Stellette and Portobello Mushroom Soup

    15 min

    Stellette pasta is a diminutive soup pasta. Use it in this light soup made with veal stock, earthy portobello mushrooms and red wine. Serve with freshly grated Parmesan cheese on top and some crusty bread.

    3 people made this

    Serves: 4 

    • 1/2 (500g) pack stellette soup pasta, such as De Cecco
    • 750ml (1 1/4 pints) veal stock
    • 1 grilled portabello mushroom, sliced
    • 1 tablespoon tomato purée
    • 1 tablespoon red wine
    • salt and freshly ground black pepper to taste

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

    1. In a large pot, combine pasta, stock, mushroom, tomato purée, wine, salt and pepper. Cook over medium high heat for 8 to 10 minutes, or until pasta is tender.

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    Reviews in English (2)


    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 US | Canada)


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