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This ultra-creamy Tuscan chicken soup feels like a hug in a bowl and it’s made repeat appearances at my place. Tender bites of chicken, parmesan, lots of pasta, veggies, and a dreamy, rich base come together for a filling dinner. It’s tasty enough for company but easy enough for a cozy weeknight. Italian herbs and sun-dried tomatoes add a warm, tangy kick, taking humble pantry staples to “wow” status every time.
The first time I made this one chilly evening, everyone dug in for seconds. You can make it right at home and it’s just as good as any fancy place in town.
Tasty Ingredients
- Fresh spinach: gets stirred in at the end for a punch of greens and color. Go for perky bright leaves if you can
- Parmesan reggiano cheese: shaves on salty goodness. Grate it yourself and skip the pre-packed powder
- Heavy whipping cream: brings out the soup’s creamy factor. Fresher the better
- Pasta: scoops up all the flavor and fills you up. Small shells are great but use whatever short pasta is handy
- Chicken broth: your base flavor-maker. Homemade or good quality store-bought broth ramps up the taste
- Tomato paste: totally optional, but adds a gentle tang if you want a hint of extra brightness
- Flour: thickens everything up nicely. Use leveled spoonfuls for best results
- Garlic cloves: gives real depth and warmth—always mince up fresh cloves
- Sundried tomatoes: add zing plus a splash of color. Choose ones packed in oil for easiest chopping
- Diced carrots, celery, and onions: create a sweet classic base that smells amazing as it cooks
- Salt and cracked black pepper: key for seasoning throughout. Taste and add as needed
- Italian seasoning: fast-tracks a Tuscan vibe. Find one that smells herby and lively
- Boneless skinless chicken thighs or breasts: bring juicy flavor—thighs are richer but breasts are fine too
- Olive oil: kicks off the whole thing, helping to brown your chicken and add flavor. Use the freshest bottle you’ve got
Simple Steps
- Season and Finish:
- Give your soup a taste, tweak salt or spices if you want. If it's too thick, splash in more broth one bit at a time until it's just like you like.
- Add the Cream and Greens:
- Mix in the heavy cream, parmesan, and spinach. Let it simmer for about five minutes until the cheese melts and the spinach is soft.
- Simmer and Cook Pasta:
- Crank up the heat and get your soup bubbling. Toss in the pasta and leftover Italian seasoning, salt, and pepper. Drop the temp and let it cook, covered, for 20-ish minutes. Stir a couple of times till the chicken is tender and the pasta’s got some bite.
- Build the Broth:
- Start pouring in chicken broth slowly, stirring and scraping up anything stuck to the bottom for more flavor. Stir well till the flour’s gone and all the chicken plus its juices go back in the pot.
- Thicken the Base:
- Throw the flour over your veggies and mix like crazy to coat them. Cook for about a minute to ditch the raw flavor. If you want tomato paste, stir that in so everything gets rosy and shiny.
- Sauté the Vegetables:
- In that same pot, add a bit more oil if it’s dry and toss in onions, carrots, celery, sundried tomatoes, and garlic. Cook, stirring a lot, until they’re soft and smell incredible—about three to four minutes.
- Brown the Chicken:
- Chop the chicken and pat it dry. Heat up olive oil in a Dutch oven on medium-high. Drop in chicken with half your seasoning, salt, and pepper. Let it get golden on one side for a few minutes, then stir and keep browning for a few more. Take it out and set it aside to keep the pieces juicy.
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Truth be told, I can’t resist the sun-dried tomatoes, they cut through the richness and keep it bright. One snowy evening my sister and I ended up arguing over the last scoop, now she always asks for extra spinach and tomatoes when we make it together.
How to Store
Keep leftovers in a tightly closed container in the fridge for up to three days. Add a splash of water or broth when reheating to bring the creamy vibe back. Let the soup cool first, then pack into freezer-safe bags for freezing. Thaw in the fridge overnight and warm gently, stirring until smooth.
Swaps and Substitutes
Chicken thighs can swap for chicken breast, or toss in some rotisserie chicken at the end if it's already cooked. For a dairy-free option go for full-fat coconut milk instead of cream. Want extra cheesiness? Add more parmesan or try a scoop of cream cheese instead of the flour for thickening.
How to Serve
This soup is awesome by itself but teaming it up with crusty sourdough or a hunk of garlic bread is next-level. Sprinkle some cheese and fresh basil over the top for extra flair. If you want to round it out, serve it with a crisp green salad splashed with lemon dressing.
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Roots and Traditions
Pulled from Tuscan influences, this bowl brings all the feel of classic Italian farm-food—chunky veggies, parmesan, deep greens, and good olive oil. Not straight from tradition, but the heart is the same: make something warm and memorable out of whatever’s in the pantry.
FAQs About the Recipe
- → Which chicken should I use?
Skinless chicken breasts or thighs both work. Thighs taste more flavorful and always turn out juicy. Just chop them into small pieces for best results.
- → How do I keep the pasta from going soggy?
If you want your pasta to have a little chew, boil it by itself until barely done and then mix it into the soup when you serve. This keeps it from going gross when stored or reheated.
- → Want a dairy-free option?
Totally doable! Grab some full-fat coconut milk instead of cream. You can toss in a dairy-free cheese or skip the Parmesan altogether.
- → Can I mix up the veggies?
Absolutely! Try tossing in some mushrooms, kale, or bell peppers. Just use whatever you've got on hand or whatever you love best.
- → Is this good for freezing?
Sure thing—just freeze it before you add the spinach and pasta. When you reheat, throw in cooked pasta and fresh spinach to keep everything tasting fresh.
- → How do I make it thicker or thinner?
Pour in less broth at first and add more if you need to thin it out as it cooks. For extra richness, splash in more cream.