Lemony Orzo Chickpea Soup

Name: Lemony Orzo Chickpea Soup
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil, plus more to finish; 1 small onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 6 cups low-sodium vegetable broth; 1 (15 oz) can chickpeas, drained and rinsed; 3/4 cup dry orzo; 1 tsp dried oregano; 3 cups baby spinach; Zest and juice of 1 large lemon; 1/2 tsp kosher salt, plus more to taste; Black pepper; Parmesan, for serving (optional)

This bright, cozy soup simmers chickpeas and tender orzo in a lemony broth with spinach and herbs.

Prep: 10 · Cook: 22 · Total: 32 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (301 reviews)

INSPIRED BY

I love the way lemon lifts simple pantry soup, so I built this one around chickpeas, orzo, and a big finish of citrus.

Story

This is my kind of weeknight rescue soup. I usually have a can of chickpeas and a little pasta in the pantry, and that is honestly enough to make dinner feel cared for. The lemon goes in at the end so it tastes fresh, not muted. If you have someone coming in the door hungry, put a pot of this on, then slice bread while it simmers.

By Casey

Ingredients

2 tbsp olive oil, plus more to finish
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
6 cups low-sodium vegetable broth
1 (15 oz) can chickpeas, drained and rinsed
3/4 cup dry orzo
1 tsp dried oregano
3 cups baby spinach
Zest and juice of 1 large lemon
1/2 tsp kosher salt, plus more to taste
Black pepper
Parmesan, for serving (optional)

Instructions

Warm olive oil in a pot over medium heat. Add onion and carrots and cook 5 minutes until softened.
Stir in garlic and oregano and cook 30 seconds until fragrant.
Pour in broth and add chickpeas, then bring to a lively simmer.
Stir in orzo and simmer 8 to 10 minutes, stirring once or twice so it does not stick.
Turn off the heat, add spinach, lemon zest, and lemon juice, then stir until the greens wilt.
Season with salt and pepper, ladle into bowls, then finish with a drizzle of olive oil and Parmesan if you like.

Chef Tips

If you plan leftovers, cook the orzo separately and add to each bowl so it stays pleasantly al dente.
No spinach, swap in chopped kale and simmer it for 3 extra minutes before the orzo.
A pinch of red pepper flakes adds gentle heat without changing the vibe.
Serve with crusty bread for dipping.

Cook's Notes

**Lemon timing:** Add zest and juice off heat so the flavor stays bright.
**Orzo texture:** Stir once or twice as it simmers, it likes to cling to the bottom.
**Make it richer:** Finish with Parmesan, or swirl in a spoon of pesto.

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