Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

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 🙂

  • 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 ((*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 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))
  1. Heat the Olive Oil in a large pot (Dutch Oven) over medium heat.
  2. Add the Mushrooms, Thyme and Salt; cook until the mushrooms are browned and soft (about 5-7 minutes).
  3. Add the 2 tsp of Italian Seasoning and the Garlic; continue cooking for about 1-2 minutes.
  4. Next, sprinkle the GF Flour over the Mushroom mixture and stir until evenly coated.
  5. 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).
  6. Slowly pour in the Heavy Cream, mixing thoroughly.
  7. 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).
  8. Lastly, add the Spinach and cook until it wilts ~ about 1 minute.
  9. Serve with a dollop of Ricotta Cheese, if desired.
    Enjoy 🙂
Appetizers, Dinner, Lunch, Main Dish, Side Dish, Soup, Stew