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Creamy Mushroom Pasta Soup: A Comforting One-Pot Meal

Creamy Mushroom Pasta Soup
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Creamy Mushroom Pasta Soup is a comforting and hearty dish that combines the rich flavors of mushrooms, Parmesan, and pasta in a creamy broth. This recipe is a twist on classic cream of mushroom soup, with the addition of pasta to make it a filling one-pot meal. Perfect for chilly days or when you’re craving something cozy, this soup is easy to prepare and packed with flavor. Customize it with your favorite herbs, spices, or cheese for a personal touch!

Ingredients

Scale
  • 1/2 ounce dried mushrooms (optional)
  • 1 cup just boiled water
  • 2 tablespoons butter (or olive oil)
  • 1 onion, diced
  • 1 pound mushrooms, sliced or diced
  • 3 cloves garlic, chopped
  • 1/2 teaspoon paprika (optional)
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon dill, chopped (or 1/2 teaspoon dried, optional)
  • 6 cups beef broth, chicken broth, or vegetable broth
  • 1 teaspoon soy sauce (optional, use tamari for gluten-free)
  • 1 teaspoon Worcestershire sauce (optional, gluten-free if needed)
  • 8 ounces pasta (e.g., ditalini, orzo, or small shells)
  • 1/2 cup sour cream (or heavy/whipping cream)
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste

Instructions

  1. Soak Dried Mushrooms (if using):
    Place dried mushrooms in a bowl and cover with 1 cup of just boiled water. Let soak for 10-15 minutes until tender. Remove mushrooms, reserving the soaking liquid. Squeeze out excess water and chop the mushrooms.
  2. Cook Vegetables:
    In a large saucepan, melt butter over medium heat. Add onion, soaked dried mushrooms, and fresh mushrooms. Cook until tender, about 15 minutes.
  3. Add Aromatics:
    Stir in garlic, paprika, thyme, and dill. Cook for 1 minute until fragrant.
  4. Simmer Soup:
    Add broth, reserved mushroom soaking liquid, soy sauce, Worcestershire sauce, and pasta. Bring to a boil, then reduce heat and simmer until pasta is tender, about 8-10 minutes.
  5. Finish with Cream and Cheese:
    Turn off the heat. Stir in sour cream and Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
  6. Serve:
    Ladle into bowls and garnish with extra Parmesan, fresh herbs, or a drizzle of olive oil if desired.

Notes

  1. Mushroom Variety: Use a mix of mushrooms (like cremini, shiitake, or button) for a deeper flavor.
  2. Dried Mushrooms: If using dried mushrooms, don’t skip soaking them—they add an intense umami flavor.
  3. Pasta Choice: Smaller pasta shapes like ditalini, orzo, or small shells work best.
  4. Cream Substitute: Swap sour cream for heavy cream or Greek yogurt for a lighter option.
  5. Make It Vegetarian: Use vegetable broth and ensure Worcestershire sauce is vegetarian-friendly.
  6. Storage: Store leftovers in the fridge for up to 3 days. The pasta may absorb more broth, so add a splash of water or broth when reheating.

Nutrition

Find it online: https://recipes.gernarb.com/creamy-mushroom-pasta-soup-a-comforting-one-pot-meal/