Name: Fresh & Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 Cup Olive Oil (I use the milder version, so it doesn't compete with the other flavors); 1 1/2 Cups Mushrooms (Chopped); 1 tsp Dried Thyme ((or 1 Tbsp Fresh)); 1 tsp Kosher Salt; 2 tsp Italian Seasoning; 1 1/2 tsp Minced Garlic (I use the already-minced Garlic in a jar); 1/4 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))

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

Cook Time 25

Total Time 35

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