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This one-pot Lemon Chickpea Orzo Soup simmers chickpeas, orzo, and vegetables in a bright and flavorful lemon-infused broth. Top every bowl with gremolata for a burst of freshness! Vegan, Oil-Free and Gluten-Free Options.
When you simmer vegetables, orzo, and chickpeas in a soothing broth, you get this deeply comforting Vegan Lemon Chickpea Orzo Soup! It’s easy to put together in just 35 minutes and is served with a sprinkle of gremolata on top for an extra burst of lemony freshness. The whole family will crave this perfect cold-weather meal!
Table of Contents
A Soup to Brighten Your Day
I don’t play around when it comes to soup season. That’s why I have a soup recipe for pretty much every occasion! My Vegan Chicken Noodle Soup is great for sick days, my Butternut Squash Soup is a holiday must-have, and this Lemon Chickpea Orzo Soup with Gremolata is perfect for those days when you need a little more sunshine in your life.
This wholesome one-pot meal is one of my favorite vegan soup recipes because, just like traditional Greek chicken soup (avgolemono), it’s filled with the bright, citrusy goodness of fresh lemon. My vegan version is totally egg and dairy-free, uses chickpeas instead of chicken, and uses tender orzo pasta for bulk. A sprinkle of homemade gremolata on top is the best finishing touch, bringing a little more brightness to every slurp. Yum!
Ingredients for Lemon Chickpea Soup
This nourishing soup is easy to put together with a combination of fresh ingredients and pantry staples. This is what you’ll need:
- Aromatics: sautéed onions, celery, garlic, and carrots start this soup with a fragrant and comforting flavor foundation.
- Italian Seasoning: if you don’t have a pre-mixed Italian seasoning blend at home, substitute it with 1/4 teaspoon each of dried basil, oregano, parsley, and dried rosemary.
- Flour: sprinkling all-purpose flour over the aromatics in the pot helps thicken the soup. Head to the Variations section for gluten-free flour options.
- Chickpeas: while traditional Greek lemon soup is made with chicken, this vegan version uses chickpeas as a source of plant protein. Stick with canned chickpeas for convenience! Just remember to drain and rinse them before dumping them in the soup.
- Broth: opt for a quality low-sodium vegan “chicken” broth to elevate the rich, savory flavors in the soup. Low-sodium vegetable broth (store-bought or homemade) also works.
- Orzo: this tiny rice-shaped pasta bulks up the soup and makes every bowl extra satisfying. If you have extras, put them to use in my Pesto Orzo Salad or my Triple Tomato Basil Orzo Salad.
- Lemon: it wouldn’t be a Mediterranean-inspired chickpea orzo soup without fresh lemon! Freshly squeezed lemon juice in the soup and lemon zest in the gremolata adds bright flavors and balance to every spoonful. To double up on the lemony goodness, you have the option to stir 1 to 2 teaspoons of fresh lemon zest into the soup when you add the spinach and lemon juice.
- Gremolata: this herby and lemony Italian condiment is easy to make from scratch with fresh parsley, lemon zest, and salt. One taste and you’ll want to sprinkle it over all of your Greek and Italian-inspired dishes, like this Vegan Tempeh Marsala, this Mediterranean Pasta Salad, and these Braised Beans & Greens!
How to Make Vegan Lemon Orzo Soup
- Sauté the celery, carrots, and onions in a large pot until golden. Stir in the garlic and Italian seasoning.
- Sprinkle the flour over the vegetables and cook for another minute.
- Stir the chickpeas and broth into the pot. Cover and heat to a boil.
- Once boiling, uncover the pot and add the orzo. Reduce the heat to a simmer and cook until the orzo is tender.
- Meanwhile, make the gremolata by combining the parsley, lemon zest, and salt in a small bowl. Set aside.
- Lower the heat and stir the spinach and lemon juice into the soup. Taste and add more salt and pepper as needed.
- Ladle the soup in bowls and garnish with gremolata and a drizzle of olive oil. Serve warm and enjoy.
Caitlin’s Cooking Tips
- Take the time to caramelize the aromatics: Taking the time to cook the diced onions, celery, garlic, and carrots (mirepoix) until they’re golden and tender is the secret to this soup’s depth of flavor.
- Measure the orzo with a kitchen scale: By measuring the orzo with the weighted pasta measurement on your baking scale, you’ll add the perfect amount of pasta and get the soup’s consistency just right. Skipping this step could result in a soup that’s too thick (too much pasta) or too thin (too little pasta).
- Adjust the consistency with extra broth: If you find that the soup is too thick, stir in an extra splash of broth at a time until it’s thinned and brothy.
Serving Suggestions
Treat yourself to a bowl of lemon orzo soup whenever you’re craving a soul-warming meal. Just don’t forget a few slices of this Everything Bagel Bread or this Sun-Dried Tomato Bread on the side—they’re perfect for dunking!
