Description
This Tuscan Chicken Soup is a hearty and creamy dish featuring tender chicken, fresh vegetables, Italian seasoning, and pasta, all simmered to perfection in a rich broth with spinach and Parmesan cheese. Perfect for a comforting family meal, this soup combines classic Italian flavors with a creamy texture to warm your soul.
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
Soup Base & Thickener
- 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 & Seasoning for Simmer
- 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 seasoned 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 & Aromatics: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently, until vegetables are softened and fragrant.
- Add Thickener & Tomato Paste: Sprinkle flour over the sautéed vegetables gradually, stirring continuously to avoid clumping. If using, add tomato paste at this stage and stir well to combine.
- Add Broth & Deglaze: Slowly whisk in chicken broth, starting with 6 cups, stirring constantly to ensure no lumps form and to deglaze the pot, scraping any browned bits from the bottom. Reserve additional broth if a thinner soup is desired later.
- Simmer with Pasta: Bring the mixture to a rolling boil. Add pasta along with an additional teaspoon of Italian seasoning and adjust salt and pepper to taste. Cover and reduce heat to a simmer for about 20 minutes, or until chicken is cooked through and pasta is al dente. Alternatively, cook pasta separately and add later.
- Finish the Soup: Remove lid, stir in heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, allowing 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. Serve warm and enjoy.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- The tomato paste is optional but adds deeper flavor.
- Adjust chicken broth quantity based on desired soup thickness.
- For gluten-free version, use gluten-free flour and pasta.
- Cooking pasta separately can prevent overcooking if soup will be stored.
- Fresh spinach can be substituted with kale if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
