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
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1 tsp olive oil
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1 to 1.5 lbs 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 diced carrots
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½ cup diced celery
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½ cup diced onions
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¼ cup diced sundried tomatoes
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3 garlic cloves, minced
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¼ cup flour
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2 tbsp tomato paste (optional)
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6 to 8 cups chicken broth
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6 oz small shell pasta
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1 cup heavy whipping cream
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½ to 1 cup grated Parmesan Reggiano cheese
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2½ to 3 cups 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. Sauté until lightly browned, 4–5 minutes.
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Add onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3–4 minutes.
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Stir in flour to coat vegetables and chicken. Add tomato paste, if using.
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Gradually pour in chicken broth while stirring to prevent lumps. Bring to a simmer.
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Add shell pasta and remaining Italian seasoning. Cover and simmer for 20 minutes, or until pasta is tender.
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Stir in heavy cream, Parmesan, and spinach. Simmer another 5 minutes.
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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