Experience cozy flavors with this creamy celery, potato & mushroom soup with pasta, perfect for a comforting and hearty meal. This rich and velvety soup brings together the fresh crunch of celery, the earthiness of mushrooms, and the smooth texture of potatoes, all mingling beautifully with tender pasta for a satisfying dish that warms you from the inside out. It’s a soul-soothing bowl that’s both nourishing and delicious, making it an excellent choice any day of the week.

Why You’ll Love This Recipe

Simple and wholesome ingredients: Uses everyday pantry staples that combine for maximum flavor and comfort.
Perfectly creamy texture: Achieves richness without heavy cream, thanks to the natural starch of potatoes.
Versatile and filling: Pasta adds bulk and makes the soup a complete meal in itself.
Great for all seasons: Hearty enough for chilly days, yet light enough to enjoy anytime.
Easy to prepare: Minimal prep and straightforward steps make it ideal for busy cooks.

Ingredients You’ll Need

This creamy celery, potato & mushroom soup with pasta calls for simple ingredients that each play a key role—celery adds freshness, potatoes bring creaminess, mushrooms provide depth, and pasta offers comforting chewiness.

Celery stalks: Fresh, crisp celery gives a subtle aromatic crunch to the soup.
Potatoes: Use waxy varieties for creaminess and natural thickening without flour.
Mushrooms: Button or cremini mushrooms add an earthy flavor and meaty texture.
Pasta: Small shapes like ditalini or elbow macaroni work best to blend into the soup.
Onion and garlic: Sautéed to create the flavorful base.
Vegetable broth: A rich, savory liquid that enhances the flavors throughout.
Olive oil or butter: For sautéing and adding a silky mouthfeel.
Fresh herbs: Parsley or thyme brighten and complement the earthiness.
Salt and pepper: To season and bring all the flavors together.

Variations for Creamy Celery, Potato & Mushroom Soup with Pasta

Feel free to customize this recipe based on what you have in your kitchen or your dietary preferences—the base is wonderfully adaptable and forgiving!

Protein boost: Add cooked chicken or crispy bacon bits to make it heartier.
Dairy-free option: Swap butter for olive oil and skip any cream for a lighter, vegan-friendly soup.
Swap pasta for grains: Use quinoa or rice instead of pasta for a different texture and gluten-free alternative.
Add greens: Stir in kale or spinach near the end for extra nutrition and color.
Spice it up: Include a pinch of smoked paprika or red pepper flakes for a little heat.

Creamy Celery, Potato & Mushroom Soup with Pasta Comfort

How to Make Creamy Celery, Potato & Mushroom Soup with Pasta

Step 1: Prepare the vegetables

Start by washing and finely chopping the celery, peeling and dicing the potatoes, and slicing the mushrooms thinly. This ensures even cooking and releases their full flavors into the soup.

Step 2: Sauté aromatics and mushrooms

Heat olive oil or butter in a large pot over medium heat. Add finely chopped onion and minced garlic, cooking until soft and fragrant. Toss in the mushrooms and sauté until they release their moisture and turn golden brown, building a deep flavor base.

Step 3: Cook celery and potatoes

Add the diced celery and potatoes to the pot, stirring to combine. Let them cook for a few minutes to soften slightly, which allows the flavors to meld beautifully.

Step 4: Add broth and simmer

Pour in vegetable broth or stock to cover the vegetables. Bring to a boil, then reduce to a simmer. Let it cook gently until the potatoes are tender, usually about 20 minutes, which will also partially thicken the soup naturally.

Step 5: Blend part of the soup (optional)

For extra creaminess, carefully blend a portion of the soup using an immersion blender or by transferring some to a blender. Return it to the pot, leaving some chunks for texture.

Step 6: Cook the pasta

Add your chosen pasta directly into the simmering soup and cook until al dente, following package instructions but reducing cook time by a minute since it will continue cooking slightly off heat.

Step 7: Final seasoning and herbs

Adjust salt and pepper to taste, then stir in freshly chopped parsley or thyme for an herbaceous finish. Serve hot for the best comforting experience.

Pro Tips for Making Creamy Celery, Potato & Mushroom Soup with Pasta

Choose the right potatoes: Waxy potatoes hold their shape and create a naturally creamy texture without turning mushy.
Don’t overcook pasta: Add pasta near the end and check frequently for perfect tenderness.
Use homemade broth: If possible, use homemade vegetable stock for more flavor depth.
Blend carefully: Blend only part of the soup to keep a satisfying texture with both creamy and chunky elements.
Fresh herbs matter: Add herbs at the end to retain their bright, fresh taste and vibrant color.

How to Serve Creamy Celery, Potato & Mushroom Soup with Pasta

Garnishes

Add a sprinkle of freshly grated Parmesan cheese, a drizzle of extra virgin olive oil, or a few crispy croutons on top for delightful texture contrasts and enhanced taste.

