Name: Creamy Sun-Dried Tomato and Mushroom Pasta Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil or butter; 1 medium onion, chopped; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 1/2 cup sun-dried tomatoes, chopped; 1 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 4 cups vegetable broth or chicken broth; 1 cup heavy cream; 1 cup short pasta (ditalini or small shells); 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh basil or parsley, chopped

I make Creamy Sun-Dried Tomato and Mushroom Pasta Soup when I want something rich, cozy, and deeply flavorful. The sun-dried tomatoes add a bold, slightly tangy depth, the mushrooms bring earthiness, and the creamy broth wraps everything together with tender pasta in every spoonful.

Why You’ll Love This Recipe

I love this recipe because it feels indulgent while still being easy to make in one pot. The flavors taste slow-simmered even though it comes together quickly. I also like how filling it is without needing meat, making it perfect for comforting weeknight dinners or leftovers. Creamy Sun-Dried Tomato and Mushroom Pasta Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil or butter
onion, chopped
garlic, minced
mushrooms, sliced
sun-dried tomatoes, chopped
italian seasoning
red pepper flakes, optional
vegetable broth or chicken broth
heavy cream
short pasta such as ditalini or small shells
salt
black pepper
parmesan cheese
fresh basil or parsley

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the onion until soft, then add the garlic and cook until fragrant. I stir in the mushrooms and cook until they release their moisture and turn golden.

I add the sun-dried tomatoes, italian seasoning, and red pepper flakes, letting everything cook briefly to release the flavors. I pour in the broth and bring it to a gentle boil.

I stir in the pasta and cook until just tender, stirring occasionally so it doesn’t stick. I lower the heat and add the heavy cream, salt, and black pepper. I let the soup simmer gently for a few minutes until creamy and well blended.

I finish the soup with parmesan cheese and fresh herbs before serving.

Servings and Timing

I usually get 4 to 6 servings from this recipe.
Prep time: about 10 minutes
Cook time: about 30 minutes
Total time: about 40 minutes

Variations

I sometimes add spinach or kale near the end for extra greens. When I want more protein, I stir in cooked chicken or white beans. I also like swapping cream for half-and-half when I want a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove or in the microwave, adding a splash of broth or cream since the pasta absorbs liquid as it sits. Creamy Sun-Dried Tomato and Mushroom Pasta Soup

FAQs

Can I make this soup vegetarian?

I keep it vegetarian by using vegetable broth and skipping any meat.

Do sun-dried tomatoes in oil work best?

I like oil-packed sun-dried tomatoes for extra richness, but dried ones work if rehydrated.

What pasta shape is best for this soup?

I prefer small pasta shapes that fit easily on a spoon.

Can I freeze this soup?

I usually freeze it without the pasta and add fresh pasta when reheating.

How do I keep the soup from getting too thick?

I add extra broth when reheating to loosen the consistency.

Conclusion

I keep Creamy Sun-Dried Tomato and Mushroom Pasta Soup in my rotation because it’s rich, comforting, and full of bold flavor. With creamy broth, savory mushrooms, and tangy sun-dried tomatoes, this recipe gives me a cozy, satisfying meal that always feels special.