Description
This Creamy Tuscan Chicken Soup is a hearty and comforting dish featuring tender chicken, fresh vegetables, pasta, and a rich creamy broth infused with Italian herbs and Parmesan cheese. Perfect for a cozy meal, this soup combines savory flavors and creamy textures for a satisfying bowl.
Ingredients
Chicken 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 Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Flavorings
- 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)
Finishing 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
- Prepare the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 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: In the same pot, add the diced 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 fully incorporate.
- Add Broth and Deglaze: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and to deglaze the browned bits from the bottom of the pan. Start with 6 cups, reserving additional broth to adjust the soup consistency later if needed.
- Simmer Pasta and Chicken: Bring the mixture to a rolling boil. Add the pasta, an additional teaspoon of Italian seasoning, and more salt and pepper to taste. Cover and reduce heat to a simmer. Cook for about 20 minutes, or until the chicken is fully cooked and the pasta is just al dente. Alternatively, cook pasta separately and add it to the soup afterward.
- Finish with Cream, Spinach, and Cheese: Remove the lid then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for another 5 minutes to wilt the spinach and blend the flavors. Taste and adjust seasonings as needed.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs provide a moister, richer flavor.
- Adding tomato paste is optional but adds depth to the broth’s flavor.
- Use Italian small shells or other small pasta shapes that hold well in soup.
- Cooking the pasta separately can prevent it from becoming too soft if you plan to store leftovers.
- Adjust the thickness of the soup by using more or less chicken broth.
- Fresh spinach is preferable, but you can substitute with kale or Swiss chard if desired.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
