Creamy Mushroom Spinach Soup is like a warm hug in a bowl — rich, cozy, and absolutely perfect for those chilly nights when all you want is something comforting and delicious. With tender potatoes, silky orzo, earthy mushrooms, and fresh baby spinach, this soup delivers that irresistible balance between hearty and healthy. And the best part? You can whip it up in just about 40 minutes, even on a busy weeknight. Whether you’re feeding your family or just yourself, this creamy mushroom spinach soup will make your kitchen smell amazing and your belly super happy. Trust me, you’ll want seconds (maybe thirds).
Table of Contents
What is Creamy Mushroom Spinach Soup?
Creamy Mushroom Spinach Soup is a luscious blend of savory mushrooms, golden roasted potatoes, tender orzo pasta, and a swirl of dairy-free cream that ties everything together. It’s earthy, rich, and satisfying — without being too heavy. The mushrooms give a deep umami flavor, while the spinach adds freshness and color. Think of it as comfort food with a touch of sophistication — the kind of meal that feels like it belongs in a cozy café, yet simple enough for a Tuesday dinner. It’s naturally vegetarian, and if you’re plant-based, it’s easily made vegan with dairy-free butter and cream.
Reasons to Try Creamy Mushroom Spinach Soup
If you’re someone who loves a good cozy meal that doesn’t require a ton of effort, this creamy mushroom spinach soup deserves a spot on your weekly rotation. It’s quick (ready in under an hour), hearty (thanks to orzo and potatoes), and wholesome (fresh spinach and earthy mushrooms bring in those nutrients). It’s also family-friendly — even the pickiest eaters will go for another spoonful. Bonus: it reheats beautifully, so you can make it ahead for meal prep or those “I don’t feel like cooking” nights. Looking for more cozy bowl ideas? Try this Creamy Turkey Gnocchi Soup or my reader-favorite Healthy Chicken Pot Pie Soup.
Ingredients Needed to Make Creamy Mushroom Spinach Soup
- 1 large russet potato, peeled and diced
- 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 (or sea 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 (or mushroom broth mix)
- 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)
Instructions to Make Creamy Mushroom Spinach Soup
Here’s your step-by-step guide to making the most delicious, comforting bowl of Creamy Mushroom Spinach Soup — a dish that feels gourmet but comes together effortlessly in under an hour. Whether you’re cooking for your family or meal-prepping for the week, these detailed directions will help you create a perfect pot every time.
Step 1: Roast the Potatoes for Depth and Texture
Preheat your oven to 400°F (use convection/fan if available). Start by peeling your russet potato and dicing it into small, even cubes — around ¾-inch pieces. This helps them cook evenly and blend beautifully into the soup later.
Spread the cubes on a baking tray lined with parchment paper. Drizzle with 3 teaspoons of olive oil, then season generously with salt and pepper. Toss everything so the potatoes are evenly coated.
Roast for 15 minutes, flip with a spatula, and continue baking for another 15–20 minutes, until they’re tender and lightly golden. The roasting process adds an incredible caramelized flavor that gives this Creamy Mushroom Spinach Soup a cozy, homemade taste.
(If you’re short on time, you can also parboil the potatoes instead — check out this time-saving trick for quick-cooked spuds.)
Step 2: Cook the Orzo to Perfection
While the potatoes are roasting, bring a pot of salted water to a boil. Add ¾ cup of orzo pasta and cook it until it’s just al dente — tender but still slightly firm. Remember, the orzo will continue to cook once it’s in the soup, so don’t overdo it!
Drain the orzo and set it aside in a small bowl with a drizzle of olive oil to prevent sticking. If you love orzo-based soups, you might also enjoy my Lemon Orzo Soup Recipe for a bright, zesty twist.
Step 3: Sauté the Aromatics – Build the Flavor Foundation
Now it’s time to build that rich base of flavor that makes this soup shine. Heat a large pot or Dutch oven over medium heat, then add 1 teaspoon of olive oil, 2 tablespoons of plant-based butter, and your finely chopped onion. Sprinkle in 1 teaspoon of Sparkle Salt (or sea salt) to draw out moisture and sweetness.
Sauté for about 5–6 minutes, stirring occasionally, until the onion softens and turns translucent. Add your sliced 12 ounces of cremini or baby bella mushrooms and cook for another 4–6 minutes. As the mushrooms release their liquid and start to brown, your kitchen will fill with that earthy, mouthwatering aroma that’s hard to resist.
For more inspiration on building savory, umami-packed bases, try my Creamy Chicken and Broccoli Gnocchi — it follows a similar flavor layering technique.
Step 4: Create the Creamy Mushroom Spinach Soup Base
Here’s where the magic happens — turning your sautéed vegetables into a luxurious, creamy soup base. Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and stir continuously for a minute. This step helps thicken your broth later and gives the soup that luscious, velvety texture.
Next, add 2 minced garlic cloves and your thinly sliced sage leaves. Stir gently for about 30 seconds to let those flavors bloom — you’ll smell the difference instantly!
Now, pour in 4 tablespoons of Māla Girl Mushroom Brainiac and 4 cups of filtered water (or substitute vegetable broth if you prefer). Stir well to dissolve any bits stuck to the bottom of the pot, then cover and bring it all to a gentle simmer for 4–5 minutes.
(Need a refresher on making a flavorful mushroom broth? Check out my guide in the Healing Garlic Green Soup for natural flavor-building techniques.)
