Lemon Chickpea Orzo Soup

Why You’ll Love This Recipe

This lemon chickpea orzo soup is the perfect balance of cozy and refreshing. The chickpeas provide plant-based protein and heartiness, while the orzo adds a comforting pasta texture. Fresh lemon juice lifts the flavors, making the soup vibrant and zesty. It’s quick to prepare, budget-friendly, and ideal for both family meals and weekly meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Chickpeas (cooked or canned)
• Orzo pasta
• Vegetable broth
• Lemon juice and zest
• Fresh dill or parsley
• Salt and pepper

Optional add-ins: spinach, kale, or zucchini for extra veggies.

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
2. Stir in garlic and cook until fragrant.
3. Add chickpeas and vegetable broth. Bring to a boil.
4. Stir in orzo and cook until pasta is tender, about 8–10 minutes.
5. Reduce heat, stir in lemon juice and zest, and season with salt and pepper.
6. Add fresh dill or parsley and stir until combined.
7. Serve warm with extra lemon wedges if desired.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add spinach or kale at the end for extra greens.
• Swap orzo for small pasta shapes like ditalini or couscous.
• Use cannellini beans instead of chickpeas for a creamier texture.
• Stir in a splash of coconut milk for a richer broth.
• Add chili flakes for a spicy twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will absorb broth as it sits, so add a splash of water or broth when reheating. Reheat gently on the stovetop or in the microwave. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use whole wheat orzo?

Yes, whole wheat orzo works well but may take slightly longer to cook.

Can I use another type of pasta instead of orzo?

Yes, small pasta like ditalini, acini di pepe, or even couscous can be substituted.

Can I make this soup gluten-free?

Absolutely, just use gluten-free orzo or another gluten-free small pasta.

Do I need to drain canned chickpeas?

Yes, rinse and drain canned chickpeas before adding them to the soup.

Can I add more vegetables?

Definitely—zucchini, spinach, kale, or peas are great additions.

Is this soup freezer-friendly?

Yes, though the orzo can get softer after thawing. For best results, cook pasta separately and add when reheating.

Can I make this oil-free?

Yes, sauté the vegetables in a splash of broth instead of olive oil.

How do I keep the orzo from becoming mushy?

Cook it until just al dente and avoid overcooking.

What herbs go best with this soup?

Dill, parsley, or thyme all pair beautifully with the lemony broth.

What can I serve with lemon chickpea orzo soup?

It pairs wonderfully with crusty bread, a light salad, or roasted vegetables.

Conclusion

Lemon chickpea orzo soup is a cozy yet refreshing dish that combines wholesome ingredients with bright, zesty flavors. Quick to prepare and easily customizable, it’s a versatile recipe perfect for weeknight dinners, meal prep, or serving to guests. This soup will become a go-to comfort meal that feels both hearty and uplifting.

Lemon Chickpea Orzo Soup

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A light, zesty, and hearty vegan soup made with chickpeas, orzo pasta, vegetables, and fresh lemon. Comforting yet refreshing, it’s perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

1. 2 tbsp olive oil
2. 1 medium onion, diced
3. 3 cloves garlic, minced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 1 can (15 oz) chickpeas, rinsed and drained
7. 3/4 cup orzo pasta
8. 6 cups vegetable broth
9. 3 tbsp fresh lemon juice
10. 1 tsp lemon zest
11. 2 tbsp fresh dill or parsley, chopped
12. Salt and black pepper, to taste
13. Optional: 2 cups spinach, kale, or zucchini, chopped

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–7 minutes.

1. Stir in garlic and cook until fragrant, about 1 minute.
2. Add chickpeas and vegetable broth. Bring to a boil.
3. Stir in orzo and cook until pasta is tender, about 8–10 minutes.
4. Reduce heat, stir in lemon juice, lemon zest, salt, and pepper.
5. Add fresh dill or parsley and optional greens, cooking until wilted.
6. Serve warm with extra lemon wedges if desired.

Notes

• Use gluten-free orzo for a gluten-free version.
• For extra richness, stir in a splash of coconut milk.
• Orzo will absorb broth when stored, so add more broth or water when reheating.
• Swap chickpeas with cannellini beans for a creamier texture.
• This soup freezes well, but pasta texture may soften after thawing.

Nutrition

• Serving Size: 1 serving (about 2 cups)
• Calories: 310
• Sugar: 6g
• Sodium: 620mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7.5g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 9g
• Protein: 11g
• Cholesterol: 0mg