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vegan mushroom and pasta soup

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
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Soup
Servings 5 servings

Equipment

  • Pot

Ingredients
  

  • 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!