Rich Mushroom Pasta Soup – You know those days when you just want something comforting but still a little fancy? That’s when this Rich Mushroom Pasta Soup really shines. It’s loaded with hearty mushrooms, tender pasta, and a creamy broth that’s downright irresistible. The best part? It’s ready in just 35 minutes. Quick, flavorful, and just what you need when you’re craving something warm and satisfying!
The first time I made this soup, I wasn’t exactly sure what I was doing. I had a bunch of mushrooms in the fridge, and I wanted to make something cozy but not the same old thing. So I threw them all into a pot with some pasta and crossed my fingers. And you know what? It turned out amazing! My husband couldn’t stop raving about it, and our little one was too busy slurping it up to even talk (which, honestly, was a miracle). Now, every time I make this, I’m reminded that sometimes, the best dishes are the ones that come from a bit of experimentation. Isn’t it comic how that happens?
What makes this Rich Mushroom Pasta Soup truly special?
This soup is the ideal combination of convenience and elegance. It’s rich and creamy, with a depth of flavor from the mushrooms that’ll make you feel like you’re eating something straight out of a restaurant—but without any of the fuss. The pasta sponges up all the savory goodness, and the sour cream and Parmesan add a pleasing, silky finish. Plus, it’s so straightforward to assemble! You get all that flavor with minimal effort. Who wouldn’t love a dish that feels both indulgent and totally doable on a busy weeknight?
What You Need To Make This Rich Mushroom Pasta Soup Recipe?
Mixed Mushrooms: This is where the magic happens. Use any mushrooms you can get your hands on—button, cremini, shiitake, whatever you’ve got! The more variety, the better. They all bring a different texture and flavor, giving the soup a rich, earthy base that you just can’t beat.
Porcini Mushrooms: These are the secret ingredient that really adds depth. They have this incredible umami flavor that makes everything taste more mushroom-y. Just be sure to soak them in warm water before using, or else they’ll be a bit too chewy. Trust me, it’s worth it.
Ditalini Pasta: These little guys are perfect for soups. They’re bite-sized and soak up all that mushroomy goodness. If you don’t have ditalini, no worries—use any small pasta you like. Elbows, shells, whatever you’ve got in the pantry will work just fine.
White Wine: Adding white wine gives the soup a subtle, tangy depth that balances out the creaminess. If you’re not into cooking with wine or don’t have any on hand, you can totally skip it and add a little more broth instead. But if you do use it, you’ll notice that extra layer of flavor!
Sour Cream & Parmesan: These are the dream team when it comes to creaminess. The sour cream adds a slight tang, while the Parmesan gives it that savory, cheesy finish. Just make sure to temper the sour cream before adding it to the soup, so it doesn’t curdle. No one likes chunky soup, right?
Steps To Make Rich Mushroom Pasta Soup:
Start with the shallots and garlic: Grab your soup pot or Dutch oven and melt the butter over medium heat. Once it’s sizzling, toss in the diced shallots and garlic. Let them cook for about 2-3 minutes, just enough to soften and smell amazing.
Add the mushrooms: Now, throw in your mixed mushrooms and the soaked porcini. Cook them for about 10 minutes, stirring occasionally, until they get nice and tender. The mushrooms will release a lot of liquid at first, but don’t worry, it’ll cook down.
Season it up: Time to add some flavor! Stir in the dill, thyme, paprika, chili flakes, and Worcestershire sauce. Let that cook for another minute so everything blends together beautifully.
Pour in the wine: Next, pour in the white wine and let it simmer for 1-2 minutes. You want most of the alcohol to cook off, but the flavor? That’s sticking around.
Add the pasta and stock: Stir in the ditalini and vegetable stock. Bring the whole thing to a boil, then lower the heat and let it simmer for 8-10 minutes, just until the pasta is perfectly al dente. Give it a stir every now and then to keep the pasta from sticking to the bottom.
