Creamy Italian Quinoa Soup Recipe

Introduction

This creamy Italian quinoa soup is a comforting and nutritious meal, perfect for any day of the week. Packed with vegetables, protein-rich quinoa, and a touch of cream, it’s both satisfying and flavorful.

Ingredients

• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 4 cups bone broth (chicken broth or vegetable stock)
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 1/4 cups quinoa, uncooked and rinsed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Italian seasoning
• Pinch red pepper flakes
• 2 cups fresh spinach, coarsely chopped
• 1 1/2 cups half and half (or heavy cream)
• Salt and pepper, to taste
• Parmesan cheese, for topping

Instructions

1. Step 1: Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
2. Step 2: Add diced onion, carrots, celery, and minced garlic. Season with salt and pepper, then sauté for 5-7 minutes until the vegetables are soft and fragrant.
3. Step 3: Pour in the bone broth, then add chickpeas, rinsed quinoa, diced tomatoes with their juice, tomato sauce, and Italian seasoning. Stir to combine and season further with salt and pepper if needed.
4. Step 4: Bring the mixture to a boil, then reduce heat and simmer partially covered for 20-25 minutes, stirring occasionally until the quinoa is cooked and tender.
5. Step 5: Stir in chopped spinach and half and half (or heavy cream). Heat through gently without boiling. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
6. Step 6: Ladle the soup into bowls, top with grated Parmesan cheese, and serve warm.

Tips & Variations

• For a vegan version, substitute broth with vegetable stock and use coconut milk or cashew cream instead of half and half.
• Try adding a squeeze of lemon juice before serving to brighten the flavors.
• Use fresh herbs like basil or parsley as garnish for added freshness.
• If you prefer a thinner soup, add extra broth during the cooking process.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the soup. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tomatoes instead of canned?

Yes, you can substitute canned diced tomatoes with fresh tomatoes. Use about 2 cups of chopped fresh tomatoes and add a bit of extra broth if needed to maintain the soup’s consistency.

Is quinoa already cooked when added to the soup?

No, the recipe calls for uncooked quinoa that is rinsed before adding. It cooks in the soup during the simmering step, absorbing flavors and becoming tender.

Creamy Italian Quinoa Soup Recipe

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★★★★★

4.8 from 83 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Creamy Italian Quinoa Soup is a hearty and comforting dish perfect for a cozy meal. Packed with nutritious quinoa, chickpeas, fresh vegetables, and a creamy tomato broth seasoned with Italian herbs, this soup combines wholesome ingredients with rich flavors for a satisfying bowl any day of the week.

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Ingredients

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Vegetables & Aromatics

• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 2 cups fresh spinach, coarsely chopped

Broth & Canned Goods

• 4 cups bone broth (chicken broth or vegetable stock)
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce

Grains & Seasonings

• 1 1/4 cups quinoa, uncooked and rinsed
• 1 tablespoon Italian seasoning
• Pinch red pepper flakes
• Salt and pepper, to taste

Dairy

• 1 1/2 cups half and half (or heavy cream)
• Parmesan cheese, for topping

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Instructions

1. Heat the oil: In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
2. Sauté the vegetables: Add the diced onion, carrots, celery, and minced garlic to the pot. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Add broth and main ingredients: Stir in the bone broth, drained chickpeas, rinsed quinoa, diced tomatoes with their juices, tomato sauce, and Italian seasoning. Mix well and season with additional salt and pepper if desired.
4. Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover partially. Let the soup simmer for 20-25 minutes, stirring occasionally, until the quinoa is tender and the flavors meld together.
5. Finish with spinach and cream: Stir in the chopped fresh spinach and half and half (or heavy cream) just until heated through. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
6. Serve: Ladle the soup into bowls, top each serving with freshly grated Parmesan cheese, and enjoy warm.

Notes

• Rinsing quinoa before cooking removes its natural bitter coating called saponin.
• You can substitute vegetable broth for bone broth to make this soup vegetarian.
• Half and half can be replaced with heavy cream for a richer soup or with milk for a lighter version.
• Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop.
• For added protein, try adding cooked Italian sausage or shredded chicken.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Creamy Italian Quinoa Soup, quinoa soup, Italian soup recipe, healthy soup, quinoa chickpea soup