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If you’re craving a heartwarming meal that feels like a cozy hug in a bowl, look no further than this Creamy Tuscan Chicken Soup Recipe. Bursting with tender chicken, vibrant sundried tomatoes, fresh spinach, and perfectly cooked pasta in a luscious, velvety broth, this soup is comforting, flavorful, and endlessly satisfying. Every spoonful delivers a beautiful harmony of creamy richness and garden-fresh ingredients, making it a perfect dish for chilly evenings or anytime you want to treat yourself to something special and wholesome.
Ingredients You’ll Need
The magic of this soup starts with simple, fresh ingredients that each play a vital role in building its rich flavor and inviting texture. From the Italian seasoning to the Parmesan cheese, these essentials come together to create a soup that’s both comforting and sophisticated.
- Olive oil: Provides a fragrant, silky base for sautéing and adds a subtle Mediterranean touch.
- Boneless, skinless chicken breasts or thighs: Diced evenly to ensure tender, juicy bites throughout the soup.
- Italian seasoning: Infuses classic herbaceous notes that are signature to Tuscan cuisine.
- Salt and pepper: Always necessary to bring out the natural flavors of your ingredients effectively.
- Diced carrots, celery, and onions: The holy trinity of soup-making, providing sweetness, crunch, and depth.
- Diced sundried tomatoes: Adds a concentrated burst of tangy-sweet flavor and lovely color.
- Minced garlic: Adds aromatic warmth and complexity.
- Flour: Works as a gentle thickening agent to create that luscious creaminess.
- Tomato paste (optional): Enhances the soup’s color and enriches the tomato flavor without overpowering.
- Chicken broth: The flavorful liquid base that brings everything together with natural savory goodness.
- Italian small shell pasta: Perfectly sized to hold just the right amount of broth and chicken in every bite.
- Heavy whipping cream: The secret to that irresistibly smooth, rich texture that makes the soup so indulgent.
- Grated Parmesan Reggiano cheese: Adds a salty, nutty depth and a beautiful finish.
- Fresh spinach: A vibrant splash of green that softens beautifully and complements the creaminess.
How to Make Creamy Tuscan Chicken Soup Recipe
Step 1: Sear the Chicken
Begin by heating olive oil in a large soup pot over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, and salt and pepper to taste. Sear the chicken evenly, stirring occasionally until each piece turns a golden brown—this step locks in moisture and flavor. Once done, set the chicken aside to avoid overcooking later.
Step 2: Sauté the Veggies and Aromatics
In the same pot, toss in diced onions, carrots, celery, sundried tomatoes, and minced garlic. Stir frequently as these wonderful ingredients release their fragrances and soften, about 3-4 minutes. This vegetable blend forms the hearty body of the soup, offering layers of subtle sweetness and earthiness.
Step 3: Thicken the Base
Sprinkle the flour gradually over the vegetables, stirring constantly to prevent lumps. If you love extra depth, stir in tomato paste here to add a rich tomato essence. This step is crucial for achieving that creamy texture that gives this soup its character while deepening the flavor.
Step 4: Add Broth and Deglaze
Slowly whisk in 6 cups of chicken broth to the pot, scraping the bottom to lift all the caramelized bits left from cooking the chicken and veggies. These bits are packed with flavor and help create a rich base. Save the extra broth to adjust the soup’s consistency later if it gets too thick.
Step 5: Cook Pasta and Simmer
Bring the pot to a rolling boil, then add pasta along with another teaspoon of Italian seasoning and season with salt and pepper. Lower the heat to a gentle simmer, cover, and let it cook for about 20 minutes until the chicken is cooked through and pasta reaches just the right al dente texture. Alternatively, cook pasta separately and add it right before serving for a different texture.
Step 6: Enrich with Cream, Cheese, and Spinach
Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for an additional 5 minutes to let the spinach wilt perfectly and the cheese melt smoothly into the broth. This final melding phase is what makes the soup wonderfully creamy and luxuriously flavorful.
Step 7: Serve and Enjoy
Ladle this comforting, creamy soup into bowls, topping with extra Parmesan if you like. Serve hot, and relish every spoonful of this delightful Creamy Tuscan Chicken Soup Recipe that feels like a special occasion in each bite.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
To elevate your soup’s presentation and flavor, scatter some fresh chopped parsley or basil on top. A drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes can add a lovely finishing touch and a bit of warmth.
