Description
This Creamy Mushroom Pasta Soup is a comforting and flavorful dish that combines sautéed mushrooms and onions with tender pasta in a rich, creamy broth. Perfect for a cozy meal, it’s easy to prepare and topped with fresh herbs and Parmesan for an extra touch of indulgence.
Ingredients
Scale
Sauté Base
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Mushroom and Broth
- 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 and 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 finely chopped onion and cook for about 5 minutes until translucent. 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 they are browned and their liquid has mostly evaporated.
- Add Broth & Seasonings: Pour in the vegetable or chicken broth, add thyme or Italian seasoning, then season with salt and black pepper to taste. Bring the mixture to a gentle boil.
- Add Pasta: Stir in the small pasta and cook according to the package instructions, generally 8 to 10 minutes, until the pasta is al dente.
- Make it Creamy: Reduce the heat to low. Stir in the heavy cream or half-and-half and the grated Parmesan cheese if using. Let the soup simmer gently for 2 to 3 minutes until it slightly thickens.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or chives. Serve hot, optionally with crusty bread on the side.
Notes
- Use vegetable broth for a vegetarian version or chicken broth if you prefer a meat-based broth.
- For a lighter version, substitute heavy cream with half-and-half or milk but simmer gently to avoid curdling.
- Fresh thyme can be used instead of dried for a more aromatic flavor.
- Parmesan cheese is optional but adds a rich, savory depth to the soup.
- This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
