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Creamy Tuscan chicken soup is a soul-warming bowl I love to make whenever someone needs extra comfort a cozy spin on classic chicken soup with rich Parmigiano and sun-dried tomatoes This version is just creamy enough for a treat while still hearty from chicken and veggies
I made this on a rainy Sunday when everyone needed cheering up We finished the whole pot with crusty bread and no one left a drop behind
Ingredients
- Olive oil: adds richness and helps develop flavor Choose extra virgin for best results
- Diced chicken thighs or breasts: bring lean protein Opt for air-chilled if possible
- Italian seasoning: creates authentic Tuscan flavor Look for fresh blends with rosemary and thyme
- Salt and freshly cracked black pepper: brighten everything Use flaky salt if you have it
- Carrots: balance sweetness and add color Pick firm unblemished carrots
- Celery: brings depth and faint bitterness Go for stalks with bright leaves
- Onions: provide a savory base Yellow or sweet onions both work
- Sun-dried tomatoes: give sweetness tang and a splash of color Choose soft pliable tomatoes
- Garlic: rounds out the aromatics Fresh cloves have the most flavor
- Plain flour: thickens for a creamier finish Use unbleached all-purpose
- Tomato paste (optional): for more depth and a rosy hue Use double concentrate for intense flavor
- Chicken broth: is the soup’s backbone Homemade or low-sodium boxed versions make a difference
- Italian small pasta shells: make it a meal Pick bronze-cut pasta for a better bite
- Heavy whipping cream: finishes with silkiness Local cream is richer if you have it
- Parmigiano Reggiano cheese: turns the broth nutty and irresistible For budget use good-quality Parmesan
- Fresh spinach: adds nutrition and a pop of green Baby spinach wilts perfectly and is less bitter
Step-by-Step Instructions
- Brown the Chicken:
- Start by heating olive oil in a large Dutch oven over medium-high heat Add chicken season with Italian herbs salt and pepper Let it brown undisturbed so a flavorful fond forms about four to five minutes
- Build the Aromatic Base:
- Stir in diced onions carrots celery sun-dried tomatoes and minced garlic Sauté everything over medium heat for three to four minutes until the onion turns translucent and the kitchen smells fragrant
- Thicken the Soup:
- Sprinkle flour slowly over the vegetables and stir until everything is coated Add tomato paste now to caramelize if you like Let everything cook for a minute so the flour loses its raw taste
- Add Broth and Deglaze:
- Pour chicken broth in gradually whisking as you go Scrape the pot to loosen browned bits Mix well to avoid any lumps or flour pockets
- Simmer with Pasta:
- Bring the liquid to a rolling boil Toss in pasta and the rest of your Italian seasoning with another pinch of salt and pepper Drop heat to low cover and simmer about twenty minutes until the chicken is tender and pasta just al dente
- Finish with Cream and Greens:
- Uncover and stir in heavy cream fresh spinach and most of the Parmigiano cheese Let the soup bubble gently five more minutes so the spinach wilts and everything blends creamy
- Taste and Serve:
- Sample and adjust seasoning as needed Add extra salt cheese or pepper if you want Serve hot with the last bit of cheese on top
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One of my favorite bits is using sun-dried tomatoes They melt into the broth adding this sweet tangy punch My kids always ask for extra spinach in theirs since it goes down so easily with the creamy broth
Storage Tips
Store leftovers in a sealed container in the fridge for up to four days For the best texture cook pasta separately and add only to the bowls you will eat right away The soup thickens as it sits so thin with a splash of water or broth when reheating
Ingredient Substitutions
Swap heavy cream for half and half or full-fat coconut milk if you are dairy free For the chicken rotisserie or leftover roasted works beautifully If you skip flour try a scoop of cream cheese or even pureed white beans for richness
Serving Suggestions
Serve with toasted focaccia or a crusty baguette Sprinkle extra Parmigiano over the top and add a drizzle of olive oil For a little heat top with crushed red pepper If you love herbs toss a mix of chopped basil and parsley on just before eating
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Tuscan Inspiration
The use of sun-dried tomatoes Parmigiano and spinach echoes rustic Italian soups found in Tuscany Cream isn’t always traditional but it transforms the soup into something irresistibly velvety I first tasted a similar soup on holiday and was hooked on the idea of interpreting it as a hearty one-pot meal
Recipe FAQs
- → What kind of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal, diced small for even cooking and tenderness.
- → Can I use different pasta shapes?
Yes, small shells are classic, but ditalini, elbows, or orzo also work well—adjust cook time as needed.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta separately, then add it just before serving, especially when making ahead or storing leftovers.
- → Is there a dairy-free option for the creamy base?
You can use coconut milk or a plant-based cream, but the texture and flavor profile will change slightly.
- → How can I add more vegetables?
Add extras like kale, peppers, or zucchini during the sauté step, adjusting broth if needed for added volume.
- → Can I use rotisserie chicken?
Yes, stir in shredded rotisserie chicken towards the end just long enough to warm through—skip the browning step.