Vegan Pizza Pasta Soup! Dancing in our seats while we happily eat this fun, pizza-pasta combo soup that you won’t want to miss!
Easy, healthy, and comforting, this low-fat, oil-free Vegan Pizza Pasta Soup is a hearty Italian dish full of delicious veggie pizza flavor! It’s filling, satisfying, and the perfect soup to serve any day of the week. It’s soul-warming goodness is everything you love about pizza except in pasta form. Nourishing onions, garlic, bell peppers, tomatoes, beans, mushrooms, black olives, and tender pasta all bathed in flavorful herbaceous Italian tomato broth is sure to bring the whole family running to the table.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Creamy Pizza Pasta Soup is hearty enough to serve as a main dish, but it can also be served as a side dish.
Tips for Success:
- Onions, Bell Peppers, Garlic: Make sure the onions, bell peppers, and garlic have reached the desired tenderness before adding the pasta to the soup. You want perfectly tender veggies.
- Low-Fat Dish: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe. If you wish to make it more indulgent, add the Vegan Parmesan Cheese on individual servings. The vegan parmesan cheese totally takes it over the top.
- Amount of Pasta: While it is very tempting to use a full pound of pasta, we strongly recommend using the ingredient amount listed, 4 oz. (maximum 6 oz.) If you use more than the listed amount, you could end up with a thick soup with very little broth as the pasta really drinks up the sauce.
- Cannellini Beans: The can of cannellini beans is divided. Rinse and drain the cannellini beans, then remove ½ cup and set aside for the Cream Sauce. The remainder of the cannellini beans will be added to the soup.
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the tomato sauce and tomato paste) without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity. You may not need it, you may wish to wait until the very end to add it if when you taste it and there is any acidity left. We added just a little bit to remove the tinny bite of acidity.
- Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry after mashing the beans and soup broth. The flavors continue to develop once the soup slightly cools.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen but is best served immediately after making. The pasta does tend to get slightly mushy when frozen. If frozen, for best results, thaw overnight in the refrigerator before reheating.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
Kitchen Products Used:
- Ceramic/Enamel Lined Cast Iron Dutch Oven
- We used a 6-quart pot
- High-Speed Blender
We certainly hope you give this deliciousness a try.Print
Easy, healthy, and comforting, this low-fat, oil-free Vegan Pizza Pasta Soup is a hearty Italian dish full of delicious veggie pizza flavor!
- 1 medium yellow onion, fine dice
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 Tablespoon GF flour *
- 1 – [ 8 oz. can ] tomato sauce
- 2 cups low-sodium vegetable broth *
- 1 ½ cups water
- 1 teaspoon reduced-sodium tamari *
- 2 teaspoons distilled white vinegar
- ½ teaspoon pure maple syrup
- ¼ cup + 1 Tablespoon nutritional yeast (+/-)
- Pinch baking soda *
- 1 – [ 15 oz. can ] cannellini beans, drained and rinsed (divided)
- 1 – [ 4 oz. can ] sliced mushrooms, drained (optional)
- 1/3 cup black olives, sliced (optional)
- 4 to 6 oz. pasta shells (or pasta of choice)
Cream Sauce Blender Ingredients:
- ½ cup cannellini beans
- ¼ cup unsweetened plain plant milk
- ½ cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 Tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- Pinch dried crushed fennel seeds (optional)
- ½ to 1 teaspoon sea salt (+/-) *
- 1/8 to ¼ teaspoon black pepper (+/-)
- Pinch to ¼ teaspoon red pepper flakes (optional)
- Chopped fresh parsley
- Vegan Parmesan Cheese
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions and diced bell peppers, sauté over medium-high heat until the veggies begin to soften, approximately 9 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, tomato paste and flour, sauté for 1 minute, then add all the remaining Base Ingredients (except the baking soda) and Spice/Herb Mix, stir well to combine. Bring the soup to a boil, then lower to a low-boiling simmer, add in the baking soda, stir to combine.
- Add all the Other Ingredients (except for the cooked pasta), simmer for 10 minutes, stirring occasionally.
- In the meantime, make the Cream Sauce by adding all the Cream Sauce Ingredients into a high-speed blender and blend on high until smooth and emulsified, then add to the soup pot, stir well to combine. Continue to simmer for an additional 5 minutes or until the veggies have reached their desired tenderness, then add the cooked pasta. Stir well to combine and allow to heat through, then remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
- Serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 5 (makes 9 cups)
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.