Serves 4

For a vegetarian version of this lemony soup, use organic or lower-sodium vegetable broth in place of chicken broth.

How to Make It

Heat a large saucepan over high heat. Add olive oil to pan; swirl to coat. Add garlic and onions; sauté 30 seconds, stirring constantly. Add chicken broth and 2 cups water; bring to a boil. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano and next 4 ingredients (through spinach). Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.

Ratings & Reviews

sublime235's Review

December 02, 2013

ChefAmandaLynn's Review

October 30, 2012
Simple, hearty nearly meatless meal. See my full review at http://www.dishoverdinner.com/2012/10/this-spinach-pasta-and-pea-soup-was.html

sprky182's Review

August 22, 2012
This was tasty and so easy to put together. I wouldn't serve it to guests because it's not that interesting, but for an easy and quick dinner, it worked really well and tasted great. I used pecorino cheese for that extra saltiness and served it with french bread for dipping. Yum!

PattyInColorado's Review

July 07, 2012
I was very excited about this recipe when I read the reviews but like some of the other folks, I was a bit disappointed. Chickpeas and spinach are two of my favorite foods but it didn't come together as I expected. It was ok. Would I make it again? Possibly but not probably. I think if I would have added the touch of hot sauce like the other reviewer, it may have helped. II agree that there are a lot of better soups that are just as healthy out there.

bmoxie1212's Review

May 12, 2012
lemony broth was delicious for a spring soup!

KathyCapo's Review

May 11, 2012

acmeinecke's Review

February 24, 2012
Very good, quick recipe. My husband is not a soup fan - in fact, he's not a fan of most of the ingredients in this recipe, and yet he gave it two thumbs up. I did make some changes: I added two chicken sausage links because I had some leftover from last night's dinner. I used 5 cups of chicken broth and only 1 cup of water, four green onions instead of two, and great northern beans instead of chickpeas. Also I added some fresh thyme since I had it on hand and some extra spices. I suggest using the entire amount of lemon it calls for. I actually used the juice of a whole lemon (didn't measure it out but I'm sure it was a bit more than was called for), and it was still not overpowering.

allieoooop's Review

January 08, 2012
I enjoyed the flavor combinations..it reminded me of Italian Wedding Soup minus the little meatballs. I altered the recipe by adding the full juice of one lemon.. this seemed to add more flavor as I found it a tad bland otherwise. I made it for my cooking club and everyone really liked it and said they'd make it as well.

wonderwab's Review

December 03, 2011
Meh. The recipe was easy to put together but not very flavorful- we ended up adding more salt so we could eat it. Also, it turns an unappetizing gray color when refrigerated overnight (leftovers). Would not make again

user's Review

November 29, 2011
I don't usually write reviews, but felt compelled to write one for this recipe. My husband and I love this recipe and it's become one of my regular go-to meals when I'm looking for something fast. I usually substitute another kind of small pasta because I'm not a big fan of orzo, and my husband and I agree that a more bitter green, like beet greens, benefit the soup greatly. Overall, a fast, delicious and well-rounded soup!