Description
This Creamy Tuscan Chicken Soup is a hearty, soul-warming bowl of comfort made with tender chicken, shell pasta, sundried tomatoes, fresh spinach, and a rich Parmesan cream broth. Perfect for cozy weeknights, chilly evenings, or anytime you want to turn simple pantry staples into something deeply satisfying. It’s restaurant-quality flavor with weeknight ease.
Ingredients
1 tsp olive oil
1 to 1.5 lbs boneless, skinless chicken breasts or thighs, diced
2 tsp 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 tbsp tomato paste (optional)
6 to 8 cups chicken broth
6 oz small shell pasta
1 cup heavy whipping cream
½ to 1 cup grated Parmesan Reggiano cheese
2½ to 3 cups fresh spinach
Instructions
Heat olive oil in a Dutch oven over medium-high heat. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Sauté until lightly browned, 4–5 minutes.
Add onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3–4 minutes.
Stir in flour to coat vegetables and chicken. Add tomato paste, if using.
Gradually pour in chicken broth while stirring to prevent lumps. Bring to a simmer.
Add shell pasta and remaining Italian seasoning. Cover and simmer for 20 minutes, or until pasta is tender.
Stir in heavy cream, Parmesan, and spinach. Simmer another 5 minutes.
Taste and adjust seasoning. Serve hot.
Notes
Chicken thighs add extra flavor and tenderness.
Sundried tomatoes give the broth a tangy depth.
Shell pasta holds the creamy broth well, but orzo or ditalini work too.
Add more broth when reheating, as pasta may absorb liquid.
Dairy-free alternatives can be used for cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian-Inspired