Description
This Creamy Tuscan Chicken Soup is a comforting and hearty dish packed with tender chicken, Italian seasonings, fresh vegetables, pasta, and a luscious creamy broth enriched with Parmesan cheese and spinach. Perfect as a warming meal, it combines classic Tuscan flavors with a satisfying, rich texture.
Ingredients
Scale
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
Thickener and Add-ins
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Soup Base and Pasta
- 6 to 8 cups chicken broth, start with 6 cups
- 6 oz pasta (such as Italian small shells)
- 1 teaspoon Italian seasoning (for simmering with pasta)
- Salt and pepper to taste
Finishing Ingredients
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon 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 the vegetables are softened and fragrant.
- Add Thickener & Tomato Paste: Sprinkle the flour over the vegetables and stir thoroughly to combine, adding the flour in stages to prevent clumping. If using, add tomato paste at this stage and stir well to incorporate.
- Add Broth & Deglaze: Gradually whisk in the chicken broth, stirring to eliminate lumps and to deglaze the bottom of the pan. Start with 6 cups and reserve extra broth to thin the soup if needed later.
- Simmer with Pasta: Bring the soup mixture to a rolling boil. Add the pasta along with an additional teaspoon of Italian seasoning, and adjust salt and pepper to taste. Cover the pot and lower the heat; simmer for about 20 minutes, or until the chicken is cooked through and the pasta is just al dente. Alternatively, cook the pasta separately and add it later.
- Finish the Soup: Remove the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for another 5 minutes so the spinach wilts and flavors meld. Taste and adjust seasoning as necessary.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Serve warm and enjoy the comforting flavors.
Notes
- Chicken thighs can be used instead of breasts for a slightly richer flavor and juicier texture.
- Tomato paste is optional but adds a deeper umami flavor and richer color.
- If you prefer a thicker soup, reduce the broth slightly or add a bit more flour when thickening.
- Fresh spinach can be substituted with kale or Swiss chard for variety.
- Cook pasta separately if you prefer more control over its texture to avoid overcooking.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Pasta may absorb liquid; reheat with a splash of broth.
