Orzo & Chickpea Soup Recipe

Introduction

This Orzo & Chickpea Soup is a comforting and hearty dish perfect for chilly days. Packed with vegetables, tender orzo, and flavorful herbs, it’s both satisfying and easy to prepare. A sprinkle of cheese and a drizzle of olive oil finish it off beautifully.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped (including any leaves)
• 2 tbsp tomato purée
• 3 garlic cloves, chopped
• 3 rosemary or thyme sprigs
• 1 litre vegetable stock
• 400g can chopped tomatoes
• 400g can chickpeas (including liquid)
• Parmesan rind or vegetarian alternative (optional)
• 150g orzo
• Extra virgin olive oil, to serve

Instructions

1. Step 1: Heat the olive oil in a deep pan over medium-high heat. Add the chopped onion, carrots and celery (including any leaves) and cook for 15 minutes until softened.
2. Step 2: Stir in the tomato purée, chopped garlic, and rosemary or thyme sprigs. Cook for a few minutes until the tomato purée caramelises.
3. Step 3: Pour in the vegetable stock, chopped tomatoes, chickpeas with their liquid, and the parmesan rind if using. Bring to a simmer and cook for 15 minutes.
4. Step 4: While the soup simmers, pour boiling water over the orzo in a heatproof bowl and set aside for 15 minutes. Then drain the orzo.
5. Step 5: Add the drained orzo to the soup pan and cook for another 5-8 minutes until the orzo is tender.
6. Step 6: Remove and discard the rosemary stalks and cheese rind. Season the soup well, then drizzle with extra virgin olive oil and serve with grated cheese if desired.

Tips & Variations

• Use vegetable stock cubes if you don’t have fresh stock on hand for convenience and flavor.
• Swap chickpeas for cannellini beans or lentils for a different protein option.
• For a vegan version, omit the parmesan rind and cheese or use vegan cheese alternatives.
• Adding a squeeze of lemon juice just before serving brightens the flavors wonderfully.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened. Orzo may absorb liquid over time, so adjust consistency as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh rosemary or thyme?

Yes, dried herbs can be used but reduce the quantity to about one-third as they are more concentrated in flavor.

Is it okay to cook the orzo directly in the soup without soaking it first?

Yes, you can add dry orzo directly to the simmering soup, but soaking helps achieve a creamier texture and prevents it from sticking together.

Orzo & Chickpea Soup Recipe

---

★★★★★

4.4 from 140 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A hearty and comforting Orzo & Chickpea Soup featuring tender vegetables, fragrant herbs, and creamy chickpeas simmered in a rich tomato and vegetable broth with delicate orzo pasta. Perfect for a nutritious and satisfying meal, garnished with extra virgin olive oil and parmesan or a vegetarian cheese alternative.

---

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped (including leaves)
• 3 garlic cloves, chopped
• 3 rosemary or thyme sprigs

Liquids & Legumes

• 1 litre vegetable stock
• 400g can chopped tomatoes
• 400g can chickpeas (including liquid)

Other

• 2 tbsp tomato purée
• Parmesan rind or vegetarian alternative (optional)
• 150g orzo
• Extra virgin olive oil, to serve
• Grated cheese, to serve (optional)

---

Instructions

1. Prepare the Vegetables: Heat the olive oil in a deep pan over medium-high heat. Add the chopped onion, carrots, celery sticks including any leaves, and sauté for 15 minutes until the vegetables are softened and fragrant.
2. Cook the Tomato Base: Stir in the tomato purée, chopped garlic cloves, and rosemary or thyme sprigs. Cook for a few minutes until the tomato purée is caramelized, enhancing the depth of flavor.
3. Add Broth and Chickpeas: Pour in the vegetable stock, canned chopped tomatoes, chickpeas with their liquid, and add the parmesan rind if using. Bring the mixture to a simmer and cook gently for 15 minutes to blend the flavors.
4. Prepare the Orzo: Meanwhile, pour boiling water over the orzo in a heatproof bowl and let it soak for 15 minutes to soften.
5. Cook the Orzo in Soup: Drain the soaked orzo and add it to the soup pot. Cook for an additional 5 to 8 minutes until the orzo is tender but not mushy.
6. Finish and Serve: Remove and discard the rosemary or thyme sprigs and the parmesan rind. Season the soup well with salt and pepper to taste. Ladle the soup into bowls, drizzle with extra virgin olive oil, and top with grated cheese if desired. Serve hot.

Notes

• Using a parmesan rind adds richness but can be omitted or substituted with a vegetarian cheese alternative for a vegetarian version.
• Soaking the orzo in boiling water before adding it to the soup helps prevent it from becoming overly soft or mushy during cooking.
• You can use either rosemary or thyme based on your flavor preference or availability.
• For a gluten-free version, substitute orzo with gluten-free pasta or rice.
• Adjust seasoning at the end to suit your taste preference.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Orzo soup, Chickpea soup, Vegetarian soup, Mediterranean soup, Easy weeknight dinner, Hearty vegetable soup