Turkey Quinoa Spinach Soup

Well, that nice weather was fun while it lasted! We went from almost 70 degrees on a few days and running around the backyard in t-shirts to very blustery, windy weather here in Upstate New York. I definitely have that one-foot out the door of winter feeling, but the weather is just hanging onto those frigid temperatures so its still very much soup weather. With healthy dinners in full swing, this Turkey Quinoa Spinach Soup is a home run. It’s paleo and Arbonne detox friendly. Best of all, it actually fills you up! 

When it comes to healthy dinners, in the summer, we rely a lot on grilling meat and veggies, but this winter has been all about soups! We first tried this soup a few years ago from this Giada De Laurentiis recipe, but its morphed into its own for us (which I really want to write down here for you guys!). If you’re looking for even more heft to this recipe, you can add a can of drained and rinsed white beans, but the addition of quinoa (the Giada version calls for brown rice) really helps up the protein in this dinner! 

Turkey Quinoa Spinach Soup
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  1. Olive oil
  2. 5-6 shallots, peeled and sliced
  3. 1 red pepper, seeded and chopped
  4. 4 large carrots, peeled and chopped
  5. 1 package (1 1/3 pounds) extra lean (99%) ground turkey
  6. 1 tablespoon of your favorite spice blend (I used Trader Joe's 21 seasoning salute)
  7. 4 cups low-sodium chicken broth
  8. 15 oz. canned fire-roasted tomatoes
  9. 1 cup cooked quinoa
  10. 2 good handfuls of baby spinach (about half of a package)
  11. Salt and pepper
  12. 1/4 cup chopped parsley
  1. Heat olive oil in a large soup pot or Dutch oven.
  2. Add the shallots, red pepper and carrots and saute on medium low for 15 minutes. You want the veggies to really start to soften.
  3. Add ground turkey and cook completely through. Stirring often. Once its well done, add salt, pepper and the seasoning blend.
  4. Stir thoroughly then pour in the chicken broth, fire-roasted tomatoes and quinoa. Stir really well again.
  5. When you're ready to eat, add the baby spinach and parsley, and let it wilt down for a minute or two. Spoon into bowls and serve with some parmesan cheese or your favorite soup crackers.
Adapted from Giada De Laurentiis
Christen in the Kitchen http://christeninthekitchen.com/