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.
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.