I love fall for many reasons, and one of those is soup season. I love warm, hearty soups in the colder months. This is one of my favorite soups to make. It has simple ingredients, yet packs a flavorful punch.
I’ve made it on the stove, in the crockpot, and in my Instant Pot. It turns out beautifully every time, so pick which version you feel like trying. Serve with a side salad and loaf of warm bread for a delicious meal.
Italian Chicken Sausage & Quinoa Soup
1 Tablespoon olive oil
3 links Italian chicken sausage, casings removed (~1 lb.)
1/2 large onion, diced
3 cloves garlic, minced
3 large carrots, diced
3 stalks celery, diced
1/2 cup quinoa, rinsed*
1 14 oz can diced tomatoes
4 oz tomato paste**
1 quart chicken broth
1 teaspoon Italian herb seasoning
2 cups mixed greens, chopped (spinach, kale, chard, etc.)
salt & pepper to taste
grated parmesan, optional
Directions
Stovetop
Brown sausage with olive oil in large pot over medium heat. Add onion and sauté until sausage is browned and onion is translucent. Add garlic and cook one minute. Add carrots, celery, quinoa, diced tomatoes, tomato paste, chicken broth, and Italian herb seasoning. Cover and simmer 30 minutes or until vegetables are tender.
Turn off heat. Add mixed greens and let stand 5 minutes. Season with salt and pepper to taste. Top with grated parmesan if desired.
Crockpot
Brown sausage with olive oil in skillet over medium heat. Add onion and sauté until sausage is browned and onion is translucent. Add garlic and cook one minute. Transfer to crockpot.
Add carrots, celery, quinoa, diced tomatoes, tomato paste, chicken broth, and Italian herb seasoning. Cover and cook on HIGH for 3-4 hours, LOW 5-7 hours.
Add mixed greens and let stand 5 minutes. Season with salt and pepper to taste. Top with grated parmesan if desired.
Instant Pot
Turn to “Sauté” setting. Brown sausage with olive oil in large pot over medium heat. Add onion and sauté until sausage is browned and onion is translucent. Add garlic and cook one minute. Add carrots, celery, quinoa, diced tomatoes, tomato paste, chicken broth, and Italian herb seasoning.
Secure lid. Set to “Soup” setting for 15 minutes. Release pressure
Add mixed greens and let stand 5 minutes. Season with salt and pepper to taste. Top with grated parmesan if desired.
*I like to soak the quinoa in a bowl of water with a splash of apple cider vinegar for at least 20 minutes before adding to a recipe or cooking. It makes it easier to digest. If you don’t have time for that, at least put it in a fine mesh strainer and rinse it. Quinoa contains saponins which can have a bitter taste. Simply rinse until it doesn’t look “sudsy” any more.
**You can substitute one 8 oz can tomato sauce for the tomato paste if needed.
