Description
This Creamy Tuscan Chicken Soup is a comforting and hearty dish featuring tender chicken, savory vegetables, rich Parmesan cheese, and fresh spinach all simmered together in a flavorful broth. Perfect for a cozy meal, this soup blends classic Italian flavors with creamy textures to create a delicious and satisfying bowl.
Ingredients
Meat 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 (for cooking chicken)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (for simmering with pasta)
- Additional 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
- 2 ½ to 3 cups fresh spinach
Soup Base and Pasta
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth, start with 6 cups
- 6 oz pasta (such as Italian small shells)
Dairy
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
Instructions
- Cook 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.
- Incorporate Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and deglazing the bottom of the pan. Start with 6 cups and reserve extra for thinning the soup later if needed.
- Add Pasta and Simmer: 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 the pasta is just al dente. Alternatively, you can cook the pasta separately and add it 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 the 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
- For a thicker soup, reduce the amount of chicken broth slightly or add more flour when sautéing vegetables.
- Using chicken thighs can add more flavor and tenderness, but breasts work well too.
- You can substitute the small shell pasta with other small pasta shapes like ditalini or orzo.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- Sun-dried tomatoes add a nice depth of flavor but can be omitted if unavailable.
- Cooking the pasta separately can help avoid overcooking if you plan to store leftovers.
