Tomato Noodle Soup with Mushroom Balls

Tomato Noodle Soup with Mushroom Balls

This dish is also yummy served chilled when it's hot outside.



Servings: 3-4

Prep time: 5-10 minutes

Cook time: 15-20 minutes



1 box Shroomeats Mushroom Balls

1 tbsp olive oil

1 ½  tbsp Italian seasoning


For the broth:

1 tbsp olive oil

⅓ cup diced carrots

⅓ cup diced celery

⅓ cup diced onion

1 tbsp tomato paste

3 cups canned roasted tomatoes

1 cup vegetable broth

¾ cup Ditalini pasta (or any smaller size pasta like shells)

⅓ cup creamy oat milk

Salt and pepper to taste



2 tbsp chopped parsley

2 tbsp grated parmesan



  1. In a soup pot on high heat, saute Mushroom Balls with olive oil, Italian seasonings, salt, and pepper. Cook and stir occasionally until browned.
  2. Remove Mushroom Balls from the pot and set aside.
  3. Reduce the heat to medium, add olive oil, carrots, celery, and onion to saute until aromatic.
  4. Add tomato paste and stir until evenly distributed, then tomatoes, and let cook for 5-10 minutes.
  5. Add vegetable broth and bring to a boil. Add pasta and cook according to the package instructions.
  6. Reduce heat to low, add Mushrooms Balls and oat milk. Place the lid and simmer for 10 minutes.
  7. Using a ladle, place a generous amount in a bowl. Garnish with chopped parsley and grated parmesan cheese. Enjoy!


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