Description
This creamy mushroom pasta soup is a delightful and comforting dish perfect for any evening.
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 your olive oil and butter over medium heat in a large pot. As the butter melts into the oil, add in your diced onions, allowing them to soften over a period of 4 to 5 minutes. The goal here is to sweat the onions, coaxing out their sweetness without browning them.
- Introduces the garlic and mushrooms next, continuing to sauté until the mushrooms relinquish their moisture and develop a lovely golden hue. This process adds depth and a slightly nutty flavor to the dish. Enhance the natural flavors with dried thyme, salt, and freshly cracked black pepper to heighten the aromatic experience.
- With the fragrant base established, pour in the broth and bring the mixture to a gentle boil. Stir your pasta into the liquid, giving it space to cook to al dente perfection following the package directions. Lower the heat to simmer and introduce heavy cream and Parmesan cheese, swirling them through the mix until every drop of soup is luxuriously creamy. For an optional nutritional boost and splash of color, fold in baby spinach, cooking just until it wilts. Adjust the seasoning before garnishing this inviting bowl of goodness with freshly chopped parsley.
Notes
For an even creamier texture, substitute half of the heavy cream with an equal part of ricotta cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 620 mg
- Protein: 9 g