Description
This Creamy Tuscan Chicken Soup is a comforting, hearty dish packed with tender chicken, fresh vegetables, and spinach in a rich, Parmesan-infused broth with a creamy texture. It combines classic Italian flavors like sundried tomatoes and Italian seasoning with pasta, making it perfect for a satisfying family meal.
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
- 2 teaspoons Italian Seasoning, divided
- 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
Soup Base and Finishes
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth
- 6 oz pasta (such as small shells)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
Instructions
- Cook the Chicken: Heat olive oil in a large soup pot over medium heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper. Cook the chicken until it is browned on all sides, about 4 to 5 minutes.
- Sauté Vegetables: Add the diced onions, carrots, celery, sundried tomatoes, and minced garlic to the pot with the chicken. Cook and stir until the vegetables become translucent and fragrant, roughly 3 to 4 minutes.
- Add Flour and Broth: Sprinkle the flour over the chicken and vegetables, stirring well to incorporate it evenly. Gradually whisk in the chicken broth, ensuring there are no lumps. Increase the heat and bring the mixture to a boil.
- Cook Pasta: Add the pasta and the remaining teaspoon of Italian seasoning to the boiling soup. Reduce heat to simmer and cook for about 20 minutes, or until the chicken is fully cooked through and the pasta is tender but still al dente.
- Finish the Soup: Stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer gently for an additional 5 minutes until the spinach wilts and the cheese melts completely. Adjust salt and pepper to taste before serving.
Notes
- You can substitute the chicken breasts with thighs for a juicier texture.
- Use gluten-free flour and pasta to make the dish gluten-free.
- The tomato paste is optional but adds a subtle depth of flavor and color to the soup.
- For a thicker soup, use less chicken broth or add a little more flour.
- Fresh spinach can be swapped for kale or Swiss chard if desired.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
