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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 11 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Author: Sarah Sullivan

Video

Equipment

  • soup pot

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon Calabrian chili paste (optional)
  • 1 small 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 or other small pasta shape
  • 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 teaspoon lemon zest (optional)
  • 1 cup baby spinach about one big handful

Optional, to thicken

  • 1/4 cup tahini
  • 4-6 tablespoons cold water

Instructions

  • Sauté aromatics: In a heavy pot or Dutch oven, heat olive oil over medium heat until shimmering. Add onions, celery, carrots, and (optional) Calabrian chili paste. Sauté for 3-5 minutes, until onions are translucent. Add in minced garlic and sauté for another minute.
  • Build the soup: Add in vegetable broth, chickpeas, dried oregano, and bay leaf. Bring the mixture up to a boil
  • Cook the pasta: Stir in the dry orzo. Reduce heat to medium-low to establish a rapid simmer. Simmer for 7-10 minutes, or until orzo is almost al dente. Then stir in your baby spinach and allow to simmer for another 2-3 minutes, until greens are wilted and pasta is cooked. (Heartier greens such as Tuscan kale require more cook time. I recommend adding them in at the same time as the pasta.)
  • Add herbs and lemon: Stir in the fresh herbs (parsley and/or dill), along with the fresh lemon juice and the (optional) lemon zest.
  • Thicken (optional): In a small bowl, whisk together tahini with 4 tablespoons cold water until fluffy and pourable. Add extra water 1 tablespoon at a time as needed. Stir this into the soup and allow it to simmer for another minute.

Notes

Sub in chicken: For a classic lemon chicken orzo soup, sub out the can of chickpeas for about 2 cups of shredded vegan chicken. My favorite for soups are the chicken pieces from Just or Daring.
Favorite tahini: Soom makes my favorite runny tahini.
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