Make it creamy: In a small bowl, scoop out a bit of the hot soup and mix it with the sour cream (this keeps it from curdling when you add it to the pot). Once it’s tempered, stir the sour cream mixture and the grated Parmesan into the soup until everything’s smooth and creamy.
Final touches: Taste the soup and adjust the salt and pepper to your liking. If you’re feeling fancy, sprinkle a little extra Parmesan on top before serving. And that’s it! Time to grab a bowl and dig in.
Tip:
Alright, here’s the deal—when you add the sour cream to the soup, don’t just dump it in. I’ve made that mistake, and trust me, it’s not pretty. What you want to do is temper it first. It sounds fancy, but all it means is that you take a little hot soup (just a ladle or so) and stir it into the sour cream in a separate bowl. This warms it up slowly, so when you mix it into the pot, it blends right in—smooth, no curdles, no lumps. Once you’ve got it tempered, stir it all back into the soup. If you want to take things up a notch, you can swap out the sour cream for crème fraîche or even a bit of heavy cream. Either way, just keep stirring for that perfectly creamy texture that’ll have everyone going back for seconds!
Frequently Asked Questions:
Can I use a different type of pasta?
Absolutely! While ditalini is great for soups because of its small size, you can easily swap it out for any other small pasta—elbow macaroni, shells, or even orzo work well here. Just keep an eye on the cooking time, as different pasta shapes may cook faster or slower.
How do I store leftovers?
Leftovers are a dream with this soup! Just let it cool completely before storing it in an airtight container in the fridge. It’ll keep for about 3-4 days. When reheating, you might need to add a splash of broth or water, as the pasta tends to soak up more liquid over time.
Can I make this soup gluten-free?
You sure can! The only ingredient you’ll need to switch out is the pasta. Just use your favorite gluten-free pasta, and you’re all set. Everything else is naturally gluten-free. Just double-check your Worcestershire sauce, as some brands contain gluten, but there are gluten-free versions available.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Rich Mushroom Pasta Soup
Ingredients
- 2 tbsp unsalted butter
- 2 medium shallots finely diced
- 2 large garlic cloves chopped
- 1 ½ pounds 700 grams mixed mushrooms
- 1 ounce 30 grams porcini mushrooms, rehydrated
- ½ tsp dried dill
- 1 tbsp fresh thyme
- 1 tsp sweet paprika
- ¼ tsp red chili flakes
- 1 tbsp Worcestershire sauce
- ⅓ c 75 ml dry white wine
- 1 c 150 grams ditalini pasta
- 6 c 1.5 liters vegetable stock
- ½ c 125 ml sour cream
- ⅓ c 30 grams Parmesan, grated
- Salt and freshly ground black pepper to taste
Instructions
- First, grab a big pot or Dutch oven and melt the butter over medium heat. Let it sizzle for a bit before moving on! Once it’s melted, toss in the diced shallots and garlic. Let them cook for about 2-3 minutes, just until they’re soft and fragrant.
- Next, add in the mixed mushrooms and the rehydrated porcini mushrooms. Cook them for around 10 minutes, stirring occasionally, until the mushrooms are nice and tender.
- Now, stir in the dried dill, fresh thyme, sweet paprika, red chili flakes, and Worcestershire sauce. Let everything cook together for another minute so the flavors can really blend.
- Pour in the white wine and give it a minute or two to cook off most of the alcohol—it’ll add a nice depth of flavor without the boozy kick.
- Then, stir in the pasta and pour in the vegetable stock. Bring it to a boil, then reduce the heat and let it simmer for 8-10 minutes, just until the pasta is al dente.
- In the meantime, place the sour cream in a small bowl. To prevent it from curdling, mix in a ladleful of hot soup to slowly warm it up (this is called tempering). Once it’s smooth, stir it into the pot along with the grated Parmesan. Mix everything well until the soup is creamy and delicious.
- Finally, give it a taste and adjust the salt and pepper to your liking. Serve it up hot, and if you’re feeling fancy, sprinkle some extra Parmesan on top. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
