Easy peasy and super cheesy.
This vegan garlicky Parmesan pasta soup is my new favorite lazy as crap meal. The effort you need to put into this soup is non existent. Yet, it is so amazing and satisfying! Sauteed shallots and garlic start off the soup. Then all you need is lemon juice, veggie broth and nutritional yeast to make this crazy cheesy, hearty broth soup base! Then just throw your favorite pasta in and cook everything together.
One pot meal is my middle name and this vegan garlicky Parmesan pasta soup is the tops! Not to mention, I am quite certain there is not a human being on this planet that would not love this Parmesan pasta soup!
I used Ditalini pasta because it is adorable and perfect in soups, but you can use whatever kind of pasta you fancy. Even a gluten free pasta, making this a totally gluten free soup as well.
This is soup is light enough for hot days and comforting enough for cold days. I love a soup with versatility! Also, all my favorite soups have pasta, because carbs! This soup is pretty low calorie as well, since you are really only getting calories from the pasta. All the other ingredients are super low cal.
I’m totally obsessed with vegan garlicky Parmesan soup, and you probably will be too. One of the best, weeknight, one pot meals EVER!
Vegan Garlicky Parmesan Pasta Soup
Ingredients
- 2 Tbsp. Vegan butter, I used Earth Balance
- 1 Shallot, diced
- 4 Cloves Garlic, chopped
- Juice of 1 Lemon
- 8 C. (64 oz.) Vegetable broth
- 1/3 C. Nutritional yeast
- 16 oz. Pasta
- Salt and Pepper to taste
- Parsley for garnish
Instructions
- In a large soup pot, heat the vegan butter on medium high. Then add the diced shallot and chopped garlic. Saute for a minute or 2 until the shallot is translucent. Reducing heat as needed.
- Then pour the lemon juice into the pot, scraping any bit of shallot or garlic off the bottom.
- Now pour in the veggie broth, then the nutritional yeast. Whisk to combine. Trying to get most of the nutritional yeast to dissolve in the broth. Add a few pinches of salt and pepper.
- Bring the broth to a low boil, reducing heat a needed, then add the pasta. Simmer until the pasta is al dente, check the package for instructions.
- Taste and adjust seasoning, I needed to add more salt and pepper. You can add a squeeze more lemon juice if you want as well. Serve immediately. Top with parsley of you wanna!
Notes
This looks amazing!! I am going to have to add this to my menu for next week. I am a sucker for anything pasta related. Haha
This was fantastic! I have made it twice and loved it, the second time I added peas to it and loved it. Every recipe I have tried from your blog has been a winner. Thank you
Hey I see “Parmesan ” in the title but not in the ingredients or instructions. Helllppppp lol
Everything I make is 100% vegan. So, the nutritional yeast is the vegan “Parmesan” replacement.
This soup was delicious. Thank you for the recipe.
This was so good, thank you!! Even my boyfriend who is picky about anything “cheesy” loved it. We served it with an f ton of parsley and some Follow Your Heart vegan parm and it was really satisfying. It’s a nice change from traditional mire poix-based broths, and it was so easy and quick!
Made this an it was FANTASIC and so easy! I added chickpeas for some protein but I can see how easy this world be to bulk up with some veggies! Definitely a new favorite!
I’ve made this twice now! It’s so easy, you can make it with a terrible cold.
Wow, I never thought about a good vegan replacement for Vegan Garlicky Parmesan! What a cool idea! Thank you!
How can this be cheesy, when there is absolutely no cheese in the ingredient’s ???
The magic of vegan food! The nutritional yeast is the cheesy flavor in this recipe!
Such a great base recipe! I added shiitake mushrooms and leeks. OMG. So tasty!
Soooo good! My boyfriend said it’s one of the best things I’ve made! I added about a 1 tablespoon of vegan sour cream and it made the soup delicious and creamy. Also, I replaced the nutritional yeast with GoVeg parm sprinkle because that’s what I had on hand.
