Creamy Tuscan Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon olive oil
02 -
680 grams boneless, skinless chicken breasts or thighs, diced into 2.5 cm pieces
03 -
2 teaspoons Italian seasoning, divided
04 -
Salt and freshly ground black pepper, to taste
05 -
80 grams carrots, diced
06 -
80 grams celery, diced
07 -
80 grams onions, diced
08 -
35 grams sundried tomatoes, diced
09 -
3 garlic cloves, minced
10 -
32 grams plain flour
11 -
2 tablespoons tomato paste (optional)
12 -
1.5 litres chicken broth, plus more as needed
13 -
170 grams Italian small pasta shells
14 -
240 millilitres heavy whipping cream
15 -
50–100 grams grated Parmigiano Reggiano cheese
16 -
600–720 millilitres fresh spinach, loosely packed
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add the diced chicken and 1 teaspoon of Italian seasoning. Season with salt and freshly ground black pepper. Cook until browned on all sides, about 4–5 minutes.
02 -
In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté until the vegetables are translucent and fragrant, about 3–4 minutes.
03 -
Sprinkle the flour in stages over the vegetables and stir well to combine. If using, add tomato paste and mix until fully blended.
04 -
Gradually whisk in the chicken broth, scraping the bottom of the pot to deglaze and ensure there are no lumps.
05 -
Bring the mixture to a rolling boil. Add the pasta, remaining 1 teaspoon Italian seasoning, and additional salt and pepper. Cover and reduce the heat to low, simmering for 20 minutes until chicken is tender and pasta is al dente.
06 -
Remove the lid. Stir in the heavy cream, fresh spinach, and grated Parmigiano Reggiano. Simmer uncovered for 5 minutes until spinach is wilted and the soup is creamy.
07 -
Taste and adjust for seasoning with extra salt or spices as desired before serving.
# Notes:
01 -
For a creamier soup use 6 cups of broth; for a lighter texture, add more broth to preference.
02 -
Add tomato paste for a hint of tomato flavour, or omit for a classic cream-forward profile.
03 -
To avoid mushy pasta, cook it separately and add just before serving, especially when making ahead.
04 -
Heavy cream can be substituted with half and half, whole milk, or coconut milk, but the soup may be less thick.
05 -
When reheating leftovers, add extra broth or water to thin if needed.
06 -
Flour thickens the soup; omitting or substituting with cream cheese will alter the final consistency.
07 -
Rotisserie chicken may be used; add only at the end and heat just long enough to warm through.
08 -
For slow cooker: Add all ingredients except pasta, cream, spinach, and cheese. Cook on Low for 8 hours or High for 4 hours. Cook pasta separately and stir in with cream, spinach, and cheese just before serving.