Vegan Mushroom and Pasta Soup

This super easy and healthy vegan mushroom and pasta soup is the perfect cozy dinner. It is made with hearty vegetables, a few warming spices and chickpea pasta to make it gluten free as well. Be sure to make this for the best weeknight dinner for the perfect cold night!

This post may contain affiliate links.

Growing up, I was the biggest fan of homemade soups with pasta in it. My mom would make two classic Italian soups, pastina and pasta e fagioli. Both dishes have a lot of similarities, such as onions, carrots, celery and pasta. These flavors often remind me of all of the winters as a child because we would enjoy one of these soups often.

In honor of my childhood and changing taste buds, I decided to make this vegan mushroom and pasta soup. It is made with a base of onions, celery and carrots just like the other two recipes. However, it encompasses two main changes: chickpea pasta in place of regular semolina based pasta and mushrooms! Fun fact, I hated mushrooms up until my sophomore year of college. Now I absolutely love mushrooms in everything. Definitely strange but they say your taste buds change over the years so I would say I am a firm believer based off of this instance alone.

SO… what will you need to make this vegan mushroom and pasta soup?

• Olive Oil
• Onion
• Carrots
• Celery
• Mushrooms
• Chickpea Pasta
• Water and/or Broth
• Milk of Choice
• Coconut Aminos or Soy Sauce
• Minced Garlic
• Dried Oregano, Parsley & Thyme

Why chickpea pasta?

When it comes to making balanced meals, I like to make sure I have a good source of carbohydrates, protein and fat. Chickpea pasta, such as Banza Pasta, has a good source of all three. Other good alternatives that would include a good source of all three would be lentil, black bean, quinoa or added protein pastas as well!

Here are a few of my favorites:

• Chickpea Pasta: Banza Pasta
• Lentil Pasta: Barilla
• Black Bean Pasta: Trader Joe’s
• Quinoa & Brown Rice Pasta: Trader Joe’s
• Added Protein Pasta: Barilla

Can I make this without the pasta?

You can easily make this recipe without the pasta. Additionally, you can cook this soup and add in already cooked pasta once the soup is finished simmering. This is also a perfect way to reuse leftovers if you have leftover pasta from another dinner!

How do I reheat this?

To reheat this recipe, you can either use the stovetop or the microwave. If using the stovetop, simply add to a saucepan on low heat and cover for 5-6 minutes for a single serving. If using the microwave, add a serving to a microwave safe bowl and reheat for 2 to 2 1/2 minutes. For both reheating options, stir occasionally so that there is even heating throughout the whole bowl.

Can I make any substitutions or add more ingredients?

• Pasta: See the options above! You can use any kind of short pasta, preferably smaller or substitute with rice. If you are using rice, use 1 1/2 cups of rice and cook for 25-30 minutes.
• Vegetables: If you want to leave out any vegetables or add in, go ahead! Other great options would be zucchini, eggplant, spinach, and kale.
• Milk of choice: This helps to give more of a creamy texture. I love using plain oat milk or almond milk but any milk that is unflavored and unsweetened will work. For an even creamier texture, you can use heavy cream or full-fat coconut milk.

Need more dinner ideas? Check these out!

• Buffalo Chickpea Pasta Bake
• Vegan Three Bean Chili
• One Pan Spinach Artichoke and Tomato Pasta

Don’t forget to pin this recipe to save for later:

Shop this post:

Shop my favorites: HERE!

Vegan Mushroom and Pasta Soup

Natalie Mitchell

This vegan mushroom and pasta soup is made with chickpea pasta, a few vegetables and spices. It is super easy and perfect to make on a chilly day!

5 from 4 votes

Print Recipe Pin Recipe Rate this Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Servings 5 servings

Equipment

• Pot

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 small yellow onion chopped
• 2 carrots chopped
• 2 stalks of celery chopped
• 4 cups sliced mushrooms
• 4 cups chickpea pasta sub any pasta of choice
• 8 cups of water and/or broth
• 3/4 cup milk of choice
• 1 tbsp coconut aminos/soy sauce/miso if you are using water or unsalted broth
• 1 tbsp minced garlic or 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• salt & pepper

Instructions

 

• In a pot, sauté onions, carrots & celery in olive oil until soft on medium heat.
• Then add in sliced mushrooms, liquids, and spices to the pot (everything else except the pasta)
• Increase temperature and bring to a boil.
• Once at a boil, reduce temperature to a simmer and add pasta into the pot. Cover the pot and simmer for 15-20 minutes, or until pasta is soft.

Notes

1. If using a non-dairy alternative milk, make sure it is sugar free and plain. 
2. If you want to substitute the pasta for rice, use 1 1/2 cups of rice and simmer for 25-30 minutes. 

Nutrition

Calories: 273kcal

Keyword dinner, gluten free, mushroom, soup, vegan

Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!

Share by Email