Easy Mushroom Soup with Orzo Pasta
There’s just something so comforting about a warm bowl of soup that’s packed with flavor but doesn’t require hours in the kitchen. This Easy Mushroom Soup with Orzo Pasta is hearty, creamy, and full of earthy mushroom goodness. It comes together quickly and uses pantry staples, making it perfect for busy weeknights or lazy weekends. It is comforting, creamy & ready in under 50 minutes
Ingredient Spotlight
- Button mushrooms – mild and earthy, these are the heart of the soup. Sliced and sautéed, they bring out rich umami flavors.
- Orzo pasta – tiny rice-shaped pasta that adds body and texture to the soup. It cooks quickly and holds up well in broth.
- Vegetable broth – acts as a flavorful base without overpowering the subtle notes of mushrooms and herbs.
- Heavy cream + flour – this duo gives the soup a light creamy texture without being overly rich.
- Herbs – marjoram, thyme, and a bay leaf infuse the soup with warmth and depth.
How to Make Mushroom Soup with Orzo Pasta
This is a one-pot recipe that’s incredibly simple to follow. Here’s a step-by-step breakdown:
Step 1: Sauté the Veggies
In a heavy pot or Dutch oven, heat olive oil over medium. Add the chopped onion, shredded carrot, minced garlic, and sliced mushrooms. Cook for about 15 minutes, stirring occasionally, until the onions are translucent and mushrooms have softened.
Step 2: Add Broth, Herbs, and Orzo
Stir in the thyme, marjoram, vegetable broth, and orzo pasta. Bring everything to a gentle simmer. Let it cook until the orzo is halfway done—about 6 to 7 minutes.
Step 3: Creamy Finish
In a small bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the soup, stirring constantly. Continue to cook the soup for another 10 minutes until it thickens slightly.
Step 4: Final Touch
Add the bay leaf, salt, and black pepper to taste. Turn off the heat, cover the pot, and let the soup sit for 5 minutes before serving.
Tips and Variations
- Add greens: Stir in a handful of baby spinach or kale at the end for a pop of color and nutrients.
- Make it vegan: Swap the heavy cream with full-fat coconut milk or a plant-based cream alternative.
- Protein boost: Add cooked white beans or shredded rotisserie chicken for extra protein.
- Mushroom swap: Feel free to use cremini or even a mix of wild mushrooms for a deeper flavor.
How to serve this Mushroom Soup with Orzo Pasta
This soup pairs beautifully with:
- Crusty sourdough or garlic bread
- A fresh side salad with lemon vinaigrette
- Grated Parmesan or a drizzle of truffle oil for extra richness
Storage and Reheating
- Fridge: store in an airtight container for up to 4 days.
- Freezer: freeze without the cream for up to 2 months. Add the cream after reheating.
- Reheat: gently warm on the stovetop over medium-low heat, adding a splash of broth or water if it thickens too much.
Easy Mushroom Soup with Orzo Pasta
Ingredients
- 6 cups vegetable broth
- 1 medium carrot shredded
- ½ cup onion chopped
- 2 garlic cloves minced
- 2 tbsp olive oil
- 8 oz button mushrooms sliced
- ¾ cup orzo pasta
- 1 tbsp flour
- ¼ cup heavy cream
- 1 tsp marjoram
- 1 tsp thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- In a heavy pot or Dutch oven, heat olive oil over medium. Add onion, carrot, garlic, and mushrooms. Sauté until onions are translucent, about 15 minutes.
- Add marjoram, thyme, vegetable broth, and orzo pasta. Bring to a simmer and cook until pasta is halfway done, about 6–7 minutes.
- In a small bowl, whisk together flour and heavy cream until smooth. Pour into the soup, stirring constantly.
- Cook for an additional 10 minutes, until the soup begins to thicken.
- Add bay leaf, salt, and pepper to taste. Turn off the heat and let the soup sit for 5 minutes before serving.
- Serve hot and enjoy!
