Description
A rich and creamy Tuscan‑style chicken soup with vegetables, pasta, spinach, and parmesan in a flavorful, thick cream sauce.
Ingredients
- 1 teaspoon olive oil
- 1‑1½ 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 sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6‑8 cups chicken broth
- 6 oz pasta (small shapes, e.g. small shells)
- 1 cup heavy whipping cream
- ½‑1 cup grated parmesan reggiano cheese
- 2½‑3 cups fresh spinach
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium‑high heat. Add the diced chicken and 1 teaspoon of Italian seasoning, plus salt and pepper, and cook until browned on all sides (about 4‑5 minutes).
- In the same pot, add the carrots, celery, onions, sundried tomatoes, and garlic. Cook until the vegetables become translucent (about 3‑4 minutes).
- Sprinkle in the flour and stir well to combine. If using tomato paste, add it now and stir.
- Gradually whisk in the chicken broth, scraping the bottom of the pot to deglaze, and ensuring there are no lumps.
- Bring the mixture to a simmer, then add the pasta, the remaining Italian seasoning, salt and pepper to taste. Cover, reduce heat, and let simmer for about 20 minutes or until chicken is cooked through and pasta is al dente.
- Uncover and stir in the heavy cream, fresh spinach, and grated parmesan cheese. Let the soup simmer for an additional ~5 minutes.
- Taste and adjust seasonings (salt, pepper, Italian seasoning) as needed before serving.
Notes
- The amount of broth can be adjusted: starting with 6 cups gives a thicker, creamier texture; add more broth if you prefer it soupier.
- Tomato paste is optional. It adds tomato flavor; omit for a more white‑creamy soup (though sundried tomatoes already add some tomato taste).
- You can use rotisserie chicken instead of raw chicken; just add it near the end and warm through.
- To avoid mushy pasta, you may cook the pasta separately and add it at the end, especially for leftovers or freezing.
- You can substitute heavy cream with half‑and‑half, milk, full‑fat coconut milk, or softened cream cheese (about 4 oz) — texture will vary.
- Kitchens round‑ups: trying adding extras like red pepper flakes, fresh herbs, or even white wine for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Fat: 19 g
- Carbohydrates: 8 g
- Protein: 24 g
