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Mushroom, Spinach, Parmesan and Pennette Soup
Christine Dutton
4.75
from
4
votes
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Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Servings
6
Calories
362
kcal
Ingredients
1x
2x
3x
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)
Instructions
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.
Nutrition
Calories:
362
kcal
Carbohydrates:
34
g
Protein:
11
g
Fat:
22
g
Saturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
31
mg
Sodium:
781
mg
Potassium:
591
mg
Fiber:
6
g
Sugar:
1
g
Vitamin A:
2942
IU
Vitamin C:
32
mg
Calcium:
284
mg
Iron:
5
mg
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