Description
This creamy mushroom pasta soup combines the earthiness of sautéed mushrooms with tender pasta in a luscious, savory broth enriched with cream and Parmesan. Perfect as a comforting, hearty meal for chilly days, it’s easy to prepare and packed with flavor.
Ingredients
Scale
Main Ingredients
- 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
- 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)
- 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 and softened, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated to concentrate the flavor.
- Add Broth & Seasonings: Pour in the vegetable or chicken broth and add thyme or Italian seasoning. Season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle boil.
- Add Pasta: Stir in the small pasta of your choice. Cook according to package instructions, usually 8 to 10 minutes, until the pasta is al dente and tender in the soup.
- Make it Creamy: Reduce heat to low and stir in the heavy cream or half-and-half along with the grated Parmesan cheese, if using. Let the soup simmer gently for 2 to 3 minutes until slightly thickened and creamy.
- Serve: Ladle the creamy mushroom pasta soup into bowls and garnish with freshly chopped parsley or chives. Serve hot, ideally accompanied by crusty bread for dipping and extra comfort.
Notes
- You can use vegetable or chicken broth depending on your preference or dietary restrictions.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Choose small pasta shapes like ditalini, orzo, or elbow macaroni to ensure easy spooning of the soup.
- Parmesan cheese is optional but adds a delightful depth of flavor and richness.
- Garnish with fresh herbs to brighten the flavors and add a fresh touch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
