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Creamy Celery, Potato & Mushroom Soup with Pasta

Creamy Celery, Potato & Mushroom Soup with Pasta
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

Find it online: https://withnora.com/creamy-celery-potato-mushroom-soup-with-pasta/