A comforting and creamy bowl of goodness, this Celery, Potato & Mushroom Pasta Soup combines the hearty texture of potatoes, the earthy flavor of mushrooms, and the freshness of celery in a rich, velvety broth. Perfect for chilly days, it’s a cozy meal that satisfies every craving for warmth and comfort.
Why You’ll Love This Recipe
This soup is the perfect blend of creamy and savory. It’s simple to make, wholesome, and incredibly filling. Whether you’re after a vegetarian option or a hearty family meal, this recipe fits beautifully. You’ll love that it uses common ingredients, requires minimal effort, and delivers restaurant-quality flavor in every spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter or olive oil
1 medium onion, finely chopped
3–4 celery stalks, sliced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 medium potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and black pepper, to taste
1 cup small pasta (such as orzo, ditalini, or elbow macaroni)
Fresh parsley or chives, chopped, for garnish
Directions
Sauté the vegetables
In a large pot, heat butter or olive oil over medium heat. Add onion and celery, and sauté for 3–4 minutes until softened. Stir in garlic and mushrooms, and cook for another 3–4 minutes until mushrooms release their moisture and start to brown slightly.
Cook the potatoes
Add diced potatoes, broth, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes until the potatoes are tender.
Add the pasta
Stir in the pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking.
Make it creamy
Lower the heat to low and gently stir in the heavy cream. Heat the soup without boiling until it’s smooth and creamy. Season with salt and black pepper to taste.
Serve
Ladle the soup into bowls, sprinkle with fresh parsley or chives, and serve warm. Pair it with crusty bread or a light salad for a complete meal.
Servings and timing
Serves: 4–6 people
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
Vegetarian: Use vegetable broth for a fully vegetarian version.
Add protein: Stir in cooked chicken, turkey, or tofu cubes to make it heartier.
Lighter version: Replace heavy cream with milk or half-and-half for a lower-fat option.
Extra flavor: Add a splash of white wine when sautéing the mushrooms or sprinkle with grated cheese before serving.
Gluten-free: Use gluten-free pasta or omit pasta and add cooked rice or quinoa instead.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze in individual portions for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stove over medium heat. Add a splash of broth or cream if the soup has thickened too much.
FAQs
How can I make this soup dairy-free?
You can replace the butter with olive oil and use coconut cream or a dairy-free cream alternative.
Can I use different types of mushrooms?
Yes, button, cremini, or even wild mushrooms all work well in this recipe.
Can I use leftover cooked potatoes?
Yes, just reduce the simmering time to about 5 minutes to allow flavors to blend.
What’s the best pasta shape for this soup?
Small pasta shapes like orzo, ditalini, or elbow macaroni work best as they absorb flavor without overpowering the soup.
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors deepen overnight.
How do I prevent the pasta from getting too soft?
Cook the pasta slightly under al dente if you plan to store or reheat the soup later.
Can I use milk instead of cream?
Yes, but the soup will be a bit thinner. You can thicken it slightly with a tablespoon of flour mixed into the sautéed vegetables.
What can I serve with this soup?
Crusty bread, garlic toast, or a green salad pairs beautifully with this dish.
Can I blend the soup for a smoother texture?
Yes, you can partially blend it using an immersion blender for a creamier texture while keeping some chunks intact.
How long does this soup stay fresh?
It stays fresh in the refrigerator for up to 3 days and can be frozen for up to a month.
Conclusion
This Creamy Celery, Potato & Mushroom Pasta Soup is pure comfort in a bowl. With its luscious texture, earthy flavors, and heartwarming aroma, it’s the perfect dish for a cozy lunch or dinner. Whether you’re serving family or guests, this soup delivers delicious satisfaction every time.
A rich and creamy soup featuring celery, potatoes, mushrooms, and pasta in a savory broth. This comforting dish is perfect for cozy nights and easy weeknight meals.
Ingredients
2 tablespoons butter or olive oil
1 medium onion, finely chopped
3–4 celery stalks, sliced
2 cloves garlic, minced
8 oz mushrooms, sliced
2 medium potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup heavy cream or half-and-half
1 teaspoon dried thyme or 1 tablespoon fresh thyme
Salt and black pepper, to taste
1 cup small pasta (orzo, ditalini, or elbow macaroni)
Fresh parsley or chives, chopped, for garnish
Instructions
Heat butter or olive oil in a large pot over medium heat. Add onion and celery, and sauté for 3–4 minutes until softened.
Stir in garlic and mushrooms, and cook for another 3–4 minutes until mushrooms are browned and release moisture.
Add diced potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are tender.
Add the pasta and cook according to package directions, stirring occasionally, until al dente.
Lower heat and stir in the heavy cream. Heat gently without boiling until soup is creamy. Season with salt and pepper to taste.
Ladle into bowls, garnish with chopped parsley or chives, and serve hot with bread or salad.
Notes
Use vegetable broth for a vegetarian version.
Swap cream for milk or dairy-free alternatives for a lighter or dairy-free version.
Partially blend soup with an immersion blender for a smoother texture.
Add cooked chicken, turkey, or tofu for extra protein.
Undercook pasta slightly if planning to store leftovers to avoid mushiness.
