Tuscan Chicken Soup (Printable Version)
Rotini, juicy chicken, sun-dried tomatoes, and a lush cream base—all these cozy Tuscan touches in every spoonful.
# What You'll Need:
→ Main Ingredients
01 -
2 cups uncooked rotini pasta
02 -
4 cups chicken broth
03 -
1/2 cup heavy cream
04 -
4 cloves garlic, minced or crushed
05 -
1/4 cup chopped fresh basil
06 -
3 to 4 ounces sun-dried tomatoes, chopped up
07 -
3 ounces tomato paste
08 -
2 teaspoons Italian seasoning
09 -
1 pound cooked chicken, shredded
10 -
salt and black pepper to taste
11 -
1 medium yellow onion, diced
→ For Garnish
12 -
grated parmesan cheese
# Step-by-Step Guide:
01 -
Get everything measured, chopped, and the chicken pulled apart before you start. Makes things so much easier.
02 -
Toss the dry rotini straight into a big pot with the chicken broth, then heat it up until it's boiling. Turn the heat down so it simmers, and let the noodles get tender. Should take about 10 or so minutes.
03 -
Heat some oil in that pot. Toss in the onion and garlic. Cook those together until soft and just a little brown.
04 -
Mix in tomato paste with the veggies and give it a stir for about a minute. Next, add your shredded chicken and stir it all in.
05 -
Stir in the sun-dried tomatoes and basil now. Let them hang out with everything else for a minute so the flavors can come together.
06 -
Now add salt, pepper, and the Italian seasoning. Give it a taste to see if it needs more.
07 -
Take the pot off the stove. Pour in the cream and give it a good stir. Taste it, and add more salt and pepper if you want.
08 -
Scoop some soup into bowls and pile on the grated parmesan. Dig in while it's hot!
# Additional Notes:
01 -
If you plan to make this ahead, cook the pasta right before eating so it doesn't soak up all your broth.
02 -
Sun-dried tomatoes have a punchy flavor. Use less if you want things a bit milder.