Side Dishes

This soup pairs wonderfully with crusty bread, garlic toast, or a simple mixed green salad to round out the meal beautifully without overwhelming the delicate flavors.

Creative Ways to Present

Serve in rustic bowls with a fresh herb sprig or swirl in some pesto or yogurt for color and extra flavor layers. For a cozy twist, ladle into bread bowls when entertaining guests.

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to airtight containers. Stored in the refrigerator, it keeps well for up to 3 days without losing its taste or texture.

Freezing

This creamy celery, potato & mushroom soup with pasta freezes well, but it’s best to slightly undercook the pasta before freezing to prevent it from becoming mushy during thawing and reheating.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to loosen it back to a creamy consistency.

FAQs

Can I use different types of mushrooms?

Absolutely! Cremini, shiitake, or portobello mushrooms work beautifully and will each bring a unique depth to the soup’s flavor.

Is this recipe suitable for vegans?

Yes, simply use olive oil instead of butter and make sure your broth is vegetable-based to keep it fully vegan and equally delicious.

Can I make this soup in a slow cooker?

Yes, sauté the aromatics and mushrooms first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding pasta in the last 30 minutes.

What type of pasta works best?

Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal as they’re easy to eat with a spoon and cook quickly without overpowering the soup.

How do I keep the soup creamy without cream?

The natural starch from potatoes thickens the soup beautifully, creating a creamy texture without needing heavy cream or flour thickeners.

Final Thoughts

This creamy celery, potato & mushroom soup with pasta is not just a meal; it’s a warm hug in a bowl, perfect for any season and occasion. Once you try making it, you’ll discover how easy it is to nourish both your body and soul with such simple, natural ingredients. Go ahead and treat yourself to this deliciously creamy comfort food—you won’t regret it!

Creamy Celery, Potato & Mushroom Soup with Pasta

Print Recipe

A cozy and creamy celery, potato & mushroom soup with small pasta shapes, combining fresh celery crunch, earthy mushrooms, and velvety potatoes for a nourishing and comforting meal that’s easy to prepare and perfect any day of the week.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Appetizers
Method: Stovetop
Cuisine: American / Comfort Food
Diet: Vegetarian

Ingredients

Scale

Vegetables

3–4 celery stalks, finely chopped
2 medium waxy potatoes, peeled and diced
200g button or cremini mushrooms, thinly sliced
1 medium onion, finely chopped
2 garlic cloves, minced

Liquids and Fats

4 cups vegetable broth or stock
2 tbsp olive oil or butter

Dry Goods

3/4 cup small pasta like ditalini or elbow macaroni

Herbs & Seasonings

2 tbsp fresh parsley or thyme, chopped
Salt and freshly ground black pepper, to taste

Instructions

Prepare the vegetables: Wash and finely chop celery stalks, peel and dice potatoes, and slice mushrooms thinly to ensure even cooking and to release their flavors into the soup.
Sauté aromatics and mushrooms: Heat olive oil or butter in a large pot over medium heat. Add finely chopped onion and minced garlic and cook until soft and fragrant. Add the sliced mushrooms and sauté until they release moisture and turn golden brown, building a deep flavor base.
Cook celery and potatoes: Add diced celery and potatoes to the pot and stir to combine. Cook for a few minutes to soften slightly and meld the flavors.
Add broth and simmer: Pour in the vegetable broth to cover the vegetables. Bring to a boil, then reduce heat to a gentle simmer. Cook until potatoes are tender, about 20 minutes, allowing the soup to thicken naturally.
Blend part of the soup (optional): For extra creaminess, carefully blend a portion of the soup using an immersion blender or standard blender. Return blended soup to the pot, leaving some chunks for texture.
Cook the pasta: Add your chosen small pasta directly to the simmering soup. Cook until al dente according to package instructions, reducing the time by about a minute as it will finish cooking off heat.
Final seasoning and herbs: Adjust salt and pepper to taste. Stir in freshly chopped parsley or thyme for a fresh, herbaceous finish. Serve hot for the best comforting experience.

Notes

Choose waxy potatoes such as red or Yukon gold for the best creamy texture without falling apart.
Do not overcook the pasta; add it near the end and check frequently for perfect tenderness.
Use homemade vegetable broth if possible for a richer flavor.
Blend only part of the soup to maintain a mixture of creamy and chunky textures.
Add herbs at the end to maintain their fresh taste and vibrant color.
Protein boost option: add cooked chicken or crispy bacon bits.
For a dairy-free version, use olive oil instead of butter.
Swap pasta for quinoa or rice for a gluten-free alternative.
Add leafy greens like kale or spinach near the end for extra nutrition.
Spice it up with smoked paprika or red pepper flakes, if desired.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Freeze with pasta slightly undercooked to prevent mushiness.
Reheat gently on low heat, adding broth or water if needed to loosen consistency.

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 220 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: celery soup, potato soup, mushroom soup, creamy soup, comfort food, pasta soup, vegetarian soup, easy soup