was delicious. It did thicken up a bit, but I didn’t mind at all. When I reheated it up and work, I had coworkers asking me if they could try some because they loved the way it smelled. I couldn’t find the pasta that was used in your recipe but I just substituted with another type. Very flavorful and will make again.
That’s awesome! Thanks so much for your great feedback, Kateri! 🙂
This was great. I didn’t have broccoli or an onion on hand but I used the hearty tops of rapini, a small fennel bulb and green onion as substitutes. Also dumped a quarter cup or so of nutritional yeast in near the end. This recipe would do well with mushrooms, spinach cauliflower etc.
Sounds amazing! So glad you liked the recipe. 🙂
Tbis.is delicious.
Does it matter if the cashews are raw or not?
I prefer raw cashews but both work! 🙂
Making it a second time right now. The 1st try turned out thick-but my pasta con broccoli was amazing! Looking forward to a soup this time!! Either way, it’s delicious!! Thanks for the vegan option.
So happy you liked it, Katie! Thanks for your feedback! 🙂
I love this soup- I have made this 3 times! It’s a big hit. Due to small pan size I have used less vegetable broth and it’s still delicious.
Awesome! So happy you love it. 🙂
Absolutely delicious!! I made mine creamier so it was more of a “Mac and cheese” consistency and it was amazing! Will definitely be making again!
Great! So happy you loved the recipe, Jamie! 🙂
This has become a quick favorite in my house. Super tasty, creamiest vegan pasta I’ve ever had.
Incredible! Thanks for your feedback, Bree! 🙂
Very delicious! My children loved it.
Makes me so happy! 🙂
Hi! This looks so yummy, I can’t wait to make it! I’ve never worked with lovage is there anything it’s close to that I can substitute? Or maybe another name it goes by? I can’t seem to find it anywhere! Thanks!
I would say just leave it out. Lovage’s flavor is similar to celery but much stronger. 🙂
you can replace lovage with celery seed! Or I think they may be the same thing? (:
Really love these recipes! so easy to make and tasty!
keep up the good work and thank you!
So happy you love them! Thanks. 🙂
This looks amazing! I’ll switch the cashews for hemp as we need a Low FODMAP diet here. Do they need to be soaked too?
No, you don’t need to soak the hemp seeds. 🙂
When to add lemon juice?
Step 1. 🙂 Updated the instructions!
This looks so delicious ????
Love creamy soups so much!! ❤️❤️❤️
Creamy soups are the best! ????
Is the cashew butter equivalent if you go that route? 1/2 cup still?
I would recommend 1/3 cup (about 80 grams). 🙂
Oh, I’m totally making this on Sunday!! This sounds absolutely delicious, Ela!
Thank you, Britt! I hope you will like the recipe. 🙂
Thank you so much for sharing recipes.Great blog!!!
You are very welcome, Fiona! 🙂
We saw this recipe last night and had to make it today! It turned out great and is very kid friendly!! My picky 2.5 year old loved it.
Aww, that’s awesome! Thanks for your feedback, Aba! 🙂
Soooo tasty and creamy, I haven’t tryed the exact 100% same recipe but it’s a very good starting point and idea! I’ll defietly will make the exact recipe but for sure, this one is the best vegan soup I have ever tryed!!!
Thanks a lot, Igor! So happy you loved it! 🙂
This must be the most comforting meal ever! So delicious Ela 🙂
Thank you, Jess! 🙂
This looks delicious. Can you share which GF pasta you used? I’ve never seen this shape in a GF one!
Yes I am also curious as to what brand was used!!!
Pasta Garofalo! 🙂
When do I add the lemon juice?
Step 1, as mentioned in the instructions. 🙂
PS: Sorry for the late reply but your comment was buried in my spam folder!
The flavor in this was AMAZING. mine didnt turn out as thick and I’m not quite sure why. It was very soupy like chowder instead. Any recommendations? Also I did double the recipe not sure if that’s why..
So happy you liked the flavor. Did you cook the pasta in the soup? 🙂
Yes I did, I used rotini because it’s all I had. I made it a second time and just added a bit more pasta and it thickened beautifully. Maybe it was just my pasta choice lol. I’ll have to try experimenting with different types! We’re adding this to our weekly rotation, we love it so much!
Sounds wonderful! Thanks so much for reporting back! 🙂
Can you make this soup the day before?
I believe it will thicken up considerably so you would need to add more broth or plant-based milk the next day. Also, the pasta might get a bit “soggy”. 😉
If you use a sturdy noodle it will be good the next day. Sit alibi or shells.
It looks so delicious! It seems like this could be a really good base for a chowder soup. I’m tempted to modify it (which I’ve never done in my life)! I saw the yellow creamy sauce and just expected it to be a corn chowder recipe!
Great food..I have tried a couple of your recipes and they turn out delicious. The only thing I usually add is spicy peppers.
Makes me so happy! Thanks for your feedback, Rupe. 🙂