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This one-pot Pasta Mushroom Soup is simple, richly flavorful, and full of hearty goodness. Tender mushrooms combine with tasty pasta in an herb-infused, soothing broth. A comforting and satisfying soul-warming soup for cool (or hot!) days.
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Table of Contents
- Why You’ll Love this Mushroom Pasta Soup Recipe!
- Ingredients for Mushroom Noodle Soup
- How to Make Pasta Mushroom Soup
- Toni’s Tips for Mushroom Soup
- FAQs for Pasta Mushroom Soup
- Serving Suggestions for Mushroom Noodle Soup
- Storage Instructions for Pasta Mushroom Soup
- More Yummy Ways to Enjoy Mushrooms
- Pasta Mushroom Soup Recipe
Why You’ll Love this Mushroom Pasta Soup Recipe!
Soup season or not, this delicious bowl of savory pasta mushroom soup hits the spot! It is a great way to warm up on a cold day or provide a pick-me-up if you are feeling under-the-weather. The broth is chockfull of hearty veggies and herbs that you probably already have at home.
Adding protein-filled mushrooms and carb-loaded noodles makes this soup an all-in-one, belly-filling dish you can enjoy for lunch or dinner. The best part? It’s so easy to make and delightfully budget-friendly, at that! Just one pot and 30 minutes is all you need to serve up this satiating crowd-pleaser.
Looking for more soups to rotate in the meal plan? My vegan minestrone soup, vegetable hominy soup, and barley and bean soup are all hits!
Ingredients for Mushroom Noodle Soup
- Olive oil: Used for sautéing. You can use other vegetable-based oils that you have.
- Aromatics: I used 3 garlic cloves and a cup of diced yellow onion for a savory base. Also, you can also use red onion if that is what you have.
- White or button mushrooms: These earthy and tender goodies give the noodle soup a great umami flavor and wonderful texture.
- Your choice of pasta: Any small pasta shape will do fine. Additionally, you can use orzo, tubettini, macaroni, ditalini or orecchiette.
- Herbs: I used bay leaf, dried rosemary, and dried marjoram for this recipe. They add mild minty, peppery, and floral tones to the soup, making it super flavorful! If you’re looking for ways to keep your herbs fresh, check out this article!
- Vegetable broth: Use low-sodium broth for best results. You can also use water if you do not have broth.
- Sea salt and ground black pepper: To taste. Add more if desired.
- Kale leaves: Thinly sliced to add more flavor and texture to the soup. Also, you can use arugula, oregano, mustard greens, spinach, or collard greens as a substitute.
How to Make Pasta Mushroom Soup
Step 1: First, sauté the aromatics. Begin by heating olive oil in a large stockpot over medium heat. Then cook onions and garlic until tender and aromatic for about 2 minutes.
Step 2: Prepare the broth. Next, cook mushrooms for about 2 minutes, then add broth, bay leaf, rosemary, marjoram, salt, and pepper. Then turn heat up to medium-high and bring the broth to a boil.
Step 3: Next, add the pasta and greens. Once boiling, add the uncooked pasta and kale, then bring heat to medium and allow to simmer. Finally, cook pasta for 12 to 15 minutes or until tender. Remove bay leaf before serving.
Toni’s Tips for Mushroom Soup
- Do not soak your fresh mushrooms in water when cleaning them. They will absorb the liquid like crazy, and you will have a difficult time browning them. It is best to place them in a colander then quickly rinse them in running water. Or just use a clean wet cloth to wipe them clean.
- Serve soup immediately: It’s important to serve this mushroom pasta soup immediately after it’s made because the pasta will soak up quite a bit of liquid if it sits around too long.
- Do not overcook your pasta: or it will turn mushy. Follow package instructions for cooking time. Make sure to start checking on the pasta 2 minutes prior. It should be chewy yet still a bit firm.
- Adjust spiciness: Add a bit of spiciness to your mushroom soup by using a pinch or two of red pepper flakes or chili powder.
FAQs for Pasta Mushroom Soup
Of course, you can! This is a great soup to make use of those leftover veggies in your chiller. Just make sure to cut them uniformly and always add the hardest veggies first and the soft ones last.
Sure, you can use baby bella, cremini, or shiitake.
It depends on what you like! Thyme, parsley, basil, dill, or Italian seasoning are great options!
