Description
Creamy Mushroom Pasta Soup is the ultimate cozy comfort food, blending earthy mushrooms, tender pasta, and a velvety cream broth in one satisfying bowl. Perfect for cold nights, this one-pot wonder is hearty, rich, and comes together in under an hour. Whether you’re vegetarian or just craving something warming and indulgent, this soup delivers big flavor with minimal effort.
Ingredients
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2 tbsp olive oil or butter
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1 medium onion, finely chopped
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3 cloves garlic, minced
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12 oz mushrooms (cremini, button, or mixed), sliced
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4 cups vegetable broth (or chicken broth)
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1 tsp thyme or Italian seasoning
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Salt and black pepper, to taste
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1 cup small pasta (e.g., ditalini, orzo, or elbows)
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1 cup heavy cream or half-and-half
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1/4 cup grated Parmesan cheese (optional)
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Fresh parsley or chives, chopped, for garnish
Instructions
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Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and sauté for 1 more minute.
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Cook Mushrooms: Add sliced mushrooms and cook for 8–10 minutes, until browned and their liquid has evaporated.
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Add Broth & Seasonings: Pour in broth and add thyme, salt, and pepper. Bring to a gentle boil.
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Add Pasta: Stir in pasta and cook according to package directions (usually 8–10 minutes) until al dente.
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Make it Creamy: Reduce heat to low. Stir in cream and Parmesan (if using). Simmer gently for 2–3 minutes until slightly thickened.
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Serve: Ladle into bowls and garnish with parsley or chives. Serve hot with crusty bread.
Notes
Use a variety of mushrooms for a deeper umami flavor.
For a thinner soup, add more broth; for thicker, let it simmer longer.
To make it vegan, use coconut cream and skip the Parmesan.
Avoid overcooking the pasta; it continues to soften in the broth.
Add cooked protein like chicken or sausage if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian-Inspired