Fresh & Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

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This is one of the BEST soups I have ever tasted! It's also SO easy to make, sending this recipe right to the top of my Favorites list 😉 Full of freshness and comfort! Thank You, as always, to The Pioneer Woman for sharing the original version of this delicious soup ~ I have tinkered with the ingredients a bit in order to make it GF and allergy-friendly for my family 🙂
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizers, Dinner, Lunch, Main Dish, Side Dish, Soup, Stew
Servings 6 Servings, depending on the amount desired

Ingredients
  

  • ¼ Cup Olive Oil I use the milder version, so it doesn't compete with the other flavors
  • 1 ½ Cups Mushrooms Chopped
  • 1 tsp Dried Thyme (or 1 Tbsp Fresh)
  • 1 tsp Kosher Salt
  • 2 tsp Italian Seasoning (*I make my own blend by combining 1 1/2 tsp dried Oregano, 1 tsp dried marjoram and 1/2 tsp dried Basil ~ this makes 3 tsp, so you will have 1 extra tsp to use later)
  • 1 ½ tsp Minced Garlic I use the already-minced Garlic in a jar
  • ¼ Cup Gluten-Free All Purpose Flour
  • 6 Cups Vegetable Broth I use the Low Sodium Version
  • 1 Cup Heavy Cream For a little bit lighter version, I substitute 1/2 Cup of the Heavy Cream with 1/2 Cup Whole Milk
  • 2 Cups Gluten-Free Pasta, dry We like the Bow-Tie Pasta or the Little Shells for this recipe
  • 4 Heaping Cups Baby Spinach
  • Ricotta Cheese, for serving (optional)

Instructions
 

  • Heat the Olive Oil in a large pot (Dutch Oven) over medium heat.
  • Add the Mushrooms, Thyme and Salt; cook until the mushrooms are browned and soft (about 5-7 minutes).
  • Add the 2 tsp of Italian Seasoning and the Garlic; continue cooking for about 1-2 minutes.
  • Next, sprinkle the GF Flour over the Mushroom mixture and stir until evenly coated.
  • Stir in the Vegetable Broth and bring to a low boil; reduce temperature to Low and cook until the mixture thickens (about 8-10 minutes).
  • Slowly pour in the Heavy Cream, mixing thoroughly.
  • Add your choice of GF Pasta to the pot and continue cooking until the pasta is al dente (about 5-8 minutes, depending on the type of pasta).
  • Lastly, add the Spinach and cook until it wilts ~ about 1 minute.
  • Serve with a dollop of Ricotta Cheese, if desired. Enjoy 🙂
Keyword buttercream, creamy, easy, fresh, gluten-free, mushroom, pasta, quick, quick & easy, spinach