Mushroom, Spinach, Parmesan and Pennette Soup

Fall into fall with this Italian style Mushroom, Spinach, Parmesan and Pennette Soup. It’s a perfect fit for dinner on a chilly evening and makes a meal. It is perhaps a little decadent, but sometimes we all need to enjoy the wonders of a creamy, buttery and soothing soup. We recommend that you serve this with crusty sourdough bread, ideal for sopping up all of the delicious, umami flavors. This soup would also pair well with a simple, green salad.

Perhaps it’s time to invite some friends over for dinner?

Mushroom, Spinach, Parmesan and Pennette Soup

Christine Dutton
4.75 from 4 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 362 kcal


  • 1 cup dried porcini mushrooms
  • 1 cup dried shitake mushrooms
  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 2 cloves garlic
  • 2 tbsp. fresh chopped thyme
  • 2 tbsp. fresh chopped oregano
  • 2 tbsp. fresh chopped parsley
  • 4 cups good quality chicken broth
  • 1/2 cup parmesan, roughly grated
  • 3 cups pre-cooked pennette (or other pasta)
  • 4 cups spinach, roughly chopped
  • 1 cup cream or half and half
  • salt and pepper to taste
  • chopped parsley to garnish
  • aleppo pepper to garnish (optional)


  • Soak each cup of mushrooms in 2 cups of water for about 20 minutes, until tender.
  • Add olive oil and butter to a large soup pot or a dutch oven. Heat on medium and once melted, add garlic and sauté for 2-3 minutes.
  • Add in thyme, oregano and parsley. Saute for an additional 2 minutes.
  • Add in chicken broth, mushrooms (chop porcini) mushroom broth and parmesan. Lower heat and simmer for 10 minutes.
  • Add in 3 cups pennette, spinach and cream or half and half. Add salt and pepper to taste. Simmer for 5-7 more minutes.
  • Ladle soup into bowls and garnish with parsley and optional aleppo pepper.


Calories: 362kcalCarbohydrates: 34gProtein: 11gFat: 22gSaturated Fat: 8gTrans Fat: 1gCholesterol: 31mgSodium: 781mgPotassium: 591mgFiber: 6gSugar: 1gVitamin A: 2942IUVitamin C: 32mgCalcium: 284mgIron: 5mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.

One Comment

  1. ILoveOliveOil November 12, 2014 at 6:22 pm

    This soup was great and the flavors delicious. I made it with fresh portabellos, but I think using the dried porcini/shitake is probably the way to go. I also omitted the cream and added some bacon.

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