Dinner

Green Olive and Sundried Tomato Chickpea Soup with Orzo and Spinach Recipe

Byrami Hayes January 18, 2026January 18, 2026

Introduction

This Green Olive Soup is a flavorful and hearty dish perfect for cozy dinners. Packed with fresh herbs, chickpeas, and orzo, it combines vibrant ingredients for a satisfying and nourishing meal.

A close-up of a creamy orange soup in a white bowl with a dark rim, filled with sliced green olives, small chickpeas, bits of sun-dried tomatoes, dark green leafy herbs, and rice pieces scattered throughout. A metal spoon rests inside the bowl on the right side, partly submerged in the soup. In the background, a white bowl filled with whole green olives sits on a white marbled surface. The texture of the soup is smooth and slightly thick, with a mix of chunky ingredients floating on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion (diced)
4 garlic cloves (finely chopped)
2 tablespoons tomato paste
2 tablespoons fresh oregano (roughly chopped)
1 tablespoon fresh thyme (chopped)
1/2 cup sundried tomatoes (sliced)
1 can (14 oz / 400 g) chickpeas (drained and rinsed)
4 ounces orzo
6 cups vegetable stock
1 cup green olives (pitted and halved or quartered if very large)
1/2 cup coconut cream
1 cup baby spinach (roughly torn)
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
Step 2: Add the finely chopped garlic and cook for another minute until fragrant.
Step 3: Stir in tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to develop the flavors.
Step 4: Add sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring to a boil, then reduce heat to a simmer.
Step 5: Let the soup simmer for 10-12 minutes, or until the orzo is tender.
Step 6: Stir in green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and olives warm through.
Step 7: Taste and adjust seasoning with salt and pepper. Serve the soup hot for the best flavor experience.

Tips & Variations

For a creamier texture, use full-fat coconut cream or add a splash of plant-based milk.
If fresh herbs are unavailable, substitute with 1 teaspoon each of dried oregano and thyme.
Add a squeeze of lemon juice before serving to brighten the flavors.
For a heartier meal, stir in cooked shredded chicken or sausage.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or stock if the soup has thickened too much.

How to Serve

A close-up of a bowl of creamy orange soup with green olive slices floating on top, mixed with small chickpeas and bits of spinach leaves scattered throughout. The soup also shows pieces of sun-dried tomato and some small grains of rice visible under the surface. The bowl is white with a dark rim and contains a silver spoon resting inside. In the background, there is a white bowl filled with whole green olives and a cracker on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use black or Kalamata olives instead of green olives?

Yes, you can substitute with black or Kalamata olives for a different flavor, but note that the taste will be stronger and less mild than green olives.

Is this soup suitable for vegans?

Absolutely. This recipe uses vegetable stock and coconut cream, making it fully plant-based and vegan-friendly.

rami Hayes