This Creamy Italian Quinoa Soup Will Surprise You
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It’s amazing how abruptly fall can shift from a fun season for picking apples and drinking hard cider to that time of year when literally everyone is coughing or sniffling. Suddenly you can’t tell if you have the flu or just need to get more sleep, and you’re pretty sure that triple-shot Pumpkin Spice Latte is the only thing holding you upright.
When sweater weather turns to just-lie-on-the-sofa-and-moan season, it’s time to start stocking up on soups — especially hearty, vitamin-rich soups that double as comfort food, like this surprisingly creamy Italian quinoa soup.
This creamy Italian quinoa soup might not win any prizes for beauty, but it’s flavorful, rich in protein, and full of vegetables. It’s also rich and creamy, which I appreciate, because any time I’m feeling even a little bit under the weather I always crave foods that are creamy and cheesy.
You start by sautéing onion, carrots, celery, and garlic until soft, then stir in chicken or vegetable stock, quinoa, chickpeas, tomatoes, Italian seasoning, and tomato sauce. From that point on, it’s pretty hands-off. Just let it simmer for 20 to 25 minutes until the quinoa is fully cooked and all the flavors have had time to blend together. Then stir in chopped spinach and heavy cream or half-and-half. Then it’s ready to serve, preferably topped with a generous helping of grated Parmesan.
The best thing about a hearty soup like this is that it freezes very well. Make it when you’re feeling healthy and energetic, and then put it in the freezer. The next time a terrible, achy cold comes to your house, you’ll be very glad to find it there.
Get the Recipe: Creamy Italian Quinoa Soup from Platings and Pairings