Description

This Creamy Mushroom Pasta Soup is a comforting and hearty dish featuring sautéed mushrooms and aromatic onions, combined with tender small pasta shapes in a rich, creamy broth. Perfect for cozy dinners, it combines simple ingredients into a flavorful, satisfying soup garnished with fresh herbs for a burst of freshness.

Ingredients

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)

Garnish

Fresh parsley or chives, chopped

Cook Mode Prevent your screen from going dark

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 the minced garlic and sauté for an additional 1 minute, stirring frequently to prevent burning.
Cook Mushrooms: Add the sliced mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally, until they are nicely browned and their moisture has evaporated, intensifying their flavor.
Add Broth & Seasonings: Pour in the vegetable or chicken broth. Sprinkle in the thyme or Italian seasoning, and season with salt and black pepper to taste. Bring the mixture to a gentle boil to blend the flavors.
Add Pasta: Stir in the small pasta of your choice (ditalini, orzo, or elbows) and cook according to the package directions, typically 8 to 10 minutes, until the pasta is al dente but still tender.
Make it Creamy: Reduce the heat to low, then 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 is slightly thickened and creamy.
Serve: Ladle the soup into serving bowls and garnish with freshly chopped parsley or chives. Serve hot, ideally with crusty bread on the side for dipping.

Notes

For a vegetarian version, use vegetable broth and omit Parmesan or substitute with a plant-based cheese alternative.
To make the soup lighter, substitute half-and-half for heavy cream.
If you prefer a thicker soup, increase the cream slightly or add a slurry of cornstarch mixed with water before simmering in step 5.
Fresh herbs like thyme or Italian seasoning enhance the mushroom flavor but can be adjusted according to taste.
Gluten-free pasta can be used to accommodate dietary restrictions.