Description
A comforting and creamy Tuscan chicken soup that is loaded with tender chicken, vegetables, pasta, and a rich, cheesy broth. Perfect for a cozy night in or to feed a crowd.
Ingredients
Units
Scale
For the soup:
- 1 teaspoon olive oil
- 1– 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 oz pasta (such as small shells)
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2–3 cups fresh spinach
Instructions
- Cook the Chicken: Heat olive oil in a large soup pot. Add chicken, 1 teaspoon of Italian Seasoning, salt, and pepper. Cook until browned, about 4-5 minutes.
- Sauté Vegetables: Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until translucent, about 3-4 minutes.
- Add Flour and Broth: Sprinkle flour, stir well. Gradually whisk in chicken broth. Bring to a boil.
- Cook Pasta: Add pasta and seasoning. Simmer for 20 minutes until chicken is cooked and pasta is al dente.
- Finish the Soup: Stir in cream, spinach, and Parmesan. Simmer for 5 minutes. Adjust seasoning.
Notes
- You can add more or less broth depending on your desired soup consistency.
- If you prefer a thicker soup, you can increase the amount of flour used.
- Feel free to customize with additional herbs or vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg
