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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.

The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.