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Vegan Garlicky Parmesan Pasta Soup

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!

5 from 2 votes
Vegan Garlicky Parmesan Pasta Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Cheesy, garlicky, noodle soup. One pot, super fast, and totally delicious! 

Course: Main Course, Soup
Servings: 6
Author: Lauren Hartmann
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
  1. 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. 

  2. Then pour the lemon juice into the pot, scraping any bit of shallot or garlic off the bottom. 

  3. 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. 

  4. 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. 

  5. 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!

Recipe Notes

If you want to skip the vegan butter, you can saute the shallots and garlic in a few tablespoons of veggie broth.

If the soup sits around for a few hours or overnight, the pasta will absorb the liquid. So, I recommend adding the pasta right before you want to serve. 

 

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11 Comments

  • Reply
    A.Picard
    August 10, 2018 at 4:25 pm

    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

  • Reply
    Kristen
    August 29, 2018 at 2:11 pm

    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

  • Reply
    Nicole
    September 16, 2018 at 2:33 am

    Hey I see “Parmesan ” in the title but not in the ingredients or instructions. Helllppppp lol

    • Reply
      Lauren Hartmann
      September 16, 2018 at 12:11 pm

      Everything I make is 100% vegan. So, the nutritional yeast is the vegan “Parmesan” replacement.

  • Reply
    Jen
    October 7, 2018 at 1:03 am

    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!

  • Reply
    Meghan
    October 10, 2018 at 3:40 pm

    I’ve made this twice now! It’s so easy, you can make it with a terrible cold.

  • Reply
    Juliana Fendez
    October 22, 2018 at 1:11 pm

    Wow, I never thought about a good vegan replacement for Vegan Garlicky Parmesan! What a cool idea! Thank you!

  • Reply
    S smit
    November 18, 2018 at 8:40 am

    How can this be cheesy, when there is absolutely no cheese in the ingredient’s ???

    • Reply
      Lauren Hartmann
      November 20, 2018 at 10:58 am

      The magic of vegan food! The nutritional yeast is the cheesy flavor in this recipe!

  • Reply
    Katherine Stout
    November 19, 2018 at 2:00 am

    Such a great base recipe! I added shiitake mushrooms and leeks. OMG. So tasty!

  • Reply
    Chloe
    December 6, 2018 at 5:24 pm

    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.

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