Creamy Mushroom and Parmesan Soup with Pasta
This comforting creamy mushroom soup is enriched with Parmesan cheese and pasta, making it a hearty meal perfect for cozy evenings or a quick lunch.
Ingredients
Soup Ingredients
- 2 cups fresh mushrooms, sliced Use varieties like cremini or shiitake for enhanced flavor.
- 1 medium onion, chopped Chop finely for better flavor integration.
- 2 cloves garlic, minced Freshly minced for optimal flavor.
- 4 cups vegetable broth Use low-sodium for better control over saltiness.
- 1 cup heavy cream Can be substituted with coconut milk for a vegan version.
- 1 cup grated Parmesan cheese For a non-dairy option, use nutritional yeast.
- 1 cup pasta (e.g., ditalini or small shells) Small shapes hold the creamy soup well.
- 2 tablespoons olive oil For sautéing the onion and garlic.
- to taste Salt and pepper Season according to preference.
- to garnish Fresh parsley Chopped, for added freshness and color.
Instructions
Preparation
- Set up a large pot on medium heat and pour in the olive oil. Warm for about a minute.
- Chop the onion and mince the garlic.
Cooking
- Add the chopped onion and minced garlic to the pot. Sauté for 3 to 5 minutes until softened and translucent.
- Stir in the sliced mushrooms and cook for 5 to 7 minutes until golden brown.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the pasta and cook according to package instructions, about 7 to 10 minutes until al dente.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
- Allow to simmer for another 5 minutes until slightly thickened.
Serving
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This soup can be served with crusty bread or a side salad. For variations, consider adding cooked chicken or beans for protein or substituting pasta with rice for a low-carb option.