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–+ servings
Bowl of mushroom soup with acini di pepe garnished with fresh parsley.

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Soup
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. Remove from heat and stir in the fresh parsley. Adjust seasoning if needed.
  6. Ladle the soup into bowls and enjoy warm. Garnish with extra parsley or a drizzle of olive oil. Enjoy!

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