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.
Ingredients
Scale
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
Instructions
- Heat the oil: In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 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.
- 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.
- 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.
- 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.
- 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
