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Creamy Mushroom and Sun-Dried Tomato Pasta Soup

A comforting and creamy soup made with mushrooms, sun-dried tomatoes, and pasta, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups mushrooms, sliced
  • 1 cup sun-dried tomatoes, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
Broth and Cream
  • 4 cups vegetable broth
  • 1 cup heavy cream
Pasta and Seasoning
  • 1 cup pasta of choice
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon Olive oil for sautéing
Garnish
  • to taste Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent.
  2. Add the minced garlic and continue sautéing for another minute, until fragrant.
Cooking
  1. Toss in the sliced mushrooms and chopped sun-dried tomatoes. Stir for about 5-7 minutes until the mushrooms are soft and beginning to brown.
  2. Add the vegetable broth to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
  3. Stir in the heavy cream and pasta of your choice. Season with salt and pepper to taste.
  4. Let the soup simmer for another 10 minutes or until the pasta is cooked al dente.
Serving
  1. Remove from heat, then ladle the soup into bowls. Garnish with freshly chopped parsley before serving hot.

Notes

For a lighter version, consider using half-and-half or a non-dairy cream alternative. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For freezing, omit the pasta and store separately.