When temperatures drop and daylight fades early, nothing satisfies quite like a steaming bowl of soup that feels equal parts nourishment and nostalgia. Cream of mushroom pastina soup is just that dish—the kind of recipe passed down by Italian nonnas who knew how to transform a handful of pantry staples into something luxurious and soul-warming. Imagine earthy sautéed mushrooms layered with sweet onion, fragrant garlic, and a kiss of fresh thyme, all simmered in a velvety broth that cradles tiny pearls of pastina. A final swirl of cream and sprinkle of Parmesan turn the humble ingredients into a spoon-coating elixir that chases away any chill.
- Why You’ll Love Cream of Mushroom Pastina Soup
- Ingredient Spotlight
- Step-by-Step Instructions
- 1. Build the Flavor Base
- 2. Brown the Mushrooms
- 3. Deglaze & Simmer
- 4. Cook the Pastina
- 5. Finish with Creamy Goodness
- 6. Serve & Garnish
- Tips for Guaranteed Success
- Creative Variations
- Nutritional Snapshot (per heaping 1-cup serving)
- Frequently Asked Questions
- Share the Warmth
Beyond its comforting flavor, this soup checks every practical box for busy home cooks: everything happens in a single Dutch oven; total cook time is under 30 minutes; and leftovers reheat like a dream. Serve it as a quick weeknight dinner with crusty bread, dish it up as a sophisticated starter at your next dinner party, or ladle a mugful to soothe a sore throat—however you enjoy it, the result is pure comfort by the spoonful.
Why You’ll Love Cream of Mushroom Pastina Soup
- One-Pot Wonder: Sauté, simmer, and finish in the same pot—less mess, more flavor.
- Natural Creaminess: As pastina cooks, it releases starch that thickens the broth without relying on a roux.
- Layered Umami: A mix of cremini and shiitake mushrooms, white wine, and Parmesan deepens savory notes.
- Lightning-Fast: From chopping board to bowl in about half an hour, perfect for hectic evenings.
- Customizable Canvas: Swap herbs, add protein, or finish with spice to suit every palate and season.
Ingredient Spotlight
Below you’ll find precise amounts along with helpful notes so you can mix, match, and substitute with confidence.
| Ingredient | Amount | Purpose & Tips |
|---|---|---|
| Unsalted butter | 2 tbsp | Divided: 1 tbsp for sautéing aromatics, 1 tbsp for finishing richness |
| Olive oil | 1 tbsp | Helps brown mushrooms without burning butter |
| Yellow onion | 1 medium, finely diced | Sweet backbone of the broth |
| Garlic | 3 cloves, minced | Fragrant depth |
| Cremini mushrooms | 8 oz (225 g), sliced | Meaty texture; leave caps on for flavor |
| Shiitake mushrooms | 4 oz (115 g), sliced | Optional but adds robust umami |
| Fresh thyme | 1 tsp leaves or ½ tsp dried | Herbal lift |
| Salt & black pepper | To taste | Layer seasoning at every stage |
| Dry white wine | ½ cup (120 mL) | Deglazes fond, adds acidity; sub extra broth if avoiding alcohol |
| Low-sodium chicken or vegetable broth | 6 cups (1.4 L) | Choose quality stock—it’s the soup’s backbone |
| Pastina (stelline or acini di pepe) | 1 cup (~200 g) | Tiny pasta shapes cook quickly and thicken broth |
| Heavy cream | ½ cup (120 mL) | Silky mouthfeel; substitute half-and-half for lighter result |
| Grated Parmesan | ¼ cup (25 g) plus extra for garnish | Salty umami and final flourish |
| Fresh parsley | 2 tbsp, chopped | Bright color and freshness |
| Lemon zest | 1 tsp | Optional: wakes up flavors at the end |
Step-by-Step Instructions
1. Build the Flavor Base
- Place a heavy Dutch oven over medium heat. Melt 1 tbsp butter with 1 tbsp olive oil until the butter stops foaming.
- Add diced onion and cook 3–4 minutes until edges turn translucent. Stir in minced garlic and sauté 30 seconds, just until fragrant—avoid browning.
Why it matters: Cooking aromatics gently keeps their sweetness intact and prevents bitter garlic notes.
2. Brown the Mushrooms
- Increase heat to medium-high and add cremini and shiitake mushrooms. Spread them out and let them sear undisturbed for 2 minutes before tossing—this encourages browning.
- Season with salt, pepper, and thyme. Continue sautéing 5 minutes, stirring occasionally, until the mushrooms release moisture and develop caramelized edges.
