Chickpea Tomato Soup with Orzo
Made with ten simple ingredients, this chickpea soup is warm, savory, and loaded with flavor. Ready in a matter of minutes, it comes together in a single pot for a hearty vegetarian dinner that’s basically grown-up Spaghetti-O’s. Serve it on its own or with your favorite sides for a comforting meal perfect for every occasion.
Did you grow up eating Spaghetti-O’s? I know I did! If I’m being honest, I still get a craving every once in a while. What can I say? There’s just something so nostalgic about those little noodles floating in savory tomato soup.
Enter this chickpea soup. It’s the grown-up version - the same tomato-y broth and little pasta, made from a can of tomato soup, a can of chickpeas, and a cup of orzo, with a handful of kale on top.
Chickpea Soup ingredients
- Tomato soup - To save time, I used a store-bought option, but you could easily make your own!
- Milk - This helps form the base of the broth, contributing to a creamy texture. Any milk you have on hand will work. Feel free to use dairy free, if needed. I used coconut milk here and it made for an extra creamy thick soup!
- Broth (not pictured) - Any type will work. I used vegetable broth, and chicken broth is also great. Reduced-sodium broth gives you more control over the salt, since the canned tomato soup already brings plenty.
- Chickpeas - Also known as garbanzo beans, these give the soup its body. They're creamy when you bite into one, and the liquid from the can thickens the broth.
- Orzo - A small, rice-shaped pasta, this is used in place of noodles to bulk up the garbanzo bean soup without sacrificing flavor or texture. Use gluten free orzo, if needed.
- Seasonings - Sea salt, oregano, and thyme are stirred into the mix to take the flavor from good to great.
- Parmesan cheese - Technically optional, a good sprinkle of Parmesan cheese on top makes this chickpea soup recipe next-level nostalgic and unbelievably delicious!
- Kale - Not entirely necessary, but I like it for the color and a little bite against the creamy broth.
Do You Drain Canned Chickpeas for Soup?
Yes! You will want to drain the chickpeas for the soup. I prefer not to rinse them as the “broth” or liquid, also known as aquafaba, around the chickpeas provides a nice creamy texture to the garbanzo bean soup. However, if preferred, you can also rinse the chickpeas before adding them to the rest of the ingredients.
How to make Chickpea Tomato Soup
Almost easier than opening a can, this chickpea soup recipe comes together on the stove in just a matter of minutes. All you’ll need is a large pot!
Chickpea Tomato Soup tips
- Make sure to use tomato soup and not tomato bisque. The soup will have a thinner consistency and work better for cooking the orzo.
- Watch the stove temperature while heating the chickpea soup. If it’s too hot, the soup will burn on the bottom, and the orzo will stick to the pot. Continue to stir the soup ever so often on medium to medium-low heat to ensure the ingredients don’t burn.
- Once cooked, add more broth to the garbanzo bean soup to thin it out if it’s too thick for your preference.
What to serve with Chickpea Soup
Of course, you can easily serve this chickpea soup on its own for a light, satisfying meal. However, if you want to bulk it up, my goat cheese muffins would pair great with the cozy flavors. Or, for something green on the side, my pumpkin salad and mandarin orange salad both work.
How to store
Let the chickpea soup cool completely before storing.
Fridge : Keep leftovers in an airtight container in the fridge for up to one week. When ready to serve, heat it up on the stove or in a bowl in the microwave. I recommend adding a splash of broth, milk, or water to help loosen it up!
Freezer : Store your chickpea soup in a freezer bag or freezer-safe container for up to 3 months. When ready to enjoy, first let it thaw out on the counter. Then, heat it on the stove over medium-low heat or in the microwave in 20-second increments, stirring in between.
Chickpea Soup Recipe FAQs
If you use gluten free orzo, then yes. Regular orzo contains wheat so it is not gluten free.
Yes, this chickpea soup can be made in a double or triple batch if you have a big enough pot. You will need at least a 7 qt pot to make a double batch.
Yes, Italian meatballs (like traditional Spaghetti-O’s) or pulled chicken would be great in this soup.
For more savory recipes, check out my:
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Recipe
Chickpea Tomato Soup with Orzo
Ingredients
- 2 cans tomato soup
- ½ cup milk - any kind will work, use dairy free if needed
- 2 cups vegetable broth
- 15 oz can chickpeas
- 1 cup orzo - dry
- 1 teaspoon sea salt
- 1 teaspoon oregano
- ½ teaspoon thyme
- Parmesan cheese - to garnish (optional)
- Kale - to garnish (optional)
Instructions
- Add the tomato soup, milk, and vegetable broth to a pot and heat over medium heat.
- Once warm and steaming, add the chickpeas, orzo, sea salt, oregano, and thyme to the pot and stir until the orzo becomes soft and tender (about 5 - 7 minutes).
- The soup will thicken up as the orzo absorbs the liquid. Add more broth if needed to achieve your desired consistency. Serve the soup warm and garnish with parmesan cheese and a few pinches of kale and enjoy!
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