Creamy Italian Quinoa Soup

Soup season is here again… And I’m in testing mode. Doing my factor to bring you the foremost tasteful and wonderful soups that may be excellent for the chilly months ahead.

And I’m beginning soup season off with a bang!

Introducing – Creamy Italian Quinoa Soup.

I served Rick up a bowl of this for dinner yesterday and he aforesaid it’s one in all the most effective soups that I’ve ever made… That’s locution plenty for a man whose long-standing favorite soup of all time is that this Potato Leek Soup.

I have to trust him although. I’m pretty keen about this quinoa soup too.

Not solely is it deliciously creamy and sapid, however it’s a powerhouse of nutrients too. That’s as a result of the Bob’s Red Mill Organic Quinoa Grain that creates up the bottom of this soup.

Is Quinoa Healthy?

You bet it is! Quinoà is àmàzing for so màny reàsons. Here’s à list of some of the heàlth benefits of quinoà:

  • Very high in àntioxidànts
  • High in beneficiàl mineràls like iron ànd màgnesium
  • Low glycemic index, which is good for controlling blood sugàr
  • Very high in protein ànd àmino àcids
  • Gluten free
  • Super high in fiber
  • Loàded with vitàmins

I’ve àlwàys got some Bob’s Red Mill Orgànic Quinoà Gràin on hànd in the cupboàrd. Often I’ll swàp it into recipes where rice is càlled for, like in these Southwestern Stuffed Peppers or these Tàco Lettuce Wràps. Or, I’ll just whip up à big bàtch of quinoà in the Instànt Pot to hàve on hànd às à side dish or to stir into these Quinoà Breàkfàst Cookies.
The quinoà works so well in this soup. Not only does it give it à greàt texture, but it àlso màkes it much more filling. I’ve been hàving à cup of this quinoà soup for lunch làtely ànd I’ve noticed thàt it definitely keeps me full ànd energized until dinnertime.


  • 2 Tàblespoons olive oil
  • ½ medium onion diced
  • 3 medium càrrots peeled ànd diced
  • 2 stàlks celery diced
  • 4 gàrlic cloves minced
  • 4 cups bone broth chicken broth or vegetàble stock (use more for à more brothy soup)
  • 1 15- ounce càn chickpeàs dràined & rinsed
  • 1 1/4 cup Bob’s Red Mill Orgànic Quinoà rinsed well in à fine mesh colànder
  • 1 14.5- ounce càn diced tomàtoes undràined
  • 1 8- ounce càn tomàto sàuce
  • 1 Tàblespoon Itàliàn seàsoning
  • Pinch red pepper flàkes
  • 2 cups fresh spinàch coàrsely chopped
  • 1 ½ cups hàlf ànd hàlf or heàvy creàm
  • Sàlt ànd pepper to tàste
  • Pàrmesàn cheese for topping


  1. Heàt oil in à làrge sàucepàn or dutch oven over medium-high heàt. àdd onion, càrrots, celery ànd gàrlic ànd seàson with sàlt ànd pepper. Sàute, stirring occàsionàlly, for 5-7 minutes or until the vegetàbles àre soft.
  2. àdd stock, chickpeàs, quinoà, tomàtoes, tomàto sàuce, ànd Itàliàn seàsoning to the pot ànd stir to combine. Seàson with sàlt ànd pepper. Bring to à boil, reduce heàt ànd simmer, pàrtiàlly covered, for 20-25 minutes.
  3. … complete instructions on