Quinoa with Sausage and Veggies Soup
As the temperatures drop in the Fall & Winter, my family enjoys having soup for dinner. I love making ✅easy soup recipes, like this ✅Quinoa with Sausage and Veggies Soup.
I came up with this recipe using simple ingredients that I had on hand last Winter.  My teen daughter recently made this Quinoa with Sausage and Veggies Soup for my birthday dinner. It’s easy and delicious. You can serve it with a loaf of French bread or with a salad (or both) for a complete meal. Leftovers are perfect for lunch the next day or store in individual servings in the freezer.
I like cooking soups with lots of veggies. I especially enjoy recipes that can be adapted for my vegetarian or gluten-free friends. It’s nice to bring a serving of hot soup to my nurse neighbor who lives alone. Â She’s a vegetarian, so I add the cooked sausage after I have portioned out some soup for her first. Make it gluten-free by checking labels on your stock, bouillon, and sausage.
I hope your family enjoys this Quinoa with Sausage and Veggies Soup as much as my family does!
Quinoa with Sausage and Veggies Soup
Ingredients
- 1 tbsp olive oil extra virgin
- 1/2 cup onions chopped
- 3 carrots peeled & chopped
- 2 celery stalks chopped
- 6 garlic cloves
- 1 tsp rosemary dried
- 15 oz stewed tomatoes pureed
- 1 tomato
- 8 oz tomato sauce
- 1 cup quinoa rinsed
- 6 cups chicken broth use vegetable broth for vegan or vegetarian
- 2 cups water
- 2 tsp chicken bouillon use vegetable bouillon for vegan or vegetarian
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper freshly ground
- 15 oz garbanzo beans cooked or canned
- 1 cup spinach fresh chopped or 1/2 cup frozen (thawed & drained)
- 1/2 lemon zest & juice
- 1 lb Italian turkey sausage omit for vegan or vegetarian
Instructions
- Over medium heat, warm olive oil in a large pot or Dutch oven. Add chopped onion, carrots, and celery. Stir often, and cook until the onion is soft and golden.
- Add garlic & rosemary (crushed). Cook about one minute until fragrant while stirring constantly.
- Puree together stewed tomatoes & fresh tomato. Add to soup pot along with the tomato sauce. Cook together a few more minutes.
- Add quinoa, broth, bouillon, red pepper flakes, black pepper, and water. Cover pot and raise heat to high to bring soup to a boil.
- Reduce heat to maintain a simmer. Cook soup for 25 minutes.
- Meanwhile, cook and crumble Italian sausage (optional) in a preheated pan on medium heat. Drain any grease.
- Add spinach to soup pot, and simmer a few minutes more. Add cooked sausage to pot and allow to simmer about five minutes.
- Remove pot from heat; then, stir in lemon zest and juice.
- Divide into bowls & enjoy!