Quinoa with Sausage and Veggies Soup

This satisfying soup is made from simple ingredients that come together into a delicious meal. The recipe can be easily adapted for vegetarian (or vegan) and gluten-free diets.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: quinoa, Soup

Servings: servings

Calories: 320.24kcal

Cost: $8

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!

Nutrition