Creamy Mushroom and Parmesan Soup with Pasta
A delightful dish that warms the soul, featuring sautéed mushrooms, aromatic garlic, heavy cream, and Parmesan cheese, perfectly paired with small pasta.
Ingredients
For the Soup Base
- 2 cups fresh mushrooms, sliced Opt for cremini, shiitake, or button mushrooms.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
For Creaminess
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Ensure it's nut-free for those with allergies.
For Pasta and Seasoning
- 1 cup pasta (e.g., ditalini or small shells) Small pasta shapes complement the creamy texture.
- 2 tablespoons olive oil
- to taste Salt and pepper
- for garnish Fresh parsley Chopped for serving.
Instructions
Preparation
- Gather all ingredients to set yourself up for success.
- Heat a large pot over medium heat and pour in the olive oil.
- Add chopped onions and minced garlic, sautéing until softened, about 3 to 5 minutes.
- Add sliced mushrooms to the pot and cook, stirring occasionally, for about 5 to 7 minutes until they turn golden brown.
Cooking
- Pour in the vegetable broth and bring to a gentle boil, which should take a few minutes.
- Add the pasta and cook according to package instructions, usually around 7 to 10 minutes until al dente.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese until the mixture is velvety.
- If the soup is too thick, add a splash of broth to reach desired consistency.
- Season with salt and pepper to taste, allowing the soup to simmer for another 5 minutes.
Serving
- Serve the soup hot, garnished with fresh parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This soup pairs beautifully with crusty bread for dipping. Consider adding cooked chicken or vegetables like spinach for variations.