Description
This Creamy Tuscan Chicken Soup is a comforting and flavorful dish featuring tender chicken, fresh vegetables, pasta, and a rich combination of cream and Parmesan cheese. The soup is infused with Italian seasoning and sun-dried tomatoes for a rustic taste, making it perfect for a hearty family meal.
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
- 1 teaspoon Italian seasoning (for chicken)
- Salt and pepper to taste (for chicken)
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 Flavor Enhancers
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Broth 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 (for soup)
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 along with 1 teaspoon of Italian seasoning and salt and pepper to taste. Cook the chicken while stirring occasionally until browned on all sides, about 4-5 minutes. Remove the chicken and set aside if needed.
- Sauté Vegetables & Aromatics: In the same pot, add diced onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently until the vegetables are softened and fragrant.
- Add Thickener & Tomato Paste: Sprinkle flour over the softened vegetables in stages to prevent clumping, stirring thoroughly to combine. If using, add tomato paste now and stir well to incorporate evenly into the mixture.
- Add Broth & Deglaze: Gradually whisk in chicken broth, starting with 6 cups, stirring constantly to avoid lumps and to deglaze the bottom of the pot from any browned bits for extra flavor. Reserve any extra broth for thinning later if needed.
- Simmer with Pasta: Bring the soup to a rolling boil. Add pasta, an additional teaspoon of Italian seasoning, and adjust salt and pepper to taste. Cover the pot, reduce heat to a simmer, and cook for about 20 minutes until the chicken is cooked through and pasta is al dente. Alternatively, cook the pasta separately and add afterwards.
- Finish the Soup: Remove the lid and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for another 5 minutes to allow the spinach to wilt and the flavors to meld together. Taste and adjust seasoning if necessary.
- Serve: Ladle the creamy Tuscan chicken soup into bowls and serve warm, perfect for a satisfying and comforting meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs add more moisture and flavor.
- Adding tomato paste is optional but enhances the depth of flavor and richness of the soup.
- If the soup is too thick, add a little more broth to reach desired consistency.
- Pasta can be cooked separately and added at the end to prevent overcooking if desired.
- Use freshly grated Parmesan Reggiano for best flavor and melting quality.
- For a lighter version, substitute heavy cream with half-and-half or full-fat milk, though the soup will be less creamy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
