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Creamy Tuscan Chicken Soup with Pasta and Spinach Recipe

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★★★★★

4.4 from 70 reviews

This Creamy Marry Me Tuscan Chicken Soup is a hearty, comforting soup loaded with tender chicken, fresh vegetables, pasta, and a luscious creamy broth enriched with Parmesan cheese and fresh spinach. Perfect for cozy dinners, this recipe combines Italian seasonings with sundried tomatoes and heavy cream for a rich, flavorful taste.

Ingredients

Scale

Chicken and Seasonings

  • 1 teaspoon olive oil
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces (I used 1 1/2 pounds)
  • 2 teaspoons Italian seasoning, divided
  • Salt and pepper to taste

Vegetables & Aromatics

  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1/4 cup diced sundried tomatoes
  • 3 garlic cloves, minced

Soup Base

  • 1/4 cup flour
  • 2 tablespoons tomato paste (optional, see notes)
  • 6 to 8 cups chicken broth (start with 6 cups, see notes)

Pasta & Dairy

  • 6 ounces pasta (Italian small shells recommended)
  • 1 cup heavy whipping cream
  • 1/2 to 1 cup grated Parmesan Reggiano cheese
  • 2 1/2 to 3 cups fresh spinach

Instructions

  1. Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of the Italian seasoning, salt, and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4 to 5 minutes.
  2. Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for about 3 to 4 minutes until the vegetables are translucent and fragrant.
  3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it gradually to prevent dryness. If using, add the tomato paste now and stir to incorporate thoroughly.
  4. Add Chicken Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Scrape the bottom of the pot to deglaze and lift any browned bits, enhancing the flavor of the soup.
  5. Simmer with Pasta: Bring the soup to a rolling boil, then add the pasta along with the remaining 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot, reduce heat to low, and let simmer for approximately 20 minutes, or until the chicken is tender and cooked through and the pasta is al dente. Alternatively, you can cook pasta separately and add it at the end.
  6. Finish with Cream, Spinach, and Cheese: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes until the spinach wilts and the soup is creamy and well combined.
  7. Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, or Italian seasoning as needed. Serve hot for a comforting and satisfying meal.

Notes

  • If you prefer a thicker soup, start with 6 cups of broth and add more if needed.
  • The tomato paste adds depth and richness but can be omitted if desired.
  • Italian small shell pasta works well, but any small pasta shape such as ditalini or orzo can be used.
  • Boiling pasta separately is an option to avoid overcooking or making the soup too thick.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.

Keywords: Tuscan chicken soup, creamy chicken soup, Italian chicken soup, comfort food, creamy Tuscan soup, chicken pasta soup

Find it online: https://lucabites.com/creamy-tuscan-chicken-soup-with-pasta-and-spinach-recipe/