Vegan Cheesy Green Pasta Soup

Vegan Cheesy Green Pasta Soup

Can you tell that I have been on a soup kick lately??

This cheesy green pasta soup is straight up comfort food … but you still get your greens! The soup itself is thick and flavorful, and the pasta adds some great body to the vegetable based soup.

This recipes is extremely flexible, and you can adapt it to what you already have in your fridge. Sub sweet potatoes for butternut squash, regular potato or acorn squash. Instead of peas, you can use edamame!

Vegan Cheesy Green Pasta Soup

Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Main Course, Side Dish
Servings: 4 servings


  • 2 tbsp olive oil
  • 1 red onion - diced
  • 2 cloves garlic - minced
  • 4 cups sweet potatoes - diced
  • cups green peas - steamed
  • 3 handfuls spinach
  • 4 cups vegetable broth
  • cup nutritional yeast
  • 2 tbsp miso paste
  • salt and pepper to taste
  • 2 cups cooked pasta
  • vegan parmesan (optional)
  • sprouts (optional)


  • In a large pot, add the olive oil. Once hot, add the onion and garlic. Once fragrant, add the sweet potatoes, 1½ cup of green peas (reserve the last cup for later), spinach, nutritional yeast, broth, miso, salt and pepper. Bring to a boil, then simmer for 15 minutes (or until the sweet potatoes are soft).
  • Blend everything with an immersion blender (or transfer to a blender). Now that the soup base is blended, add in the rest of the peas & the pasta. Serve in bowls and top with vegan parm and sprouts -- if using.

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