Creamy Celery, Potato & Mushroom Pasta Soup

Creamy Celery, Potato & Mushroom Pasta Soup

Introduction

Creamy Celery, Potato & Mushroom Pasta Soup is a warm and comforting dish that brings together the goodness of vegetables and pasta in a creamy broth. This soup is perfect for chilly days or when you’re craving something hearty yet easy to make. It’s simple, delicious, and a great way to fill your bowl with healthy ingredients!

Why Make This Recipe

This recipe is fantastic for several reasons. First, it combines fresh vegetables like celery, potatoes, and mushrooms, which are not only tasty but also nutritious. Second, the addition of heavy cream creates a rich texture that makes the soup feel indulgent. Lastly, it’s quick and easy to prepare, making it a perfect choice for busy weeknights or a comforting weekend meal. You can enjoy this soup on its own or pair it with crusty bread for a complete meal.

How to Make Creamy Celery, Potato & Mushroom Pasta Soup

Making Creamy Celery, Potato & Mushroom Pasta Soup is straightforward and involves just a few simple steps. Follow this easy guide to whip up a delicious pot of soup.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 potatoes, diced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 1 cup pasta (e.g., small shells or elbows)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add the celery and potatoes, and cook for about 5 minutes.
3. Stir in the mushrooms and cook until softened.
4. Pour in the vegetable broth and bring to a boil.
5. Add the pasta and cook according to package instructions until al dente.
6. Stir in the heavy cream and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

How to Serve Creamy Celery, Potato & Mushroom Pasta Soup

To serve this delicious soup, ladle it into bowls while it’s hot. You can sprinkle freshly chopped parsley on top for added flavor and color. This soup goes well with a slice of crusty bread or a simple side salad. It’s a filling dish that will surely warm your heart!

How to Store Creamy Celery, Potato & Mushroom Pasta Soup

If you have leftover soup, you can store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over low heat, adding a splash of broth or water if it’s too thick. This soup can also be frozen for up to 2 months. Just remember to let it cool completely before transferring it to a freezer-safe container.

Tips to Make Creamy Celery, Potato & Mushroom Pasta Soup

• Use Fresh Ingredients: Fresh vegetables enhance the flavor of the soup, so choose the best you can find.
• Adjust the Creaminess: If you want a lighter soup, you can reduce the amount of heavy cream or substitute it with half-and-half.
• Add More Veggies: Feel free to add other vegetables like carrots or spinach to increase the nutritional value.
• Cook Pasta Separately: If you plan on storing leftovers, you may want to cook the pasta separately and add it when serving to prevent it from becoming mushy.

Variation

You can customize this soup by adding cooked chicken or sausage for extra protein or using different types of pasta as per your preference. For a spicy kick, consider adding red pepper flakes or a dash of hot sauce.

FAQs

1. Can I make this soup vegetarian?
Yes! This soup is already vegetarian since it uses vegetable broth. It’s a great option for those following a vegetarian diet.

2. Can I skip the cream?
Yes, you can omit the heavy cream for a lighter version. You can replace it with almond milk or a splash of lemon juice for some tang.

3. How long does it take to make this soup?
The soup takes about 30 minutes from start to finish, making it a quick and easy meal option.

Creamy Celery, Potato & Mushroom Pasta Soup

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• Author: hamidkom
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A warm and comforting dish that brings together fresh vegetables and pasta in a creamy broth, perfect for chilly days.

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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 potatoes, diced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 1 cup pasta (e.g., small shells or elbows)
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add the celery and potatoes, and cook for about 5 minutes.
3. Stir in the mushrooms and cook until softened.
4. Pour in the vegetable broth and bring to a boil.
5. Add the pasta and cook according to package instructions until al dente.
6. Stir in the heavy cream and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Notes

For a lighter soup, reduce the amount of heavy cream or substitute it with half-and-half. Feel free to add other vegetables like carrots or spinach for more nutrition.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American