For a well-rounded lunch or dinner, you can pair the soup with something fresh on the side, like this Winter Kale Salad or this Crunchy Broccoli Salad. Or, for a heartier meal, enjoy it with this Vegan BLT or this Roasted Zucchini Sandwich.
If you’re looking for more comforting vegan soups, you’ll also love this Vegan Tortellini Soup, this Healthy Stuffed Pepper Soup, and this Hearty Cabbage Soup!
How to Store Chickpea Orzo Soup
Once the leftover soup has cooled to room temperature, transfer it to an airtight container. It will stay fresh for up to 5 days in the refrigerator or up to 2 months in the freezer. Let the frozen soup thaw in the fridge overnight before reheating.
To reheat, add as much soup as you plan on eating to a bowl and reheat it in the microwave. It also reheats well in a saucepan over medium heat. The consistency may thicken slightly as it cools, but you can add a splash of broth to make it brothy once again.
Substitutions and Variations
- Gluten-Free Option: To make this recipe gluten-free, use gluten-free orzo, white rice, or a small gluten-free pasta. Also, either replace the all-purpose flour with a 1:1 gluten-free blend or skip step 2 in the recipe directions and dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Add this slurry to the soup with the spinach in step 6.
- Oil-Free Option: Sauté the vegetables in 1/4 cup of water during step 1, adding more as needed.
- Chickpea Substitute: Cannellini beans, shredded vegan “chicken” strips, soy curls, and crispy tofu cubes can all be used in place of the chickpeas.
Recipe FAQs
If the soup is a little too brothy for your taste, you can stir in a little more flour and let it simmer for a few extra minutes or until it’s thickened to your liking.
Yes. Use Sauté mode to cook the vegetables, seasonings, and flour in the pot as normal, then pour in the broth, chickpeas, and orzo. Secure the lid and set the valve to sealing. Pressure cook (manual) on high for 4 minutes, then quick release the pressure a
Sure! Sauté the vegetables, seasonings, and flour in a skillet on the stovetop, then transfer the mixture to the crockpot along with the broth, orzo, and chickpeas. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours. During the last 30 minutes, stir in the spinach and lemon juice.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Lemon Chickpea Orzo Soup
Ingredients
For the Soup:
- 2 tablespoons olive oil or vegan butter
- 1/2 yellow onion chopped
- 3 sticks celery finely chopped
- 2 carrots peeled and finely chopped
- 3-5 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 tablespoons all purpose flour
- 2 15.5 ounce cans chickpeas drained and rinsed
- 6 cups imitation "chicken" broth or sub vegetable broth
- 1 cup dry orzo
- 4 ounces Baby spinach
- Juice of 1/2-1 lemon
- Salt and black pepper to taste
For the Gremolata: (optional)
- 1/2 cup finely chopped parsley
- Zest of 1/2–1 lemon start with less
- Pinch of salt
Instructions
- Aromatics: Warm the oil or butter in a large dutch oven over medium-high heat. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, until the onions are golden. Stir in the garlic and Italian seasoning and cook for about 30 seconds.
- Thicken the Soup: Sprinkle the flour over the vegetables and cook for another minute or so, stirring frequently. (Note: see recipe notes for a gluten-free option)
- Bring to a Boil: Add the chickpeas and broth and stir well, until the flour has dissolved. Cover and bring the soup to a boil over high heat.
- Simmer: Uncover, add the orzo and stir well; reduce the heat to medium and simmer for another 10 minutes, or until the orzo is tender. Stir frequently to prevent the orzo from sticking to the bottom of the pot.
- Make the Gremolata: While the soup is simmering, combine the parsley, lemon zest, and salt together in a small bowl to make the gremolata. Set aside.
- Final Touches: Turn the heat to low once the orzo is cooked and stir in the spinach and lemon juice. Season with additional salt and pepper to taste, if necessary.
- Serve: Divide the soup into serving bowls and garnish with gremolata and a drizzle of olive oil, or as desired. Store leftovers in the refrigerator for up to 5 days, or the soup can also be frozen for up to 2 months.
Recipe Notes
- Gluten-Free: use gluten-free orzo (or pasta) in place of regular orzo and refer to the package instructions for simmer time. Use a gf flour blend instead of all-purpose flour, or skip step 2 and dissolve 1 tablespoon of cornstarch in 2 tablespoons of water; add this to the soup and add with the spinach in step 6.
- Oil-Free: Sauté the vegetables in 1/4 cup (60 ml) water in step 1, adding more water as necessary. Proceed with the rest of the recipe as written.
Was looking for a way to use up celery and chickpeas, and this absolutely hit the spot. I used lemon pepper seasoning instead of fresh lemon and used celery leaves instead of parsley. Loved how simple yet flavourful it was. Thanks Caitlin!
You’re so welcome, Sam!
