Mushroom Soup with Acini di Pepe
This hearty Mushroom Soup with Acini di Pepe pasta is the ultimate comfort food for chilly evenings. The earthy mushrooms and petite pasta pearls create a perfect balance of flavors and textures that will warm you from the inside out!
Why We Love This Mushroom Soup Recipe
This mushroom soup with acini di pepe is easy and simple yet so satisfying and absolutely delicious! The acini di pepe (literally “peppercorns” in Italian) adds delightful texture while the mushrooms provide rich umami flavor that develops beautifully as the soup simmers.
With simple, everyday ingredients and straightforward preparation, you can have a restaurant-quality soup on your table in just 30 minutes. As far as soup recipes go, it can’t get any better than that! It’s perfect for busy weeknights but elegant enough for weekend dinner parties!
Ingredients You Need
- Veggies: To start building flavor from the start, you will need onion, carrot, and celery.
- Garlic: I add just a little bit of garlic here to add a touch of savory depth and aroma.
- Baby Bella Mushrooms: Also known as cremini mushrooms, these brown mushrooms have a richer, more complex flavor than white button mushrooms. Their earthy quality is the star of this soup!
- White Wine: Adds brightness and acidity that balances the earthiness of the mushrooms. Use a dry white wine you’d enjoy drinking.
- Pastina Pasta: I like to use acini di pepe pasta here. These tiny pasta pearls absorb flavor beautifully while adding satisfying texture. If unavailable, substitute orzo or small stelline.
- Chicken Broth & Water: Use a combination of chicken broth and water to create the liquid in this soup!
- Salt & Pepper: To taste.
- Parsley: Garnish with fresh parsley if desired!
How to Make Mushroom Soup with Acini di Pepe
- Sauté Veggies: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.
- Add Garlic & Mushrooms: Stir in the minced garlic and chopped Baby Bella mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
- Add Wine & Season: Pour in the white wine and stir, Let it simmer for 2–3 minutes until the alcohol cooks off. Season with salt and black pepper.
- Add Pasta & Liquid: Add pastina, chicken broth, and water. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
- Adjust if Needed: Remove from heat and stir in the fresh parsley. Adjust seasoning if needed.
- Serve & Enjoy: Ladle the soup into bowls and enjoy warm. Garnish with extra parsley or a drizzle of olive oil. Enjoy!
Tips for Success
- Brown the mushrooms! Let the mushrooms cook until they release their moisture and begin to brown for the deepest flavor.
- Acini di pepe cooks quickly and continues to absorb liquid as it sits. If you prefer a soupier consistency, you can cook the pasta separately and add it to individual serving bowls, or simply add more chicken broth if needed!
- Season in layers! Add salt and pepper as you go, not just at the end, to build layers of flavor.
- Add a dash of heavy cream at the end for a creamy mushroom soup, if desired!
Serving Suggestions
This easy mushroom acini di pepe soup makes a perfect centerpiece for a casual weeknight dinner or light lunch! Serve it in warmed bowls topped with freshly grated Parmesan cheese and a drizzle of high-quality olive oil, alongside some crusty Italian bread or garlic toast for dipping.
For a complete meal, pair your mushroom pastina soup with a simple green salad dressed with lemon and olive oil, or consider serving a half sandwich on the side – a grilled cheese would be particularly delicious with the earthy mushrooms.
Frequently Asked Questions
Absolutely! Simply substitute vegetable broth for the chicken broth. The mushrooms provide plenty of umami flavor.
Stored in an airtight container in the refrigerator, this soup will keep for 3-4 days. The pasta may continue to absorb liquid, so you might need to add more broth when reheating.
This recipe is versatile and you can switch up the mushrooms you use! Try white button mushrooms for a milder flavor or mix in some shiitake or oyster mushrooms for more complexity. Wild mushrooms like chanterelles or porcini would work well, too!
More Recipes to Try
- Acini di Pepe Tabbouleh Salad
- Creamy Pesto Pastina with Gorgonzola
- Pasta with Garlic Butter
- Gnocchi Au Poivre
Mushroom Soup with Acini di Pepe
Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- 1 carrot diced
- 2 celery sprigs chopped
- 1 garlic clove minced
- 1 8 oz baby bella mushrooms chopped
- 1/2 cup white wine
- 1/2 cup pastina pasta
- 2 cups chicken broth
- 2 cups water
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and chopped Baby Bella mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
- Pour in the white wine and stir, Let it simmer for 2–3 minutes until the alcohol cooks off. Season with salt and black pepper.
- Add pastina, the chicken broth, and water. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
- Remove from heat and stir in the fresh parsley. Adjust seasoning if needed.
- Ladle the soup into bowls and enjoy warm. Garnish with extra parsley or a drizzle of olive oil. Enjoy!