Description
This Creamy Mushroom Pasta Soup effortlessly combines the coziness of a warm bowl of soup with the filling nature of pasta, inviting you to enjoy a heartwarming culinary experience.
Ingredients
Scale
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 oz mushrooms, sliced (cremini or button)
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- 6 cups vegetable or chicken broth
- 1 cup short pasta (ditalini, small shells, or elbow)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating the olive oil and butter in a large pot over medium heat. Introduce the diced onions, allowing them to soften and release their sweet aroma over 4–5 minutes. This forms the fragrant base that will infuse the entire soup with delightful flavor.
- Add in the minced garlic and sliced mushrooms, sautéing until the mushrooms release their natural moisture and turn golden. Season with dried thyme, black pepper, and a pinch of salt, enhancing the depth and complexity of flavors.
- Pour in the broth, raising the heat to achieve a gentle boil. Add the pasta, and let it cook according to the package instructions until it achieves that perfect al dente texture. Lower the heat, stirring in heavy cream and Parmesan cheese, watching as the mixture transforms into a lush, creamy soup. If desired, add spinach and let it wilt gently into the broth. Adjust seasoning as needed, sprinkle with fresh parsley and serve hot for the ultimate comforting experience.
Notes
For a richer flavor, consider using a mix of different mushroom varieties, such as shiitake or portobello. If using dried pasta, remember it absorbs more liquid, so you may need to adjust the broth quantity accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 650 mg
- Protein: 12 g