Description
A hearty Tuscan chicken soup with tender chicken, sun-dried tomatoes, Parmesan, and Italian herbs in a creamy broth. Ready in 45 minutes, it’s comfort food with restaurant-quality flavors.
Ingredients
Scale
- 1–1.5 lbs chicken breasts or thighs, diced
- 6–8 cups chicken broth
- 1 tsp olive oil
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 3 garlic cloves, minced
- 1/4 cup diced sun-dried tomatoes
- 2 tsp Italian seasoning, divided
- Salt & pepper to taste
- 1/4 cup all-purpose flour
- 2 tbsp tomato paste (optional)
- 6 oz pasta (small shells)
- 1 cup heavy cream
- 1/2–1 cup Parmesan Reggiano, grated
- 2.5–3 cups fresh spinach
Instructions
- Heat olive oil in a large pot. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Brown 4–5 minutes.
- Add onions, carrots, celery, garlic, and sun-dried tomatoes. Cook 3–4 minutes until fragrant.
- Stir in flour (and tomato paste if using) until absorbed.
- Gradually whisk in broth, scraping brown bits from pan. Bring to boil.
- Add pasta, remaining seasoning, salt, and pepper. Cover and simmer 20 minutes until pasta al dente and chicken tender.
- Stir in cream, spinach, and Parmesan. Simmer 5 minutes until spinach wilts and soup thickens.
- Taste and adjust seasoning. Serve warm with bread or salad.
Notes
Start with 6 cups broth for thicker consistency, add more later if desired. For dairy-free, substitute coconut milk and nutritional yeast. Store pasta separately when refrigerating to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
Keywords: creamy tuscan chicken soup, marry me chicken soup, parmesan chicken soup, italian comfort food, weeknight dinner soup