In a large pan or pot, heat the olive oil over medium heat. Add the onions and garlic to the pot. Stir together. Cover and cook over medium heat for 15 minutes, stirring every 3 minutes. The onions will start to soften and brown.

Once the onions and garlic have cooked, add the mushrooms and white wine. Cook uncovered for 10 minutes.

Once the mushrooms have cooked, add the low sodium chicken broth, orecchiette, oregano, parsley, thyme, black pepper and salt. Stir together. Cover the pot and turn the heat to medium-high. Bring the pasta to a boil. Once boiling, reduce the heat to medium and cook covered for 5 minutes or until the pasta is cooked through. Stir the pasta every 2 minutes to prevent it from sticking to the bottom of the pot.

When the pasta has cooked to al dente and ¾ of the broth has been absorbed, stir in the Parmesan.

Serve warm with extra Parmesan sprinkled on top.