This creamy mushroom pasta soup is a warm hug in a bowl! With tender pasta and rich mushrooms swimming in a delicious broth, it’s perfect for cozy dinners.
Making it is so easy! Just toss everything together, and you’ll have a comforting dish in no time. I love to enjoy it with some crusty bread on the side—yum!
Key Ingredients & Substitutions
Olive Oil or Butter: Both choices work well for sautéing. I prefer butter for a richer flavor, but if you’re looking for a lighter option, stick with olive oil!
Mushrooms: Cremini mushrooms are my favorite because they add depth. If they’re not available, white button mushrooms work too. For a more robust taste, try shiitake or portobello.
Heavy Cream: This adds creaminess to the soup. If you want a lighter option, you can substitute half-and-half or whole milk. For a dairy-free alternative, try coconut milk or a cashew cream.
Pasta: I use egg noodles for a traditional texture, but any short pasta like shells, rotini, or even gluten-free pasta would work perfectly here!
How Do I Get the Best Flavor from My Mushrooms?
Getting the most flavor from your mushrooms requires a bit of attention while cooking. Start by ensuring that your pan is hot enough. This helps to brown the mushrooms instead of steaming them.
- Slice mushrooms evenly for uniform cooking. Thin slices brown better!
- Cook them in batches if you’re using a large quantity—this prevents overcrowding in the pan.
- Let them caramelize without stirring too much at first to develop a deep flavor.
Follow these steps, and you’ll have rich, flavorful mushrooms that elevate the whole soup!
Delicious Creamy Mushroom Pasta Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups uncooked egg noodles or pasta of choice
- Optional garnish: fresh parsley
Time Estimate:
This creamy mushroom pasta soup takes about 15 minutes to prepare and around 30 minutes to cook. In total, you’ll spend about 45 minutes from start to finish—a perfect cozy meal for any evening!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Once hot, add the finely chopped onion and carrots. Sauté them until they soften, which should take about 5-7 minutes. Keep an eye on them so they don’t burn.
2. Add Garlic and Mushrooms:
Add the minced garlic to the pot and cook for another minute, stirring to keep it from burning. Now, toss in the sliced mushrooms. Cook them until they release their moisture and start to brown, around 7-10 minutes. This step adds a lot of flavor!
3. Create the Broth:
Pour in the broth and raise the heat to bring the mixture to a boil. After it reaches a boil, lower the heat and let it simmer for about 10 minutes. This allows all those delightful flavors to meld together.
4. Add Cream and Herbs:
Now, stir in the heavy cream, dried thyme, dried parsley, salt, and pepper. Let everything simmer gently for another 5 minutes. The soup will start to thicken, getting that creamy texture we love.
5. Cook the Pasta:
Next, add your uncooked pasta to the soup. Cook according to the package instructions, typically about 7-9 minutes, until the pasta is tender. Stir occasionally to prevent sticking.
6. Final Touches and Serve:
Give the soup a taste and adjust the seasoning if needed. If you’d like, garnish with chopped fresh parsley before serving. It adds a nice color and freshness.
7. Enjoy!
Serve the soup hot alongside some crusty bread for dipping. Enjoy the warm, creamy comfort of your homemade mushroom pasta soup!
This dish is perfect for cozy dinners with family or when you need a little something comforting—it’s hearty, flavorful, and utterly satisfying!
Can I Use Different Types of Pasta?
Absolutely! While egg noodles are traditional, feel free to substitute with any pasta you prefer. Short pasta shapes like shells, fusilli, or penne work wonderfully, and you can even use gluten-free options if needed!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’re storing pasta with the soup, keep them separate to avoid the pasta absorbing too much liquid. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Vegetarian?
Yes! Just use vegetable broth instead of chicken broth, and you’re good to go. This soup is deliciously creamy and packed with flavor, making it a great vegetarian option.
How Can I Thicken the Soup More?
If you’d like a thicker soup, you can add a bit more heavy cream or a tablespoon of cornstarch mixed with cold water. Stir it in after adding the cream and let it simmer for a few more minutes until it thickens.