Name: Creamy Mushroom Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; ½ teaspoon dried dill; 1 teaspoon dried or fresh thyme; 1 teaspoon sweet paprika; ¼ teaspoon chili flakes (optional); 1 tablespoon Worcestershire sauce (or soy sauce for vegetarian); ⅓ cup dry white wine (optional); 6 cups vegetable broth; 1 cup small pasta (like ditalini, orzo, or elbow); ½ 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)

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)

Cook Mode Prevent your screen from going dark

Instructions

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