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creamy mushroom noodle soup recipe vegan gluten free plant based autumn mushroom soup with noodles chicken vegan mushroom soup with pasta recipe

Creamy Mushroom Noodle Soup

Kelly Jensen
This creamy mushroom noodle soup recipe is a hearty and filling lunch or dinner - dairy free, vegan, and gluten free, a cozy work lunch.  This soup is loaded with fresh vegetables, hearty farfalle pasta, umami flavor, in a rich and creamy dairy free broth.
5 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 1 12 ounce package farfalle pasta use gluten free if you do not eat gluten
  • 1 tablespoon olive oil
  • 3 carrots chopped
  • 1 sweet onion chopped
  • 4 stalks celery chopped
  • 2 pints mushrooms sliced
  • 6 cups Vegetable Stock
  • 1 tablespoon Herbes de Provence
  • 2 bay leaves
  • 2/3 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup fresh parsley
  • 1 14- ounce can coconut milk

Instructions
 

  • Cook pasta according to package instructions. Drain and set aside to cool.
  • In a large pot, heat the olive oil over low heat. Saute the onion, carrots, celery for 8 to 10 minutes until the vegetables begin to soften. Add the mushrooms, vegetable stock, herbes de Provence, bay leaves, salt and pepper.  Bring to a boil, then reduce to a simmer and cook for 30 minutes until vegetables are cooked through.
  • Add the coconut milk and fresh chopped parsley to the soup.
  • When ready to serve: add the noodles to the bowl first, then ladle over the soup broth.
  • To store: Do not add noodles directly to the hot soup, they will overcook and become mushy. Allow the soup to cool before adding leftover noodles to the pot.

Nutrition

Calories: 280kcalCarbohydrates: 63gProtein: 15gFat: 21gSaturated Fat: 16gSodium: 1245mgPotassium: 964mgFiber: 7gSugar: 11gVitamin A: 5637IUVitamin C: 9mgCalcium: 58mgIron: 4mg
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