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    Hummusapien » Recipes » Soups » Creamy Vegetable Pasta Soup

    ★★★★★ from 6 reviews

    Creamy Vegetable Pasta Soup

    Published Dec 27, 2021 · Modified Jan 31, 2023 · by Alexis Joseph · 11 Comments

    Jump to Recipe

    Thick and creamy Vegetable Pasta Soup-- a super easy and nourishing meal on the table in 25 minutes! Dairy free. This post is sponsored by Barilla.

    bowl of veggie soup with spoon

    It's a pasta soup party and you're all invited! Pasta, meet soup. Soup, meet pasta. How have you not met before?!

    Filling, cozy, hearty, and guaranteed to make your weekday lunch or dinner sitch just a wee bit brighter.

    How to make vegetable pasta soup

    1.  Soak cashews. Sauté onion and garlic in olive oil until soft. Add spices.
    2. Add frozen vegetables and broth. Bring broth and vegetables to a boil and add pasta. Cook until pasta is al dente.
    3. Blend cashews and water. Stir cashew cream into soup with soy sauce. Season to taste and DEVOUR!
    pot of soup with wooden spoon

    Which pasta to use

    Have you tried Barilla Chickpea Rotini yet? Baby Max and I are both obsessed with this chickpea pasta! I love that the only ingredient is chickpeas. Gluten free pasta has gotten so much more exciting.

    Barilla does it again...bringing the absolute highest quality pasta with the best possible ingredients to the table. They even have researchers that ensure every pasta shape cooks up perfectly al dente! How cool is that?

    I love that pasta, a traditional staple of the Mediterranean diet, serves as the perfect canvas for nutrient-rich veggies, lean proteins and healthy oils. Whether it's soup, salad, or a main dish, chickpea pasta is an amazing nutritious foundation to build on!

    If you're looking for a more filling pasta option that can also stand on its own with some olive oil and a pinch of salt, look no further. One serving of Barilla Chickpea Rotini boasts 11 grams of protein (11% Daily Value (DV)) and 8 grams of fiber (29% DV). Pasta bliss, people!

    bowl of soup with pasta box

    Key ingredients and tips

    • Pasta: My go-to is Barilla Chickpea Rotini cooked al dente because the box makes the perfect amount for this soup and it's packed with plant protein. Even Jeff agreed this soup counts as a meal...LOL.
    • Cashews: Raw cashews make the base of this soup. All the creaminess sans dairy!
    • Onion + garlic: Aromatics for a flavorful soup base. Shallot or leeks would also be nice.
    • Dried herbs: Oregano, thyme, and a pinch of rosemary for the coziest soup.
    • Mixed vegetables: I used a bag of frozen peas, carrots, green beans and corn because it makes this soup come together extra fast. Feel free to use two cups of fresh veggies if you have those on hand! A package of mushrooms would also be amazing here.
    • Vegetable broth: Another layer of flavor. Use store bought or make your own!
    • Soy sauce: For extra umami flavor. YUM.

    To get all the ingredients you need to recreate this recipe at home, click here!

    vegetable noodle soup in pink bowl

    More amazing pasta recipes

    • Butternut Squash and Goat Cheese Pasta
    • Baked Spaghetti Cups
    • Healthy Spinach and Artichoke Alfredo Pasta
    • Healthy Southwestern Pasta Salad
    Print
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    bowl of veggie soup with spoon

    Creamy Vegetable Pasta Soup Recipe

    ★★★★★ 5 from 6 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 6 servings 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Oh so comforting thick and creamy Vegetable Pasta Soup-- a super easy and nourishing meal on the table in 25 minutes! Dairy free.


    Ingredients

    Units Scale
    • 1 8.8oz box Barilla Chickpea Rotini
    • ¾ cup raw cashews, soaked
    • 1 tbsp extra virgin olive oil
    • 1 medium onion, diced
    • 4 cloves garlic, minced
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • ½ tsp dried rosemary
    • 12oz frozen mixed vegetables (carrot, peas, green beans, corn)
    • 6 cups vegetable broth
    • 1 tbsp soy sauce (sub tamari for gluten free)
    • 1 tsp fine sea salt, or to taste + freshly ground black pepper

    Instructions

    1. Place cashews in a small bowl and cover with hot water. Set aside to soak.
    2. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and a pinch of salt and pepper and cook for 4 minutes, stirring often. Add garlic, oregano, rosemary, and thyme and cook for another minute.
    3. Add frozen vegetables and broth. Bring broth and vegetables to a boil and add pasta. Reduce heat to medium and boil uncovered for about 8 minutes, or until pasta is al dente.
    4. Remove pot from heat. Drain and rinse cashews. Add to a high speed blender with 1 ½ cups water and 1 tbsp soy sauce. Blend until completely smooth and creamy. Stir into soup along with salt and pepper to taste. The soup will continue to thicken as it sits.

    Notes

    VEGGIES: If you want to use fresh vegetables, you can substitute 2 cups total of carrot, celery, green beans, peas, etc.

    Keywords: vegetable chowder, creamy vegetable soup

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. SV says

      December 18, 2022 at 9:54 pm

      If dealing with nut allergies, is there a substitute that can be used instead of cashews?

      Reply
      • Alexis Joseph says

        December 30, 2022 at 6:46 pm

        I haven't tested this recipe with full fat coconut milk, which would be my best guess, sorry about that!

        Reply
    2. Cassie says

      January 03, 2022 at 7:59 pm

      This was delicious and my 1 and 4 year old loved it as well. Super easy to make. Our family is not vegan, but it was a nice change and to try something new. Had most of the ingredients at our house.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 03, 2022 at 10:08 pm

        OMG yay! Thanks so much, Cassie. How fun that the kiddos loved it, too! You totally don't have to be vegan to love this!

        Reply
    3. Danielle Demming says

      December 30, 2021 at 1:11 am

      This recipe is AMAZING. You have to try it! It seems so simple, but it packs SO much flavor! Thank you for another delicious recipe!!

      ★★★★★

      Reply
    4. Sara says

      December 29, 2021 at 4:23 pm

      This was perfect timing for my post Christmas cold, it was easy and tasty. Thanks!

      ★★★★★

      Reply
    5. Jenn K says

      December 28, 2021 at 4:28 am

      Very delicious. The soy sauce addition to the cashew cream brings all the flavors together. Can't wait to make this again!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 28, 2021 at 6:23 pm

        Yay! Soy sauce is my secret umami weapon 🙂 Thanks, Jenn!

        Reply
    6. Emily says

      December 27, 2021 at 8:56 pm

      A great meal and so easy!! My whole family enjoys for dinner and leftovers for lunch the next day😍

      ★★★★★

      Reply
    7. Eileen joseph says

      December 27, 2021 at 2:50 pm

      The most perfect soup for these rainy December days. Lunch awaits!🥣

      ★★★★★

      Reply
      • Alexis Joseph says

        December 27, 2021 at 9:37 pm

        Heck yes!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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