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This is for mushroom and pasta lovers! This mushroom soup pasta is a delightful comfort food for the weeknight constructed over a medley of simple ingredients and straightforward steps that’ll have your tastebuds tingling with joy.
Pasta and mushroom soup in one dish? Count me in!
Whether you are looking for an easy make ahead dinner or a refreshing lunch, all you have to do is combine cream of mushroom soup and pasta of your liking together.
It’s that simple! Plus it can also be a magnificent side dish for any holiday party.
Mixing the mushrooms, milk, and heavy cream makes this pasta ridiculously creamy, but it is the vegetable stock that breathes life into the soup and transforms this dish into one of my favorites!
Just whip up my potato mushroom soup recipe (minutes the potatoes) and drench it onto the boiled pasta for an effortless and delicious end to the day.
Want more mushroom recipes? Check out my cauliflower and mushroom recipe and mushroom alfredo pasta.
Why You’ll Love This Dish
- It is meal prep friendly and you can enjoy it throughout the week.
- Incredibly versatile and can be tailored to your preference easily.
- This pasta soup is the ultimate comfort food when it’s fall season.
- Uses simple ingredients and has easy-to-follow cooking steps.
Ingredients In This Mushroom Soup Pasta Recipe
Mushrooms: I usually use only button mushrooms but a mix of wild and fresh mushrooms can add a lot of flavor and texture to the soup.
Pasta: Rigatoni, linguine, macaroni, spaghetti, anything that works. I like Penne pasta for its texture and sauce-holding ability.
Onion: It adds a subtle sweetness to the soup.
Garlic: Along with onion, garlic presents an aromatic and sweet-savory base that is hard to beat.
Vegetable stock: You can also choose chicken stock, but for the sake of keeping this recipe veg, I added vegetable stock.
Butter: It lends a spectacular shine and makes the soup smoother.
All-purpose flour: For some thickness in the consistency and binding of the ingredients.
Milk: Milk infuses a lot of creaminess and color into the soup. Go low-fat option if you want to keep the calories on the lower end.
Heavy Cream: It is the secret ingredient that makes this soup super rich and smooth.
Salt & pepper
How To Make Cream Of Mushroom Soup Pasta
Boil the pasta:
In a pot, boil water, add pasta, and cook for 7-8 minutes till al dante. Strain and reserve some pasta water.
Make the soup:
In the same pot, melt butter, add onion and garlic, and cook till translucent. Then add mushrooms and cook till their moisture has evaporated.
Add all-purpose flour and mix well. Pour in vegetable stock, salt, and pepper and simmer it for 10 minutes.
Cool it down and blend the mixture into a smooth soup. Again pour the soup into the pot, and add milk and heavy cream. Mix well.
Combine:
Add the boiled pasta to the soup, and mix well. Adjust the consistency with pasta water, and adjust the seasonings.
Your mushroom pasta soup is ready to be served.
Tips & Variations
Herb it up: Try adding oregano, thyme, rosemary, or sage into the mix as it adds a burst of flavor. I don’t like to add them to the soup pasta because they overtake the flavors of other ingredients.
Make it dairy-free/vegan: Simple swaps like using coconut milk and coconut cream can add an extra element of flavor and transform this dish into a plant-based meal.
Serving Options
This cream of mushroom soup on pasta goes superbly well with crispy garlic bread. You can also make a Texas toast at home to go along with the pasta to add some flavor complexity and crunch.
How To Store
This pasta and mushroom soup states even better the next day.
In the fridge: Transfer the pasta to an air-tight container and you can store in the refrigerator for 3-4 days.
In the freezer: If you’re looking to store the pasta for a longer duration, it can be frozen for up to 2 months. However, I do not recommend this because the pasta becomes mushy and loses its texture.
Reheating: Thaw the pasta in the fridge overnight, and then reheat it in a pan. Add some warm water or vegetable stock to adjust the consistency.
Meal prep: Make the soup and it can be stored in the fridge for 5-6 days. When you’re ready, boil the pasta and the soup and combine them.
More Mushroom Recipes
More Pasta Recipes
- Mushroom Alfredo Pasta
- Lemon Garlic Pasta
- Marinara Sauce Penne Pasta
- Pistachio Pesto Pasta
- Tomato Alfredo Sauce
Please rate and comment if you make this mushroom soup pasta so I know how much you like it.
Easy And Delicious Mushroom Soup Pasta
Ingredients
For boiling pasta:
- 250 g Penne pasta
- Water
- 1 tsp Oil
For the soup:
- 4 tbsp Butter
- 1 medium Onion
- 4-6 cloves Garlic
- 400 g Mushrooms sliced
- 2 tbsp All-purpose flour
- 500 ml Vegetable stock
- Salt
- 1 pinch Black pepper powder
- 250 ml Milk
- 2 tbsp Heavy cream
Instructions
- In a pot, boil water, add pasta, and cook for 7-8 minutes till al dante. Strain and reserve some pasta water.
- In the same pot, melt butter, add onion and garlic, and cook till translucent. Then add mushrooms and cook till their moisture has evaporated.
- Add all-purpose flour and mix well. Pour in vegetable stock, salt, and pepper and simmer it for 10 minutes.
- Cool it down and blend the mixture into a smooth soup. Again pour the soup into the pot, and add milk and heavy cream. Mix well.
- Add the boiled pasta to the soup, and mix well. Adjust the consistency with pasta water, and adjust the seasonings.
- Your mushroom pasta soup is ready to be served.
Notes
- Herb it up: Try adding oregano, thyme, rosemary, or sage into the mix as it adds a burst of flavor. I don’t like to add them to the soup pasta because they overtake the flavors of other ingredients.
- Make it dairy-free/vegan: Simple swaps like using coconut milk and coconut cream can add an extra element of flavor and transform this dish into a plant-based meal.