Creamy Celery, Potato & Mushroom Soup with Pasta

I first made this creamy celery, potato & mushroom soup with pasta on a rainy weeknight and it immediately became my go-to for cozy dinners. It’s a one-pot, comforting bowl that stretches a few humble vegetables into a silky, satisfying meal — great when you want something filling without a lot of fuss. If you’re curating a rotation of easy soups, it sits well alongside lighter tomato-based options like Creamy Roasted Tomato Soup for variety and balance.

Why you’ll love this dish

This soup feels both rustic and refined: starchy potatoes give body, celery adds a bright backbone, mushrooms bring meaty umami, and a splash of cream makes everything lush. It’s perfect for:

• Weeknight dinners when you need a quick, one-pot meal.
• Stretching pantry staples into a family-sized portion without spending much.
• Serving picky eaters — the pasta makes it familiar and kid-friendly.

“Warm, filling, and simple — the celery keeps it fresh while the mushrooms add depth. A pantry-saver soup I make every time I want comfort without takeout.” — home-cook review

Beyond comfort, this recipe is budget-friendly, needs minimal equipment, and adapts easily (see Variations below).

Step-by-step overview

A quick map of how the recipe comes together:

1. Sauté aromatics (onion, garlic) in olive oil to build flavor.
2. Add celery and potatoes; sweat briefly to begin softening.
3. Add mushrooms and cook until their juices release.
4. Pour in vegetable broth and simmer until all vegetables are tender.
5. Stir in pasta and cook until al dente right in the pot.
6. Finish by lowering the heat and folding in heavy cream; season and garnish.

This one-pot approach keeps cleanup easy and layers flavor without complicated techniques.

What you’ll need

• 2 tablespoons olive oil
• 1 onion, chopped (medium)
• 2 cloves garlic, minced
• 4 celery stalks, chopped
• 2 potatoes, diced (Yukon Gold or russet work well)
• 8 ounces mushrooms, sliced (cremini or button)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup pasta (any shape)
• Salt and freshly ground pepper, to taste
• Fresh parsley, chopped, for garnish

Notes and substitutions:

• Use half-and-half or whole milk instead of heavy cream for a lighter finish, but expect a slightly thinner texture.
• Swap sweet potatoes or turnips for potatoes to change the flavor profile.
• For a gluten-free version, use GF pasta and check that your broth is gluten-free.
• If you prefer a dairy-free option, replace heavy cream with canned coconut milk (flavor will shift subtly).

You can also consult other creamy soup ideas like this roasted tomato soup for side-by-side inspiration when planning a soup night.

Directions to follow

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 4–5 minutes. Stir occasionally so the garlic doesn’t burn.
2. Add the chopped celery and diced potatoes. Cook, stirring, for about 5 minutes so the celery starts to soften and the potatoes pick up some oil.
3. Add the sliced mushrooms and continue cooking until they shrink and release their juices, about 5–7 minutes. Season lightly with salt to help draw out moisture.
4. Pour in 4 cups vegetable broth. Increase heat to bring the pot to a boil, then reduce to a simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
5. Stir in 1 cup pasta. Cook according to the package instructions — usually 8–12 minutes — until al dente. Stir occasionally to prevent sticking, and add a splash of extra broth or water if the pot becomes too thick.
6. Once the pasta is cooked, lower the heat to low and stir in 1 cup heavy cream. Heat gently — do not boil the soup after adding cream, to prevent curdling. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with chopped fresh parsley.

Tip: If you want firmer pasta or plan to freeze leftovers, cook the pasta separately and add portions to bowls when serving.

What to serve with

This soup is hearty enough on its own but shines with a few complements:

• Crusty bread or garlic toast to mop up the creamy broth.
• A crisp green salad (arugula with lemon vinaigrette) for contrast.
• A sprinkling of grated Parmesan or toasted pine nuts for texture.
• A drizzle of good olive oil and extra parsley for bright finishing notes.

If you enjoy vegetable-forward soups, try pairing with a legume-based side like butternut squash & lentil soup for a seasonal soup spread.

