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On cold nights, this tasty creamy Italian quinoa soup hits the spot. It’s hearty and full of flavor but easy to throw together. The rich broth and simple ingredients come together for a cozy bowl that warms you up.
I whipped this up one hectic weeknight when I craved homemade soup without the wait. It quickly became a family fave and now we rotate it whenever the weather turns crisp.
Ingredients
- Half and half or cream: for that smooth creamy finish
- Fresh spinach: stirred in last for color and freshness
- Red pepper flakes: add a gentle heat
- Italian seasoning: classic herb mix that pulls it all together gently
- Canned tomatoes and tomato sauce: create the creamy tomato base, choose brands without extra sugar or salt
- Quinoa: rinsed to remove bitterness, brings a toasty note and nutrition boost
- Chickpeas: washed well, add texture, fiber, and protein, best from a good canned source
- Bone or chicken broth: provides a tasty liquid base
- Garlic: fresh cloves minced for a warm savory pop
- Onion, carrots, celery: chopped to build a classic flavor base called mirepoix
- Olive oil: to soften the veggies and add richness
- Salt and pepper: to suit your taste
- Parmesan cheese: freshly grated on top adds salty, nutty depth
Steps
- Start Flavoring:
- Warm up olive oil in a big heavy pot like a dutch oven over medium-high heat. Toss in chopped onion, carrots, celery, and minced garlic. Sprinkle lightly with salt and pepper. Cook, stirring once in a while, until veggies soften and smell amazing, about 5-7 minutes. This builds your soup’s flavor and brings out sweet notes from the veggies.
- Let It Simmer:
- Pour in your broth, then add rinsed chickpeas and quinoa. Dump in canned diced tomatoes with juice plus the tomato sauce. Stir in Italian seasoning and a pinch of red pepper flakes. Season again with salt and pepper. Bring it up to a gentle boil, then lower heat to let it simmer. Cover partially and cook for 20-25 minutes until quinoa softens and flavors blend.
- Add Greens and Cream:
- Right before you serve, stir in chopped spinach. Slowly mix in half and half or cream until smooth. Taste and tweak salt and pepper to get the perfect balance and creaminess.
- Dish It Out:
- Spoon the soup into bowls and heap freshly grated Parmesan on top. Serve hot for that comforting feel.
I always love topping this soup with Parmesan cheese. It adds such a nice salty, nutty flavor that lifts the simple ingredients to something special. It was one of the first meals that my family really enjoyed together on a chilly night.
Storing
You can keep this soup in a sealed container in the fridge for up to four days. Warm it slowly on low heat and stir now and then so the cream doesn’t separate. Freezing works too, but skip the spinach till you reheat for the best look and taste.
Substitutions
If you want it dairy free, swap the cream or half and half for coconut milk. You can also replace quinoa with pearl barley or brown rice, just remember to adjust how long you cook it. Chickpeas can be swapped out for cannellini or white beans if you want a different texture.
Serving Tips
Pair this with crusty country bread for dipping or serve alongside a fresh leafy salad for a well-rounded meal. Top with fresh herbs like basil or parsley for a pop of brightness. A drizzle of good olive oil right before serving adds a nice finishing touch.
This soup offers a great way to add comfort and healthy ingredients to your dinner. I hope you enjoy it as much as I do on weeknights.
Frequently Asked Cooking Questions
- → Can I use vegetable broth instead of bone broth?
Absolutely, vegetable broth is a great lighter choice and still gives the soup plenty of flavor.
- → How can I make this soup richer?
Swap out half and half for heavy cream to get a thicker, creamier soup with more depth.
- → Is it necessary to rinse quinoa before cooking?
Yes, rinsing gets rid of saponin, a natural coating that can taste bitter, so your quinoa tastes cleaner.
- → What other vegetables can I add for variety?
Try adding kale, zucchini, or bell peppers—they boost both nutrition and texture.
- → Can I prepare this soup in advance?
Sure, leftovers reheat well and tend to taste even better after chilling overnight.
- → How do I prevent the soup from becoming too thick after refrigeration?
Just stir in a bit of broth or water when warming it up to get the texture right again.