Description
Creamy Tuscan Chicken Soup is a rich, flavorful one-pot meal filled with tender chicken, pasta, sun-dried tomatoes, spinach, and a savory Parmesan cream broth. It’s the ultimate comfort food—perfect for cold nights or easy weeknight dinners that feel indulgent yet satisfying.
Ingredients
1 tsp olive oil
1½ lbs (680 g) boneless, skinless chicken breasts or thighs, diced
2 tsp Italian seasoning, divided
Salt and pepper, to taste
½ cup (60 g) diced carrots
½ cup (60 g) diced celery
½ cup (75 g) diced onions
¼ cup (35 g) diced sundried tomatoes
3 cloves garlic, minced
¼ cup (30 g) all-purpose flour
2 tbsp tomato paste (optional)
6–8 cups (1.4–1.9 liters) chicken broth
6 oz (170 g) pasta (small shells or similar)
1 cup (240 ml) heavy whipping cream
½–1 cup (50–100 g) grated Parmesan Reggiano cheese
2½–3 cups (75–90 g) fresh spinach
Instructions
Heat olive oil in a Dutch oven over medium-high heat. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Cook for 4–5 minutes until browned.
Add onions, carrots, celery, sundried tomatoes, and garlic. Sauté for 3–4 minutes.
Stir in flour and optional tomato paste until well combined.
Gradually add chicken broth, scraping up brown bits. Start with 6 cups.
Bring to a boil. Add pasta, remaining seasoning, and more salt and pepper if needed. Reduce heat, cover, and simmer for 20 minutes.
Stir in heavy cream, Parmesan, and spinach. Simmer uncovered for 5 minutes.
Taste and adjust seasoning. Serve hot with extra Parmesan if desired.
Notes
Freshly grated Parmesan melts and tastes better than pre-shredded.
Soup thickens as it sits; add extra broth if reheating.
Don’t overcook pasta—it continues softening after cooking.
Omit pasta/spinach before freezing; add fresh during reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American