A rich and creamy soup filled with tender mushrooms and pasta in a flavorful broth! Perfect for cozy dinners or a comforting lunch.
Why You Will Love This Recipe:
This Creamy Mushroom Pasta Soup is a delightful fusion of flavors and textures that will warm your heart and soul. The combination of earthy mushrooms, tender pasta, and a creamy broth creates a comforting dish that is both satisfying and nourishing. Whether you’re looking for a cozy dinner on a chilly evening or a quick and easy lunch, this soup delivers on all fronts. It’s simple to prepare, packed with umami goodness, and can easily be adapted to suit your taste preferences. Plus, it’s a fantastic way to use up leftover mushrooms and pantry staples!
Introduction:
As the seasons change and the temperatures drop, our cravings shift toward warm, hearty meals that provide comfort and satisfaction. One dish that perfectly encapsulates this yearning is a creamy mushroom pasta soup. This recipe combines the rich flavors of mushrooms with the heartiness of pasta, all enveloped in a luscious, creamy broth that is simply irresistible. Ideal for busy weeknights or leisurely weekends, this soup is sure to become a staple in your culinary repertoire. Join me as we dive into this deliciously comforting recipe that will leave you feeling nourished and satisfied!
Ingredients:
- 2 tablespoons unsalted butter
- 2 medium shallots, finely diced
- 2 large garlic cloves, finely chopped
- 1 ½ lb (700 g) mixed mushrooms (such as cremini, shiitake, and button)
- 1 oz (30 g) porcini mushrooms, rehydrated
- ½ teaspoon dried dill
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon sweet paprika
- ¼ teaspoon red chili flakes (adjust to taste)
- 1 tablespoon Worcestershire sauce
- ⅓ cup (75 ml) dry white wine
- 1 cup (150 g) ditalini pasta (or any small pasta)
- 6 cups (1.5 l) vegetable stock
- ½ cup (125 ml) sour cream
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
Preparation:
Step 1: In a large pot, melt the butter over medium heat. Once melted, add the finely diced shallots and chopped garlic. Sauté for 2-3 minutes until the shallots are softened and fragrant.
Step 2: Add the mixed mushrooms and rehydrated porcini mushrooms to the pot. Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.
Step 3: Stir in the dried dill, fresh thyme, sweet paprika, and red chili flakes. Cook for another minute to allow the spices to bloom and infuse their flavors into the mushrooms.
Step 4: Pour in the dry white wine and let it simmer for 1-2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Step 5: Add the ditalini pasta and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, or until the pasta is al dente.
Step 6: In a small bowl, combine the sour cream with a ladleful of the soup broth to temper it. This will prevent the sour cream from curdling when added to the hot soup. Stir this mixture back into the pot along with the grated Parmesan cheese. Mix well until the soup is creamy and well combined.
Step 7: Taste and adjust the seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with extra Parmesan cheese if desired.
Serving Suggestions:
This creamy mushroom pasta soup is best enjoyed warm, served alongside crusty bread or a fresh green salad. For a touch of elegance, consider garnishing with fresh herbs like parsley or a drizzle of truffle oil for an extra layer of flavor. Pair it with a glass of white wine to complement the soup’s richness.
Tips:
- Mushroom Variety: Feel free to use any combination of mushrooms you prefer. Wild mushrooms can add a unique flavor, while button mushrooms are a great budget-friendly option.
- Make it Vegan: To make this soup vegan, substitute the sour cream with a plant-based alternative and use nutritional yeast instead of Parmesan for a cheesy flavor.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of vegetable stock if the soup thickens too much.
- Freezing: This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
- Add Protein: For added protein, consider stirring in cooked chicken, sausage, or beans just before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: 213 per serving
- Protein: 7 g
- Sodium: 600 mg
Conclusion:
This Creamy Mushroom Pasta Soup is the epitome of comfort food, combining rich flavors, creamy textures, and satisfying pasta into one delightful bowl. Whether you’re serving it for a family dinner or enjoying a quiet lunch at home, this soup is sure to please. With its simple preparation and adaptable ingredients, it’s a recipe you’ll turn to time and time again. So gather your ingredients, and let’s get cooking!
Frequently Asked Questions:
- Can I use frozen mushrooms for this recipe?
Yes, you can use frozen mushrooms, but fresh mushrooms will provide a better texture and flavor. If using frozen, allow them to thaw and drain any excess moisture before adding them to the pot. - What can I substitute for ditalini pasta?
Any small pasta shape will work well in this recipe, such as macaroni, orzo, or even broken spaghetti pieces. - Is it possible to make this soup ahead of time?
Absolutely! The flavors develop beautifully when the soup is made ahead of time. Just reheat it gently on the stove before serving. - Can I add other vegetables to this soup?
Yes! Feel free to add vegetables like spinach, kale, or carrots for added nutrition and flavor. Just make sure to adjust the cooking time accordingly. - How can I make this soup spicier?
If you enjoy a bit of heat, you can increase the amount of red chili flakes or add a dash of hot sauce to the soup before serving.