How to store & freeze

• Refrigerating: Cool the soup to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days. Reheat gently on the stovetop.
• Freezing: The cream and pasta can change texture after freezing. For best results, freeze the soup without the pasta: cool, portion into freezer-safe containers, and freeze up to 2 months. Thaw in the fridge overnight, reheat, then cook fresh pasta separately and add when serving.
• Reheating: Rewarm on low heat, stirring often. If the soup is too thick, add a splash of broth or water. Heat to 165°F (74°C) for safety.
• Food safety: Do not leave cooked soup at room temperature for more than 2 hours. When cooling for storage, divide into shallow containers to speed chill time.

Pro chef tips

• Dice vegetables uniformly so everything cooks at the same rate.
• Salt progressively: seasoning early and adjusting at the end gives better depth than salting only once.
• To intensify mushroom flavor, sauté mushrooms until they’re nicely browned rather than simply softened; this adds caramelized complexity.
• Add the cream off direct high heat to avoid breaking. If your cream splits, a quick whisk with a splash of cold liquid can sometimes bring it back together.
• If you want a smoother soup, use an immersion blender on part of the pot before adding pasta for a creamy base with textured chunks.

Recipe variations

• Vegan: Use plant-based cream (soy or oat) or blended cashews instead of heavy cream, and swap pasta for chickpea pasta if desired.
• Herb-forward: Stir in thyme or rosemary with the broth for aromatic depth.
• Spicy: Add a pinch of red pepper flakes when sautéing the garlic.
• Grain swap: Replace pasta with barley or farro for a nutty chew; adjust cooking times accordingly.
• Chunky vs. silky: Purée half the soup and return to the pot for a creamier texture without losing the vegetable pieces.

Your questions answered

Q: How long does this take from start to finish?
A: About 35–45 minutes, including sautéing, simmering, and pasta cooking. Active time is roughly 20–25 minutes.

Q: Can I make this ahead for a dinner party?
A: Yes—cook through the simmer step, cool, and refrigerate. Finish by reheating, adding pasta cooked al dente separately, and stirring in cream just before serving.

Q: Will the pasta get mushy if I keep leftovers?
A: Yes, pasta softens over time. To avoid mushy leftovers, cook pasta separately and combine when serving, or plan to eat refrigerated leftovers within 1–2 days.

Q: Can I use leftover cooked potatoes or mushrooms?
A: Absolutely. Fold in pre-cooked ingredients toward the end of reheating to warm through and avoid overcooking.

Q: Is this soup freezer-friendly?
A: Freeze without pasta (see How to store & freeze). The soup base freezes well; add freshly cooked pasta after reheating.

Conclusion

If you love mushroom-and-potato combinations and want another easy reference for inspiration, check out Easy Mushroom-Potato Soup for a related take on those flavors.

Creamy Celery, Potato & Mushroom Soup with Pasta

A comforting one-pot soup that blends humble vegetables into a silky, satisfying meal, perfect for cozy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Soup

• 2 tablespoons olive oil For sautéing
• 1 medium onion, chopped Chopped onion for flavor
• 2 cloves garlic, minced Minced garlic for aroma
• 4 stalks celery, chopped Chopped celery adds freshness
• 2 medium potatoes, diced Yukon Gold or russet recommended
• 8 ounces mushrooms, sliced Cremini or button mushrooms
• 4 cups vegetable broth For simmering the soup
• 1 cup heavy cream Makes the soup creamy
• 1 cup pasta Any shape; adjust cooking time accordingly
• Salt and freshly ground pepper, to taste For seasoning
• Fresh parsley, chopped, for garnish For finishing touch

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 4–5 minutes.
2. Add the chopped celery and diced potatoes, cooking for about 5 minutes to soften.
3. Add the sliced mushrooms and continue cooking until they shrink and release their juices, about 5–7 minutes, seasoning lightly with salt.
4. Pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cover partially and cook for 15–20 minutes until the potatoes are tender.
5. Stir in the pasta and cook according to package instructions until al dente, usually 8–12 minutes.
6. Lower the heat and stir in heavy cream. Heat gently without boiling, and adjust seasoning with salt and pepper.
7. Serve hot, garnished with chopped fresh parsley.

Notes

For a lighter finish, use half-and-half or whole milk instead of heavy cream. If you want firmer pasta or plan to freeze leftovers, cook the pasta separately and add when serving. Store in airtight containers; refrigerate for up to 3–4 days or freeze without pasta for up to 2 months.