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Creamy Pasta Soup Recipe (vegan)

A Comforting Bowl of Creamy Pasta Soup You’ll Want Again and Again

When it comes to comfort food, there’s nothing quite like a warm bowl of creamy pasta soup. What makes this recipe truly special is that it manages to be both indulgent and nourishing at the same time. Instead of heavy cream or processed ingredients, this soup relies entirely on wholesome, plant-based foods to achieve its silky, satisfying texture.

At the heart of the recipe are two powerhouse ingredients: cannellini beans and cashews. The beans not only add protein and fiber but also bring a naturally creamy base once blended. Cashews, when soaked and pureed, create a luscious consistency that mimics traditional cream, yet keeps the dish completely dairy-free. The result? A velvety, rich soup that feels like a treat but is entirely guilt-free.

Another great thing about this dish is how versatile it can be. It’s already vegan and gluten-free, making it suitable for many different diets. If you need it to be nut-free, you can simply swap the cashews with sunflower seeds or even extra beans, and the flavor will still be deliciously satisfying.

Beyond its health benefits, this creamy pasta soup is a true weeknight hero. It requires minimal effort in the kitchen, comes together with simple pantry staples, and is ready to enjoy in less time than it takes to order takeout. Pair it with a slice of crusty bread, a light salad, or simply enjoy it on its own—it’s hearty enough to stand alone as a complete meal.

Whether you’re vegan, trying to eat more plant-based meals, or just in search of cozy comfort food, this creamy pasta soup deserves a spot in your recipe collection. It’s wholesome, customizable, and most importantly—absolutely delicious. Once you try it, don’t be surprised if it becomes a new favorite in your weekly rotation.


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
  • 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 (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)
  • ½ cup (75 g) cashews soaked (see notes)
  • 1 ½ cups plant-based milk
  • 1 tbsp lemon juice
  • ¼ tsp salt


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Now add the cashew-cannellini cream and stir. Let the soup simmer for about 6-8 minutes.
  5. 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!
  6. If the soup is too thick, either add more veggie broth or plant-based milk!
  7. Taste and adjust seasoning. You will most likely need to add more salt! Garnish with fresh herbs, Vegan Parmesan Cheese, and enjoy!