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Italian Vegetable Quinoa Soup



  • 1 cup uncooked Quinoa* (use rice or couscous if preferred)
  • 1 Onion 
  • 1 cup Celery
  •  1 cup Carrot
  • 1 (28 oz) can of Diced tomato
  •  1 (28 oz) can of Crushed tomato
  •  1 (15 oz) can Chickpea drained
  • 1 (9 oz) pkg Frozen spinach
  •  4 cups Chicken broth low-sodium
  •  1/2 teaspoon Garlic powder
  • 1 tablespoon Italian seasoning Optional
  • 1 pinch of each: Parmesan cheese, salt, pepper, parsley *


  1. Rinse uncooked quinoa. Chop celery, onion, and carrots to equal size pieces. Drain and rinse chickpeas. Place everything in slow cooker and stir to combine. Cover and cook on high 4 hours or on low 8 hours.

  2. When the soup is done, stir, and add an additional 1/2-1 cup water if you desire a more thin soup. Stir in parmesan cheese and add salt and pepper to taste if desired.

Dairy Free and gluten free 0ption

*Use quinoa or rice for gluten free

*Use nutritional yeast, dairy free cheese or omit cheese

Serves 6

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