Description
Creamy Tuscan Chicken Soup is a cozy, hearty dish filled with tender chicken, fresh vegetables, sun-dried tomatoes, and spinach, all simmered in a rich, creamy broth. It’s the perfect comforting meal for any night of the week.
Ingredients
- 1 teaspoon olive oil
- 1–1½ pounds boneless, skinless chicken breast, diced
- 2 teaspoons Italian seasoning
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 minced garlic cloves
- ¼ cup flour
- 6–8 cups chicken broth
- 6 oz small shell pasta
- 1 cup heavy cream
- ½–1 cup grated Parmesan cheese
- 2½–3 cups fresh spinach
Instructions
1. Heat olive oil in a large soup pot over medium-high heat. Add diced chicken, season with Italian seasoning, salt, and pepper; cook until browned, about 4–5 minutes.
2. Stir in onions, carrots, celery, sun-dried tomatoes, and garlic; cook until vegetables are translucent, about 3–4 minutes.
3. Sprinkle flour over the mixture and stir well to combine.
4. Gradually whisk in chicken broth while stirring to avoid lumps.
5. Bring to a boil, add pasta and additional Italian seasoning if desired; cover and simmer for about 20 minutes until the chicken is cooked through.
6. Stir in heavy cream, spinach, and Parmesan cheese; let simmer for another 5 minutes.
7. Taste before serving and adjust seasoning as needed.
Notes
You can use leftover rotisserie chicken for a quicker prep.
Add red pepper flakes for a touch of heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove, adding extra broth if the soup thickens.