This creamy mushroom pasta soup is the ultimate veggie comfort food! It has a mix of fresh and dry mushrooms and small pasta, all in an incredibly flavorful broth that will leave you wanting for more.

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If you love mushrooms as much as I do (and I’m a massive fan), this one’s for you. A creamy mushroom pasta soup that’s super rich yet light, bursting with umami and made all in one pot. Mushroom dreams don’t get better than that.

The idea for this soup came to me one day as I was preparing my favorite Creamy Hungarian Soup. I wanted something heartier and a bit different and the result was everything I hoped for and more.

Why you’ll love this mushroom pasta soup

It’s the ultimate vegetarian comfort food with a rich yet light broth.
You can use any mix of mushrooms you like — great for cleaning up the fridge!
You’ll have a bowl of soul-warming soup in your hands in just a bit over half an hour.

What you’ll need

Butter—Sautéing the shallots, garlic and mushrooms in butter makes the soup extra creamy. You can use olive oil instead.

Shallots + garlic — These form the flavor base of the soup. Fresh garlic is always best, and you can substitute the shallot with regular onion.

Mushrooms — I used a mix of fresh mushrooms, but literally any mushrooms will work. Using more than one kind typically results in more flavor.

Crimini, white button mushrooms, baby bella mushrooms and shiitake are all great choices.

Aromatics — I used a mix of dried dill, fresh thyme, paprika, chili flakes, and Worcestershire sauce to make the broth extra flavorful and give it that really nice umami kick.

White wine — Any dry white wine would work here. If you prefer to cook without alcohol, substitute with the same quantity of veggie or mushroom stock.

Pasta — Ditalini are perfect here as they have just the right shape for soups, but any small pasta would do, including orzo.

Sour cream — For extra creaminess and a bit of tang! Make sure you temper it before adding it to the pot to avoid curdling.

Parmesan — Because any pasta soup is better with freshly grated Parmesan on top!

Pro tip

Don’t skip the dried mushrooms! Rehydrate your porcini in hot water and remember to add that liquid to the soup as well as it’s full of flavor.

How to make creamy mushroom pasta soup

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Sauté: Melt butter in a pot and saute shallots and garlic until soft.

Cook the mushrooms: Add mixed mushrooms and porcini and cook until tender. Stir in the dried dill, thyme, paprika, chili flakes, and Worcestershire sauce.

Simmer: Pour in the wine and cook to evaporate the alcohol. Stir in the pasta and stock, then simmer until pasta is al dente.

Finish and serve: Temper sour cream with the soup liquid, then add it to the soup along with Parmesan. Adjust seasoning and serve hot with extra Parmesan on top.

Substitutions and variations

Make it gluten-free: Use your favorite gluten-free pasta and double-check the label for your vegetable stock and Worcestershire sauce to make sure they’re gluten-free.
Make it vegan: Swap the butter, sour cream and Parmesan with plant-based alternatives. Also, make sure your Worcestershire sauce is vegan, as many contain anchovies. If you can’t find a vegan one, substitute it with soy sauce and a touch of balsamic vinegar.
Add some greens: Stir in leafy greens such as spinach or kale towards the end of cooking for a boost of nutrients.

Helpful tips

If you want to make this soup even more mushroomy, use mushroom stock instead of simple veggie broth.
Make sure you don’t overcook the pasta — you want it to be just al dente.
For an even creamier soup, stir in some heavy cream instead of sour cream.

What to serve with mushroom noodle soup

Since it has pasta in it, this creamy mushroom soup is hearty enough on its own. However, you can make a meal out of it by serving it with crusty bread to dip into that rich broth!

Leftovers and storage

This mushroom pasta soup tastes even better the next days and stores well.
Refrigerate any leftovers for up to 3 days in an air-tight container.
Gently reheat the soup in a pot over medium-low heat or in the microwave, stirring occasionally until heated through.
The pasta will continue to absorb liquid and become softer over time. Add a bit more broth when reheating to thin it out.

More vegetarian soup recipes

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Creamy Mushroom Pasta Soup