Description
Creamy Italian-inspired orzo soup with sun-dried tomatoes, mushrooms, greens, and lemon for balance.
Ingredients
1 tablespoon olive oil or avocado oil
1 cup finely chopped mushrooms
1 large onion, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can white beans, drained and rinsed
6 ounces sun-dried tomatoes, chopped
5 to 6 cups chicken or vegetable broth
2 teaspoons Italian seasoning
1/2 teaspoon salt
1 cup dry orzo pasta
Zest and juice of 1 lemon
2 cups chopped kale or baby spinach
1/4 cup heavy cream
Instructions
1. Heat oil in a large pot over medium-high heat.
2. Cook mushrooms until lightly golden.
3. Add onion and celery with salt; cook until soft.
4. Stir in garlic briefly.
5. Add beans, sun-dried tomatoes, seasoning, salt, and broth; bring to a boil.
6. Add orzo and cook until tender.
7. Stir in lemon zest, juice, and greens.
8. Reduce heat, add cream, adjust seasoning, and serve.
Notes
Add extra broth when reheating as orzo thickens the soup over time.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Italian-inspired