This one-pot Mushroom Orzo soup is simple, delicious, and full of hearty flavors. 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 chilly day!
2teaspoonsof sea saltplus more to taste, if desired
½ teaspoonof freshly ground black pepper
1cupof uncooked pasta
1cupof thinly sliced kale leaves
Preheat the olive oil in a large stockpot over medium heat. Once hot, add garlic and onions and cook, stirring frequently for 2 minutes.
Add mushrooms, cook, and stir for an additional 2 minutes. Next add the broth, bay leaf, rosemary, marjoram, salt, and pepper and bring to a boil over medium-high heat.
Add pasta and kale, lower the heat to medium then simmer for 12-15 minutes, until pasta is tender. Remove Bay leaf and serve immediately.
Do not soak your fresh mushrooms in water when cleaning them, for they will absorb the liquid like crazy, and you will have a difficult time browning them. It is best to place them in a colander then quickly rinse them in running water. Or just use a clean wet cloth to wipe them clean.
It’s important to serve this soup immediately after it’s made because the pasta will soak up quite a bit of liquid if it sits around too long.
Do not overcook your pasta, or they will turn mushy. Follow package instructions for cooking time. Make sure to start checking on the pasta 2 minutes prior. It should be chewy yet still a bit firm.
Add a bit of spiciness to your soup by using a pinch or two of red pepper flakes or chili powder.