Description
Creamy Tuscan Chicken Soup is a hearty and flavorful Italian-inspired dish featuring tender chicken, vegetables, pasta, spinach, and a luscious creamy broth enriched with Parmesan cheese. This comforting soup is perfect for a family meal and delivers a delightful blend of savory and creamy textures in every spoonful.
Ingredients
Scale
Protein 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
- 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)
Liquids and Dairy
- 6 to 8 cups chicken broth, start with 6 cups
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
Pasta and Greens
- 6 oz pasta (such as Italian small shells)
- 2 ½ to 3 cups fresh spinach
- 1 teaspoon Italian seasoning (for simmering with pasta)
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 of 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 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. Add 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 ensure there are no lumps and deglazing the bottom of the pan. Start with 6 cups and reserve extra for later, if needed to thin the soup.
- Simmer with Pasta: Bring the mixture to a rolling boil. Add the pasta and an additional teaspoon of Italian seasoning, along with more 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 pasta is just al dente. Alternatively, you can cook the pasta separately and add it after.
- Finish the Soup: Remove the lid, then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, allowing the spinach to wilt and the flavors to meld. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Enjoy warm!
Notes
- You can adjust the thickness of the soup by adding more or less chicken broth depending on your preference.
- Using Italian small shell pasta helps the pasta hold the soup better, but any small pasta shape will work.
- If you prefer, cook pasta separately to avoid it absorbing too much broth, then add before serving.
- Tomato paste adds depth but is optional; the soup will still be flavorful without it.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, though this will slightly change the texture and richness.
