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Creamy Mushroom Pasta Soup

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, Comfort Food

Description

Creamy Mushroom Pasta Soup is the ultimate cozy comfort food! This rich and hearty soup is filled with tender pasta, sautéed mushrooms, and herbs in a velvety broth finished with a swirl of sour cream. It’s satisfying, flavorful, and comes together in under an hour — perfect for chilly nights or meatless meals.

Ingredients

For the Soup:

  • 2 tablespoons butter or olive oil

  • 2 shallots or 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 lb mixed mushrooms (cremini, shiitake, or button), sliced

  • 1/2 teaspoon dried dill

  • 1 teaspoon dried or fresh thyme

  • 1 teaspoon sweet paprika

  • 1/4 teaspoon chili flakes (optional)

  • 1 tablespoon Worcestershire sauce (or soy sauce for vegetarian)

  • 1/3 cup dry white wine (optional)

  • 6 cups vegetable broth

  • 1 cup small pasta (like ditalini, orzo, or elbow)

  • 1/2 cup sour cream (or Greek yogurt for a lighter version)

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Parmesan cheese (optional, for serving)

Instructions

  1. Sauté the Aromatics:
    Melt butter in a large soup pot over medium heat. Add shallots and cook until soft, about 3 minutes. Add garlic and sauté for 1 minute more.

  2. Cook the Mushrooms:
    Add mushrooms and cook, stirring occasionally, until they release moisture and start to brown — about 8–10 minutes.

  3. Add Seasoning & Deglaze:
    Stir in dill, thyme, paprika, and chili flakes. Add Worcestershire sauce and wine (if using). Simmer 2–3 minutes to reduce slightly.

  4. Simmer the Soup:
    Pour in the broth and bring to a gentle boil. Add pasta and cook until al dente, following package instructions (about 8–10 minutes).

  5. Make it Creamy:
    Reduce heat to low. In a small bowl, mix a few spoonfuls of hot broth into the sour cream to temper it. Stir the mixture back into the soup. Season with salt and pepper to taste.

  6. Serve:
    Ladle into bowls and garnish with parsley. Sprinkle with Parmesan, if desired. Serve hot with crusty bread.

Notes

  • Use gluten-free pasta to make this gluten-free.

  • Want it heartier? Add white beans or spinach at the end.

  • Leftovers thicken as they sit — add extra broth when reheating.

Find it online: https://recipe.ukfinda.com/creamy-mushroom-pasta-soup.htm