This creamy mushroom pasta soup is a warm hug in a bowl! It’s filled with yummy mushrooms, tender pasta, and a rich, velvety broth that makes every spoonful delightful.
Making this soup is a breeze—just sauté, stir, and simmer. I love enjoying it with a sprinkle of cheese on top. Trust me, it’s perfect for cozy nights in! 😊
Key Ingredients & Substitutions
Olive Oil or Butter: I usually go for olive oil for a lighter taste, but butter adds a rich flavor. You can also use coconut oil for a dairy-free option.
Mushrooms: Cremini mushrooms are my favorite for their deep flavor, but white mushrooms work too. If you’re feeling adventurous, try shiitake or oyster mushrooms instead!
Heavy Cream: For a lighter version, half-and-half or even whole milk can be a great stand-in. If you’re dairy-free, use coconut cream or a non-dairy milk thickened with a bit of cornstarch.
Pasta: Rotini is fun for this soup, but you can swap it with any short pasta like fusilli or penne. Just adjust the cooking time as needed.
How Do You Get the Best Flavor from Your Mushrooms?
The mushrooms are the star of this soup, so it’s crucial to cook them well. Start by heating your pot to medium heat. Adding them to a hot pot allows their moisture to escape gradually. This helps them brown nicely.
- Sauté the onions first—it adds depth to the overall flavor.
- When adding mushrooms, let them sit for a minute before stirring. This encourages browning.
- Cook until they’re nicely browned (about 7-8 minutes), which enhances their flavor significantly.
How to Make Creamy Mushroom Pasta Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (300g) cremini or white mushrooms, sliced
- 1 small carrot, finely diced (optional)
For the Soup:
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup water
- 1 cup heavy cream or half-and-half
- 1 cup uncooked rotini pasta (or similar short pasta)
- 1 tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This creamy mushroom pasta soup takes about 15 minutes of prep time and about 20 minutes of cooking time, totaling around 35 minutes. A quick and satisfying dish that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the finely chopped onion. Sauté for about 3-4 minutes or until the onion turns translucent. This creates a flavorful base for your soup!
2. Add Garlic and Carrots:
Next, stir in the minced garlic and the diced carrot (if you’re using it). Cook for another 2 minutes until everything is fragrant and the garlic is slightly softened.
3. Cook the Mushrooms:
Now it’s time for the star of the dish: the mushrooms! Add the sliced mushrooms to the pot. Cook them, stirring occasionally, for about 7-8 minutes. You want to see them release their moisture and start to brown nicely—that’s where the flavor comes from!
4. Season the Base:
Once the mushrooms are nicely browned, stir in the dried thyme or Italian seasoning along with salt and pepper to taste. This is where you build even more depth of flavor for your soup.
5. Add the Broth:
Pour in the broth and water, bringing everything to a boil. The broth is what will make your soup rich and comforting!
6. Cook the Pasta:
Add the uncooked rotini pasta to the boiling broth. Reduce the heat to a simmer and let it cook for about 10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking!
7. Make it Creamy:
Once the pasta is cooked, lower the heat to medium-low. Slowly stir in the heavy cream, which will give your soup that wonderful creaminess. Let it simmer for an additional 3-5 minutes, stirring occasionally, until everything is heated through. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serve and Garnish:
It’s time to ladle the soup into bowls! Garnish each bowl with fresh parsley for a pop of color and sprinkle with grated Parmesan cheese if you’d like.
9. Enjoy!
Serve warm and enjoy the delightful combination of creamy, savory flavors in every spoonful!
Can I Use Different Types of Pasta?
Absolutely! While rotini works great, feel free to swap it for any short pasta like fusilli, penne, or even shells. Just keep an eye on the cooking time, as different pasta shapes may require a little more or less time to cook.
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, simply use vegetable broth instead of chicken broth. For a vegan version, substitute the heavy cream with coconut cream or a non-dairy milk thickened with cornstarch. You can also skip the Parmesan cheese or use a dairy-free alternative.
How Should I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to help restore the creamy texture, as the pasta will continue to absorb liquid.
Can I Freeze This Soup?
Yes, you can freeze the soup, but it’s best to do so before adding the cream and pasta. After cooking, let it cool, then transfer to freezer-safe containers. When ready to enjoy, thaw and reheat on the stove, then stir in the cream and pasta before serving!