Love this easy recipe! We’ve made it many times on nights we’re in a hurry for a cozy dinner, but tonight my husband & son are both sick. I used this recipe as the base of a “chicken noodle soup” by including carrots, celery, chickpeas & spinach. My other tip to share is that I cook the noodles separately so we can eat the leftovers without everything being absorbed by the pasta.
I just made this tonight, it was delicious so thank you oh! I added broccoli and carrots for a bit more veg.
I used actual Vegan parmesan and added Kale to give it a bit more food value and this soup was absolutely delicious! The Vegan parmesan did make the soup go a little cloudy, but the flavour was divine.
You’re my new favourite vegan recipe blog!
My partner and I are both sick with huge colds – I made this last night and it was so easy and comforting and exactly what our congested bodies needed. I omitted the onions (my tummy is sensitive to them), increased the garlic to 6 cloves, and added carrots and kale. This will definitely become a go-to on busy weeknights – possibly with some chickpeas for some additional comfort and protein. Thank you for your recipe!
Incredibly easy and delicious. This seems like one of those recipes with unlimited flexibility. I threw in a couple handfuls of baby spinach with the parsley at the end, and one of my my daughters added a sliced vegan sausage to her bowl. All wonderful. A new staple in our vegan repertoire.
So good! Flavor is great, it’s super easy to make and very affordable. I added spinach, chickpeas and mushrooms and still tasted wonderful. A new go-to for sure!
First recipe I’ve made from your blog and it was great. I made it as per the instructions at first, other than adding in some kale because I thought it needed some greenery. After tasting, I added a bit of Aldi’s Season All the Things seasoning but that was it for changes.
I really liked the bite of the lemon and think it was a clever compliment to the cheesiness of the soup. I wouldn’t call this “parmesan,” as others have said, as it doesn’t have that same flavour profile at all, but instead just “cheesy.”
I would definitely recommend adding something green, but other than that a great and easy soup base.
I saw this recipe on Instagram right as I was deciding what to make for dinner tonight. This seemed easy and I had all the ingredients so I decided to go for it. Absolutely delicious! My husband, 2 year old son and I all had several servings! I made it exactly as written (but with a little more garlic because I’m a freak) and we will be making it again and again!
Another great recipe that I’ve tried from your site. My non-vegan husband approved this one as well 🙂 I also took the suggestion and added peas and a little extra broth at the end to stretch it out.
I’ve made this around 6 times now, it’s my new favourite meal! I always add kale, carrots, and celery, and sometimes sub the nutritional yeast for vegan parmesan when I can find it, but it’s just as delicious without. Thank you!!
I CANNOT praise this recipe enough. Seriously. Every single time we’ve made it, it hits the spot. We like to add turmeric and chickpeas to ours, and then toss in broccoli right at the end of cooking. Thank you for offering this recipe to the world!
This was incredibly hearty and satisfying. I believe this will become a staple in our house. Thank you for another great recipe.
This turned out amazing- Perfect comfort food!
I love this soup so much! I make it atleast twice a week. it’s a super easy recipe, great for when I want something comforting and don’t want to put in the work! Love love LOVE
This looks so indulgent and comforting!
This soup is so good and comes together really quickly! I cook the pasta separately so it doesn’t soak up all the broth if there is leftovers (there never is because it’s that good but just in case.) I usually add Great Northern beans and baby spinach and top with a little Follow Your Heart parmesan when serving. It’s delicious and the lemon add such a nice bright zing. Even my non vegan husband likes it and he can sometimes be weird about nooch. Thank you so much for such a yummy and easy recipe!
I make this weekly, one of my absolute favorites!! So delicious everytime, thank you!
I make this all the time! Sometimes my pasta absorbs a lot of the liquid (not sure why) and it becomes more of a pasta than a soup, but I don’t care! It’s delicious. I usually add shredded kale to get some greens in.