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
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1 tsp olive oil
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1½ lbs (680 g) boneless, skinless chicken breasts or thighs, diced
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2 tsp Italian seasoning, divided
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Salt and pepper, to taste
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½ cup (60 g) diced carrots
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½ cup (60 g) diced celery
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½ cup (75 g) diced onions
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¼ cup (35 g) diced sundried tomatoes
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3 cloves garlic, minced
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¼ cup (30 g) all-purpose flour
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2 tbsp tomato paste (optional)
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6–8 cups (1.4–1.9 liters) chicken broth
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6 oz (170 g) pasta (small shells or similar)
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1 cup (240 ml) heavy whipping cream
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½–1 cup (50–100 g) grated Parmesan Reggiano cheese
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2½–3 cups (75–90 g) fresh spinach
Instructions
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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.
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Add onions, carrots, celery, sundried tomatoes, and garlic. Sauté for 3–4 minutes.
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Stir in flour and optional tomato paste until well combined.
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Gradually add chicken broth, scraping up brown bits. Start with 6 cups.
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Bring to a boil. Add pasta, remaining seasoning, and more salt and pepper if needed. Reduce heat, cover, and simmer for 20 minutes.
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Stir in heavy cream, Parmesan, and spinach. Simmer uncovered for 5 minutes.
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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