Mushroom Orzo Soup

  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m


There’s  just something so satisfying about a hot bowl of soup on a chilly day. This soup is simple and delicious; earthy, meaty mushrooms are combined with tender orzo in a flavorful and soothing broth. If you don’t have orzo on hand, any small pasta shape will do just fine. It’s important to serve this soup immediately after it’s made because the orzo will soak up quite a bit of liquid if it sits around too long.



  • 2 tbsp Olive oil
  • 3 Garlic cloves, pressed
  • 1 cup diced Onion
  • 3 cups sliced Mushrooms
  • 7 cups Water
  • 1 Bay leaf
  • ½ tsp dried Rosemary
  • ½ tsp dried Marjoram
  • 2 tsp Sea salt, plus more to taste, if desired
  • ½ tsp freshly ground Black Pepper
  • 1 cup Orzo
  • 1 packed cup thinly sliced Kale leaves


Step 1

Preheat the olive oil in a large stock pot over medium heat. Once hot, add garlic and onions and cook, stirring frequently for 2 minutes.

Step 2

Add mushrooms, cook and stir for an additional 2 minutes. Next add the water, bay leaf, rosemary, marjoram, salt and pepper and bring to a boil over medium high heat.

Step 3

Add orzo and kale, lower the heat to medium then simmer for 12-15 minutes, until orzo is tender. Remove Bay leaf and serve immediately.



Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

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Comment (1)

  1. posted by Sue on March 7, 2013

    I bet this would be awesome with spinach and quinoa too!


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