Description

Indulge in the warmth of Creamy Tuscan Chicken Soup, a delightful dish that combines tender chicken, vibrant vegetables, and a rich, creamy broth. This comforting soup is perfect for chilly evenings or quick weeknight dinners, promising to satisfy your cravings with every spoonful. Easy to make and versatile enough to be paired with crusty bread or served as a hearty meal on its own, this recipe is sure to become a beloved favorite in your home.

Ingredients

Scale

1 teaspoon olive oil
1–1 ½ pounds boneless, skinless chicken breasts or thighs (diced into 1-inch pieces)
2 teaspoons Italian seasoning (divided)
Salt and pepper to taste
½ cup diced carrots
½ cup diced celery
½ cup diced onions
¼ cup diced sundried tomatoes
3 garlic cloves (minced)
¼ cup flour
6–8 cups chicken broth (start with 6 cups)
6 oz small pasta (like shells)
1 cup heavy whipping cream
½ – 1 cup grated Parmesan cheese
2 ½ –3 cups fresh spinach

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Instructions

Heat olive oil in a large pot over medium-high heat. Add chicken, one teaspoon of Italian seasoning, salt, and pepper; cook until browned (about 4–5 minutes).
Stir in onions, carrots, celery, sundried tomatoes, and minced garlic; sauté until vegetables are translucent (about 3–4 minutes).
Sprinkle flour and stir well to combine; add tomato paste if using.
Gradually whisk in chicken broth while stirring continuously; deglaze the pot.
Bring to a boil; add pasta and remaining Italian seasoning. Cover and simmer for about 20 minutes or until chicken is cooked through and pasta is al dente.
Stir in heavy cream, spinach, and Parmesan cheese; simmer for an additional five minutes.
Taste and adjust seasoning if necessary before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 450
Sugar: 5g
Sodium: 920mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg