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Creamy Mushroom Pasta Soup

A comforting bowl of Creamy Mushroom Pasta Soup featuring tender mushrooms and cozy pasta in a luscious, creamy broth—perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g pasta (your choice - fusilli recommended)
  • 200 g mushrooms, sliced (button or cremini)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (halal)
  • 1 cup cream (or non-dairy alternative)
  • to taste Salt
  • to taste Pepper
  • for sautéing tablespoons Olive oil
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes. Toss in the minced garlic and sauté for an additional minute until fragrant.
  3. Stir in the sliced mushrooms and cook until they’ve released their moisture and are golden brown, approximately 8-10 minutes.
  4. Add the vegetable broth to the pot and bring to a gentle boil.
  5. Reduce the heat to medium-low, add the pasta, and cook according to package instructions until al dente.
  6. When the pasta is almost done, reduce the heat to low and stir in the cream. Season with salt and pepper to taste.
  7. Remove from heat, ladle into bowls, and sprinkle with fresh parsley for an elegant touch. Serve hot and enjoy!

Notes

You can swap the pasta for gluten-free varieties and use coconut milk or a vegan cream for a dairy-free version. Avoid overcooking the pasta as it will continue to cook slightly in the soup. Be cautious with the heat when adding the cream to prevent curdling.