Side Dishes
Pair this soup with a crusty slice of artisan bread, garlic breadsticks, or even a fresh green salad for a balanced meal. The bread perfect for dunking into the creamy broth, which is practically irresistible.
Creative Ways to Present
For a charming twist, serve the soup in mini bread bowls or rustic mugs for entertaining guests or a cozy family dinner. Adding a dollop of pesto on top or swapping the pasta for gnocchi can personalize this Creamy Tuscan Chicken Soup Recipe to suit your taste and impress your guests.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers just as delightful as when freshly made.
Freezing
This soup freezes beautifully if you want to enjoy it later. Portion it into freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to prevent the cream from separating. If it thickens too much, add a splash of chicken broth or water to bring it back to the perfect creamy consistency.
FAQs
Can I use bone-in chicken for this soup?
Bone-in chicken can be used but will require longer cooking time and might change the texture of the soup. Using boneless cuts helps keep the soup quick and ensures tender, equally-sized pieces throughout.
Is there a dairy-free option for the cream?
Absolutely! You can substitute the heavy cream with coconut cream or a cashew cream for a dairy-free version, though the flavor will be slightly different but still delicious and creamy.
Can I make this soup low-carb?
To keep it low-carb, omit the pasta or replace it with spiralized zucchini or shirataki noodles. These alternatives absorb the flavors beautifully without adding extra carbs.
What can I use instead of sundried tomatoes?
If you don’t have sundried tomatoes, sun-dried tomato paste or roasted red peppers can be great substitutes that maintain that sweet-tangy depth the original recipe calls for.
How can I make this soup spicier?
Adding crushed red pepper flakes during cooking or topping with a dash of hot sauce when serving can bring some heat without overwhelming the soup’s classic flavor balance.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe is a true crowd-pleaser that combines comfort, nutrition, and irresistible flavor all in one pot. Whether you’re feeding a family or craving a cozy night in, it’s sure to become a beloved staple in your recipe collection. Trust me, once you make it, you’ll find yourself reaching for this rich, savory soup again and again. Give it a try—you deserve that perfect bowl of comfort!
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Creamy Tuscan Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings (about 10 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tuscan Chicken Soup is a comforting and flavorful meal perfect for chilly days. Featuring tender chicken, Italian-seasoned vegetables, sundried tomatoes, pasta, and fresh spinach in a rich and creamy broth enhanced with Parmesan cheese, this soup delivers hearty satisfaction with every spoonful.
Ingredients
Protein and Seasonings
- 1 teaspoon olive oil
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Vegetables and Flavorings
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Base
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth, start with 6 cups
Additional Ingredients
- 6 oz pasta (such as Italian small shells)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
- 1 teaspoon Italian seasoning (for simmering with pasta)
- Salt and pepper to taste
Instructions
- Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes. Remove the chicken and set aside if needed.
- Sauté Vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add Flour and Tomato Paste: Sprinkle the flour over the vegetables and stir thoroughly to combine. Add the flour in stages to prevent clumping. If using, add tomato paste at this stage and stir well to incorporate.
- Deglaze and Add Broth: Gradually whisk in the chicken broth, stirring to ensure there are no lumps and deglazing the bottom of the pan. Start with 6 cups and reserve the extra for thinning the soup later if needed.
- Simmer with Pasta: Bring the mixture to a rolling boil. Add the pasta and an additional teaspoon of Italian seasoning, along with more salt and pepper to taste. Cover the pot and lower the heat; simmer for about 20 minutes, or until the chicken is cooked through and pasta is just al dente, stirring occasionally. Alternatively, cook pasta separately and add after simmering.
- Finish the Soup: Remove the lid, then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, allowing the spinach to wilt and flavors to meld. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Enjoy warm!
Notes
- If you prefer a thicker soup, add more flour or reduce the amount of broth slightly.
- Use chicken thighs for a juicier, more flavorful soup, or breasts for a leaner option.
- Sundried tomatoes add a lovely depth of flavor but can be omitted if unavailable.
- Cook pasta separately if you want to prevent it from getting too soft when reheating leftovers.
- Adjust the amount of heavy cream and Parmesan cheese to taste for richer or lighter variants.
