Lemon Chickpea Orzo Soup

Name: Lemon Chickpea Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 tablespoon avocado oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 sticks celery, diced; 2 medium carrots, diced; 5-6 cups vegetable stock; 1 (15-ounce) can chickpeas, rinsed and drained; ½ cup dry orzo pasta, uncooked; ½ teaspoon Italian seasoning; 4 tablespoons lemon juice (approximately juice of 1-2 lemons); 1 cup fresh baby spinach; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons fresh dill, finely chopped; salt and pepper (to taste)

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This Lemon Chickpea Orzo Soup is a cozy and hearty vegan soup loaded with veggies, chickpeas, and orzo pasta with the bright flavor of fresh lemon juice. This quick and easy soup is made with simple ingredients in under 30 minutes. The perfect weeknight lunch or dinner this fall!

Lemon Chickpea Orzo Soup is a hearty vegan soup loaded with simple ingredients including veggies, chickpeas, and orzo pasta — ready in under 30 minutes. | aheadofthyme.com

When the temperatures drop, and you need something warm and satisfying for dinner, give this recipe a try! It comes together so quickly, yet is filling enough to eat on its own as a simple vegetarian meal. Pair it with soft Ciabatta Rolls or a side of homemade Caesar Salad for a nice lunch, or offer it as a starter with your favorite Greek recipes. It's great for meal prepping, too. Make a big batch and enjoy a delicious bowl of soup for lunch all week long!

Why You'll Love This Lemon Chickpea Orzo Soup

Made with simple pantry staples. There's something so wonderful about pulling a few ingredients from the pantry and turning them into a warm, satisfying meal! This lemon orzo soup recipe does require a few fresh components, but most of the ingredients can be gathered from the pantry or the crisper drawer. Plus, since it's made without any meat, it's budget-friendly, too!
So easy to make. This simple soup starts by sauteeing veggies to release the flavor, then cooking them in broth with the chickpea beans and orzo pasta. Let the orzo plump up in the savory broth, then finish with baby spinach, lemon juice, and fresh herbs. The whole dish is ready in less than 30 minutes, perfect for an easy weeknight dinner even the meat eaters will love!!
Naturally vegetarian. I love Greek Lemon Chicken Soup, but if you're vegetarian or need a vegan-friendly soup for your next meal, this is a stellar alternative! It has all the flavor of the original but is made with chickpeas instead of chicken. It's the perfect plant-based soup to cozy up during the colder months!

Ingredient Notes

To make this delicious Lemon Chickpea Orzo Soup, you will need the following ingredients (full measurements in recipe card below):

oil - avocado oil to sauté the veggies. Butter or extra-virgin olive oil will work, too.
veggies - use the classic mirepoix mix of veggies, including onion, celery, and carrots. A little fresh garlic will give the broth a savory flavor.
vegetable stock - to make this a vegan lemon chickpea orzo soup, use your favorite veggie stock.
chickpeas - rinsed and drained canned chickpeas.
orzo pasta - this will plump up in the broth and become tender.
lemon juice - add this towards the end of the cooking time to keep the lemon flavor bright and strong.
baby spinach - this will wilt almost instantly in the hot broth. Frozen spinach can also work in a pinch.
fresh herbs - fresh dill and parsley are much more aromatic than dried herbs and are the perfect garnish.
seasoning - Italian seasoning, salt, and pepper.

You will also need measuring cups and spoons, a medium or large pot, cutting board and knife, and a ladle.

How to Make the Best Lemon Chickpea Orzo Soup

Sauté aromatics. Heat oil in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 2-3 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.

Add stock. Add stock and bring it to a boil on high heat.

Add chickpeas and orzo. Once the stock is boiling, add chickpeas, orzo and Italian seasoning.

Cook. Cook uncovered on medium-high heat until the orzo is cooked through, about 10 more minutes, stirring occasionally to make sure the pasta doesn't stick to the bottom of the pot.
Season. Once orzo is cooked, stir in lemon juice, baby spinach, parsley, and dill. Season with salt and pepper, to taste. Serve warm.

Recipe Variations

Change the beans. Instead of chickpeas, use white beans, like cannellini or Great Northern beans.
Add protein. This doesn't have to be a vegan or vegetarian soup! Feel free to add leftover rotisserie chicken and use chicken broth.
Try a different pasta. Orzo is the perfect size and shape for soup, and it cooks very quickly! Really, though, you can add any type of pasta. Large varieties just take a little extra time to cook! Additionally, you can use whole wheat orzo for extra fiber or substitute gluten-free orzo to make this soup celiac-friendly.
Tweak the veggies. There are many ways to adjust this soup to suit your preferences. For example, fresh spinach can be replaced with frozen spinach or a variety of other leafy greens, like Swiss chard, kale, etc. Feel free to sneak in some diced zucchini, too.

How to Serve

This Lemon Chickpea Orzo Soup is delicious served on its own, or paired with some of my favorite soup sides including:

For more recipes, see our 25 Side Dishes for Soup.

Recipe Tips and Tricks

Make your own vegetable broth. Homemade is best! Using boxed broth works for quick dinners, but if you want even more flavor, simmer onion, celery, carrots, bay leaves, and any veggie scraps in a pot of lightly salted water until the broth has a rich flavor.
Garnish with lemon zest. To play up the lemony flavor, add a little lemon zest on top of each bowl before serving.
Simmer parmesan rind. For extra depth of flavor, simmer a parmesan rind in the lemony broth for a while. It will add a sweet, nutty, savory flavor to elevate this simple chickpea soup.

Storing and Freezing Instructions

How to Store

Allow the leftover soup to cool to room temperature, then store leftovers in an airtight container in the fridge for 3-4 days.

How to Reheat

Warm the soup in a pan on the stove or microwave it for several minutes. Add an extra squeeze of lemon juice after reheating.

How to Freeze

Soups with pasta can be frozen, but the noodles will plump up and become quite soggy after thawing. If you know you want to freeze the soup, consider leaving the orzo out and adding it when you reheat it.

FAQ

Can you use orzo in soup?

Yes! Orzo is a fantastic pasta to add to soup as it cooks quickly and has a similar texture to rice. It's essential in my lemon chicken orzo soup, this vegetarian version, creamy turkey orzo soup, and more.

Is orzo vegan?

Usually! Most pasta recipes use flour and water, although some include egg. You'll want to check the package ingredients, but most orzo recipes are safe for vegetarians and vegans.

When do you add lemon to soup?

You might be tempted to add lots of lemon juice early on to infuse its flavor into the broth, but it's actually best to add it towards the end. The longer it cooks, the more the flavor breaks down. You'll get a much stronger lemon flavor if you add it in the last few minutes of the cooking time or as a garnish.

More Hearty Vegetarian Soup Recipes

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