Description

Creamy Mushroom Pasta Soup is the ultimate comfort food, offering a hearty and rich blend of sautéed mushrooms, creamy broth, and pasta. It’s simple to make, customizable, and perfect for any occasion when you crave a warm, satisfying meal.

Ingredients

Scale

1 lb mushrooms (cremini, shiitake, or portobello)
1 medium onion, diced
2 shallots, minced
3 cloves garlic, minced
4 cups vegetable broth
1 cup pasta (ditalini, orzo, elbow macaroni, or small bow-ties)
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon black pepper
¼ teaspoon chili flakes (optional)
2 tablespoons soy sauce
1 cup heavy cream (or dairy-free substitute like coconut cream or oat cream)
¼ cup sour cream (optional)
¼ cup cream cheese (optional)
½ cup Parmesan cheese (optional)
Olive oil or butter for sautéing

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Instructions

Sauté Aromatics: Heat oil or butter in a large pot over medium heat. Add the onions, shallots, and garlic. Cook until soft and golden, about 5 minutes.
Cook Mushrooms: Add the mushrooms and cook for 5-7 minutes. Stir occasionally to allow them to brown.
Deglaze the Pot: Add a splash of broth to scrape up any browned bits from the bottom of the pot. Stir in thyme, paprika, black pepper, chili flakes, and soy sauce. Simmer for 1-2 minutes.
Add Broth and Pasta: Pour in vegetable broth and bring to a boil. Add pasta and cook until al dente, about 8-10 minutes. Stir occasionally.
Add Cream and Finish: Reduce heat. Stir in cream, sour cream, or cream cheese. Continue to stir until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with Parmesan cheese or fresh herbs if desired.

Notes

You can use any type of mushrooms you like. A mix of varieties adds more flavor depth.

For a vegan version, use coconut cream or cashew cream, and skip the Parmesan or use a dairy-free cheese.

Gluten-free pasta can be substituted if needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American, Italian