This soup was so good! For anyone debating on making the gremolata, it’s a must! It adds another dimension to the soup, and it’s so refreshing.
Thank you!
Simply AWESOME AND EASY‼️
Thank you, Sandra!
Hi! I’m excited to try this recipe tonight. However, I was wondering if I can use normal-sized brown rice/quinoa noodles (spiral or penne) in place of the orzo? And how much would you recommend?
Also, does it have to be cooked in a Dutch oven?
Thanks!
Hi Bethany, you can definitely use a different pasta. I’d suggest using between 1 1/2-2 cups of a larger pasta shape. And you can cook this in any large pot!
Wow, really delicious!
Thank you so much!
Super yummy, easy, and light-tasting soup. I didn’t bother with the gremolata and reduced sodium overall and still very tasty. I used arugula instead of spinach. I think any green (or zucchini or broccoli would work well.
Happy you loved it, Aimee! Thank you so much.
I make this soup every opportunity I get! Today is raining & cold in NY so guess what’s on the menu for dinner?
♥♥♥ Thank you for always making this!
Absolutely fantastic! This was the most comforting and delicious soup I’ve had in a long time. Have been sick with the flu and all I wanted was some chicken noodle soup. You’ve truly outdone yourself with this one! It’s so simple, but took me straight back to childhood. Thank you for this. I will have my husband make this for me every time I’m sick now. 😉
Everyone not sure about the gremolata – MAKE IT! It’s a delightful addition that will brighten your spirits. 🙂
Thank you so much for your review, Amber! We’re happy you love the recipe!
Delicious! I ended up adding a few more cups of veg broth, and omitted the spinach because I did not have any. This soup was very hearty, and had a comfort food type of feel/flavor to me. Loved the lemon. Will definitely make again, and hoping to add the spinach next time. Thanks for the recipe!
You’re so welcome, K! Glad you loved it.
Loves this recipe, thank you!
Honestly so good!
It’s the first time I try lemon juice in a soup and it blew my mind. Great recipe, and so balanced in nutrients, I loved it.
Made it gluten free (as I have coeliac disease) by using a super tiny shape of pasta instead of the orzo. The the gf option in the recipe is greatly appreciated ♥️
Can’t wait to prepare this again for family and friends, thank you!
Thank YOU, Giada! ♥
Disclaimer, I did make a lot of changes based on what I have and like. I didn’t have any celery so I chopped up some green cabbage instead and added celery salt along with the Italian seasoning. I deglazed with white wine and used white kidney beans instead of chickpeas. Also used barley instead of orzo (yes, i changed a lot, but I think it kept the essence!). Just added the spinach in to individual servings. Really hearty and I love the zip of the lemon. Would add a bit more broth next time. Thanks!
Glad it still turned out great, Kelsey!
In the four years I’ve been vegan, I have been SEARCHING for a soup that hits the spot the way homemade chicken soup used to, and this is it. If I could give this six stars, I would.
Happy you found it here, Allie!
Loved this, thank you for the recipe. Will definitely make again!
You’re so welcome, Amanda!
Loved this one! I followed it very closely, using Better than Bouillon No-Chicken broth. I didn’t have parsley so I chopped up carrot top greens for the gremolata. The seasoning was perfect. Super filling and even better the next day. Will definitely make again! Thanks!
Glad you loved it, Brianne!
My husband had food poisoning earlier today, and this was the *perfect* recovery meal for him! Next time I would sauté the veggies just a little longer in the beginning so there’s less crunch at the end. Thanks for another great recipe!!!
We hope your husband has recovered fully, Rachel! Thank you so much for leaving a review. ♥
This was so good! I’m usually not a big fan of soups but this one hit the spot. Super creamy and delicious. Will definitely be making this again!
Glad you liked it, Laurel! Thanks for leaving a review.
This was a great way to upgrade a classic chickpea noodle soup. The lemon was a great touch
Glad you liked it, Liya!
This was so easy and incredibly delicious. The soup is hearty and filling while still tasting fresh. Definitely going in my rotation.
Thank you! Glad you loved it, Momo!
My family LOVED this! Normally, I don’t like to try new meals because my family never likes them, but not true with this soup! I had to leave the spinach out as not all of my kids are wild about it. I think the orzo hooked them, and the lemon was so good! I am going to make this for our Lenten church pot luck meal, it will be sure to please!
That’s fantastic to hear! I’m thrilled to know that you and your family loved the soup, especially since it can be challenging to find new meals that everyone enjoys. Leaving out the spinach was a great idea to cater to your kids’ preferences, and I’m glad that the orzo and lemon flavors stood out. I’m sure your Lenten church pot luck meal will be a hit with this delicious soup on the menu! Keep on cooking and experimenting with new recipes!
Even my chef husband loved it
So glad, Liz!
PERFECTION!! This soup practically shouts hello spring. Thanks Caitlin 🙂
It totally does! Glad you like it.