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This creamy Italian quinoa soup is a perfect meal for cozy evenings when you want something nourishing and full of flavor without too much fuss. It brings together wholesome ingredients in a creamy, comforting broth that will keep you warm and satisfied.
I first made this on a busy weeknight when I wanted soup that felt homemade but didn’t take forever. It quickly became a family favorite and now is a regular on our chilly night rotation.
Ingredients
- Olive oil: for sautéing vegetables adding richness and depth
- Onion carrots and celery: create a flavorful mirepoix base that is essential for a layered soup
- Garlic: adds a punch of savory warmth choose fresh cloves for best aroma and taste
- Bone broth or good quality chicken broth: forms a tasty liquid foundation
- Chickpeas: bring texture protein and fiber rinsed well from a high quality can works best
- Quinoa: adds nutty flavor and boosts the nutritional content choose rinsed quinoa to avoid bitterness
- Canned diced tomatoes and tomato sauce: build the creamy tomato element pick a brand with no added sugar or salt if possible
- Italian seasoning: blends Italian herbs that tie the dish together gently without overwhelming
- Red pepper flakes: add a subtle kick
- Fresh spinach: thrown in at the end adds brightness and keeps the soup feeling light
- Half and half or heavy cream: creates the signature creamy finish
- Salt and pepper: to taste
- Parmesan cheese: for topping enhances the flavor with a salty savory note use freshly grated for best results
Instructions
- Build The Flavor Base:
- Heat olive oil in a large heavy pot such as a dutch oven over medium high heat. Add diced onion carrots celery and minced garlic. Season lightly with salt and pepper. Cook stirring occasionally for about 5 to 7 minutes until the vegetables become soft and fragrant. This step creates the flavorful base of your soup and develops the sweetness from the veggies.
- Simmer The Soup:
- Pour in bone broth along with rinsed chickpeas and quinoa. Add canned diced tomatoes with their juice as well as the tomato sauce. Stir in Italian seasoning and a pinch of red pepper flakes. Season with salt and pepper. Bring the pot to a gentle boil then reduce the heat to a simmer. Partially cover and let cook for 20 to 25 minutes until the quinoa is tender and the flavors have melded.
- Finish With Greens and Cream:
- Just before serving stir in the chopped fresh spinach. Then gradually add the half and half or cream stirring to combine. Taste and adjust salt and pepper as needed to balance the flavors and creaminess.
- Serve And Garnish:
- Ladle the hot soup into bowls and generously sprinkle freshly grated Parmesan cheese on top. Serve immediately while warm and comforting.
Parmesan cheese is one of my favorite touches on this soup. It adds a wonderful salty and nutty depth that transforms simple ingredients into something special. This soup was one of the first dishes I made for my family that everyone loved and shared at the dinner table together on a chilly autumn night.
Storage Tips
This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat stirring occasionally to prevent curdling of the cream. You can also freeze this soup but avoid adding the spinach before freezing. Instead add fresh spinach when reheating for best texture and color.
Ingredient Swaps
If you prefer plant based, substitute half and half or cream with coconut milk for a dairy free alternative. You can swap quinoa for pearl barley or brown rice but adjust cooking times accordingly. Chickpeas can be replaced with cannellini beans or white beans for a different but still hearty texture.
Serving Ideas
Serve this soup with crusty rustic bread for dipping or alongside a fresh green salad for a light balanced meal. Garnish with extra fresh herbs like basil or parsley for added brightness. A drizzle of good quality extra virgin olive oil on top just before serving adds a lovely finishing touch.
This soup is a wonderful way to bring a bit of comfort and nutrition to your table. I hope it finds a place in your weeknight rotation as it has in mine.
Frequently Asked Recipe Questions
- → Can I use vegetable broth instead of bone broth?
Yes, vegetable broth works well and keeps the soup lighter while still providing a savory base for the flavors.
- → How can I make this soup richer?
Substitute heavy cream for half and half to achieve a creamier, richer consistency and deeper flavor.
- → Is it necessary to rinse quinoa before cooking?
Rinsing quinoa removes its natural coating called saponin, which can cause bitterness, ensuring a cleaner, more pleasant taste.
- → What other vegetables can I add for variety?
Zucchini, bell peppers, or kale make excellent additions, enhancing both nutrition and texture in the soup.
- → Can I prepare this soup in advance?
Yes, this soup tastes great reheated and may develop deeper flavors after resting overnight in the fridge.
- → How do I prevent the soup from becoming too thick after refrigeration?
Simply add a splash of broth or water when reheating to loosen the texture back to your liking.