Autumn's Bounty Noodle Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Soups
Cuisine American
Servings 4 Servings


  • Stove


  • 2 tbsp olive oil extra virgin
  • 1/2 cup onion minced
  • 2 cloves garlic minced
  • 2 tsp caraway seeds
  • 1 tsp cumin seeds
  • 3 cup mushrooms sliced
  • 2 1/2 cups water
  • 1 1/2 cups rutabaga diced
  • 1 cup carrots peeled, half moon sliced
  • 1 cup Brussels sprouts shredded
  • 1 tsp dill weed dried
  • 3/4 cup pasta Tinkyada brand; bow tie or macaroni
  • 1/2 tsp salt
  • 1/2 tsp black pepper fresh cracked


  • Heat the oil over medium-high heat in a large pot and saute the onion until translucent, about 4 minutes. Add the garlic, caraway and cumin to the pan; continue to saute until the spices become fragrant.
  • Add the mushrooms, water, rutabaga, carrots, Brussels sprouts and dill to the pot. Cover and reduce the heat to medium low. Simmer for about 30 minutes or until root veggies are fork tender.
  • Add the noodles, salt and pepper to the pot; continue cooking until the noodles are tender. Dish into individual bowls and serve. Enjoy!


Serves well with a dollop of plant-based sour cream. 

My Notes

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