If you’re looking for a hug in a bowl that packs both nourishment and vibrant flavor, Turmeric Soup with Chickpeas, Orzo, and Spinach is exactly what you need. Golden with turmeric, hearty from chickpeas and orzo, and brightened up with fresh spinach and a zesty splash of lemon, this Mediterranean-inspired soup is pure comfort with an anti-inflammatory kick. It’s quick enough for a busy weeknight, wonderfully adaptable, and so delicious you’ll find yourself making it again and again.
Ingredients You’ll Need
The beauty of Turmeric Soup with Chickpeas, Orzo, and Spinach is that it comes together with pantry and fridge staples, but every ingredient plays an essential role in shaping its savory, satisfying depth and sunshiny color.
- Olive oil: Adds richness and allows the aromatics to gently soften and bloom in flavor.
- Diced onion: The humble backbone of almost every good soup, onion gives natural sweetness and depth.
- Garlic: Its sharp, warming bite makes every spoonful aromatic and satisfying.
- Ground turmeric: The star ingredient, turmeric gives earthy flavor and that signature golden hue.
- Ground cumin: Brings a gentle smoky warmth that pairs perfectly with the turmeric.
- Red pepper flakes (optional): For a touch of gentle heat — add as much or little as you like.
- Salt and black pepper: Lets all the other flavors shine, so don’t skimp on seasoning!
- Vegetable broth: Provides a flavorful, savory base and keeps the soup vegetarian (and vegan!).
- Orzo pasta: Tiny rice-shaped pasta that adds body and a pleasant, slurp-worthy texture to the soup.
- Canned chickpeas: These creamy, protein-packed beans make the soup hearty and filling.
- Fresh baby spinach: Adds a pop of green freshness and a slew of nutrients without overpowering the flavors.
- Lemon juice: Just the right amount to finish with a bright, citrusy lift that ties it all together.
- Fresh parsley (optional): A final sprinkle of herby freshness to make the soup extra inviting.
How to Make Turmeric Soup with Chickpeas, Orzo, and Spinach
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add your diced onion and cook for about 3 to 4 minutes, stirring occasionally, until the onions start to soften and turn translucent. This step creates a flavorful base and ensures that your soup will have a touch of natural sweetness.
Step 2: Add Spices for Depth and Color
Stir in your minced garlic, ground turmeric, cumin, and a pinch of red pepper flakes if you want that little nudge of heat. Season lightly with salt and black pepper. Sauté everything together for another minute or two — your kitchen will start smelling fantastic, and you’ll see the beautiful color from the turmeric start to shine.
Step 3: Build the Broth
Pour in the vegetable broth and give the pot a good stir to deglaze any savory bits from the bottom. Bring it all to a gentle boil — this will pull all the flavors together into a base that’s deeply flavorful but not heavy.
Step 4: Cook the Orzo
Add the orzo to the bubbling broth. Let it cook for about 8 to 10 minutes, stirring occasionally to prevent sticking. Orzo expands as it cooks and absorbs the lovely golden color and flavor of the soup.
Step 5: Add Chickpeas and Spinach
Stir in the drained and rinsed chickpeas, followed by the fresh baby spinach. Simmer everything gently for another 2 to 3 minutes, just until the spinach wilts and the chickpeas are warmed through. This adds texture and heaps of nutrition right at the end.
Step 6: Finish and Adjust
Remove your Turmeric Soup with Chickpeas, Orzo, and Spinach from the heat. Squeeze in the juice of half a lemon and give it a final stir. Taste and adjust the seasoning — a bit more salt, pepper, or lemon can really boost the flavors just before serving.
How to Serve Turmeric Soup with Chickpeas, Orzo, and Spinach
Garnishes
This soup loves a little flourish! Try topping each bowl with chopped fresh parsley for a burst of color and freshness. A grind of black pepper, an extra squeeze of lemon, or even a dollop of dairy-free yogurt all make wonderful garnishes for your Turmeric Soup with Chickpeas, Orzo, and Spinach.
