Creamy Sun-Dried Tomato and Mushroom Pasta Soup

Creamy Sun-Dried Tomato and Mushroom Pasta Soup is a rich, comforting bowl that blends tangy sun-dried tomatoes with soft mushrooms and creamy broth.

introduction — Creamy Sun-Dried Tomato and Mushroom Pasta Soup

This soup feels like a warm hug on a cool day. It cooks fast and uses simple pantry items you may already have.

If you enjoy mushroom soups, try a similar creamy option like this creamy wild rice and mushroom soup for another cozy meal.
The flavors are bright, creamy, and easy to love.

why make this recipe — Creamy Sun-Dried Tomato and Mushroom Pasta Soup

Make this recipe because it is simple, filling, and full of flavor.
It uses pasta instead of heavy ingredients and still feels like a full meal.

This dish is a great way to turn basic tomatoes and mushrooms into something special, similar to a hearty tomato and bean soup that focuses on bright tomato taste.

how to make Creamy Sun-Dried Tomato and Mushroom Pasta Soup

This section shows the quick steps to build the soup.
You sauté aromatics, add mushrooms and sun-dried tomatoes, pour in broth, cook the pasta, and finish with cream and herbs.

For a different pasta twist, you can look at a mushroom and spinach pasta recipe to see how pasta and mushrooms pair in creamy sauces.

Ingredients : Creamy Sun-Dried Tomato and Mushroom Pasta Soup

• 8 oz pasta (your choice)
• 1 cup sun-dried tomatoes (chopped)
• 2 cups mushrooms (sliced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Directions : Creamy Sun-Dried Tomato and Mushroom Pasta Soup

• 1. In a large pot, sauté the onion and garlic until fragrant.
• 2. Add the mushrooms and sun-dried tomatoes, cooking until the mushrooms are softened.
• 3. Pour in the vegetable broth and bring to a boil.
• 4. Add the pasta and cook according to package instructions until al dente.
• 5. Lower the heat and stir in the heavy cream and Italian seasoning.
• 6. Season with salt and pepper to taste.
• 7. Serve hot, garnished with fresh basil.

how to serve Creamy Sun-Dried Tomato and Mushroom Pasta Soup

Serve the soup hot in bowls with fresh basil on top.
Offer grated Parmesan and crusty bread on the side for dipping.

A small salad pairs well if you want a lighter side.

how to store Creamy Sun-Dried Tomato and Mushroom Pasta Soup

Cool the soup to room temperature before storing.
Keep in an airtight container in the fridge for 3–4 days.

For longer storage, freeze without the pasta for up to 2 months, then add fresh pasta when reheating.

tips to make Creamy Sun-Dried Tomato and Mushroom Pasta Soup

• Use high-quality sun-dried tomatoes for best flavor.
• Don’t overcook the pasta; finish it al dente as it will soften in the soup.
• Add cream off the heat to avoid splitting.
• Reheat gently and add a splash of broth if it thickens too much.

For other hearty soup ideas to learn storage and reheating tips, see this curried chicken lentil and rice soup with spinach.

variation (if any) — Creamy Sun-Dried Tomato and Mushroom Pasta Soup

• Make it vegetarian by using vegetable broth (recipe already uses vegetable broth).
• Add cooked chicken for more protein.
• Swap heavy cream for half-and-half for a lighter soup.

You can also stir in spinach at the end for extra greens.

FAQs — Creamy Sun-Dried Tomato and Mushroom Pasta Soup

Q: Can I use dried mushrooms instead of fresh?
A: Yes. Rehydrate dried mushrooms in warm water, drain, and add them when you would add fresh mushrooms.

Q: Can I make this dairy-free?
A: Use coconut cream or a plant-based creamer instead of heavy cream. The texture may be slightly different but still tasty.

Q: What pasta works best in this soup?
A: Small shapes like shells, elbow, or ditalini work well. If you need a tool to strain pasta easily, consider one you can buy online. Buy it here

Q: How can I keep the pasta from getting soggy when storing leftovers?
A: Store broth and pasta separately if possible. Reheat and combine just before serving.

Creamy Sun-Dried Tomato and Mushroom Pasta Soup

A rich, comforting soup combining tangy sun-dried tomatoes with soft mushrooms and creamy broth, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 8 oz pasta (your choice)
• 1 cup sun-dried tomatoes (chopped) Use high-quality for best flavor.
• 2 cups mushrooms (sliced) Can use dried mushrooms, just rehydrate them.
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 4 cups vegetable broth Can substitute with chicken broth for non-vegetarian version.
• 1 cup heavy cream Can be swapped for half-and-half for a lighter version.
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

 

Preparation

• In a large pot, sauté the onion and garlic until fragrant.
• Add the mushrooms and sun-dried tomatoes, cooking until the mushrooms are softened.
• Pour in the vegetable broth and bring to a boil.
• Add the pasta and cook according to package instructions until al dente.

Finishing

• Lower the heat and stir in the heavy cream and Italian seasoning.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh basil.

Notes

Store leftovers in the fridge for 3–4 days. For longer storage, freeze without the pasta for up to 2 months. Add fresh pasta when reheating. Reheat gently and add a splash of broth if it thickens too much.

Keyword Comfort Food, Creamy Soup, Mushroom Soup, Pasta Soup, Sun-Dried Tomato Soup