Description
A warm and comforting dish that brings together fresh vegetables and pasta in a creamy broth, perfect for chilly days.
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
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the celery and potatoes, and cook for about 5 minutes.
- Stir in the mushrooms and cook until softened.
- Pour in the vegetable broth and bring to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Stir in the heavy cream and season with salt and pepper.
- 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