Description
This Creamy Tuscan Chicken Soup is a comforting and flavorful dish that combines tender chicken, fresh vegetables, and hearty pasta in a rich, creamy broth. Enhanced with Italian seasoning, sundried tomatoes, and Parmesan cheese, this soup offers a perfect balance of savory and creamy textures, making it ideal for a cozy family meal.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1-1½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth
- 6 oz pasta (such as small shells)
- 1 cup heavy whipping cream
- ½-1 cup grated Parmesan Reggiano cheese
- 2½-3 cups fresh spinach
Instructions
- Cook the Chicken: Heat 1 teaspoon of olive oil in a large soup pot over medium heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook the chicken until it is browned on all sides and partially cooked through, about 4-5 minutes.
- Sauté Vegetables: Add diced onions, carrots, celery, sundried tomatoes, and minced garlic to the pot. Cook the mixture, stirring occasionally, until the onions become translucent and the vegetables soften, about 3-4 minutes.
- Add Flour and Broth: Sprinkle ¼ cup of flour evenly over the vegetable and chicken mixture. Stir well to coat and cook the flour for 1-2 minutes to remove the raw taste. Gradually whisk in 6 to 8 cups of chicken broth, ensuring no lumps form. Optionally, stir in tomato paste for added depth of flavor. Bring the soup to a boil.
- Cook Pasta: Add 6 ounces of small shell pasta and the remaining 1 teaspoon of Italian seasoning to the boiling soup. Reduce heat to a simmer, and cook for about 20 minutes until the chicken is fully cooked and the pasta is al dente.
- Finish the Soup: Stir in 1 cup of heavy whipping cream, 2½ to 3 cups of fresh spinach, and ½ to 1 cup grated Parmesan Reggiano cheese. Simmer for an additional 5 minutes until the spinach wilts and the soup thickens slightly. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- Using chicken thighs will provide more flavor and tenderness compared to chicken breasts.
- Adjust the amount of chicken broth depending on your desired soup thickness.
- For a thicker soup, use less broth or add an extra tablespoon of flour.
- Substitute pasta with gluten-free options if needed.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the cream from curdling.
