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5 from 1 vote

Vegan Cheesy Rigatoni Tomato Soup

The most delicious Italian inspired tomato soup with vegan Parmesan and rigatoni.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4
Calories: 447kcal
Author: Lauren Hartmann


  • 12 Ounces Rigatoni, regular or gluten free
  • 2 Tablespoons Olive oil
  • 2 large Shallots, diced
  • 6 Cloves Garlic, chopped
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried oregano
  • Pinch of Red pepper flakes
  • 2 Tablespoons Tomato paste
  • 1/4 Cup Sweet red wine, vegan (I used Sutter Home)*
  • 2 Cans(15oz each) 30 oz total. Canned tomato sauce (tomato puree not ketchup)
  • 6 Cups Vegetable broth
  • 2 Bay leaves, dried
  • 1/4 Cup Vegan Parmesan, I used Follow Your Heart**
  • Salt and Pepper to taste
  • Fresh basil and extra vegan parmesan for serving


  • Cook the rigatoni according to package directions. Drain and set aside when done. (I like to toss with some olive oil to keep the rigatoni from sticking together.)
  • Now, in a large soup pot, heat the olive oil on medium. Add the shallots and garlic. Sauté, reducing heat as needed until the shallots are translucent. About 2-3 minutes.
  • Then add the basil, oregano and red pepper. Toss with the shallots and garlic.
  • Next, add the tomato paste and stir it into the shallots and garlic.
  • Pour in the red wine, and stir to combine everything. Let the wine simmer for a minute to start to cook off and let the shallots and garlic absorb some of the wine.
  • Now, pour in the tomato sauce and vegetable broth. Stir to combine.
  • Add the bay leaves and a few pinches of salt and pepper. Then bring to a simmer, reduce heat to medium low or low just so it is bubbling slightly. Simmer for 10 minutes. Stirring occasionally.
  • Then add the vegan Parmesan and stir to melt into the soup. Simmer for another 5-10 minutes to develop the flavors.
  • Taste and adjust seasoning. It will probably need more salt and pepper. Remove the bay leaves.
  • Add the rigatoni to the pot with the soup and stir to combine. Let simmer just for another minute or so to make sure the rigatoni is warm.
  • Serve immediately with fresh basil and extra parmesan on top!


*Wine is optional, but I highly recommend.
**If you don't want to use vegan parmesan, nutritional yeast is a good substitute. 
If you are not serving this immediately, I recommend leaving the cooked rigatoni out until right before serving. The broth reheats well on the stove, and then the rigatoni can be added once it is hot. 


Calories: 447kcal | Carbohydrates: 74g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1580mg | Potassium: 366mg | Fiber: 4g | Sugar: 7g | Vitamin A: 916IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 2mg