Embark on a culinary journey with our Creamy Italian Quinoa Soup, a delightful symphony of flavors and textures that redefine comfort food. This soul-soothing soup boasts a blend of nutritious quinoa, vibrant vegetables, and a rich, velvety creaminess. Whether you’re savoring it on a chilly evening or seeking a nourishing meal, this recipe is a testament to the exquisite simplicity of Italian cuisine.
In our kitchen, the magic of Creamy Italian Quinoa Soup unfolds as a tale of warmth and shared moments. The enticing aroma of sautéed onions, carrots, and garlic heralds the beginning of a heartwarming experience. Picture family gatherings, each member eagerly awaiting a steaming bowl filled with the goodness of quinoa, chickpeas, and spinach. This soup has woven itself into our traditions, creating a haven of comfort and joy.
Why This Creamy Italian Quinoa Soup:
Discover the allure of a soup that transcends simplicity!
- Nutrient-Rich Quinoa: Elevate your soup experience with quinoa, a powerhouse of protein and essential nutrients, providing a satisfying and wholesome base.
- Creamy Indulgence: Luxuriate in the creamy goodness of half and half or heavy cream, transforming each spoonful into a decadent experience.
- Vibrant Vegetable Medley: The medley of diced carrots, celery, and fresh spinach not only adds a burst of color but also ensures a balanced and nutritious meal.
- Italian Flair: Infused with the bold flavors of Italian seasoning and a hint of red pepper flakes, this soup captures the essence of Italian culinary mastery.
- Customizable Brothiness: Adjust the broth quantity to your liking, creating a soup that ranges from hearty and substantial to a lighter, brothy delight.
Ingredients:
- 2 tablespoons olive oil
- ½ 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 (adjust for desired brothiness)
- 1 15-ounce can chickpeas, drained & rinsed
- 1 1/4 cups quinoa, uncooked, rinsed well in a fine mesh colander
- 1 14.5-ounce can diced tomatoes, undrained
- 1 8-ounce can tomato sauce
- 1 tablespoon Italian seasoning
- Pinch of red pepper flakes
- 2 cups fresh spinach, coarsely chopped
- 1 ½ cups half and half or heavy cream
- Salt and pepper to taste
- Parmesan cheese for topping
Directions:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add diced onion, carrots, celery, and minced garlic. Season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes or until vegetables are soft.
- Add bone broth, chickpeas, quinoa, diced tomatoes, tomato sauce, and Italian seasoning to the pot. Stir to combine and season with salt and pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 20-25 minutes.
- When ready to serve, stir in coarsely chopped spinach and cream. Taste and adjust seasonings as necessary.
- Divide into bowls and top with a generous sprinkle of grated Parmesan for a finishing touch of savory perfection.
Notes: Feel free to customize the soup by experimenting with different herbs or adding a splash of lemon juice for a zesty twist. To enhance the nutritional profile, consider incorporating additional vegetables such as diced zucchini or kale. Adjust the level of creaminess by choosing between half and half or heavy cream based on your preference. Enjoy this soup with a side of crusty bread for a complete and satisfying meal.
