Description
This Creamy Tuscan Chicken Soup is a rich, comforting dish featuring tender chicken, hearty vegetables, pasta, and a creamy Parmesan-infused broth. Perfect for cozy dinners or weeknight meals, this flavorful soup is a family favorite that’s sure to satisfy. Ready in just under an hour, it’s a comforting, one-pot meal that will warm you up on cold nights.
Ingredients
- 1 teaspoon olive oil
- 1–1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth (start with 6 cups)
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2 ½–3 cups fresh spinach
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook for 4-5 minutes until the chicken is browned on all sides.
- Add the diced carrots, celery, onions, sun-dried tomatoes, and minced garlic to the pot. Cook for 3-4 minutes, until the vegetables are softened and the onions are translucent.
- Sprinkle the flour over the mixture and stir well to combine, adding it gradually to avoid clumps. If using tomato paste, add it now and stir to combine.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Use a spoon to deglaze the bottom of the pot.
- Bring the soup to a rolling boil, then add the pasta, 1 teaspoon of Italian seasoning, and more salt and pepper to taste. Cover and reduce the heat to low. Let the soup simmer for about 20 minutes, or until the chicken is fully cooked and tender, and the pasta is al dente. (Alternatively, you can boil the pasta separately and add it to the soup at the end.)
- Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Simmer for an additional 5 minutes.
- Taste the soup and adjust the seasoning with salt and spices as needed before serving.
Notes
- For extra creaminess, add more heavy cream or a splash of half-and-half.
- You can use any small pasta, but Italian small shells work best to absorb the soup’s creamy broth.
- If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot for a creamier texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
