Description
This Creamy Tuscan Chicken Soup is a hearty and comforting meal featuring tender chicken, fresh vegetables, pasta, and a rich Parmesan-infused broth. With a velvety cream base and vibrant spinach, this soup combines classic Italian flavors and textures, perfect for a cozy dinner or batch cooking to enjoy throughout the week.
Ingredients
Scale
Chicken 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 and Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickener and Tomato Paste
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Broth and Pasta
- 6 to 8 cups chicken broth, start with 6 cups
- 6 oz pasta (such as Italian small shells)
Final Ingredients
- 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 and set aside if needed.
- Sauté Vegetables & Aromatics: 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 Thickener & Tomato Paste: Sprinkle the flour over the vegetables and stir thoroughly to combine, adding the flour in stages to prevent clumping. If using tomato paste, add it at this stage and stir well to incorporate evenly.
- Add Broth & Deglaze: Gradually whisk in the chicken broth, stirring continuously to eliminate lumps and deglaze the bottom of the pan. Start with 6 cups and reserve additional broth to thin the soup later if desired.
- Simmer with Pasta: Bring the mixture to a rolling boil. Add the pasta along with an additional teaspoon of Italian seasoning and adjust salt and pepper to taste. Cover the pot, reduce heat to a simmer, and cook for about 20 minutes, or until the chicken is fully cooked and the pasta is just al dente. Alternatively, cook the pasta separately and add it in later.
- Finish the Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer uncovered for another 5 minutes, allowing the spinach to wilt and the flavors to meld. Taste and adjust seasoning if necessary.
- Serve: Ladle the creamy Tuscan chicken soup into bowls and top with extra Parmesan cheese if desired. Serve warm and enjoy.
Notes
- For a thicker soup, use less broth or cook uncovered for longer to reduce.
- Substitute gluten-free flour to make the recipe gluten-free.
- If you prefer, cook pasta separately to avoid overcooking and add just before serving.
- Use fresh Parmesan Reggiano for best flavor and quality.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
