Description
The Creamy Mushroom Pasta Soup is a delightful combination that warms both the heart and the palate.
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 olive oil and butter in a large pot over medium heat. Add the diced onion and cook until it turns translucent and soft, approximately 4 to 5 minutes.
- Introduce minced garlic and sliced mushrooms into the pot, stirring well to ensure even distribution. Sauté until the mushrooms release their moisture and gain a golden color.
- Add the vegetable or chicken broth and bring it to a boil. Pour in the short pasta of your choice, and cook according to package instructions until al dente. Once the pasta is ready, reduce the heat to low, incorporating the heavy cream and Parmesan cheese.
- If you’re including baby spinach, stir it in at this point, cooking until it wilts slightly. Finally, taste for seasoning and adjust if necessary.
Notes
Allow the soup to rest for a few minutes before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 450 per serving
- Sodium: 800 mg
- Protein: 12 g