Go Back

Creamy Sun-Dried Tomato & Mushroom Pasta Soup

A cozy dish bursting with the flavors of sun-dried tomatoes and mushrooms in a rich, creamy broth, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base Ingredients
  • 2 cups sun-dried tomatoes, chopped
  • 1 cup mushrooms, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup pasta (e.g., penne or fusilli)
Cream and Seasoning
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of olive oil. Once warmed, sauté the diced onions for about 2-3 minutes until they turn translucent.
  2. Add in the minced garlic and sliced mushrooms—sauté for an additional 3-4 minutes or until the mushrooms soften.
  3. Stir in the chopped sun-dried tomatoes, allowing them to meld with the flavors of the onion and mushrooms.
  4. Gradually add the vegetable broth to the pot. Stir well and bring up to a gentle simmer for approximately 10 minutes.
  5. Toss in your chosen pasta and let it cook according to the package instructions (generally about 8-10 minutes).
  6. Once the pasta is cooked, lower the heat and pour in the heavy cream along with dried basil. Stir everything together and let it heat through without boiling, about 3-5 minutes.
  7. Taste your soup and season with salt and pepper as desired.
  8. Ladle the soup into bowls, garnishing with a sprinkle of grated Parmesan if desired.

Notes

This soup can be refrigerated in an airtight container for up to 4 days. To reheat, use a saucepan over low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup thickens too much.