Description
This Creamy Tuscan Chicken Soup is a hearty and delicious recipe featuring tender chicken, fresh vegetables, and a rich, creamy broth infused with Italian flavors. Perfect for a comforting meal, this soup combines the goodness of chicken, pasta, spinach, and Parmesan cheese in a flavorful broth that warms the soul.
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
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6-8 cups chicken broth
Additional Ingredients
- 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 pieces, stirring occasionally, until browned on the outside, about 4 to 5 minutes.
- Sauté Vegetables: Add the diced onions, carrots, celery, sundried tomatoes, and minced garlic to the pot. Cook together until the vegetables are translucent and softened, about 3 to 4 minutes.
- Add Flour and Broth: Sprinkle the flour over the vegetables and chicken mixture and stir well to combine, cooking for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth to avoid lumps and bring the mixture to a boil.
- Cook Pasta: Add the pasta and the remaining teaspoon of Italian Seasoning to the boiling soup. Reduce the heat and let it simmer gently for about 20 minutes, or until the chicken is fully cooked and the pasta is al dente.
- Finish the Soup: Stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes so the spinach wilts and the cheese melts into the broth. Taste and adjust the seasoning with salt and pepper as needed before serving.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- For a thicker soup, use the full 8 cups of chicken broth and add more flour as needed.
- The tomato paste is optional and adds a slight depth of flavor and color.
- Use freshly grated Parmesan cheese for the best flavor.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
