Description
A comforting and creamy mushroom pasta soup that combines sautéed mushrooms with tender pasta in a rich, savory broth enriched with cream and Parmesan cheese. This cozy soup is garnished with fresh herbs, making it perfect for a hearty meal any day.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz mushrooms (cremini, button, or mixed), sliced
- 4 cups vegetable broth (or chicken broth)
- 1 tsp thyme or Italian seasoning
- Salt and black pepper, to taste
Pasta & Cream
- 1 cup small pasta (e.g., ditalini, orzo, or elbows)
- 1 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese (optional)
Garnish
- Fresh parsley or chives, chopped, for garnish
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Then add minced garlic and sauté for an additional 1 minute to release its fragrance.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8–10 minutes until they are browned and most of their liquid has evaporated, enhancing their flavor and texture.
- Add Broth & Seasonings: Pour in the vegetable or chicken broth, then add thyme or Italian seasoning along with salt and black pepper to taste. Bring the mixture to a gentle boil ensuring the flavors meld together.
- Add Pasta: Stir in your choice of small pasta such as ditalini, orzo, or elbows. Cook according to the package instructions, usually 8–10 minutes, until pasta is al dente and tender without being mushy.
- Make it Creamy: Reduce the heat to low and stir in the heavy cream or half-and-half along with the grated Parmesan cheese if using. Allow the soup to simmer gently for 2–3 minutes until slightly thickened and creamy.
- Serve: Ladle the creamy mushroom pasta soup into bowls, garnish with freshly chopped parsley or chives, and serve hot. This soup pairs wonderfully with crusty bread for dipping.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy creamer for a lighter or dairy-free option.
- Using vegetable broth makes this recipe vegetarian; chicken broth makes it richer but non-vegetarian.
- The pasta can be swapped with gluten-free varieties if needed.
- Parmesan cheese is optional but adds a nice depth of flavor and richness.
- For added protein, consider adding cooked chicken or beans to the soup.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
