This Creamy Mushroom Spinach Soup with orzo and potatoes is so savory and delicious, and it is filled with flavor and coziness. The soup is also simple to make!
This blog post is sponsored by Māla Girl Broths.
The goodness of mushrooms shines through in this Creamy Mushroom and Spinach Soup. They are sautéed to perfection, with flavorful onions and an incredibly savory flavor boost from the Māla Girl Broths Mushroom Brainiac.
The orzo, hearty roasted potatoes and spinach make this soup satisfying enough to be a meal in itself. Plus, they add great texture! If you’d like to make it even heartier, you can add chickpeas or cannellini beans.
I was so impressed with how simple it is to create a beautiful soup with depth of flavor, in a snap using the Māla Girl broth powders. The Mushroom Brainiac flavor blends in so well in this soup, with the water and touch of heavy cream (dairy-free), allowing me to skip using a large combination of other seasonings. That’s SUCH a win, when I am craving a dreamy, hot soup and am short on time or energy.
In addition to the Mushroom Brainiac, the other flavors are: Fireball Basil, Miracle Moringa, Mystic Maca, Soulfull Classic, and Cosmic Curry. The flavor choice is so fun, and it’s hard for me to pick a favorite! Each one has its own vibe and bold flavor profile.
One of my favorite things to do this holiday season has been to cozy up on the couch with a cozy blanket, holiday movie, and a steaming mug of the Māla Girl Broths. I enjoy them both as sipping broths as well as incorporating them into recipes like this one!
How This Creamy Mushroom Spinach Soup Comes Together
Meal prep tip: if you’re making this to eat as leftovers, wait until the day-of to add the baby spinach, as the texture will get very soft in the fridge. You can add the spinach in as you’re re-heating the soup.
Roasting the potatoes
First, preheat the oven to 400 degrees F, then peel and dice the potato. I used a very large Russet potato, or you can use red potatoes or Yukon Gold potatoes. You can alternatively use mini potatoes or fingerling potatoes, leaving the skins on. You’re looking for 3 cups once diced into 2 cm cubes. Line a baking tray with parchment paper, drizzle on 1 tbsp of oil, toss, and season them well. Potatoes always surprise me with how much seasoning they do need, where it’s often more than I would expect. But once you get it right, it’s magical!
Bake them for 15 minutes, then toss and add a bit more oil if getting too dry. Bake another 15 to 25 minutes until tender on the inside and getting golden brown on the outside.
Cooking the orzo
Cook the orzo according to package directions until just shy of al dente. I used a whole wheat orzo pasta, but you can use regular orzo or your favorite small pasta such as ditalini or even farfalle. Be sure to salt the water to add flavor into the pasta itself. I add around 2 to 3 tsp kosher salt into the water, once it’s boiling along with the pasta. Then drain.
Sautéing the onions and mushrooms
Finely chop the onions, then add them to a very large pan, or a soup pot, that you’ve preheated on medium heat. Add the plant-based butter, 1 tsp of the olive oil, and the seasoning to the pan, then stir and let them cook 5 to 6 min. During this time, you can slice the mushrooms. You can use cremini or baby portabella mushrooms. You can use white button mushrooms as the alternative. Add these, stir, and cook another 4 to 6 minutes until they’re softened and beginning to brown. Stir them occasionally during cooking.
Putting it all together
Finally, add the all-purpose flour, sage, and garlic. Stir that around, then add the Mushroom Brainiac and water. Stir well and cover to bring it to a gentle simmer, then cook another 4 to 5 minutes. Add the heavy cream, parsley, baby spinach, cooked and drained orzo, and the potatoes. For some spicy heat, add the red chili flakes. The lemon juice adds a nice tang but is also optional. Cook another 1 to 2 minutes as the flavors come together and the spinach wilts, then serve.
Other Delicious Soup & Stew Recipes
If you make this recipe, I would love to see it! You can tag me on Instagram @janetsmunchmeals and comment here.
Creamy Mushroom Spinach Soup
- 1 large russet potato
- 4 tsp olive oil divided
- ¾ cup orzo pasta
- 1 small onion finely chopped
- 2 tbsp plant-based butter
- 1 tsp Māla Girl Sparkle Salt
- 12 oz. cremini or baby portobella mushrooms sliced
- 2 tbsp all-purpose flour
- 3 medium sage leaves thinly sliced
- 2 large cloves garlic minced
- 4 tbsp Māla Girl Mushroom Brainiac
- 4 cups filtered water
- ¼ cup dairy-free heavy cream
- 1 tsp dried parsley
- 2 cups baby spinach gently packed
- ¼ tsp red chili flakes optional
- Squeeze of lemon juice optional
- Preheat oven to 400 degrees F (convect/fan). Peel potato and dice in 2 cm cubes. Arrange on baking tray lined with parchment. Drizzle with 3 tsp olive oil, toss, and season well with salt and pepper. Bake 15 min, toss, bake another 15 to 20 min until tender and lightly browned, then remove from oven.
- Meanwhile, cook orzo according to package directions until barely al dente in salted water, then drain. While potatoes and orzo cook, preheat a very large pan or pot on medium heat. Add onion, plant-based butter, remaining 1 tsp olive oil, and Sparkle Salt. Stir, cook 5 to 6 min on medium to medium-low. Add mushrooms, stir, cook 4 to 6 min until softened and beginning to brown.
- Add all-purpose flour, sage and garlic. Stir, add Mushroom Brainiac and water. Stir, cover and bring to gentle simmer. Let cook 4 to 5 min at low simmer. Add heavy cream, parsley, baby spinach, orzo, potatoes, and optional red chili flakes and lemon juice. Stir and cook another 1 to 2 min, then serve.