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To make creamy mushroom pasta soup, you need fresh and simple ingredients. Here’s what you'll need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 8 oz (225 g) cremini mushrooms, sliced - 1 cup carrots, diced - 1 cup celery, diced - 6 cups vegetable broth - 1 cup elbow pasta - 1 cup heavy cream - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) These ingredients come together to create a rich and hearty soup. You can adjust the vegetables based on what you have at home. For a twist, add spinach or kale for extra nutrients. When it comes to garnishes, fresh parsley adds a bright flavor. Grated Parmesan cheese makes the soup even creamier and richer. If you prefer a lighter version, skip the cheese or use a dairy-free alternative. For the full recipe, check out the complete guide. Enjoy cooking this warm and inviting dish! To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Next, add 1 medium onion, diced. Sauté for about 3-4 minutes until it softens. Then, stir in 3 cloves of minced garlic and cook for 1 more minute until it smells great. Now, add 8 oz of sliced cremini mushrooms to the pot. Sauté for about 5-6 minutes. You want the mushrooms to release their moisture and brown nicely. Then, mix in 1 cup of diced carrots and 1 cup of diced celery. Cook these for 4-5 minutes until they soften a bit. While those cook, prepare your pasta. You will need 1 cup of elbow pasta for this soup. Once the veggies are ready, pour in 6 cups of vegetable broth. Bring the mixture to a boil. When it boils, lower the heat and add the pasta. Cook for about 8-10 minutes, or until the pasta is al dente. Now, it’s time for the cream. Stir in 1 cup of heavy cream and 1 teaspoon of dried thyme. Mix everything well and let it simmer for 5 minutes. This helps thicken the soup. For the right consistency, if the soup is too thick, add a bit more broth. If it’s too thin, let it simmer a little longer. Season the soup with salt and pepper to taste. Adjust the flavors as you like. When ready to serve, ladle the soup into bowls. Garnish with fresh chopped parsley. You can also sprinkle some grated Parmesan cheese on top for extra flavor. Serve it warm, and don’t forget some crusty bread on the side! For the full recipe, check the link above. Enjoy your creamy mushroom pasta soup! To make creamy mushroom pasta soup quickly, prep your ingredients first. Chop your veggies and measure your broth. This saves time during cooking. Use a large pot for even heat. It helps cook everything evenly. For extra flavor, sauté the mushrooms until golden brown. This step brings out their rich taste. Adding fresh herbs like thyme right before serving gives a bright touch. One big mistake is overcooking the pasta. This can turn your soup mushy. Cook the pasta just until it's al dente. It will continue cooking in the hot soup. Another mistake is not seasoning enough. Taste your soup during cooking and add salt and pepper as needed. This small step can make a big difference. Serve your soup in deep bowls for a cozy look. Garnish with fresh parsley for a pop of color. You can also sprinkle some grated Parmesan cheese on top. It adds a creamy, savory finish. For sides, crusty bread pairs well. It’s perfect for dipping into the soup. Enjoy this dish warm for the best flavor. You can find the Full Recipe above for all the details. {{image_2}} You can change up the mushrooms in this soup. Cremini mushrooms are great, but try shiitake or portobello for new flavors. Each type adds a unique taste and texture. You can even mix several kinds for a fun twist. When it comes to pasta shapes, feel free to swap elbow pasta for any small shape. Shells or ditalini work well. These shapes hold the soup better and make it fun to eat. If you want to make this soup vegan, use coconut cream instead of heavy cream. It gives a nice richness while keeping it plant-based. For the broth, choose vegetable broth. Ensure all other ingredients are vegan-friendly. For gluten-free options, use gluten-free pasta. Many brands offer great shapes and textures. You can also use rice or quinoa for a different twist. Just adjust the cooking time to keep them tender. To boost the flavor, add herbs like basil or oregano. Fresh herbs add brightness. You can also try spices like paprika or chili flakes for heat. Just a pinch can change the whole dish. Using different types of broth can also enhance the taste. A rich mushroom broth can deepen the flavor. Chicken broth adds a savory touch, if you're not keeping it vegetarian. Experiment to find your favorite combination! To keep leftover creamy mushroom pasta soup fresh, let it cool first. Pour it into an airtight container. Store it in the fridge for up to three days. This will keep the flavors and textures nice. For best taste, eat the leftovers sooner rather than later. If you want to save it for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top, as the soup will expand when it freezes. You can keep it in the freezer for up to three months. To reheat, thaw it in the fridge overnight. Then, warm it on the stove over low heat. Stir often to help it heat evenly. Don’t let leftover soup go to waste! You can use it in many fun ways. Try turning the soup into a pasta bake. Just mix in some cooked pasta and top with cheese. Another idea is to use it as a sauce over grilled chicken or vegetables. You can also blend the soup to make a creamy sauce for a new dish. The options are endless! It takes about 45 minutes to make creamy mushroom pasta soup. You spend 15 minutes prepping and 30 minutes cooking. This time gives you a rich, tasty soup that warms your soul. Yes, you can use other types of pasta! Shells, penne, or even gluten-free pasta work well. Just adjust the cooking time to match the pasta you choose. This way, you keep the soup fun and fresh. Creamy mushroom pasta soup is quite healthy. It has plenty of veggies, like onions, carrots, and celery. Using vegetable broth keeps it light. You can adjust the cream to reduce fat if you want. Absolutely! You can make this soup up to three days ahead. Store it in the fridge in an airtight container. Just reheat it gently on the stove before serving. I love serving this soup with crusty bread or a fresh salad. Garlic bread adds a nice touch too. You can also pair it with a light, zesty side dish to balance the creaminess. You can find the full recipe [here](#). Just click for all the details to recreate this warm and tasty dish! This blog post covered everything you need for creamy mushroom pasta soup. We explored the right ingredients, cooking steps, and tips for perfect flavor. You learned how to avoid common mistakes and present your dish beautifully. We also discussed variations and storage options to keep it fresh. Enjoy experimenting with this recipe and making it your own. Delicious soup can brighten any day! Cook it, share it, and enjoy every spoonful.

Creamy Mushroom Pasta Soup

Cozy up with a bowl of Creamy Mushroom Pasta Soup that is sure to warm your heart! This easy-to-follow recipe features simple ingredients like mushrooms, pasta, and creamy broth, perfect for any home cook. Whether you're a beginner or a pro, you’ll impress your family and friends with this delicious comfort dish. Click through to explore the full recipe and make this soul-satisfying soup today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

8 oz (225 g) cremini mushrooms, sliced

1 cup carrots, diced

1 cup celery, diced

6 cups vegetable broth

1 cup elbow pasta

1 cup heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it begins to soften.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the sliced mushrooms to the pot. Sauté for about 5-6 minutes, until the mushrooms release their moisture and start to brown.

        Mix in the diced carrots and celery, cooking for another 4-5 minutes until the vegetables have softened slightly.

          Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and add the elbow pasta. Cook for about 8-10 minutes, or until the pasta is al dente.

            Stir in the heavy cream and dried thyme, mixing well. Allow the soup to simmer for an additional 5 minutes to thicken slightly.

              Season with salt and pepper to taste. Adjust the flavors as desired.

                Remove from heat and let it cool for a minute before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Ladle the soup into bowls, garnish with fresh parsley, and serve with grated Parmesan cheese on top for added flavor. Enjoy warm with crusty bread on the side!