Creamy, dreamy, comforting, and soooo delicious! If you love creamy meals, you definitely have to give this 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 like this vegan potato soup or this white bean soup. 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 kind of pasta should I use for this 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 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!
Easy and quick vegan 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).
How to store pasta soup?
You can store leftovers covered in the fridge for up to 3 days. You will need to add more vegetable broth or dairy-free milk when reheating the soup on the stove. Freezing should work fine too, I’d recommend portioning the soup in zip lock bags. Let it thaw overnight in the fridge before reheating and serving.
Should you try out 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 hearty vegan soups, definitely also check out the following recipes:
- Vegan Lentil Soup
- Mexican Pinto Bean Soup
- Vegan Broccoli Cheese Soup
- Creamy Vegan Ramen Recipe
- Easy Veggie Stew Recipe
- Thai Coconut Curry Soup
- Creamy Vegan Lasagna Soup
- Vegan Corn Chowder
- Creamy Cauliflower Soup
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:
- 1 (15 oz) can white cannellini beans or any other white beans (drained and rinsed)
- 1/2 cup (75 g) cashews soaked (see notes)
- 1 1/2 cups plant-based milk
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- You can watch the video in the post for visual 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 cook 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.
Nutrition information is an estimate and has been calculated automatically
Yeah That Vegan Shit
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.
Jeremy Smith
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.
Laurie Appelbaum
I was wondering if you had made this in an I Lan stand pot and if so, how long did you cook it? Thanks!
Ela
I never made it in an Instant Pot.
Colette Plaska
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!
Ela
Hi Colette! I am not sure why it separates because it never happened to me. Did you cook the dry pasta in the soup? 🙂
Shelley
I used almond milk and it separated initially. But after the pasta had finished cooking in the soup it all came back together. My only problem was my regular Kenwood food processor couldn’t completely blend the nuts and beans. So we have bean skins and little pieces of nut in the soup. This needs a Vitamix or NutriBullet to make it work.
Ela
Hi Shelley, I have a rather inexpensive blender and it made the sauce creamy and smooth. I also sometimes use my very old $39 food processor with similar results, as long as I blend everything for a couple of minutes.
Alexa
Excited to try this! Where do you get your GF pasta/what is it called?
Ela
Hi Alexa! The brand is called Garofalo. 🙂
Tiffany
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!!
Ela
That’s awesome, Tiffany! I am so happy you all loved the recipe. 🙂
Hillari Seymour
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.
Ela
Aww, that’s awesome! Thanks so much for your great comment, Hillari. 🙂
Kim
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!
Ela
Sounds amazing! 🙂
Dani
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 ?
Ela
Hi Dani! You can simply use water and a bouillon cube. 🙂
Sherri
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?
Ela
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. 🙂
Kelly
Is there anything you could use for the beans as a substitute? I don’t have any on hand!
Ela
I made this recipe with beans only therefore I can’t recommend a substitute. Any white (canned) beans will work though. 🙂
Kateri
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.
Ela
That’s awesome! Thanks so much for your great feedback, Kateri! 🙂
GM
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.
Ela
Sounds amazing! So glad you liked the recipe. 🙂
Hollie
If using cashew butter instead of the bean sauce, how much would you use in the dish?
Ela
You can use 1/3 cup cashew butter instead of the cashews.
Amanda Bontempi
Tbis.is delicious.
Christina
Does it matter if the cashews are raw or not?
Ela
I prefer raw cashews but both work! 🙂
Katie Ligon
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.
Ela
So happy you liked it, Katie! Thanks for your feedback! 🙂
Nenny
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.
Ela
Awesome! So happy you love it. 🙂