Greek Lemon Orzo Soup with Chickpeas
This Greek lemon orzo soup with chickpeas is inspired by avgolemono, the classic Greek egg-and-lemon soup. It's made vegan with a creamy tahini-lemon broth for that same creamy richness. Loaded with chickpeas, tender orzo, fresh dill, and spinach, it makes an easy weeknight dinner or lunch for the week.
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This Greek lemon orzo soup was inspired by avgolemono, the classic Greek egg-and-lemon soup that’s an extremely popular dish in Mediterranean cooking. My version keeps all of that bright, lemony warmth but swaps the eggs for tahini to make it fully vegan. It’s a small change that also adds a subtle nuttiness and extra creaminess to the broth.
Loaded with protein-rich chickpeas, tender orzo, fresh dill, and a handful of spinach, this has been my lunch prep obsession for months. It’s bright enough to feel light, hearty enough to actually fill you up, and easy enough to make on a weeknight.
Why This Recipe Works
The lemon-tahini broth is the heart of this soup. Rather than whisking eggs into hot broth the way a traditional avgolemono is made, tahini brings the same silky, creamy quality while keeping the recipe completely dairy-free and vegan. Whisking the tahini together with lemon juice before adding it to the soup prevents it from seizing up in the hot broth. Don’t skip this step, or you risk having clumps of tahini.
The chickpeas and orzo do double duty here, adding both protein and substance so the soup is genuinely filling. Fresh dill stirred in at the end keeps its bright, herby flavor intact. And like most soups, this one gets better as it sits, making it ideal for meal prep.
Frequently Asked Questions
Greek lemon orzo soup is a warming, broth-based soup inspired by avgolemono, which is a classic Greek soup traditionally made with chicken broth, eggs, lemon juice, and rice or orzo. This vegan version uses chickpeas and tahini in place of eggs to make it fully plant-based, while keeping the same bright, lemony flavor and creamy broth of the classic.
Avgolemono is the traditional Greek version, made by whisking eggs and lemon juice together and tempering them into a warm chicken broth to create a silky, creamy texture. This recipe was named Greek Lemon Soup, since it uses tahini instead of eggs for a vegan-friendly version that delivers a similar creamy result.
Yes, this soup is excellent for meal prep and actually improves in flavor as it sits. Keep in mind that the orzo will continue to absorb broth as it rests, so the soup will thicken overnight. Simply add a splash of vegetable stock when reheating to thin it out.
Store in an airtight container in the refrigerator for up to 5 days.
Yes. If you don’t have orzo, small pasta shapes like ditalini work well, or you can even use rice. Cooking times will vary. For a gluten-free version, use a gluten-free small pasta or rice.
If you love Greek-inspired flavors, bookmark my Greek Cucumber, Tomato & Feta Salad for warmer months. It’s the warm-weather companion to this cozy bowl and comes together in minutes when tomatoes are at their peak.
Greek Lemon Orzo Soup with Chickpeas
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 15.5-ounce cans chickpeas, drained and rinsed
- 1 cup orzo
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 lemons, juiced
- ¼ cup tahini
- 8 ounces baby spinach
- ¼ cup fresh dill, finely chopped
Instructions
- Heat olive oil in a 6-quart dutch oven over medium high heat. Add diced onion, carrot and celery. Cook for 8 to 10 minutes, until onion is translucent. Add garlic and cook for 1 minute.
- Pour in vegetable broth and bring to a simmer. Once simmering, add in chickpeas, salt, pepper, oregano and orzo. Cook for 8 to 9 minutes, until orzo is al dente.
- Meanwhile, add lemon juice and tahini to a small bowl and whisk together until well combined. After orzo is cooked, add lemon and tahini mix to the soup. Remove from heat and stir in baby spinach and dill. Continue stirring until spinach is wilted, about 2 to 3 minutes.
- Serve. Bring leftovers to room temperature and store in an air-tight container for up to 5 days in the refrigerator.
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