I found this looking for variation of the famous Italian Wedding Soup. This super creamy, one pot, pasta soup is truly one of the most delicious soups ever.

Prep Time 15 minutes | Total Time 45 minutes

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.