Creamy Mushroom Pasta Soup

Creamy Mushroom Pasta Soup is the ultimate bowl of comfort—a rich, earthy, and hearty soup that bridges the gap between a creamy pasta dish and a warming broth-based soup. Perfect for chilly evenings or whenever you’re in the mood for something soul-satisfying, this recipe combines the deep umami flavor of mixed mushrooms and rehydrated porcini with herbs, spices, and a touch of decadence from sour cream and Parmesan. The addition of pasta turns it into a filling main course, while a splash of white wine and Worcestershire sauce elevate the broth with layers of flavor.

This dish is a beautiful way to showcase the complexity and depth mushrooms can bring to a vegetarian meal. The shallots and garlic provide an aromatic foundation, while dill and thyme add herbal freshness. Ditalini pasta makes every spoonful perfectly balanced with bits of pasta, mushroom, and creamy broth. Whether you’re feeding your family or making a batch for meal prep, this soup is a satisfying, elegant option that’s easy to prepare and impressive to serve.

Why You’ll Love This Recipe

1. Deep, Earthy Flavor – Mixed mushrooms and porcini create a luxurious, savory base.
2. Creamy and Comforting – The combination of sour cream and Parmesan brings a luscious texture.
3. Hearty and Filling – Pasta makes this soup substantial enough to serve as a full meal.
4. Vegetarian-Friendly – A perfect meatless option that doesn’t sacrifice richness or flavor.
5. Simple, One-Pot Meal – All the ingredients come together in one pot for easy cooking and cleanup.

Ingredients

• Unsalted butter
• Shallots
• Garlic
• Mixed mushrooms
• Porcini mushrooms (rehydrated)
• Dried dill
• Fresh thyme
• Sweet paprika
• Red chili flakes
• Worcestershire sauce
• Dry white wine
• Ditalini pasta
• Vegetable stock
• Sour cream
• Parmesan cheese
• Salt and freshly ground black pepper

Variations

• Vegan Option: Use plant-based butter, dairy-free sour cream, and omit Parmesan or use a vegan version.
• Add Protein: Stir in cooked white beans or chickpeas for added protein and texture.
• Gluten-Free: Use gluten-free pasta and check that your Worcestershire sauce is gluten-free.
• Extra Veggies: Add spinach, kale, or diced carrots for more nutritional value.
• No Wine: Substitute with extra vegetable stock or a splash of lemon juice for brightness.

How to Make the Recipe

Step 1

Melt butter in a large pot over medium heat. Add shallots and cook until softened, about 3–4 minutes. Add garlic and cook for 1 more minute.

Step 2

Stir in mixed mushrooms and cook until they release their moisture and start to brown, about 8–10 minutes.

Step 3

Add the rehydrated porcini mushrooms, dill, thyme, paprika, and chili flakes. Cook for another 2 minutes to bloom the spices.

Step 4

Pour in the Worcestershire sauce and deglaze the pot with the white wine, scraping up any browned bits. Let it simmer for 2–3 minutes.

Step 5

Add ditalini pasta and vegetable stock. Bring to a boil, then reduce to a simmer and cook until pasta is al dente, about 8–10 minutes.

Step 6

Lower the heat and stir in the sour cream and Parmesan until fully melted and integrated. Season with salt and pepper to taste.

Tips for Making the Recipe

• Clean mushrooms with a damp cloth instead of rinsing to avoid excess moisture.
• Use a mix of mushrooms like cremini, shiitake, and oyster for layered flavors.
• Rehydrate porcini mushrooms in hot water for 20–30 minutes, then chop and reserve the soaking liquid (strain and add for extra flavor).
• Stir the sour cream in off the heat to prevent curdling.
• Use freshly grated Parmesan for the smoothest melt and best flavor.

How to Serve

Serve this soup hot, garnished with extra Parmesan and a sprinkle of fresh herbs. Pair it with crusty bread or a side salad for a complete meal. A glass of white wine complements the dish beautifully if you’re serving it for a cozy dinner.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

This soup freezes well, but note that the texture of the pasta may soften slightly. For best results, freeze before adding the sour cream and Parmesan, and stir them in when reheating.

Reheating

Reheat gently on the stovetop over medium heat, stirring often. Add a splash of stock or water to loosen the consistency if needed.

FAQs

1. Can I use only one type of mushroom?

Yes, though using a mix gives the soup more depth. Cremini or button mushrooms work well solo.

2. What if I don’t have porcini mushrooms?

You can skip them, but they add an excellent umami punch. Try adding a splash of soy sauce or mushroom powder as a substitute.

3. Can I make this ahead of time?

Absolutely. It tastes even better the next day after the flavors have melded.

4. How do I prevent the sour cream from curdling?

Add it at the end off the heat or stir in a bit of the hot broth to temper it before adding to the pot.

5. Is there a substitute for Worcestershire sauce?

Soy sauce or tamari with a splash of vinegar can be used instead.

6. What pasta shapes work best?

Small shapes like ditalini, elbow, or orzo are ideal for spoonfuls of soup.

7. Can I make it gluten-free?

Yes, simply substitute with gluten-free pasta and verify your Worcestershire is gluten-free.

8. How do I rehydrate porcini mushrooms?

Soak them in hot water for 20–30 minutes, then chop. Use the strained soaking liquid in the soup for added flavor.

9. Can I make it dairy-free?

Yes, use dairy-free butter, sour cream, and Parmesan alternatives.

10. Is it spicy?

It has a mild kick from the chili flakes, which you can adjust to taste.

Conclusion

Creamy Mushroom Pasta Soup is a rich, satisfying dish that brings together comforting textures, earthy flavors, and a touch of indulgence in every bowl. It’s a one-pot wonder perfect for cold nights, busy weekdays, or whenever you crave something cozy and delicious. Whether you’re vegetarian or simply looking to cut back on meat, this soup proves you don’t need meat to enjoy a hearty, soul-warming meal. Give it a try—you might just find your new favorite comfort food.

Print