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Mushroom Noodle Soup

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6- 8 servings 1x
  • Category: Soup, Stew
  • Method: Stovetop
  • Cuisine: American, Vegan


There's just something about a hot bowl of Noodle Soup when you're not feeling well. So I created the ULTIMATE comfort food - my Mushroom Noodle Soup.


  • 1 small onion (1 1/2 cups)
  • 2 ribs celery (1 cup)
  • 2 carrots (1 cup)
  • 2-3 cloves garlic, minced
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp rubbed sage leaves
  • 1/4 tsp ground pepper
  • 8 oz Baby Bella mushrooms, cleaned and sliced
  • 8 cups low-sodium vegetable broth
  • 1/2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1 bay leaf
  • 12 oz dried pasta
  • 1 Tbs white miso


  1. Dice onion and add to a large soup pan/dutch oven.  Saute in a splash of water or veg broth.
  2. Add sliced carrots and celery and saute until softened.
  3. Add garlic, thyme, sage, and pepper and stir until aromatic - about 3o seconds.
  4. Add sliced mushrooms and simmer until softened and they have released their liquid
  5. Add veg broth, poultry seasoning, salt, and bay leaf.  Cover and increase heat to simmer.
  6. Let soup simmer, covered, for 30 minutes
  7. Remove 1/2 cup of soup broth and set aside.
  8. Add pasta and cook until al dente - about 10 minutes.   Remove from heat.
  9. Add miso to the 1/2 cup soup broth and whisk until dissolved, stir into soup.
  10. Add salt and/or pepper to taste and serve.

Keywords: mushroom noodle soup