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Dinner recipe · from the recipe book

Tomato Mushroom Orzo-Style Noodle Soup with Zucchini

A bright, garlicky tomato broth full of meaty mushrooms, tender zucchini and short pasta, finished with lemon, basil and salty Parmesan.

Tomato Mushroom Orzo-Style Noodle Soup with Zucchini

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 5 cloves15 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups880 gVegetable broth
  • 1 cup240 gWater
  • 1 cup179 gWhite beans, canned, drained and rinsed
  • 7 oz200 gPasta, dryshort shapes such as ditalini or broken spaghetti
  • 1 medium196 gZucchinidiced
  • 1½ tbsp20 gLemon juice
  • ½ tsp1 gBlack pepper
  • ½ cup leaves12 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Prep first: dice the onion, carrot, celery and zucchini, slice the mushrooms, mince the garlic and tear the basil.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more. Move them to a plate.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion, carrot and celery and cook until softened, about 6 minutes.
  4. Stir in the garlic, tomato paste, oregano and red pepper flakes and cook for 1 minute, until the paste darkens.
  5. Add the canned tomatoes, vegetable broth and water, scraping up the browned bits. Return the mushrooms, add the white beans and bring to a boil.
  6. Stir in the pasta and zucchini and simmer, stirring now and then, until the pasta is tender, about 10 minutes.
  7. Turn off the heat and stir in the lemon juice and black pepper.
  8. Ladle into bowls and top with the basil and Parmesan.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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