Description

Creamy Mushroom Pasta Soup is the ultimate comfort food in a bowl. Packed with tender pasta, sautéed mushrooms, and a rich, herby broth finished with cream, this one-pot soup is cozy, satisfying, and perfect for chilly nights. Ready in about 30 minutes!

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
12 oz mushrooms (cremini, white, or a mix), sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper, to taste
6 cups vegetable broth (or chicken broth)
8 oz short pasta (like ditalini, small shells, or elbow macaroni)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil and butter in a large pot over medium heat. Add diced onion and sauté until soft, about 4–5 minutes.

Stir in garlic and cook for 1 minute until fragrant.

Add mushrooms, thyme, oregano, salt, and pepper. Cook until mushrooms are browned and tender, about 6–8 minutes.

Pour in the broth and bring to a boil.

Add pasta and cook until tender, about 8–10 minutes (stir occasionally to prevent sticking).

Reduce heat to low, then stir in heavy cream and Parmesan (if using). Simmer for 2–3 minutes until heated through.

Taste and adjust seasoning if needed.

Serve hot, garnished with fresh parsley and extra cheese if desired.

Notes

For a vegan version, use plant-based butter, cream, and skip the cheese.
Add a handful of spinach or kale at the end for extra greens.
The soup will thicken as it sits—add more broth or water to loosen it up when reheating.