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This Creamy Tuscan Chicken Soup is the kind of meal that brings instant comfort and has quickly become a family favorite in my kitchen. Juicy pieces of chicken, rich parmesan, tender pasta, vegetables, and a creamy broth all blend into a hearty soup that is just as good for a cozy weeknight dinner as it is for sharing with guests. The sun-dried tomatoes and Italian seasoning lend warmth and depth, turning simple ingredients into something memorable with every bite.
I remember the first blustery night I made this soup and everyone kept going back for seconds. It is the kind of dish that rivals any restaurant meal, right at your own table.
Ingredients
- Olive oil: brings everything together and helps brown the chicken for extra flavor. Use a fresh bottle for the best result
- Boneless skinless chicken thighs or breasts: are the backbone of this soup and turn out tender in the creamy broth. Thighs give more flavor but breasts work perfectly too
- Italian seasoning: provides instant Tuscan character. Choose a blend that smells herby and vibrant
- Salt and cracked black pepper: are crucial for seasoning every step. Never skip salt and taste as you go
- Diced carrots celery and onions: create a classic aromatic base that delivers sweetness and depth
- Sundried tomatoes: add a tangy savoriness and a pop of color. Choose soft ones packed in oil for easier chopping
- Garlic cloves: go in for that unmistakable warm punch. Always use fresh garlic and mince it fine
- Flour: thickens the soup to a creamy consistency. Spoon and level the flour for the right amount
- Tomato paste: is optional but adds a subtle tomato undertone if you want a touch of extra brightness
- Chicken broth: forms the soup’s backbone. Homemade or high quality boxed broth will really make a difference here
- Pasta: catches all that flavor and makes the soup extra filling. Small shells are perfect but any small pasta will do
- Heavy whipping cream: is the secret for that silky texture. Use the freshest you can find
- Parmesan reggiano cheese: gives a luxurious salty finish. Grate it yourself to avoid the powdery stuff
- Fresh spinach: folds in at the end for vibrant color and added nutrients. Look for crisp bright leaves
Step-by-Step Instructions
- Brown the Chicken:
- Dice your chicken and pat it dry with paper towels. Heat olive oil in a Dutch oven over medium high heat until shimmering. Add chicken in a single layer with half the Italian seasoning salt and cracked pepper. Let the chicken brown undisturbed for 3 to 4 minutes on one side then toss and continue cooking another 2 to 3 minutes until evenly golden but not fully cooked through. Remove chicken to a clean bowl to keep it juicy.
- Sauté the Vegetables:
- Into the same pot add a little more oil if needed and pile in the diced onions carrots celery sundried tomatoes and garlic. Sweat the vegetables for 3 to 4 minutes stirring often until soft and translucent. This step deepens the soup’s foundation with caramelized flavors.
- Thicken the Base:
- Sprinkle the flour over the vegetables and stir very well to coat. Cook for 1 full minute to remove raw flour taste. If using tomato paste add it now and stir it into the mix until everything is glossy red.
- Build the Broth:
- Slowly pour in chicken broth in stages mixing continuously and scraping up the brown bits from the bottom to enrich the soup. Stir until flour has dissolved without any lumps. Return the browned chicken and all its juices to the pot.
- Simmer and Cook Pasta:
- Increase heat and bring everything to a steady boil. Toss in your pasta and sprinkle in the remaining Italian seasoning salt and black pepper. Cover and reduce heat to a simmer. Cook for about 20 minutes stirring once or twice until chicken is tender and pasta cooked al dente.
- Add the Cream and Greens:
- Stir in heavy whipping cream grated parmesan and fresh spinach. Allow soup to gently bubble for 5 more minutes until the cheese melts and spinach wilts perfectly.
- Season and Finish:
- Taste the soup and adjust salt or spices as needed. If the soup is thicker than you like just stir in extra broth little by little until it’s your preferred consistency.
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My favorite part is always the sun-dried tomatoes which bring an unexpected brightness that keeps the soup from feeling too heavy. Last winter my sister and I fought over the last ladle in the pot and now she always requests extra spinach and tomatoes whenever we make it together.
Storage Tips
Leftovers keep beautifully in a tightly sealed container in the fridge for three days. Add a splash of extra broth or water when reheating to bring back the creamy consistency. To freeze cool the soup completely and pour into freezer-safe bags. Thaw in the fridge overnight and reheat over gentle heat stirring well.
Ingredient Substitutions
You can swap chicken thighs for chicken breast or even rotisserie chicken. If using already cooked chicken stir it in just at the end to heat through. For a dairy-free version replace the heavy cream with full fat coconut milk. If you like it cheesier use extra parmesan or even a little cream cheese instead of flour for thickening.
Serving Suggestions
This soup shines on its own but is even better with a crusty loaf of sourdough or a warm piece of garlic bread. A sprinkle of extra cheese and some chopped basil on top make it extra special. Pair it with a simple green salad tossed with lemon vinaigrette for a balanced meal.
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Cultural Connection
Inspired by Tuscan cuisine this soup is a nod to the classic flavors of Italy’s countryside—rustic vegetables parmesan leafy greens and extra virgin olive oil. While not a traditional dish it draws from the philosophy of using what you have and turning pantry ingredients into celebratory meals.
Frequently Asked Questions
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal. Both deliver tenderness, but thighs offer richer flavor. Dice into bite-sized pieces for best results.
- → How can I prevent mushy pasta?
For perfect texture, cook pasta separately until just al dente and stir it into the soup at the end. This keeps it from overcooking during storage or reheating.
- → Can I make this dish dairy-free?
Yes! Replace the cream with full fat coconut milk for a dairy-free version, and use a dairy-free cheese or skip the Parmesan if needed.
- → What vegetables can I substitute?
Feel free to swap in bell peppers, kale, or mushrooms for added variation. Use what’s on hand to suit your taste preferences.
- → Is this dish freezer-friendly?
You can freeze the soup without the pasta and spinach. Add freshly cooked pasta and spinach after reheating for best texture.
- → How do I adjust the thickness?
Start with the minimum amount of broth and add more gradually to reach your desired consistency. Add extra cream for a richer result.