Orzo Soup with Mushrooms Parmigiano Cheese and Leeks
Warm, comforting, and packed with rich, earthy flavors, this Orzo Soup with Mushrooms, Parmigiano Cheese, and Leeks is the perfect dish for cozy evenings. Featuring tender orzo pasta simmered in a fragrant broth of sautéed leeks, garlic, and thyme, this recipe is elevated by the umami richness of cremini mushrooms and the velvety addition of melted Parmigiano-Reggiano cheese. A splash of optional heavy cream adds luxurious depth, while a fresh parsley garnish lends a pop of brightness. Ready in under 45 minutes, this soup is both hearty and elegant, ideal for weeknight dinners or light entertaining. Serve it with crusty bread for a satisfying meal that will have everyone coming back for seconds. Keywords: orzo soup, mushroom soup, leek soup, Parmigiano cheese soup, cozy soup recipes, comfort food soup, vegetarian soup ideas.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 medium Leeks
- 3 cloves Garlic
- 300 grams Cremini mushrooms
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 6 cups Vegetable or chicken broth
- 1 cup Orzo pasta
- 0.5 cup Grated Parmigiano-Reggiano cheese
- 0.25 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Prepare the leeks by trimming the ends, slicing them in half lengthwise, and thoroughly washing to remove all dirt. Slice the cleaned leeks into thin half-moons.
Heat the olive oil and butter together in a large pot or Dutch oven over medium heat.
Add the sliced leeks to the pot and sauté for 4-5 minutes until softened and fragrant.
Mince the garlic and add it to the pot. Cook for 1-2 minutes, stirring frequently, until aromatic.
Slice the cremini mushrooms thinly, then add them to the pot along with the dried thyme, salt, and pepper. Sauté for 5-7 minutes until the mushrooms are softened and most of their liquid is released.
Pour in the vegetable or chicken broth and bring the mixture to a gentle boil.
Stir in the orzo pasta, reduce the heat to medium-low, and simmer for 8-10 minutes or until the orzo is tender, stirring occasionally to prevent sticking.
Once the orzo is cooked, stir in the grated Parmigiano-Reggiano cheese until melted and well incorporated. If desired, add the heavy cream for extra richness.
Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately with additional Parmigiano-Reggiano on the side, if desired.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 9482 mg | 412% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 22.2 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1660 mg | 128% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2262 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
