This Cozy Vegan Creamy Pasta Soup is a warm hug in a bowl! Packed with tasty vegetables, pasta, and a rich, creamy base, it’s the perfect meal for chilly days.
Who can resist a soup that’s both comforting and plant-based? I can’t help but smile as I slurp this soup up, especially when it’s topped with fresh herbs. Yum!
Making this soup is super easy! Just throw in your favorite veggies and pasta, let it simmer, and enjoy. It’s great for cozy dinners with friends or just for yourself!
Key Ingredients & Substitutions
Olive oil: This adds a nice richness to your soup. If you’re looking to cut calories, you can use vegetable broth instead for sautéing.
Onion: I recommend yellow onions for their sweetness and flavor when caramelized. You can swap for shallots or red onions; they will give a slightly different taste.
Garlic: Fresh garlic enhances the flavor, but garlic powder can be an alternative if you’re in a pinch. Just use about 1/4 teaspoon for a lighter taste.
Carrot & Celery: Both add great texture and nutrition. If these aren’t available, try bell peppers or zucchini instead for a different twist!
Coconut milk: This gives a creamy texture. If you don’t like coconut flavor, try almond milk or cashew cream – just ensure they’re unsweetened.
Vegan pasta: I love using ravioli or tortellini, but if those aren’t in stock, regular pasta works great too, just adjust the cooking time accordingly.
Nutritional yeast: Great for a cheesy flavor, but feel free to skip it if you’re not a fan or don’t have it. You won’t lose too much flavor!
How Do I Achieve the Perfect Creamy Texture?
To create that dreamy creamy texture in your soup, the key is in how you incorporate the plant-based cream. Add it right after the broth and tomato mix has simmered to allow the flavors to blend without boiling it too fiercely.
- Ensure your heat is low when you add the coconut milk—boiling can cause it to curdle.
- Whisk the coconut milk in thoroughly to combine it with the broth, making it smooth before adding the pasta.
- If you’re using a different plant-based cream, follow the same method and you’ll be just fine!
These small steps help create that luscious, creamy soup that warms the soul!
Cozy Vegan Creamy Pasta Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 4 cups vegetable broth
- 1 (14 oz) can crushed tomatoes or tomato puree
- 1 cup unsweetened coconut milk or any plant-based cream
- 6 oz vegan ravioli or tortellini (store-bought or homemade)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- 1 tablespoon lemon juice (optional, for brightness)
- Vegan pesto (store-bought or homemade), for garnish
How Much Time Will You Need?
This cozy vegan creamy pasta soup takes about 10 minutes to prep and 20 minutes to cook. In total, you’ll be enjoying this warm, flavorful dish in just 30 minutes!
Step-by-Step Instructions:
1. Sauté Your Veggies:
Start by heating the olive oil in a large pot over medium heat. Once heated, add the chopped onion, carrot, and celery. Sauté these for about 5-7 minutes, or until the vegetables have softened and the onions look translucent.
2. Add Garlic and Spices:
Next, toss in your minced garlic and cook for another minute until it becomes fragrant. Then, sprinkle in the smoked paprika and dried oregano, cooking briefly just to let those lovely aromas fill your kitchen.
3. Pour in the Base:
Now it’s time to pour in the vegetable broth and crushed tomatoes. Bring your soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This will help all the flavors blend beautifully together.
4. Creamy Addition:
Once the soup has simmered, stir in the coconut milk (or your choice of plant-based cream) along with nutritional yeast if you’re using it. Taste your soup and adjust the seasoning with salt and pepper.
5. Add the Pasta:
Now, add your vegan ravioli or tortellini directly into the pot. Follow the package instructions, usually cooking for about 3-5 minutes until the pasta is tender.
6. Finishing Touches:
Remove the pot from the heat and stir in your chopped parsley and a dash of lemon juice if you want that extra brightness.
7. Serve and Enjoy:
Ladle the soup into bowls and finish each serving with a generous spoonful of vegan pesto and extra chopped parsley for garnish. Serve immediately with some crusty bread or tasty crackers for dipping.
This soup delivers a rich, creamy tomato base with tender pasta and bold herbal notes. It’s perfect for warming up on chilly days or anytime you need a cozy meal that hits the spot!
Can I Use Any Type of Pasta?
Yes! While vegan ravioli or tortellini add an extra layer of flavor, you can use any pasta you prefer. Just adjust the cooking time according to the type of pasta you choose—most small pasta shapes will work well.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring occasionally. If the soup thickens, you can add a splash of vegetable broth or water to loosen it up.
Can I Make This Recipe Gluten-Free?
Absolutely! Just use gluten-free pasta and ensure that your vegetable broth and other ingredients are also gluten-free. This way, you can enjoy a tasty soup without the gluten.
How Can I Adjust the Creaminess of the Soup?
If you prefer a creamier texture, feel free to add more coconut milk or plant-based cream to the soup. Alternatively, you can blend a portion of the soup after it simmers to give it a thicker, creamier consistency, then return it to the pot with the pasta.