Creamy Vegan Tuscan Soup
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Get cozy with this Creamy Vegan Tuscan Soup that’s full of flavor and super easy to make with hearty ingredients like leeks, sweet potato, sun-dried tomatoes and butter beans.
Soup season is my absolute favorite. Every year I have a soup that I become obsessed with and hyper-fixate on. Last year it was my butternut squash soup. Well, this year, it’s this Creamy Vegan Tuscan Soup. I first made it when I had an old high school friend over for dinner. It got rave reviews. Naturally, I had to make it to share with my family. It got rave reviews again. So then I knew I had to share it with you all.
If you’re wondering what this soup tastes like… it tastes like heaven. LOL, no but seriously. It’s almost like a lasagna soup since there’s big pasta shells and a creamy broth. But it also has all of those delicious tuscan flavors from the sun-dried tomatoes and butter beans. It’s made with a variety of veggies like leeks and sweet potato that add delicious flavor and it’s finished off with kale and lemon juice for a tangy bite. All in all, this is one of my favorite soups ever.
This soup is completely vegan, and it can be made gluten-free by using a gluten-free pasta. I think shells work best in this soup, but feel free to use whatever pasta shape you want.
You are going to love this soup! It’s everything you could want in a soup: creamy, cozy, hearty, healthy, nourishing and full of flavor. It’s perfect for lunch or dinner. BRB, I’m going to make some for dinner now… again…. for the second time this week (and it’s only Monday).
Reasons You’ll Love This Recipe
- It’s full of flavor – it’s full of so many cozy flavors which all mend together perfectly.
- Hearty and wholesome – this soup is incredibly nourishing and satisfying without being too heavy.
- Easy to make – just add all the ingredients to a pot and let it cook! No blending required (yet it’s still so creamy).
What You Need To Make It
- Olive oil – to sauté the vegetables. You can use vegetable broth instead to make this recipe oil-free.
- Leek – just one.
- Carrots – just two.
- Sweet potato – just one.
- Garlic
- Sun-dried tomatoes – not the ones in oil. These add so much flavor!
- Tomato paste
- Vegetable broth
- Coconut milk – from a can.
- Butter beans – I use canned butter beans. You can also substitute for any other white bean, but the butter beans add a smooth and creamy texture that is unmatched.
- Pasta shells – I think shells work best in this soup, but feel free to use whatever pasta shape you want. Use gluten-free pasta if needed.
- Lemon
- Tuscan kale – also known as lacinato kale or cavolo nero.
- Seasonings – Italian seasoning, salt, black pepper, and nutritional yeast.
How To Make Creamy Vegan Tuscan Soup
- Sauté the vegetables in a large pot over medium heat until fork-tender. Add in the aromatics and seasonings and sauté for another couple minutes.
- Stir in the butter beans, coconut milk and vegetable both and let it simmer for a while to infuse the flavors.
- Add in the pasta and cook per box instructions. The pasta will soak up a lot of the extra juices and add a wonderful flavor and texture.
- Once the pasta is done cooking, stir in the lemon juice, kale and nutritional yeast. Cook for another few minutes until the kale is tender. Serve!
For More Nourishing Soup Recipes
Creamy Vegan Tuscan Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 leek large, trimmed and diced
- 2 carrots diced
- 1 sweet potato peeled and diced
- 2-3 cloves garlic minced
- 5 sun-dried tomatoes chopped
- 2 tablespoons tomato paste
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 cups vegetable broth
- 1 15oz can coconut milk
- 1 15oz can butter beans rinsed and drained
- 8 oz large pasta shells = about 3 ½ cups
- ½ lemon juiced
- 1 bunch tuscan kale
- ¼ cup nutritional yeast
Instructions
- Place a large pot/dutch oven over medium heat and add olive oil, leek, carrots, and sweet potato. Sauté for about 7 to 10 minutes.2 tablespoons olive oil, 1 leek, 2 carrots, 1 sweet potato
- Add the garlic, sun-dried tomatoes, tomato paste, Italian seasoning, salt, black pepper, and smoked paprika to the pot. Sauté for about 3 minutes.2-3 cloves garlic, 5 sun-dried tomatoes, 2 tablespoons tomato paste, 1 teaspoon italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper
- Add the butter beans, vegetable broth, and coconut milk to the pot. Bring to a boil. Then cover the pot and simmer for 10 minutes over low heat.8 cups vegetable broth, 1 15oz can coconut milk, 1 15oz can butter beans
- Remove the cover from the pot, turn the heat up to medium and once boiling, add the pasta and cook per box instructions until al dente.8 oz large pasta shells
- Stir in the lemon juice, kale, and nutritional yeast. Cook for another 3 minutes. Serve!½ lemon, 1 bunch tuscan kale, ¼ cup nutritional yeast
Video
Notes
- To reheat any leftovers you may need to add some more water/vegetable broth, as the pasta will soak up more of the juices overnight. Or, leave it as-is and enjoy it like a tuscan pasta dish!
Nutrition
Nutrition information is automatically calculated, so it should only be used as an approximation.
2 Comments
Morgan
March 25, 2024 at 6:04 pm
This recipe is so amazing! My husband and I enjoyed this so much and made for great leftovers as well!
Megan
March 26, 2024 at 7:03 pm
I’m so glad you both enjoyed it! Thanks Morgan ☺️