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a bowl of lemon chickpea orzo soup, with a spoonful of soup

Lemon Chickpea Orzo Soup

Zesty, hearty, and packed with fresh veggies and herbs, this creamy Lemon Chickpea Orzo Soup is the perfect one-pot meal all year round.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Author: Sarah Sullivan

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon Calabrian chili paste (optional, for spice)
  • 1 small white or yellow onion diced
  • 1 medium carrot diced
  • 2 stalks celery diced
  • 2-4 cloves garlic minced
  • 1 (15 oz) can chickpeas drained and rinsed
  • 1/2 cup orzo
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons fresh dill or parsley finely chopped
  • 1/4 cup lemon juice from about 2 medium lemons
  • 1 cup baby kale or spinach or about one large handful

Optional, to thicken

  • 1/4 cup tahini
  • 1/4 cup cold water

Instructions

  • In a heavy bottomed pot or Dutch oven, heat olive oil over medium-high heat until shimmering.
  • Add onions and celery. (If you want to add spice, add Calabrian chili paste now.) Sauté for 3-5 minutes, until onions are translucent. Add in carrots and garlic and sauté for an additional minute, until very fragrant.
  • Add in vegetable broth, chickpeas, orzo, dried oregano, and bay leaf. Occasionally stir as you bring this mixture up to a boil.
  • Reduce heat to low and allow the soup to simmer for 7-10 minutes, or until orzo is just slightly undercooked (a little less cooked than al dente). Then stir in your greens and allow to simmer for another 1-3 minutes, until wilted. (Spinach will require less time than heartier green like kale.)
  • Stir in the fresh herbs (parsley and/or dill), along with the lemon juice.
  • Optionally, for a creamier soup, whisk together tahini with water in a small bowl until the tahini is very fluffy and pourable. Stir this into the soup and allow it to simmer for another minute.
  • The soup is ready to enjoy! I love to top it with a drizzle of good extra-virgin olive oil.
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