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Immune Boosting Super Green Mushroom Orzo Soup

This Mushroom Soup is simple, delicious, and full of hearty flavors. We combine tender mushrooms, simple greens, and chewy orzo with a comforting herb-infused vegetable broth. This healthy soup recipe is perfect for enjoying on a cold winter day—nutritious, delicious, and vegetarian. 
Prep Time10 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: healthy soup recipes, immune boosting soup, mushroom orzo, mushroom soup, mushroom soup recipe, vegan mushroom soup
Servings: 8 bowls

Equipment

  • Stock Pot
  • Cutting Board
  • Knife

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 stalks of celery cubed
  • 2 large garlic cloves diced
  • 1 medium shallot peeled and diced
  • 3 tablespoons organic vegetable base or use chicken base if you are not vegetarian
  • 8 cup water
  • 1 teaspoon dried Italian herb mix
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup Mushrooms I used Shimeji, any fresh mushroom will work
  • 3 cup Broccoli cut into florets (bite size pieces)
  • 1 cup Orzo pasta
  • 3 cup fresh baby Spinach
  • ¼ cup grated parmesan cheese

Instructions

  • In a large stock pot over medium-high heat add olive oil.
  • Once olive oil is heated, add celery, garlic and shallots. Stir and cook until vegetables start to soften. About 6-8 minutes.
  • Add chicken base and stir to coat vegetables, about 2 minutes.
  • Add water, Italian herb mix, salt, pepper and red pepper flakes. Increase heat to high and bring to a soft boil.
  • Once you see bubbles add pasta and reduce heat to medium and cook for about 10 minutes.
  • Add mushrooms and broccoli and cook an additional 5 minutes. Pasta and broccoli should be al dente
  • Add spinach and parmesan. Stir to wilt and melt.
  • Remove from heat.
  • Seve in soup bowls. Enjoy
  • Top with additional sprinkle of parmesan cheese if desire.

Notes

If you want to freeze this soup, omit the pasta and spinach. Instead when you reheat soup in a pan, bring to a quick low boil and add pasta. Lower heat to medium low and cook for 15 minutes. Turn off heat under the pot and toss in spinach to wilt. Serve and enjoy.