Rich Mushroom Pasta Soup
This Rich Mushroom Pasta Soup is like a cozy bowl of heaven! It’s packed with earthy mushrooms, tender pasta, and a creamy broth that’ll make you want seconds (maybe even thirds). The combination of shallots, garlic, and fresh thyme gives it an extra layer of flavor that feels a little fancy, but in the most comforting way possible. And the best part? It’s ready in just 35 minutes! Whether you’re having it for dinner or lunch, it’s one of those soups that just hits the spot when you’re craving something warm and satisfying.
8 Servings
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
Want to make this soup gluten-free? Easy peasy! Just swap the regular pasta for your favorite gluten-free version—there are so many great options out there, like gluten-free ditalini, elbows, or even shells. Everything else in the recipe is naturally gluten-free, but a quick heads-up: double-check your Worcestershire sauce, since some brands sneak in gluten. If needed, there are gluten-free versions available, so just grab one of those. With these simple swaps, you can enjoy all that creamy, mushroomy goodness without worry!