Description
This Creamy Tuscan Chicken Soup is a hearty and flavorful dish combining tender pieces of chicken, fresh vegetables, and a rich, creamy broth infused with Italian seasonings and Parmesan cheese. Perfect for a comforting meal, this soup features tender pasta shells and fresh spinach, delivering a balanced and satisfying taste of Tuscan-inspired flavors.
Ingredients
Scale
Chicken and Oils
- 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
Thickening and Flavor
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Pasta
- 6 to 8 cups chicken broth
- 6 oz pasta (such as small shells)
Dairy and Greens
- 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 pieces along with 1 teaspoon of Italian seasoning, salt, and pepper. Cook the chicken until browned on all sides, about 4 to 5 minutes.
- Sauté Vegetables: Add diced onions, carrots, celery, sundried tomatoes, and minced garlic to the pot. Stir frequently and cook until the vegetables become translucent and fragrant, about 3 to 4 minutes.
- Add Flour and Broth: Sprinkle the flour over the cooked vegetables and chicken, stirring well to combine and create a roux base. Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a boil.
- Cook Pasta: Add the pasta and remaining Italian seasoning to the boiling broth. Reduce heat and let it simmer for about 20 minutes, until the chicken pieces are cooked through and the pasta is al dente.
- Finish the Soup: Stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer gently for an additional 5 minutes to let the flavors meld. Adjust seasoning with salt and pepper if needed before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter soup, but it will be less creamy.
- If you prefer a thicker soup, reduce the chicken broth to 6 cups instead of 8 cups.
- Tomato paste is optional but adds depth of flavor and color.
- For a gluten-free version, replace regular flour with a gluten-free flour blend and use gluten-free pasta.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
