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
Scale
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.
