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Creamy Mushroom Pasta Soup

Creamy Mushroom Pasta Soup That Warms the Heart

This Creamy Mushroom Pasta Soup is a comfort food classic that offers a rich blend of flavors in a gluten-free dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Pasta
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1/2 ounce Dried mushrooms Adds intense mushroom flavor; optional but highly recommended.
  • 1 cup Boiling water Needed for soaking dried mushrooms to rehydrate them.
  • 2 tablespoons Butter or olive oil Fat for sautéing; choose based on your flavor preference.
  • 1 Onion Diced; adds sweetness and forms the base of flavor.
  • 1 pound Mushrooms Sliced or diced; the main ingredient offering structure and rich taste.
  • 3 cloves Garlic Chopped; enhances the overall flavor profile.
  • 1/2 teaspoon Paprika Optional; provides warmth and slight smokiness for deeper flavor.
  • 1 teaspoon Thyme Chopped or 1/2 teaspoon dried; an aromatic herb that elevates the scent.
  • 1 teaspoon Dill Chopped or 1/2 teaspoon dried, optional; adds bright notes and a hint of freshness.
  • 6 cups Broth Beef, chicken, or vegetable; serves as the base liquid for the soup.
  • 1 teaspoon Soy sauce Optional; gives umami depth; use gluten-free alternative if desired.
  • 1 teaspoon Worcestershire sauce Optional; enhances the savory notes; gluten-free option available.
  • 8 ounces Pasta e.g., ditalini; infuses heartiness into the soup for a fulfilling meal.
  • 1/2 cup Sour cream Adds creaminess; can substitute with heavy cream if you like.
  • 1/2 cup Parmesan cheese Grated; provides richness and flavor; asiago or brie can be used as substitutes.
  • Salt Essential for seasoning your delicious soup.
  • Pepper Essential for seasoning your delicious soup.

Equipment

  • Large saucepan

Method
 

Step-by-Step Instructions for Creamy Mushroom Pasta Soup
  1. Soak the dried mushrooms in 1 cup of boiling water for about 10-15 minutes, then chop finely.
  2. In a large saucepan, melt 2 tablespoons of butter (or olive oil) over medium heat. Add diced onion and sauté for about 5 minutes.
  3. Add sliced mushrooms and cook for another 10 minutes, until tender and golden brown.
  4. Stir in chopped garlic, paprika, thyme, and dill, cooking for an additional minute.
  5. Pour in 6 cups of broth and reserved mushroom soaking water, soy sauce, Worcestershire sauce, and pasta. Bring to a boil, then simmer for 8-10 minutes.
  6. Remove from heat and stir in sour cream and parmesan cheese until melted.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For best results, refrigerate leftovers for up to 3 days; store pasta separately if making ahead.

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