This Lemony Orzo Chickpea Soup hits the sweet spot when you need something comforting but not heavy. It’s light and bright and loaded with plant-based goodness, from silky orzo to protein-packed chickpeas, all swimming in a lemony, herb-infused broth. Ready in less than 30 minutes!
This Greek-inspired lemon orzo soup is a light yet cozy vegan twist on classic avgolemono—but let’s be clear: it’s inspired, not an exact replica. There’s no egg-lemon tempering wizardry here, and I keep it brothy on purpose. It’s more of a “channeling the spirit of avgolemono” kind of vibe.
Made with chickpeas, lemon, and fresh herbs, it’s a feel-good, no-chicken, no-egg soup that still brings all the Greek flavor and comfort. Perfect for busy nights when you want something fast, fresh, and warm in a bowl. It starts with a flavorful mirepoix (a.k.a. the veggie holy trinity), so check out my Guide to Mirepoix if you’re curious.
We enjoy this brothy soup year-round, but it's especially good in spring when lighter meals start returning to the table and cozy flavors are still calling.
It pairs perfectly with fresh salads like Vegan Caesar Salad or a Mediterranean Cucumber Tomato Salad.
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Why You'll Love This Recipe
- It is light yet satisfying and perfect for spring or anytime you want something fresh but cozy.
- This soup is hearty enough for a main course thanks to orzo pasta and protein-rich chickpeas.
- Comes together quickly in one pot with simple, pantry-friendly ingredients.
- Easy to customize.
- This chickpea and orzo soup is vegan, dairy-free, and nourishing.
Ingredients
Orzo: Orzo is a small rice-shaped pasta that cooks quickly. If you love orzo as much as I do, be sure to check out my Vegetable Orzo Soup for something cozy and veggie-packed, or my Vegan Pesto Orzo Salad for a bright and herby twist that’s perfect for warmer days.
Spices: I use dried oregano and dill for this recipe because I always have them readily available in my spice drawer. You can substitute with two tablespoons chopped fresh oregano and one tablespoon fresh dill. You can also substitute both with Homemade Italian Seasoning.
See the recipe card for quantities and a full list of ingredients.
Ways to Make This Soup Your Own
- I enjoy this soup as a broth-based lemon orzo soup without a creamy texture. However, for a creamier variation, add a spoonful of white tahini, ½ cup of silken tofu, 1-2 tablespoons almond butter, or ½ cup of thick cashew cream to the broth for a texture that resembles the traditional egg-thickened avgolemono without the eggs or dairy.
- Add cubed tofu for a heartier bowl.
- Top with vegan feta, vegan parmesan, or kalamata olives for extra punch.
- Swap orzo with white rice (jasmine or basmati works great) to make this recipe gluten-free.
- For extra flavor, toast the dry orzo in olive oil over medium heat for 2–3 minutes until golden before adding it to the soup.
How To Make Lemony Orzo Chickpea Soup
This chickpea soup is an easy one-pot meal. See the recipe card for all the details.
Step 1: Sauté veggies: Heat olive oil in a pot over medium. Add onion, carrot, and celery. Cook 5–7 minutes until soft.
Step 2: Add garlic & spices: Stir in garlic, oregano, and dill. Sauté for 1 minute.
Step 3: Simmer base: Add broth and chickpeas. Bring to a boil, then simmer.
Step 4: Cook orzo: Add orzo and cook uncovered 8–10 minutes, stirring occasionally.
Step 5: Finish with greens, peas, & lemon: Turn off heat. Stir in peas, lemon juice, zest, and greens until wilted. Season to taste.
Step 6: Garnish & serve: Top with fresh herbs and lemon slices. Serve warm.
Top Tips
- If you’re meal prepping this for a school or work lunch the day before, you can store the orzo separately until you pack it for lunch so it doesn’t soak up all the broth and turn too soft. It makes a cozy, satisfying addition to your weekly routine. For more ideas like this, check out my roundup of 20+ Vegan Lunch Box Ideas for tasty, packable inspiration.
- You can adjust how lemony it is by first adding one lemon's juice. Then taste and adjust, and add more if you like.
Serving Suggestions
- Serve with warm, crusty sourdough or a slice of garlic-rubbed toast for dunking.
- For a refreshing contrast, pair with a fresh green salad with my Homemade Italian Vinaigrette or Classic French Salad Dressing.
- Garnish with extra lemon zest, cracked black pepper, or a sprinkle of vegan parmesan or fresh herbs like dill or parsley. I sometimes top it with arugula for a nice peppery flavor and contrasting texture.
- Pack it in jars or containers for an easy lunch throughout the week—it reheats really well!
Orzo Soup FAQS
Yes! Any small pasta, such as ditalini, small shells, or even pearl couscous, works well. Just adjust the cooking time based on the type of pasta.
Absolutely. It reheats beautifully, but the orzo absorbs some of the broth. If it is too thick and you want more liquid, just add a splash of vegetable broth when reheating to bring it back to soup consistency.
Yes, but for best results, freeze it without the orzo and add fresh-cooked pasta when reheating. Orzo tends to get very soft after freezing.
More Spring Pasta Recipes
Got a minute? I'd love for you to comment and rate Lemony Orzo Chickpea Soup. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Lemony Orzo Chickpea Soup
Ingredients
- 1-2 tablespoons olive oil
- 1 medium yellow onion 1 ½ cups diced
- 2 carrots 1 cup sliced or diced
- 2 celery stalks scant 1 cup sliced or diced
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried dill
- 6 cups vegetable broth
- 1 14-ounce can chickpeas rinsed and drained
- 1 cup orzo pasta
- ½ cup peas frozen or fresh
- juice of 1-2 lemons to taste
- zest of one lemon
- 1 handful baby spinach chopped; or use kale
- 1 teaspoon salt to taste
- fresh black pepper to taste
- fresh parsley or dill chopped for garnish)
Instructions
- Sauté the veggies and spices: In a large pot, heat the olive oil over medium heat. Add the classic mirepoix of onion, carrot, and celery, and cook for about 5–7 minutes until soft.
- Add garlic and spices: Stir in the garlic, oregano, and dill and sautee for about a minute.
- Simmer: Add vegetable broth and chickpeas. Bring to a boil, then reduce to a simmer.
- Add orzo: Stir in the orzo and cook uncovered, stirring occasionally, for about 8-10 minutes until the pasta is tender.
- Add peas, lemon juice, zest & greens: Turn off the heat and stir in the peas, lemon juice, and zest. Toss in the spinach and let it wilt. Add the salt and fresh cracked pepper to taste. Taste and adjust the lemon flavor as needed.
- Garnish and serve: Top with fresh parsley or dill and garnish with slices of lemon for a nice presentation.
Regi Pearce says
I’ve made this soup so many times and it never gets old! It’s light but still cozy, and the lemon gives it such a fresh boost—especially when I want something comforting that’s not too heavy. If you like the idea of a vegan avgolemono-style soup without the eggs, this one’s for you. Let me know if you try it—I love hearing how others make it their own!