Creamy Tuscan Chicken Soup (Print)
Chicken, spinach, and pasta blend in a luxurious Tuscan-inspired broth for a truly comforting meal.
# 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
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3 garlic cloves, minced
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32 grams plain flour
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2 tablespoons tomato paste (optional)
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1.5 litres chicken broth, plus more as needed
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170 grams Italian small pasta shells
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240 millilitres heavy whipping cream
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50–100 grams grated Parmigiano Reggiano cheese
16 -
600–720 millilitres fresh spinach, loosely packed
# Steps:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken with 1 teaspoon Italian seasoning, seasoning with salt and freshly ground black pepper. Cook until the chicken is browned on all sides, about 4 to 5 minutes.
02 -
In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté until the vegetables turn translucent and release fragrance, approximately 3 to 4 minutes.
03 -
Gradually sprinkle flour over the vegetables, stirring thoroughly to combine. If desired, add tomato paste and blend until fully incorporated.
04 -
Gradually whisk in chicken broth, scraping the bottom to deglaze and prevent lumps.
05 -
Bring mixture to a rolling boil. Add pasta shells, the remaining 1 teaspoon Italian seasoning, and additional salt and pepper as needed. Cover and simmer over low heat for 20 minutes, until chicken is tender and pasta is al dente.
06 -
Remove lid. Stir in heavy cream, fresh spinach, and grated Parmigiano Reggiano. Simmer uncovered for 5 minutes until spinach wilts and the soup develops a creamy texture.
07 -
Taste and adjust seasoning with extra salt or spices as needed before serving.
# Additional Notes:
01 -
For a richer consistency, use 1.5 litres broth; for a lighter soup, increase the broth volume.
02 -
Tomato paste adds tang and colour but may be omitted for a traditional cream-focused profile.
03 -
Cook pasta separately and add just before serving to prevent overcooking, particularly when preparing in advance.
04 -
Heavy cream can be replaced with half and half, whole milk, or coconut milk, though the result will be less thick.
05 -
Add extra broth or water when reheating to thin as needed.
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Flour aids thickening; omitting or substituting with cream cheese alters soup body and viscosity.
07 -
Pre-cooked rotisserie chicken may be used; add at the end to warm through only.
08 -
For slow cooker preparation, add all components except pasta, cream, spinach, and cheese; slow cook on Low for 8 hours or High for 4 hours. Cook pasta separately and stir it in along with cream, spinach, and cheese before serving.