Side Dishes
Pair your soup with a hunk of crusty bread or a side of warm pita for dipping — perfect for soaking up the golden broth. For something heartier, a crisp green salad with cucumbers, tomatoes, and olives is a natural partner to Turmeric Soup with Chickpeas, Orzo, and Spinach.
Creative Ways to Present
For a cozy meal, ladle the soup into wide, shallow bowls and top with vibrant slices of radish or a swirl of chili oil. Serving a crowd? Offer it family-style from a rustic Dutch oven, letting guests help themselves and add toppings as they like. Individual mugs of Turmeric Soup with Chickpeas, Orzo, and Spinach also make a comforting appetizer at a dinner gathering.
Make Ahead and Storage
Storing Leftovers
Let any leftover Turmeric Soup with Chickpeas, Orzo, and Spinach cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days, and actually tastes even better the next day as flavors deepen.
Freezing
This soup is freezer-friendly! Ladle cooled soup into individual containers, leaving some space at the top (the orzo will absorb more liquid as it sits). Freeze for up to 2 months. For best texture, you may want to undercook the orzo slightly if you plan to freeze a whole batch.
Reheating
Gently rewarm portions on the stovetop over medium-low heat, or use your microwave in 1-minute intervals, stirring often. Since the orzo will soak up broth as it sits, add an extra splash of vegetable broth or water to loosen the soup before heating.
FAQs
Can I use a different type Soup
Absolutely! While orzo gives this soup a silky texture, feel free to use tiny shapes like ditalini, small shells, or even broken angel hair pasta if that’s what you have. Just be sure to adjust the cooking time for the pasta you choose.
Is this soup spicy?
Not unless you want it to be. The red pepper flakes are optional and completely customizable. Leave them out for a mild soup, or increase them for more heat — Turmeric Soup with Chickpeas, Orzo, and Spinach is totally flexible to your taste buds.
Can I add more veggies?
Of course! Carrots, zucchini, or kale make fantastic additions. Add firm vegetables when you add the broth, and softer greens just before serving so they stay bright and tender.
How can I make it heartier?
Try stirring in some cooked, shredded chicken or even leftover roasted veggies. You can also swap in whole wheat orzo for an extra fiber boost and a stick-to-your-ribs feel in your Turmeric Soup with Chickpeas, Orzo, and Spinach.
Does the soup thicken as it sits?
Yes, thanks to the orzo, the soup will thicken in the fridge. Simply add a little extra broth or water when reheating to restore the perfect consistency for Turmeric Soup with Chickpeas, Orzo, and Spinach.
Final Thoughts
If you’re searching for a bright, soul-soothing meal that comes together fast, look no further than this Turmeric Soup with Chickpeas, Orzo, and Spinach. I hope you treat yourself to a steaming bowl soon — and don’t be surprised if it becomes your latest kitchen favorite!
Print
Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This Turmeric Soup with Chickpeas, Orzo, and Spinach is a flavorful and nutritious dish that is perfect for a cozy meal. Packed with aromatic spices, hearty chickpeas, and vibrant spinach, this soup is both satisfying and easy to make.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 6 cups vegetable broth
- 3/4 cup orzo pasta
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 3 cups fresh baby spinach
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic, turmeric, cumin, red pepper flakes (if using), salt, and pepper. Cook for another 1–2 minutes until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the orzo and cook for about 8–10 minutes until al dente.
- Stir in the chickpeas and spinach and simmer for another 2–3 minutes. The spinach should be wilted, and the chickpeas heated through.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with chopped parsley if desired. Serve hot.
Notes
- To make it heartier, add shredded rotisserie chicken or use whole wheat orzo.
- You can also substitute kale for spinach.
- Leftovers will thicken slightly as the orzo absorbs more broth — just add extra broth or water when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 0 mg
