Made with ten simple ingredients, this chickpea soup recipe is warm, savory, and loaded with flavor. Ready in a matter of minutes, it comes together in a single pot for the ultimate hearty vegetarian recipe you can feel good about. 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. However, as much as I love the taste, I don’t always love the ingredient list.
Enter this garbanzo bean soup. A grown-up recipe, it’s made with all the taste and texture you love but without all the bad stuff like added sugar, processed flours, and strange mystery ingredients you can’t pronounce. Topped with kale, it’s so tasty, your little ones won’t even realize they’re eating their veggies. It’s a win-win!
If you’re looking for more comfort food recipes, check out my pumpkin sweet potato soup and southwest chicken chili!
Why You’ll Love This Recipe
- Just 10 budget-friendly ingredients are all you need
- Made in one pot in less than 15 minutes
- Vegetarian and dairy free-friendly
- Great to make ahead of time and can be served on its own or with your favorite sides
Ingredients & Notes
- 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. Use a reduced-sodium option to decrease the amount of salt in the chickpea soup.
- Chickpeas - Also known as garbanzo beans, these add lots of plant-based protein and fiber while contributing to the texture of the dish.
- 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, I like to add kale for extra nutrients and a pop of color.
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.
Is Chickpea Soup Good for You?
When made with wholesome and natural ingredients, chickpea soup can be a great hearty and healthy soup filled with protein, fiber, and nutrients. Chickpea soup can also easily be made vegetarian and vegan with most recipes.
Step by Step Instructions
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!
Step 1: Form the base. Add the tomato soup, milk, and broth to a large pot over medium heat.
Step 2: Add the remaining ingredients. Once steaming, add the rest of the ingredients, except for the Parmesan and kale. Stir to combine, and let the chickpea soup simmer until the orzo becomes soft and tender.
Step 3: Adjust to your liking. Add more broth, if needed until your desired consistency is reached. Then, adjust the seasonings to taste, and divide the soup into bowls. Add your favorite garnishes, and serve immediately while the soup is still warm!
- 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.
Serve It With
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 some greenery and nutrients, my pumpkin salad and mandarin orange salad are a great way to add some more color to your meal.
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.
Frequently Asked Questions
No, orzo is not gluten free as it’s made from wheat. Swap the orzo with rice or gluten free pasta to make this soup 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:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
- 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)
- 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!
Leave a Reply