Description
Creamy Tuscan Chicken Soup is a rich and comforting one-pot meal made with tender chicken, shell pasta, cream, sun-dried tomatoes, spinach, and Parmesan. It’s hearty, flavorful, and perfect for busy weeknights when you want something cozy and satisfying.
Ingredients
-
1 tsp olive oil (5 ml)
-
1–1½ lb boneless, skinless chicken breasts or thighs, diced (450–680 g)
-
2 tsp Italian seasoning, divided (4 g)
-
Salt and pepper to taste
-
½ cup diced carrots (65 g)
-
½ cup diced celery (50 g)
-
½ cup diced onions (75 g)
-
¼ cup diced sun-dried tomatoes (30 g)
-
3 garlic cloves, minced
-
¼ cup all-purpose flour (30 g)
-
2 tbsp tomato paste (optional) (30 g)
-
6–8 cups chicken broth (1.4–1.9 L)
-
6 oz small shell pasta (170 g)
-
1 cup heavy whipping cream (240 ml)
-
½–1 cup grated Parmesan Reggiano cheese (50–100 g)
-
2½–3 cups fresh spinach (75–90 g)
Instructions
-
Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Cook for 4–5 minutes until browned.
-
Stir in onions, carrots, celery, sun-dried tomatoes, and garlic. Sauté for 3–4 minutes until veggies soften.
-
Sprinkle in the flour gradually, stirring constantly. Add tomato paste if using.
-
Slowly pour in chicken broth, scraping the bottom to deglaze the pot.
-
Add pasta, remaining Italian seasoning, and more salt and pepper. Cover and simmer over low heat for 20 minutes.
-
Stir in cream, Parmesan, and spinach. Simmer 5 more minutes. Adjust seasoning to taste and serve hot.
Notes
Use chicken thighs for juicier flavor, or breasts for leaner bites.
Sun-dried tomatoes add a unique flavor pop—don’t skip them.
Adjust thickness by adding more broth if needed.
For extra creaminess, stir in a bit of cream cheese with the Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian-American