Creamy Tuscan Chicken Soup

Why You’ll Love This Recipe

This Creamy Tuscan Chicken Soup is the epitome of comfort food. With tender chicken, rich parmesan creaminess, hearty pasta shells, and vibrant spinach, this one-pot meal is packed with flavor and texture. The addition of sun-dried tomatoes gives it a delightful pop of tangy richness. Perfect for cozy dinners or meal prep, this soup is not only delicious but also quick and easy to prepare, making it an ideal choice for busy nights. The warm, creamy texture is guaranteed to satisfy your taste buds and leave you feeling nourished.

Ingredients

• 500 g (1 lb) chicken thighs, skinless and boneless

• ½ teaspoon salt

• ½ teaspoon black pepper

Soup:

• 30 g (2 tablespoons) unsalted butter

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 large celery stalks, finely sliced (or substitute with 2 carrots)

• 4 cups low-sodium chicken stock/broth

• 3 cups water

• 1 teaspoon kosher or cooking salt

• ½ teaspoon black pepper

• 250 g (8 oz) small pasta shells (or rice, potatoes, or other small pasta)

• 1 cup finely grated Parmesan cheese

• 1 cup heavy cream (or thickened cream)

• 2 packed cups baby spinach (or chopped kale)

• ½ cup sun-dried tomato strips, chopped (plus a bit of oil for drizzling)

Soup Thickener:

• 2 teaspoons cornstarch mixed with 2 teaspoons water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the chicken thighs with salt and pepper. Melt butter in a large pot over medium-high heat. Sear the chicken for 3 minutes on one side, then flip and cook for another 2 minutes on the other side. Remove the chicken and set aside (it’s okay if the inside is still raw).

2. Reduce the heat to medium-low. In the same pot, sauté the garlic, onion, and celery for about 3 minutes, or until the onion softens and becomes translucent.

3. Add the chicken stock, water, salt, and pepper to the pot. Bring the mixture to a boil, then stir in the pasta. Cook according to the package directions, about 10 minutes, stirring occasionally to prevent sticking.

4. While the pasta cooks, chop the chicken into bite-sized pieces. Once the pasta is done, return the chicken to the pot to finish cooking.

5. Once the pasta is cooked, reduce the heat to low. Stir in the grated Parmesan cheese until it melts into the soup. Add the cornstarch slurry, heavy cream, and spinach. Stir until the soup thickens slightly and the spinach wilts.

6. Ladle the soup into bowls and top with chopped sun-dried tomatoes. Drizzle with some of the sun-dried tomato oil for extra flavor.

Servings and Timing

• Servings: 5

• Prep Time: 15 minutes

• Cooking Time: 20 minutes

• Total Time: 35 minutes

Variations

• Add More Vegetables: You can add other vegetables such as carrots, zucchini, or mushrooms to enhance the flavor and texture of the soup.

• Use Chicken Breast: For a leaner option, substitute chicken thighs with skinless, boneless chicken breasts.

• Add Herbs: Fresh herbs like basil, thyme, or rosemary can be added to the soup for an aromatic boost.

• Use Gluten-Free Pasta: If you’re looking to make this soup gluten-free, simply swap in gluten-free pasta.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making it even better the next day!

• Reheating: To reheat, place the soup in a pot over low heat, stirring occasionally until heated through. You may need to add a splash of water or broth if the soup has thickened too much.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well in this recipe. Just be sure to adjust the cooking time to ensure the chicken is cooked through.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

3. Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Just be sure to thaw and drain it well before adding it to the soup.

4. Can I make this soup dairy-free?

To make this soup dairy-free, substitute the heavy cream with a non-dairy alternative like coconut cream or cashew cream, and use a dairy-free cheese in place of Parmesan.

5. Can I use a different type of pasta?

Yes, any small pasta, like orzo or ditalini, will work well in this soup. You can even use rice or potatoes for a gluten-free version.

6. Is this soup spicy?

No, this soup is not spicy. However, you can add a pinch of red pepper flakes or a chopped chili pepper if you prefer a little heat.

7. Can I add more vegetables to this soup?

Absolutely! Feel free to add other vegetables such as carrots, zucchini, or bell peppers to suit your taste.

8. Can I use store-bought chicken stock?

Yes, store-bought chicken stock works perfectly in this recipe. Be sure to choose a low-sodium version if you’re concerned about salt content.

9. Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring to an airtight container for freezing. When reheating, you may need to add a bit of extra liquid.

10. Can I substitute the cornstarch with flour?

Yes, you can substitute the cornstarch with an equal amount of flour. Make sure to cook the flour in the soup for a few minutes before adding the cream to ensure it thickens properly.

Conclusion

This Creamy Tuscan Chicken Soup is the perfect cozy dish for a chilly day. Rich, creamy, and full of savory flavors, it’s a one-pot meal that’s both hearty and easy to make. With tender chicken, pasta, spinach, and the tang of sun-dried tomatoes, every spoonful is a comforting bite of deliciousness. Whether you’re looking for a quick weeknight dinner or a meal prep option, this soup will become a new favorite in your recipe rotation.

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