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–+ servings
Creamy Mushroom Pasta Soup

Creamy Mushroom Pasta Soup That's Comfort in a Bowl

This Creamy Mushroom Pasta Soup is a comforting dish that combines rich flavors and hearty ingredients for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Dried Mushrooms optional, can be omitted or replaced with 2 lbs fresh
  • 2 tablespoons Butter or Olive Oil use olive oil for dairy-free
  • 1 medium Onion finely diced
  • 16 ounces Fresh Mushrooms mixed types like cremini, shiitake, or button
  • 3 cloves Garlic chopped finely
  • 1 teaspoon Paprika smoked paprika optional
  • 1 teaspoon Thyme fresh recommended
  • 1 teaspoon Dill optional
For the Broth and Pasta
  • 4 cups Broth beef, chicken, or vegetable
  • 2 tablespoons Soy Sauce use gluten-free tamari if sensitive
  • 1 tablespoon Worcestershire Sauce optional
  • 1 cup Pasta such as Ditalini
For the Creaminess
  • 1/2 cup Sour Cream or heavy cream
  • 1 cup Parmesan Cheese grated
  • to taste Salt for seasoning
  • to taste Pepper for seasoning

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. Soak dried mushrooms in one cup of boiled water for 10–15 minutes, then chop.
  2. Melt butter or olive oil in a large saucepan and sauté onion, dried and fresh mushrooms for 15 minutes.
  3. Add garlic, paprika, thyme, and dill; cook for 1 minute until fragrant.
  4. Pour in broth, reserved mushroom water, soy sauce, and Worcestershire sauce; bring to a boil.
  5. Add pasta, reduce heat, and simmer for 8–10 minutes until tender.
  6. Stir in sour cream and parmesan until combined; season with salt and pepper to taste.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 56gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 4mgCalcium: 150mgIron: 3mg

Notes

For a tangy twist, substitute sour cream with Greek yogurt. You can freeze the soup for up to 3 months for later enjoyment.

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