by Lauren Hartmann 17 Comments
*This post may contain affiliate links in the recipe card*
Have you ever tried acini di pepe? It is such an amazing pasta, and in Italian it means seeds of pepper. So, there isn’t really pepper involved it just describes the shape of the pasta. This one pot vegan creamy Italian acini di pepe soup is truly the best use of this kind of pasta! This super simple, all made in one soup pot, incredible soup is seriously so good it might make you cry. One taste of this hearty soup and you will immediately mark it down as a definite on repeat recipe. Much of this recipe you may already have in your pantry. Budget friendly and will feed a crowd!
What You Need To Make This Incredible Plant-Based Soup:
- Onion, Carrots, Celery and Garlic: To start this soup of right!
- Chickpeas: Just a can of chickpeas to add that wonderful flavor and protein.
- Vegetable broth: I use boxed broth, but homemade works too.
- Acini di Pepe: This teeney tiny pasta is so good.
- Diced Tomatoes, Tomato Paste and Tomato Sauce: I love what the tomatoes and creaminess do together.
- Oregano and Basil: I use dried.
- Raw Cashews and Non-Dairy Milk: Soaked cashews and plant milk blended together make the cashew cream for this soup.
- Spinach: I used fresh baby spinach.
This one pot vegan creamy Italian acini di pepe soup is so dang good that the first time I made it, I ate it for breakfast, lunch and dinner. I literally couldn’t stop thinking about it. The ease in which this comes together is in stark contrast to how flavorful it is. How mind-blowingly delicious it is. Many of the ingredients for this soup you may already have on hand. Plus, this soup packs in the protein and nutrients. While still being as comforting as heck.
Why Should You Make This Comforting Soup?
- One pot meals are the absolute best.
- This soup is so creamy and cozy.
- Filled with protein!
- Kid and adult approved.
- Budget friendly.
One Pot Vegan Creamy Italian Acini di Pepe Soup
Print Recipe
This super creamy, one pot, pasta soup is truly one of the most delicious soups ever.
Course Main Course, Soup
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 8
Calories 233
Author Lauren Boehme
Ingredients
- 1 Cup Raw cashews, soaked*
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 2 Tablespoons Olive oil
- 1/2 a Sweet onion, diced
- 1 Large Carrots, chopped
- 2 Stalks of Celery, diced
- 6 Cloves Garlic, chopped
- 1 Can(15oz) Chickpeas, drained
- 1 Tablespoon Tomato paste
- 1 teaspoon Dried Basil
- 1 teaspoon Dried oregano
- 5 Cups Vegetable broth
- 6 Ounces Acini di pepe(or any tiny pasta)
- 1 Can(15oz) Diced tomatoes
- 1 Can(8oz) Tomato sauce
- 2 Cups Fresh baby spinach
- Salt and pepper to taste
- Vegan Parmesan for topping
Instructions
Make a cashew cream for the soup first. Add the soaked, softened cashews to a blender with the non-dairy milk and a pinch of salt and pepper.
Blend on high until the mixture is completely smooth. Set aside.
Now in a large soup pot, heat the olive oil on medium high. Add the onions, carrots, celery and garlic to the pot.
Sauté, reducing heat as needed, until the onion is translucent. About 2-3 minutes.
Add the chickpeas, tomato paste, basil, oregano and a pinch of salt and pepper to the pot. Stir to combine everything. Sauté for another minute.
Pour the broth into the pot, bring it to a simmer, then pour the pasta, diced tomatoes and tomato sauce into the pot.
Stir and let simmer until the pasta is al dente. Check the package for timing, but usually about 10-12 minutes.
Once the pasta is al dente, pour the cashew cream into the pot and stir to combine.
Taste and adjust seasonings, adding more salt and pepper if needed.
Then add the baby spinach, stir it into the soup and let it wilt.
Serve immediately topped with vegan Parmesan if desired.
Video
Notes
*To soften the cashews enough to blend them into cream, you can boil them for 15-20 minutes. Or soak them in water overnight.
Nutrition
Calories: 233kcal | Carbohydrates: 28g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 634mg | Potassium: 274mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2615IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
Other popular recipes:
- Pull Apart Vegan French Dip Slidersby Lauren Hartmann 2
- No Bake Vegan Peanut Butter Cup Barsby Lauren Hartmann 1
- The Best Vegan Instant Pot Peanut Stewby Lauren Hartmann
- Grandma’s Vegan Hamburger Casseroleby Lauren Hartmann
Reader Interactions
Comments
bp
So goodReply
- Leah
Yum delicious and so nutritious too. Everyone liked it even suspicious of cashew cream. Sooo hood.Reply
- BECKY HOLMES
This soup is delicious! Love that it can all be done in 1 pot. Will be making this again!Reply
- Bill P
Really great recipe. I added a 1/4 cup of nutritional yeast to the cashew creme instead of the vegan parm on top and that worked well!Reply
- Robyn Kurtz
hi! do you think an arugula and baby spinach mix would work in this?
Reply
- Lauren Hartmann
Sure!
Reply
- Jen
This was so good!! Will definitely make it again!Reply
- Matthew Green
I just have to say, your photo of this dish convinced me I needed to try this one out before I even knew what it was…and the result was everything I had hoped. Thank you!Reply
- Bella
I enjoyed this soup! My cashew cream came out a little gritty because of my blender but the taste is fabulousReply
- Zoey
Super delicious and very easy! The flavors are reminiscent of the Tuscan Vegan Lasagna Soup but no complaints here as that one is a staple in our household! Enjoyed by vegans and omnivores alike, we almost liked it better day 2 as leftovers!Reply
- Karen
Delish I am set for the week! So much flavor and its super creamy. Husband whose not vegan said it was good! Thank you for another awesome recipe!Reply
- Annette
My nine month old granddaughter absolutely loves this soup. I have made several of your recipes. She loves them so much that I put them in individual servings in the freezer for her mommy to feed her.. we’re gonna try another one today. Thank you for all these amazing recipes.!Reply
- Val
I made this with datalink pasta and added white pepper along with a bit of crushed red pepper. Super creamy and delish!Reply
- Peggy
Absolutely delicious! Everyone loved it I will definitely be making this again, probably on regular rotation. So, so good!Reply
- Karen Jones
Absolutely delicious. Made a huge batch but it won’t be wasted!Reply
- Magi
Another 5 Star recipe! 👏. Not all Vegan recipes are created the same and you do an EXCELLENT job at creating the most delicious of them! My tastebuds, and my family/friends tastebuds thank you!
I do my meal prep for the week on Sun/Mon. When I make soups/stews, I generally make enough so that I can freeze extra in a ‘souper’. After having this for lunch, I don’t think any portion of it will make it to the freezer! NOM NOM NOM! Thank you for another DELICIOUS recipe that didn’t require any additions for a complete flavor bomb! Now let’s see what I’ll make next!Reply
- Lindsey Callihan
Fantastic!!! Made a ton so I froze it for a lazy day. Thank you!!Reply
