Creamy Mushroom Pasta Soup is the perfect comfort food for chilly evenings or whenever you crave something cozy and hearty. This soup is rich and velvety, brimming with deep umami flavor from a medley of fresh and dried mushrooms, sweet paprika, and fresh thyme. The addition of tender ditalini pasta makes it satisfyingly filling, while the swirl of sour cream and grated Parmesan at the end ties everything together with a luxurious, creamy finish.

This recipe stands out for its texture and complexity—earthy mushrooms, chewy pasta, and a smooth broth create an ideal balance of flavors. The rehydrated porcini mushrooms add a deeper mushroom essence that infuses the entire soup, while garlic, shallots, and herbs build a flavor base that is both aromatic and grounding. Whether you serve it as a light dinner or a hearty appetizer, this mushroom pasta soup is guaranteed to impress.

Why You’ll Love This Recipe

Full of Umami Flavor

A mix of fresh and porcini mushrooms creates a rich, earthy taste.

Creamy and Comforting

Sour cream and Parmesan provide a silky, indulgent texture.

Perfect One-Pot Meal

Pasta and soup in one bowl—both hearty and easy to prepare.

Elegant Yet Simple

A refined dish that’s perfect for both casual and formal meals.

Customizable

Easily adaptable for vegetarian or dairy-free diets.

Ingredients

Unsalted butter
Shallots (finely diced)

Garlic cloves (finely chopped)
Mixed mushrooms (e.g., cremini, shiitake, oyster)
Porcini mushrooms (rehydrated)

Dried dill
Fresh thyme
Sweet paprika

Red chili flakes
Worcestershire sauce
Dry white wine

Ditalini pasta
Vegetable stock
Sour cream

Grated Parmesan
Salt and freshly ground black pepper

Variations

Make it Vegan: Use vegan butter, skip Parmesan or use a plant-based alternative, and replace sour cream with a dairy-free version.

Protein Boost: Add cooked white beans or shredded rotisserie chicken for extra protein.
Different Pasta: Use orzo, small shells, or elbow pasta if you don’t have ditalini.
Gluten-Free: Substitute gluten-free pasta and ensure your Worcestershire sauce is gluten-free.

Spicy Kick: Add extra chili flakes or a dash of hot sauce.

How to Make the Recipe

Step 1

Melt the butter in a large soup pot over medium heat. Add shallots and sauté until softened, about 3–4 minutes.

Step 2

Add garlic and cook for another 30 seconds until fragrant.

Step 3

Stir in the mixed mushrooms and porcini mushrooms. Sauté until mushrooms release their moisture and begin to brown.

Step 4

Add dill, thyme, paprika, red chili flakes, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine.

Step 5

Pour in the white wine to deglaze the pot. Simmer until mostly evaporated.

Step 6

Add the vegetable stock and bring to a boil. Stir in the ditalini pasta and cook until al dente.

Step 7

Lower the heat and stir in the sour cream and grated Parmesan. Mix until fully incorporated.

Step 8

Taste and adjust seasoning with salt and pepper as needed. Let it simmer gently for a few more minutes before serving.

Tips for Making the Recipe

Rehydrate porcini mushrooms in hot water and strain the soaking liquid through a fine sieve—add this to the stock for extra flavor.
Don’t overcook the pasta; it continues to soften in the hot soup.
Add sour cream off the heat to prevent curdling.

Use freshly grated Parmesan for best melting and flavor.
For a smoother texture, use an immersion blender to partially blend the soup before adding the pasta.

How to Serve

Serve hot with crusty bread or garlic toast on the side. Garnish with extra thyme, a dollop of sour cream, or additional Parmesan. It also pairs beautifully with a light green salad or roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Refrigerate in an airtight container for up to 4 days. The pasta may absorb liquid, so add a splash of broth before reheating.

Freezing

Freeze without the pasta if making ahead. Add freshly cooked pasta after reheating to avoid mushy texture.

Reheating

Reheat gently on the stovetop over medium-low heat, adding broth to loosen the soup. Stir occasionally to maintain the creamy consistency.

FAQs

1. Can I use only one type of mushroom?

Yes, but using a variety adds depth and enhances the flavor.

2. What can I use instead of sour cream?

Greek yogurt or heavy cream are good substitutes; for vegan versions, use cashew cream.

3. Can I make this ahead of time?

Yes, but cook the pasta separately and add it just before serving to prevent sogginess.

4. Is Worcestershire sauce vegetarian?

Not always. Look for a vegetarian version if needed.

5. Can I omit the wine?

Yes, you can replace it with extra stock or a splash of white vinegar for acidity.

6. What kind of pasta works best?

Small shapes like ditalini, orzo, or small shells are ideal as they hold up well in soup.

7. How do I make it gluten-free?

Use gluten-free pasta and ensure all condiments are certified gluten-free.

8. Can I blend the soup for a smoother texture?

Yes, you can partially blend or fully puree it depending on your preference.

9. How spicy is this soup?

It’s mild with a gentle warmth; adjust chili flakes to your taste.

10. Does this soup thicken as it sits?

Yes, the pasta absorbs liquid over time—just add more stock when reheating.

Conclusion

Creamy Mushroom Pasta Soup is the perfect blend of comfort and elegance. Rich in earthy flavors and velvety in texture, it’s a satisfying one-pot meal that’s easy to prepare and sure to warm you from the inside out. Whether you’re cooking for a weeknight dinner or a cozy lunch, this recipe delivers all the warmth and depth you crave in a creamy, pasta-filled soup. Make a big batch—this one’s even better the next day.