Chicken Sausage and Mixed Greens Soup with Quinoa

Chicken Sausage and Mixed Greens Soup with Quinoa

Chicken Sausage and Mixed Greens Soup with Quinoa
This was an impromptu meal that I put together with leftover sautéed mixed greens, grilled sausage, and cooked quinoa. It was so flavorful and satisfied everyone that I had to include it in The Whole Meal’s repertoire of recipes for fall, winter, and early spring. It’s great on its own, but a warm loaf of French bread and some good quality chunks of cheese would be the perfect complement.
    Servings
    4-5people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4-5people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/2tablespoon olive oil
    • 1 onion, chopped
    • 3 garlic cloves, chopped
    • 1 bunch broccoli raab (rappini), washed well, drained, and chopped
    • 1 (5-ounce) bag of spinach
    • 1 head Savoy cabbage, outer leaves removed and shredded
    • 1pound Italian chicken sausage, chopped into bite size pieces
    • 6cup chicken broth
    • 1/2cup quinoa, rinsed well and drained
    • 1/2cup Freshly grated parmesan cheese, optional
    Instructions
    1. Heat oil in a large stockpot over medium high heat. Add onions and sauté for 3-5 minutes until onions soften. Add in garlic and sauté with onions for another minute until the garlic is fragrant but not burning. Add in greens and combine with onion mixture. Sauté for 3- 5 minutes, adding in a little broth if it becomes too dry and potential for onion mixture to burn.
    2. Pour in chicken broth and simmer over medium heat for 10 minutes.
    3. Stir in sausage and quinoa, cover with lid slightly open, and cook for an additional 10-15 minutes until the quinoa has plumped up and is cooked.
    4. Serve in soup bowls with grated cheese, if using.
    Recipe Notes

    You could easily make this vegetarian by substituting a can or two of navy beans for the chicken sausage and vegetable broth for the chicken broth.

    Experiment with different greens, but try to strike a balance between bitter (Swiss chard, rappini, beet greens, dandelion) with mild (spinach, Savoy, romaine). This is also a great way to get your family to eat different greens they might normally avoid.

    My kids are not huge fans of quinoa on its own, but I find they will always eat it when it is in a soup or stew. Disguises are ok with me!

    You could easily substitute other grains for the quinoa if your family is not ready to try this terrific, protein-packed grain. Try wild rice, millet, barley, brown rice, farro (spelt), or even small pastas. If you are using brown or wild rice, farro, or wheat berries, remember that your cooking time will be greater.

    Nutritionally, quinoa might be considered a super grain--although it is not really a grain, but the seed of a leafy plant that's distantly related to spinach. Quinoa has excellent reserves of protein and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth). Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).

    Leave a Reply