Description
A rich, cozy one-pot pasta soup made with earthy mushrooms, bold sun-dried tomatoes, and a creamy broth that wraps tender pasta in deep, comforting flavor.
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
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté until soft, about 4–5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the sliced mushrooms and cook until they release moisture and turn golden.
- Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes, stirring for 1 minute.
- Pour in the broth and bring to a gentle boil.
- Add the pasta and cook, stirring occasionally, until just tender.
- Lower the heat and stir in the heavy cream, salt, and black pepper.
- Simmer gently for 3–5 minutes until creamy and well combined.
- Finish with Parmesan cheese and fresh herbs. Serve warm.
Notes
- Oil-packed sun-dried tomatoes add extra richness.
- Add spinach or kale near the end for extra greens.
- Use half-and-half instead of cream for a lighter version.
- Add extra broth when reheating, as pasta absorbs liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