Step 5: Add the Cream, Spinach, and Orzo for a Luscious Finish
Once your base is simmering and fragrant, it’s time to bring everything together. Stir in ¼ cup of dairy-free heavy cream, 1 teaspoon of dried parsley, and your 2 cups of baby spinach. The spinach will wilt quickly, adding both color and freshness.
Add your cooked orzo and roasted potatoes to the pot. Give everything a gentle stir so the ingredients are evenly distributed.
If you like a bit of heat, sprinkle in ¼ teaspoon of red chili flakes, and for brightness, finish with a squeeze of lemon juice. This combination takes the flavor from cozy to restaurant-level delicious.
Simmer for another 2–3 minutes, letting the orzo absorb the creamy broth and the soup reach the perfect consistency.
Step 6: Taste, Adjust, and Serve Warm
Before serving, give your Creamy Mushroom Spinach Soup a quick taste test. Adjust the salt, pepper, or lemon juice to your liking — you’re the chef here! For extra creaminess, you can stir in a bit more dairy-free cream.
Ladle the soup into bowls and serve it piping hot with a slice of crusty bread or a sprinkle of vegan parmesan.
If you love creamy, soul-warming bowls like this, don’t miss my Creamy Broccoli Pasta — another quick and comforting recipe perfect for busy nights.
What to Serve with Creamy Mushroom Spinach Soup
This soup pairs beautifully with a thick slice of toasted sourdough or a simple green salad for balance. If you want to turn it into a full meal, serve it alongside this Tomato Spinach Grilled Cheese Bread Bowl — talk about comfort on comfort! For a lighter side, try a crisp cucumber salad or roasted veggies. And if you’re craving something cozy and sweet after dinner, my Crock Pot Candied Yams make a delightful finish.
Key Tips for Making Creamy Mushroom Spinach Soup
- Don’t skip roasting the potatoes. It adds depth and texture that simple boiling won’t give.
- Use a mix of mushrooms. Cremini, baby bella, or even shiitake create layers of flavor.
- Go easy on the salt early. The soup concentrates as it cooks, so taste at the end.
- Want it creamier? Add a bit more dairy-free cream or even a spoonful of cashew butter.
- Meal prep win: This soup stores well and tastes even better the next day.
Storage and Reheating Tips for Creamy Mushroom Spinach Soup
Store leftover soup in an airtight container in the fridge for up to 4 days. It thickens as it sits, so when reheating, just add a splash of water or broth to loosen it up. Warm it on the stovetop over medium-low heat or pop it in the microwave for a quick fix. Want to freeze it? Go for it — just leave out the orzo and spinach before freezing. When ready to enjoy, reheat and stir them in fresh for the best texture.
FAQs
Can I use regular cream instead of dairy-free?
Absolutely! Regular heavy cream works just as well if you’re not dairy-free.
Can I swap the orzo for another grain?
Yes — rice, small pasta, or even quinoa make great substitutes.
What if I don’t have Mushroom Brainiac?
Use mushroom or vegetable broth instead for that deep umami flavor.
Can I make it gluten-free?
Totally! Just use gluten-free flour and pasta.
Final Thoughts
Creamy Mushroom Spinach Soup is that kind of dish that just makes life feel a little softer and warmer. It’s simple, earthy, and wholesome — perfect for both quiet evenings and family dinners. So grab your favorite soup bowl, pour yourself a ladleful, and cozy up. Want more soul-soothing soups? Don’t miss my Green Goddess Soup for another veggie-packed favorite.
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Creamy Mushroom Spinach Soup – Cozy, Easy, and Delicious
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Description
This Creamy Mushroom Spinach Soup with orzo and potatoes is so savory and delicious, and filled with flavor and coziness. The soup is also simple to make!
Ingredients
- 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)
Instructions
1. Preheat oven to 400°F (convect/fan). Peel the potato and dice into 2 cm cubes. Arrange on a parchment-lined baking tray. Drizzle with 3 tsp olive oil, toss, and season well with salt and pepper.
2. Bake for 15 minutes, toss, then bake another 15 to 20 minutes until tender and lightly browned. Remove from oven and set aside.
3. Meanwhile, cook orzo according to package directions in salted water until barely al dente, then drain.
4. While the potatoes and orzo are cooking, preheat a large pan or pot over medium heat. Add the onion, plant-based butter, remaining 1 tsp olive oil, and Sparkle Salt. Stir and cook for 5 to 6 minutes on medium to medium-low heat.
5. Add mushrooms, stir, and cook for 4 to 6 minutes until softened and beginning to brown.
6. Add all-purpose flour, sage, and garlic. Stir well, then add Mushroom Brainiac and water. Stir again, cover, and bring to a gentle simmer.
7. Let the soup simmer for 4 to 5 minutes on low heat.
8. Add dairy-free heavy cream, dried parsley, baby spinach, orzo, roasted potatoes, and optional red chili flakes and lemon juice.
9. Stir everything together and cook for another 1 to 2 minutes, then serve warm.
Notes
You can substitute Māla Girl products with your preferred mushroom bouillon or seasoning blends.
Regular heavy cream and butter may be used if dairy-free alternatives are not needed.
This soup stores well for up to 3 days in the refrigerator.
For a thicker soup, mash a few of the roasted potatoes before adding them to the pot.
