Description
This Creamy Mushroom Pasta Soup is a comforting and flavorful dish featuring sautéed mushrooms and onions in a savory broth with tender pasta, finished with rich cream and Parmesan cheese. Perfect for a cozy meal, it combines earthy mushrooms, aromatic herbs, and creamy textures for a satisfying soup.
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 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 the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute to release its aroma.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8 to 10 minutes. Stir frequently until the mushrooms are browned and most of their liquid has evaporated, intensifying their flavor.
- Add Broth & Seasonings: Pour in the vegetable or chicken broth, then add thyme or Italian seasoning, salt, and black pepper to taste. Bring the mixture to a gentle boil to combine the flavors.
- Add Pasta: Stir in the small pasta of your choice. Cook according to package directions, usually 8 to 10 minutes, until the pasta is tender but still al dente, absorbing some soup flavor.
- 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. Simmer gently for 2 to 3 minutes until the soup slightly thickens and becomes creamy.
- Serve: Ladle the creamy mushroom pasta soup into bowls and garnish with freshly chopped parsley or chives. Serve hot, ideally with crusty bread for a complete meal.
Notes
- Use a mix of cremini and button mushrooms for deeper flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Gluten-free pasta can be used to make this recipe gluten-free.
- Add cooked chicken or bacon for a non-vegetarian variation.
- To make it vegan, use olive oil instead of butter, vegetable broth, coconut cream or cashew cream, and omit the Parmesan or use a vegan cheese alternative.
- Simmer gently after adding cream to prevent curdling.
