This soup is perfect when you want something filling but not heavy. The orzo gives it a comforting texture, the chickpeas add satisfying protein and fiber, and the lemon juice brings a fresh, tangy twist that wakes up the whole dish. It’s simple, nourishing, and ready in under 30 minutes, making it an ideal weeknight meal. Plus, it’s vegetarian, and can easily be made vegan or gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Canned chickpeas, drained and rinsed
Orzo pasta
Vegetable broth
Fresh lemon juice
Lemon zest (optional, for extra flavor)
Fresh parsley or dill, chopped
Salt and pepper to taste
Directions
In a large pot, heat olive oil over medium heat.
Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add chickpeas and broth. Bring to a boil.
Stir in the orzo and reduce heat to a simmer. Cook for 8–10 minutes or until orzo is tender.
Stir in lemon juice and zest (if using), and season with salt and pepper to taste.
Remove from heat and stir in chopped parsley or dill.
Serve hot with extra herbs or lemon wedges if desired.
Servings and timing
This recipe yields 4–6 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Add baby spinach or kale for extra greens and nutrients.
Use rice or small pasta shapes instead of orzo.
Add a pinch of crushed red pepper flakes for a bit of heat.
Stir in a spoonful of tahini or a beaten egg for a creamier texture.
Use fresh dill instead of parsley for a more Mediterranean flavor.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The orzo may absorb some of the broth, so add a splash of water or broth when reheating. Warm gently on the stovetop or in the microwave. This soup can be frozen, though the pasta may soften slightly after thawing.
FAQs
Can I use dried chickpeas?
Yes, but they need to be soaked and fully cooked before adding to the soup.
Is this soup vegan?
Yes, as long as you use vegetable broth and no dairy-based toppings, it’s completely vegan.
Can I make this gluten-free?
Yes, simply replace the orzo with gluten-free pasta or rice.
How do I keep the orzo from getting mushy?
Cook the orzo just until tender and avoid overcooking. You can also cook it separately and add it in before serving.
What can I substitute for orzo?
Small pasta shapes like ditalini or even rice work well in place of orzo.
How can I make it creamier?
Add a swirl of tahini, a splash of coconut milk, or a bit of plant-based cream at the end.
Can I add protein?
Chickpeas provide plant-based protein, but you can also add shredded chicken or tofu if desired.
Can I freeze this soup?
Yes, but it’s best to freeze before adding the orzo, or undercook the orzo slightly to avoid mushiness after reheating.
Does lemon overpower the flavor?
Not at all—it adds a bright, fresh note that balances the savory broth. Adjust the amount to suit your taste.
What herbs go best in this soup?
Parsley, dill, or thyme all pair well. Fresh herbs added at the end enhance the flavor beautifully.
Conclusion
Lemony Orzo Chickpea Soup is a simple, wholesome, and refreshing dish that’s easy to love. With its bright citrusy notes, tender pasta, and hearty chickpeas, it’s comfort food with a Mediterranean twist. Whether you’re feeling under the weather or just want a quick, healthy meal, this soup is a nourishing and flavorful choice you’ll want to make again and again.
Lemony Orzo Chickpea Soup is a bright, comforting, and nourishing Mediterranean-inspired soup featuring tender orzo, hearty chickpeas, and fresh lemon flavor. It’s simple, satisfying, and perfect for any season.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (15 oz) chickpeas, drained and rinsed
3/4 cup orzo pasta
6 cups vegetable broth
2 tablespoons fresh lemon juice (more to taste)
1 teaspoon lemon zest (optional)
2 tablespoons fresh parsley or dill, chopped
Salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add chickpeas and broth. Bring to a boil.
Stir in orzo, then reduce heat to a simmer. Cook for 8–10 minutes or until orzo is tender.
Stir in lemon juice and zest (if using). Season with salt and pepper to taste.
Remove from heat and stir in chopped parsley or dill.
Serve hot, with extra herbs or lemon wedges if desired.
Notes
Add baby spinach or kale for more greens.Use gluten-free pasta or rice for a gluten-free version.Stir in tahini or a beaten egg for creaminess.Fresh dill gives a more Mediterranean touch.To avoid mushy pasta, cook orzo separately if planning to store leftovers.
