This Golden Orzo Soup simmers chickpeas and vegetables in a comforting turmeric-infused broth. It’s an easy, nourishing one-pot soup ready in about 30 minutes—perfect for sick days or any time you want something warm and satisfying.
Try other vegan soups like Vegan Chicken Noodle Soup, Vegan Potato Leek Soup, or Vegan Lasagna Soup for more cozy, plant-based meals.
Golden Orzo Soup with Chickpeas is a bright, nourishing bowl built on a turmeric-scented broth, tender vegetables, chickpeas, and orzo. It’s flavorful, restorative, and simple to make. Everything cooks in a single pot, so cleanup is minimal and you’ll have a bowl of comfort quickly.
Why you’ll love this chickpea orzo soup
- Nourishing and soothing – The turmeric-spiced broth, chickpeas, and tender orzo make a filling soup that’s gentle on your stomach and satisfying when you need a pick-me-up.
- Flexible – Swap or add vegetables and legumes to suit what you have on hand, or replace chickpeas with other beans or lentils.
- One-pot convenience – This recipe is quick and fuss-free: cook everything in one pot in about 30 minutes for a warm, cozy meal fast.
How to make orzo soup with chickpeas
The full ingredient amounts and directions are in the recipe card below.
Begin by heating olive oil in a large soup pot over medium heat. Sauté the finely diced onion until translucent, about 5 minutes. Add minced garlic and grated ginger and cook briefly until fragrant.
Add chopped carrots, drained chickpeas, dry orzo, most of the vegetable broth, salt, pepper and turmeric. Bring the mixture to a boil, then reduce to a simmer and cook until the orzo is tender, about 15 minutes. Stir occasionally to prevent sticking and add more broth if the soup becomes too thick.
Once the orzo is cooked, stir in baby spinach and fresh lemon juice and let the spinach wilt for a couple of minutes. Taste and adjust seasoning with more salt, black pepper, or lemon, as needed.
Ladle into bowls and finish with chopped fresh herbs and a scattering of roasted nuts or pepitas if you like. Serve with crusty bread or crackers for a complete, comforting meal.
Frequently asked questions
You can add almost any vegetable: diced butternut squash, zucchini, celery, cauliflower, or bell peppers all work well. Frozen mixed vegetables are a convenient option too. If you’re out of chickpeas, swap in white beans, kidney beans, or cooked lentils. Shredded or chopped vegan chicken is another tasty addition.
Use another small pasta like ditalini or pastina. For a gluten-free version, use rice, gluten-free orzo, or another small gluten-free pasta shape.
Store leftovers in an airtight container in the refrigerator for up to 5 days. To prevent the orzo from becoming mushy, cook and store the pasta separately and add it when reheating. If the soup has thickened in the fridge, stir in extra broth or water while warming.
Yes—freeze the soup without the orzo for up to 3 months. Thaw overnight in the fridge, reheat, and stir in freshly cooked orzo before serving.
Golden Orzo Soup with Chickpeas
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Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger (or frozen)
- 2 medium carrots, peeled and chopped
- (2) 15-ounce cans chickpeas, drained and rinsed
- 1 cup orzo
- 6–8 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- Few shakes ground black pepper
- 1 teaspoon turmeric
- 3 cups baby spinach, sliced
- 3–4 tablespoons fresh lemon juice
- Chopped fresh cilantro, parsley, or basil (optional)
- Roasted chopped cashews or pepitas for topping (optional)
Instructions
- In a large soup pot, heat the olive oil over medium heat and sauté the onion for about 5 minutes until translucent. Add the garlic and ginger and cook 1 minute more until fragrant.
- Add the carrots, chickpeas, orzo, 6 cups of broth, salt, pepper, and turmeric. Increase heat to bring to a boil, then reduce to medium and simmer about 15 minutes, stirring occasionally. Add more broth if the soup becomes too thick.
- Stir in the baby spinach and lemon juice and cook 2–3 minutes until the spinach wilts. Remove from heat and adjust seasoning with additional salt, pepper, or lemon juice to taste.
- Serve in bowls topped with fresh herbs and roasted nuts or seeds if desired.
Notes
- Substitute chickpeas with white beans, kidney beans, cooked lentils, or shredded vegan chicken.
- For a gluten-free version, use gluten-free orzo, rice, or another small gluten-free pasta.
- Store leftovers in the refrigerator up to 5 days. To avoid soggy orzo, cook and store pasta separately and add when reheating.
- Freeze the soup without orzo for up to 3 months. Thaw overnight, reheat, and add freshly cooked orzo before serving.
Nutrition
| Calories: 300 kcal
| Carbohydrates: 52 g
| Protein: 13 g
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