This Creamy Tuscan Chicken Soup is a warm hug in a bowl! Packed with juicy chicken, fresh spinach, and sun-dried tomatoes, it’s both creamy and comforting.
Every spoonful feels like a cozy dinner in Italy. I love to serve it with crusty bread—perfect for soaking up that yummy broth. Trust me, your taste buds will thank you!
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Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing due to its flavor and health benefits. If you’re out, you can use vegetable oil or avocado oil as a substitute without losing much flavor.
Chicken: Chicken breasts provide lean protein. You can use thighs for more flavor or even rotisserie chicken for convenience. Just shred it and toss it in!
Sun-Dried Tomatoes: These add a lovely depth. If you can’t find them, fresh tomatoes or canned diced tomatoes work, but keep in mind the flavor will be milder.
Heavy Cream: For a rich and creamy texture, heavy cream is perfect. If you want a lighter option, try half-and-half or coconut milk for a dairy-free version!
Pasta: Small pasta shapes like ditalini or shells work best here. You can substitute with rice or quinoa if gluten-free or for a different texture.
How Can You Achieve the Best Flavor in Your Soup?
The secret to a delicious soup lies in the layering of flavors. Start by sautéing your onions until they’re soft; this builds the base flavor. Follow with garlic, which adds great aroma, and don’t rush adding the chicken until the onions and garlic are ready. This technique enhances the overall taste!
- Heat olive oil, then sauté onions for about 3-4 minutes until soft.
- Add garlic, cooking for just 1 minute to keep it fragrant.
- Once the chicken is in, let it cook until it’s no longer pink to ensure it’s cooked properly.
- Finally, add the heavy cream and spinach at the end to keep the spinach vibrant and the cream from curdling.
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How to Make Creamy Tuscan Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound (450g) chicken breasts, diced
- 1 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 cup uncooked pasta (such as ditalini or small shells)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For Garnishing:
- Grated Parmesan cheese
- Fresh parsley, chopped
How Much Time Will You Need?
This creamy Tuscan chicken soup will take about 15 minutes to prepare and 20 minutes to cook. So in total, you’re looking at around 35 minutes from start to finish! Perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Sautéing the Base:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until the onion is softened and translucent. It should smell wonderful!
2. Adding Garlic and Chicken:
Next, stir in the minced garlic and cook for about 1 additional minute until it’s fragrant. Now, add the diced chicken to the pot. Cook the chicken, stirring occasionally, until it is no longer pink, which should take about 5-7 minutes. This helps lock in all the flavors!
3. Mixing in the Good Stuff:
Once the chicken is cooked, stir in the chopped sun-dried tomatoes and mix everything together. This adds a lovely depth of flavor to your soup!
4. Creating the Soup Base:
Now, pour in the chicken broth and bring the mixture to a gentle simmer. This is where the magic starts to happen! Once simmering, add the uncooked pasta and Italian seasoning. Cook according to the pasta package instructions until the pasta is al dente, which usually takes about 6-8 minutes.
5. Finishing Touches:
Once the pasta is cooked, lower the heat and gently stir in the heavy cream and fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted and the soup is warmed through. Give it a taste and season with salt and pepper to your liking.
6. Serving it Up:
Finally, ladle the delicious soup into bowls and garnish with grated Parmesan cheese and freshly chopped parsley. Serve with some crusty bread on the side for dipping. Enjoy your creamy Tuscan chicken soup with family and friends!
Can I Use Different Types of Chicken for This Soup?
Absolutely! You can use shredded rotisserie chicken for a quicker option, or bone-in chicken pieces if you prefer. Just ensure that if you use bone-in pieces, they are cooked through before adding the other ingredients, which might take a bit longer.
What If I Don’t Have Heavy Cream?
No problem! You can substitute the heavy cream with half-and-half or whole milk for a lighter soup. Just note that using milk may yield a slightly thinner consistency, so you might want to add a little extra flour or cornstarch to thicken it up if desired.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken with diced tofu or chickpeas, and use vegetable broth in place of chicken broth. You can also add more vegetables, such as carrots or bell peppers, to enhance the flavor and texture!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, adding a splash of chicken broth or water if it thickens too much. The pasta may absorb some liquid, so don’t hesitate to adjust the soup’s consistency when reheating.
