Description
This creamy Tuscan chicken soup is a comforting and hearty dish featuring tender chicken, fresh vegetables, pasta, and a luscious blend of cream and Parmesan cheese. Enhanced with Italian seasoning and sundried tomatoes, this soup offers rich, savory flavors perfect for any cozy meal.
Ingredients
Scale
Protein and Seasoning
- 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
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Flavoring
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Pasta
- 6 to 8 cups chicken broth (start with 6 cups)
- 6 oz pasta (such as Italian small shells)
Dairy and Greens
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
Additional Seasoning
- 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 and set aside if needed.
- Sauté the 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 to deglaze the bottom of the pan. Start with 6 cups and reserve 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. Alternatively, cook the pasta separately and add afterward.
- 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
- You can substitute chicken thighs for breasts for juicier meat.
- Sundried tomatoes add a tangy depth but can be omitted if unavailable.
- Use gluten-free flour and pasta to make this recipe gluten-free.
- Simmering the pasta in the soup allows it to absorb more flavor, but cooking pasta separately can prevent overcooking.
- Adjust chicken broth amount based on desired soup thickness.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
