This one-pot Mushroom Soup is simple, delicious, and full of hearty flavors. It is made of tender mushrooms combined with tasty orzo in an herb-infused, soothing broth. Nothing can be more comforting and satisfying than a hot bowl of this soul-warming soup on a frosty day!
Soup season or not, a delicious bowl of steaming hot soup never goes out of style! It is a great way to warm you up on a cold day, make you feel better when you are feeling under the weather or if you simply need a quick and easy pick-me-up on a particularly tiring day. The broth is chockfull of veggies and herbs that you probably already have on your fridge and pantry. Adding protein-filled mushrooms and carb-loaded orzo makes this soup an all-in-one, belly-filling dish you can enjoy for lunch or dinner.
1) Saute the Aromatics. Heat olive oil large stockpot over medium heat and cook onions and garlic until tender and aromatic for about 2 minutes.
2) Prepare the Broth. Cook mushrooms for about 2 minutes, then add broth, bay leaf, rosemary, marjoram, salt, and pepper. Turn heat up to medium-high and bring the broth to a boil.
3) Add the Pasta and Greens. Once boiling, add the uncooked pasta and kale, then bring heat to medium and allow to simmer. Cook pasta for 12 to15 minutes or until tender. Remove bey leaf before serving.
This soup is best served right away, as it really thickens and loses liquid the longer it sits. In case of any leftovers, you can always store them in a lidded container and refrigerate them for 3 to 5 days or freeze it for a month. The pasta will bloat up, so you will need to add more liquid as you reheat the soup.
Photos by Alfonso Revilla
Michelle Cehn says
I actually made this without the mushrooms and it was really good!
Andrea White says
Niceee! Bet it was delicious!
Jay says
This orzo soup looks super delicious
Andrea White says
Love a good pasta-filled soup!