Tip: Browning equals flavor; resist the urge to stir too often or the mushrooms will steam rather than sear.
3. Deglaze & Simmer
- Pour in ½ cup white wine. Using a wooden spoon, scrape up any browned bits (fond) stuck to the pot—those bits carry deep savory complexity.
- Let the wine reduce by about half (1–2 minutes), concentrating its flavor.
- Stir in 6 cups broth and bring the liquid to a gentle simmer.
4. Cook the Pastina
- Sprinkle 1 cup pastina into the simmering broth, stirring to prevent clumps.
- Maintain a steady simmer (medium heat) and cook 7–9 minutes, stirring occasionally, until the pastina is tender yet not mushy.
- If the soup thickens more than you like, add up to ½ cup additional broth or hot water to reach your preferred consistency.
Pro move: Taste the broth halfway through. The pasta absorbs salt—add a pinch more if needed so the final soup isn’t bland.
5. Finish with Creamy Goodness
- Lower the heat to medium-low. Stir in ½ cup heavy cream and the remaining 1 tbsp butter until incorporated.
- Add ¼ cup Parmesan and stir until melted and silky.
- Taste and adjust seasoning with salt, pepper, or an extra splash of cream for an even richer mouthfeel. If you enjoy a bright pop, grate lemon zest directly over the pot.
6. Serve & Garnish
- Ladle the soup into warmed bowls—the warmth keeps the cream from tightening.
- Top each serving with a sprinkle of fresh parsley, a dusting of Parmesan, and a few additional flecks of lemon zest if desired.
- Pair with toasted sourdough, focaccia, or garlic knots for dunking.
Tips for Guaranteed Success
- Proper Mushroom Prep: Wipe mushrooms with a damp cloth instead of rinsing to prevent waterlogged, rubbery pieces.
- Heat Control: Medium-high is ideal for browning; too high scorches butter, too low steams mushrooms.
- Starch Management: If you prefer a thinner soup, cook pastina separately in salted water, then drain and add at the end.
- Make It Ahead: Sauté the aromatics and mushrooms up to 24 hours early, refrigerate, then reheat and finish the soup for same-day ease.
- Freezer Option: Leave out cream and Parmesan, cool soup completely, and freeze up to one month. Reheat, then stir in dairy just before serving for a smooth texture.
Creative Variations
- Herb Garden Remix – Replace thyme with rosemary or tarragon; garnish with chive snips for a spring twist.
- Protein Boost – Fold in shredded rotisserie chicken, diced ham, or cannellini beans to turn the soup into a complete meal.
- Vegan Comfort – Swap butter for olive oil, cream for canned coconut milk, Parmesan for nutritional yeast, and use vegetable broth.
- Spicy Kick – Finish bowls with a drizzle of chili crisp or sprinkle of red-pepper flakes. The heat plays beautifully against the creamy base.
- Roasted Garlic Upgrade – Roast a whole garlic head until caramel-soft, then squeeze the sweet cloves into the soup just before adding cream.
Nutritional Snapshot (per heaping 1-cup serving)
Calories ≈ 330 | Protein ≈ 11 g | Carbohydrates ≈ 33 g | Fat ≈ 17 g | Fiber ≈ 2 g | Sodium ≈ 780 mg
Values are estimates and will vary with exact ingredients.
Frequently Asked Questions
Can I use a different pasta?
Yes—tiny shapes like orzo, ditalini, or small shells work, but pastina’s starch gives the silkiest texture.
What if I don’t cook with wine?
Simply substitute extra broth and add 1 teaspoon lemon juice for a touch of bright acidity.
My soup is thicker than I expected—how do I fix it?
Add warm broth or water in ¼-cup increments until it reaches your preferred consistency; adjust salt afterward.
Can I make this gluten-free?
Use gluten-free tiny pasta (or cooked rice) and ensure your broth is certified gluten-free.
How long does it keep?
Stored in an airtight container, leftovers last 3–4 days in the fridge. Reheat gently over medium-low heat; add a splash of broth to loosen.
Share the Warmth
Now that you’ve mastered the art of cream of mushroom pastina soup, grab your coziest sweater, light a candle, and savor each luxurious spoonful. If this recipe brought comfort to your table, snap a photo and tag it #PastinaSoupLove on social media—I’d love to revel in your creations and hear about any personal twists you added. For more heart-hugging, one-pot meals delivered straight to your inbox, subscribe to the newsletter and keep your kitchen brimming with warmth all season long. Buon appetito!
