A creamy and delicious Italian quinoa soup packed with vegetables and flavor.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 can (14.5 ounces) diced tomatoes, undrained
4 cups vegetable broth
1 cup quinoa, rinsed
1 cup heavy cream
1 cup fresh spinach, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the dried oregano, dried basil, and red pepper flakes (if using). Stir to combine and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil.
Once boiling, add the rinsed quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the vegetables are tender.
Stir in the heavy cream and chopped spinach. Cook for an additional 5 minutes until the spinach is wilted.
Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Notes
For a lighter version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
Add cooked chicken or turkey for extra protein, or toss in some beans for a vegetarian option.