Description
This Creamy Tuscan Chicken Soup is a comforting and hearty dish featuring tender chicken, fresh vegetables, and spinach in a rich, creamy broth with Italian seasoning, pasta, and Parmesan cheese. Perfect for a cozy meal, this soup offers a flavorful blend of textures and tastes that meld beautifully in one pot.
Ingredients
Scale
Chicken & 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 & Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickener & Broth
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth, start with 6 cups
Pasta & Dairy
- 6 oz pasta (such as Italian small shells)
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
Greens & Final Seasoning
- 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 with 1 teaspoon of Italian seasoning, salt, and pepper. Cook, stirring occasionally, until all sides are browned, about 4-5 minutes. Remove chicken and set aside if needed.
- Sauté Vegetables & Aromatics: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables soften and become fragrant.
- Add Thickener & Tomato Paste: Sprinkle the flour gradually over the vegetables, stirring thoroughly to avoid lumps. If using, add tomato paste now and mix well to combine.
- Add Broth & Deglaze: Gradually whisk in chicken broth, starting with 6 cups, stirring continuously to deglaze the pot and ensure no lumps remain. Reserve extra broth for thinning the soup if desired.
- Simmer with Pasta: Bring the soup to a rolling boil, then add the pasta along with an additional teaspoon of Italian seasoning, salt, and pepper. Cover, reduce heat to a simmer, and cook for about 20 minutes until the chicken is fully cooked and pasta is just al dente.
- Finish the Soup: Remove the lid and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Simmer for another 5 minutes to allow the spinach to wilt and flavors to meld. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls, topping with extra Parmesan cheese if desired, and serve warm.
Notes
- Using boneless, skinless chicken thighs can add extra juiciness compared to breasts.
- Adding tomato paste is optional but enhances the richness and depth of flavor.
- If the soup is too thick, add reserved chicken broth to reach desired consistency.
- Cooking pasta separately can prevent it from soaking up too much broth, keeping the soup less starchy.
- Fresh spinach is best added at the end to preserve vibrant color and texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
