Description
Creamy Tuscan Chicken Soup is a rich and flavorful comfort dish made with sun-dried tomatoes, tender rotisserie chicken, pasta, spinach, and a creamy Parmesan broth. It’s a hearty soup perfect for cozy nights or family dinners.
Ingredients
- 1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups uncooked elbow macaroni or small pasta shells
- 2 cups shredded rotisserie chicken
- 2 cups chopped fresh spinach
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
Instructions
1. In a Dutch oven, heat oil from sun-dried tomatoes and olive oil over medium heat. Add chopped onion and cook until softened, about 4–6 minutes.
2. Add sun-dried tomatoes, tomato paste, and minced garlic. Cook for 2 more minutes, stirring constantly.
3. Pour in chicken broth, then stir in Italian seasoning, salt, pepper, and garlic powder. Bring to a boil.
4. Stir in the uncooked pasta. Reduce heat and simmer, uncovered, until the pasta is al dente, about 10 minutes.
5. Add shredded rotisserie chicken and chopped spinach. Cook until heated through and spinach is wilted.
6. In a small saucepan, warm the milk over medium heat. Ladle a small amount of hot soup into the milk to temper it, then slowly stir the warm milk mixture into the Dutch oven.
7. Stir in grated Parmesan cheese until melted and smooth.
8. Serve hot, with additional Parmesan cheese if desired.
Notes
For best results, temper the milk before adding to the soup to avoid curdling.
Use any small pasta you like such as shells or ditalini.
Add crushed red pepper flakes for a little heat.
This soup keeps well refrigerated for up to 3 days; reheat gently on the stove over low heat.