This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.
Course
Soup
Cuisine
American
Keyword
Vegetable Noodle Soup
Prep Time15minutes
Cook Time30minutes
Yield6servings
AuthorJenn Sebestyen
Ingredients
2tablespoons(28 ml) olive oil
1yellow oniondiced
3carrotspeeled and diced
2ribs celerydiced
1red bell pepperseeded and diced
1tablespoon(1 g) dried parsley
1teaspoondried basil
1teaspoondried thyme
½teaspoondried dill
1¼teaspoonssaltor to taste
¼cup(32 g) all-purpose flour
2cups(475 ml) unsweetened almond milk or milk of choice, divided
4cups(946 ml) low-sodium vegetable broth
2tablespoons8 g nutritional yeast (optional)
1cup(110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)
Instructions
Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 mof milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
Taste and adjust the seasoning, if necessary.
Recipe Notes
Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour.