Italian Sausage Quinoa and Spinach Soup
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Italian Sausage Quinoa and Spinach Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6
Author Tempie Hughes

Ingredients

  • 1 tbsp ghee or olive oil
  • 1 large red onion , diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic , minced
  • 1 fresh rosemary sprig , chopped
  • 1 (12 oz.) pkg. of fully cooked Italian sausage, diced into 1/2 inch pieces (organic if possible)
  • 1/2 tsp fine sea salt , plus black pepper to taste
  • 1 (14.5 oz) can of diced tomatoes
  • 4 cups low sodium chicken stock
  • 1 cup quinoa , rinsed and drained
  • 1 (6 oz) package of baby spinach, roughly chopped

Instructions

  • Heat the oil in a soup pot over medium-high heat. Add the sausage, onion, carrot, celery. Cook for 5-6 minutes or until vegetables start to soften and sausage is golden brown. Add the garlic and rosemary and saute for a minute longer.
  • Add the tomatoes, chicken stock, quinoa, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and let cook until quinoa is cooked and veggies are tender, 15-20 minutes. Stir in the spinach and cook until wilted about 1-2 minutes.