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bowl of veggie soup with spoon

Creamy Vegetable Pasta Soup Recipe

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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


Units Scale
  • 1 8.8oz box Barilla Chickpea Rotini
  • 3/4 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
  • 1/2 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


  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 1/2 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.


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