Serving Suggestions for Mushroom Noodle Soup
- Bread: Try crusty easy no knead bread, easy vegan dinner rolls, vegan focaccia bread, or flatbread. It’s great for dipping in the mushroom soup!
- Biscuits: Consider quick and easy vegan biscuits and maybe even scoop your hearty mushroom pasta soup on top!
- Crackers: Serve with saltines or rosemary crackers.
- A sandwich: Enjoy with a vegan grilled cheese, a sweet potato sandwich, this tempeh sandwich, or a pesto tofu sandwich.
- A salad: This pasta mushroom soup pairs especially well with a leafy green salad like vegan Caesar salad, easy roasted pumpkin salad, or kale garbanzo bean salad.
Storage Instructions for Pasta Mushroom Soup
This mushroom noodle soup is best served right away, as it really thickens and loses liquid the longer it sits.
Fridge: In case of any leftovers, you can always store them in an airtight container and refrigerate for 3 to 5 days.
Freezer: Alternatively, freeze it for a month. The pasta will bloat up, so you will need to add more liquid as you reheat the soup.
More Yummy Ways to Enjoy Mushrooms
Vegan Dinners
Creamy Polenta with Mushroom Sauce
Vegan Appetizers
Easy Vegan Stuffed Mushrooms
Vegan Dinners
Portobello Mushroom Sandwich (With Coffee Rub)
Vegan Dinners
Easy Mushroom Red Lentil Meatballs
If you tried this pasta mushroom soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Pasta Mushroom Soup
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Ingredients
- 2 Tablespoons of olive oil
- 3 garlic cloves pressed
- 1 cup of diced yellow or red onion
- 3 cups of sliced white or button mushrooms
- 7 cups of vegetable broth
- 1 bay leaf
- ½ teaspoon of dried rosemary
- ½ teaspoon of dried marjoram
- 2 teaspoons of sea salt plus more to taste, if desired
- ½ teaspoon of freshly ground black pepper
- 1 cup of uncooked pasta
- 1 cup of thinly sliced kale leaves
Instructions
- Preheat the olive oil in a large stockpot over medium heat. Once hot, add garlic and onions and cook, stirring frequently for 2 minutes.
- Add mushrooms, cook, and stir for an additional 2 minutes. Next add the broth, bay leaf, rosemary, marjoram, salt, and pepper and bring to a boil over medium-high heat.
- Add pasta and kale, lower the heat to medium then simmer for 12-15 minutes, until pasta is tender. Remove Bay leaf and serve immediately.
Notes
- Do not soak your fresh mushrooms in water when cleaning them. They will absorb the liquid like crazy, and you will have a difficult time browning them. It is best to place them in a colander then quickly rinse them in running water. Or just use a clean wet cloth to wipe them clean.
- Serve soup immediately: It’s important to serve this mushroom pasta soup immediately after it’s made because the pasta will soak up quite a bit of liquid if it sits around too long.
- Do not overcook your pasta: or it will turn mushy. Follow package instructions for cooking time. Make sure to start checking on the pasta 2 minutes prior. It should be chewy yet still a bit firm.
- Adjust spiciness: Add a bit of spiciness to your mushroom soup by using a pinch or two of red pepper flakes or chili powder.
Made this for my husband and he said it is VERY good!
I’m so glad he enjoyed it. Thank you for giving it a try and sharing the feedback. Much appreciated!
Added beans! Yummy!
Love the addition of beans! Bet it was extra delicious and filling!
What would be a good pasta substitute? Looking for more nutrient dense, healthy foods.
You can add whichever pasta you see fit! They have awesome chickpea and lentil pasta that you might like!
I have made this soup three times, each time with different frozen vegetables. It turns out delicious every time! I found the kale gets too limp, so instead i throw in a bag of frozen broccoli, peas, carrots, or whatever frozen veggies you like, it turns out amazing, specially with the mushrooms and elbow macaroni! You definitely want to add the pinch of red pepper flakes, it gives this soup a kick! This is my new go-to soup recipe!
So glad to hear that you’re enjoying the soup 🙂
I haven’t tried this recipe yet but when I do a recipe like this, I had the kale at last minute just before turning the heat off. It’s just enough to welt it a bit and it’s perfect
That’s such a great tip!
I actually made this without the mushrooms and it was really good!
Niceee! Bet it was delicious!
This orzo soup looks super delicious
Love a good pasta-filled soup!