Portobello Mushroom and Pasta Soup

    15 minutes

    Stellette (stars) pasta is a small pasta, good in soups. Use it in this light soup made with veal stock, portobello mushrooms and red wine. Serve with freshly grated Parmesan cheese on top and some crusty bread. You can use any small pasta for this soup like shells or risoni.

    1 person made this

    Serves: 4 

    • 250g stellette soup pasta (or any small pasta)
    • 750ml veal stock
    • 1 grilled portabello mushroom, sliced
    • 1 tablespoon tomato paste
    • 1 tablespoon red wine
    • salt and freshly ground black pepper to taste

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large saucepan, bring veal stock to the boil,add pasta, stock, mushroom, tomato paste, wine, salt and pepper. Cook over medium high heat for 8 to 10 minutes, or until pasta is 'al dente'.

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    This was good. A little variation though would be to bring to a boil a can of Italian Recipe Chicken Stock, add pastini (wonderful!) and then when returns to soft boil break an egg into this mixture and stir to have strings of egg throughout the soup. This is an excellent feel better soup great for when you have a cold and it will chase it away! Enjoy!  -  11 Dec 2008  (Review from Allrecipes USA and Canada)


    I’m having a lot of trouble signing up for your newsletter. Can you please assist?  -  14 Sep 2017  (Review from Allrecipes USA and Canada)