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This Lemon Chickpea Orzo Soup is a year-round winner, combining hearty chickpeas and tender orzo with vibrant lemon and dill. Ready in just 35 minutes, it’s light, flavorful, and super easy to customize.
When you want a meal that’s comforting yet light, this Lemon Chickpea Orzo Soup is the way to go! The combination of savory broth, bright lemon juice, with fresh herbs, and vegan sour cream delivers vibrant and zesty flavors that pop in every spoonful.
This soup is a hit with everyone, and perfect for rotating with my sopa de fideo and chickpea noodle soup—even picky kids will devour it! Pair it with a thick slice of my no-knead artisan bread for a cozy, satisfying meal.
It’s a breeze to whip up for busy weeknight dinners, and any leftovers taste just as delicious the next day!
Ingredients, Notes, and Substitutes
The ingredients are basic and easy to swap. Here's what you'll need:
- Onion - I used a yellow onion. Try shallots or leeks for a milder flavor.
- Carrots + Celery - Swap either for red bell pepper for a flavor variation, or add it along with both.
- Garlic - Fresh works best here. In a pinch, use frozen or jarred.
- Tomato Paste - Adds overall depth to the soup. You can also use passata.
- Seasoning - I kept it simple with dried thyme and red chili flakes. Swap thyme for Italian seasoning, or reduce/omit the chili flakes for less heat.
- Chickpeas - You can also use great northern, cannellini, or butter beans.
- Since they’re softer, add them in the last 2-3 minutes of cooking.
- Broth - Better Than Bouillon No-Chicken Broth gives a rich, savory base. Vegetable broth is a solid substitute, depending on your preference.
- Orzo - Ditalini is a great alternative. You can also use the smaller pasta shapes, such as stelline and acini di pepe. Adjust cook time as needed.
- Spinach - Kale is a perfect swap. Just cook a few minutes longer to wilt.
- Lemon juice - Adds brightness and tang. If you’re unsure about the zing, serve lemon wedges on the side for customization.
- Non-Dairy Sour Cream - Store-bought or homemade will work. You can also use full-fat coconut milk, Greek-style non-dairy yogurt, or cashew cream.
- Dill - Swap it with parsley or basil if dill’s not your thing.
How to make Lemon Chickpea Orzo Soup
Once you chop and prep your ingredients, it's smooth sailing. Look how easy it is!
- Sauté onion, carrot, and celery in olive oil over medium-high heat for 5-7 minutes. Add garlic and sauté 30-60 seconds.
- Add tomato paste and seasonings. Cook for 30-60 seconds.
- Pour in broth and bring to a boil.
- Add chickpeas and orzo and simmer uncovered for 10-12 minutes.
- Stir in spinach until wilted,
- Remove from heat, mix in lemon juice -
- and vegan sour cream.
- Adjust seasoning, sprinkle with dill, and serve.
FAQs
Yes, but you’ll need to cook them first. Soak dried chickpeas overnight, then simmer until tender. You'll need about 1.5 cups of cooked beans to replace the canned.
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. To avoid mushy orzo, consider cooking the soup without orzo and adding it fresh when reheating, or freeze in portioned containers for easy thawing.
When reheating leftovers, add a few splashes of water or broth to loosen the soup, as the orzo soaks up liquid while stored. Warm it gently on the stove or in the microwave.
More soup recipes to try
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Recipe
Lemon Chickpea Orzo Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion , diced
- 3 medium carrots , sliced into half moons
- 2 ribs celery , sliced
- 4 cloves garlic , minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper (optional)
- 1 (15-ounce) can chickpeas , rinsed and drained
- 8 cups vegan chicken broth or vegetable broth (see note #1)
- 1 cup orzo , uncooked
- fine sea salt , to taste (see note #2)
- Fresh-cracked pepper , to taste
- 2 cups chopped spinach
- ¼ cup lemon juice , fresh squeezed (see note #3)
- ⅓ cup vegan sour cream (see note #4 for alternatives)
- ¼ cup fresh chopped dill + more for serving
Recommended Equipment
- 1 Large Pot
Instructions
- Heat oil in a large pot over medium-high heat. Add the onion, carrot, celery, and a light sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.
- Lower heat to medium. Add garlic and sauté for 30-60 seconds, until fragrant.
- Add tomato paste, thyme, and crushed red pepper. Sauté for 30-60 seconds, until fragrant.
- Pour in the broth, cover, raise heat, and bring to a boil.
- Once boiling, add the chickpeas and orzo. Reduce heat to maintain a medium simmer. Cook, uncovered, for 10-12 minutes, or until pasta is al dente, stirring occasionally.
- Add spinach and stir until just wilted, about 30-60 seconds.
- Remove from heat and stir in lemon juice and sour cream. Taste for seasoning and add more if needed.
- Sprinkle with fresh dill, and serve with a lemon wedge. Enjoy!
Notes
- Broth: I used Better Than Bouillon No-Chicken Broth, which creates a deep, savory flavor. However, any brand will work as well as vegetable broth. If using low-sodium broth or a different brand, taste soup before serving and add salt as needed.
- Salt: Better Than Bouillon is flavorful and salty enough, so I only added a pinch of salt to the veggies. For a milder flavor or to cut back on saltiness, you can swap 2-3 cups of the broth for water. Using low or no-sodium chickpeas helps reduce salt, too.
- Lemon - Not sure about the lemony tang? Start with half the lemon juice and add more to taste. Alternatively, skip adding lemon juice to the pot and serve with lemon wedges on the side.
- Vegan Sour Cream - If you don’t have it, try full-fat canned coconut milk, cashew cream, or non-dairy Greek-style yogurt for that creamy texture. Forager or Follow Your Heart are my go-to brands, or my homemade recipe.
- Leftovers: To reheat, stir in a bit of broth or water to thin the soup, since the orzo absorbs liquid during storage. Heat gently on the stovetop or in the microwave.
- Yields about 10 cups of soup (2395g).
Sharon Negroni
This was delicious
Melissa Huggins
Yay! I'm so happy you loved it, Sharon! Thank you for giving it a try. 🙂
Dana Eisenberg
This soup is far and away one of the tastiest I've ever made!!
Hearty, complex flavors, very satisfying but so delicious I kept going back for more.
Melissa Huggins
Hi Dana, this is the greatest compliment! Thank you for your wonderful feedback. Have a great Sunday! 🙂