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There’s nothing like curling up with a bowl of this rich cozy Tuscan chicken soup It’s loaded with juicy chicken plenty of veggies Parmigiano for that nutty kick and sun-dried tomatoes for a little tang Creamy and satisfying without being heavy it’s a favorite for lifting spirits
I whipped up a big pot of this on a gray wet Sunday The whole crew came back for seconds Wiped it all up with toasted bread and not even a splash left
Satisfying Ingredients
- Fresh spinach: drops in color and packs nutrition Baby leaves melt right in and taste mild
- Parmigiano Reggiano cheese: makes the broth rich and a bit nutty Parmesan works for saving money
- Heavy whipping cream: brings everything together creamy and smooth Grab local dairy if you’re lucky
- Italian small pasta shells: turns this into a real meal Bronze-cut ones bite better
- Chicken broth: lifts the flavor right up Low-salt boxed or homemade both work
- Tomato paste (optional): gives color and a deeper flavor Use the bold stuff if you can
- Plain flour: thickens it up for extra silkiness Any unbleached all-purpose is good
- Garlic: adds zing and rounds out flavor Fresh cloves push it over the top
- Sun-dried tomatoes: pack a punch with sweet tangy depth Go for squishy and soft
- Onions: fill out the soup with deep savory notes Sweet or yellow onions are perfect
- Celery: adds a faint edge and more flavor Crunchy stalks with leafy tops rock
- Carrots: bring color and a hint of natural sweetness Firm ones work best
- Salt and freshly cracked black pepper: ties it all together Flaky salt is a win
- Italian seasoning: brings herby Tuscan magic Try to find one with thyme and rosemary up front
- Diced chicken thighs or breasts: gives you juicy bites of protein Air-chilled if you spot them
- Olive oil: brings flavor and helps everything cook nicely Extra-virgin is awesome
Simple Steps
- Taste and Serve
- Grab a spoon and check if you want more salt cheesy bits or black pepper Dish it up hot with a sprinkle of cheese
- Finish with Cream and Greens
- Drop in your cream handfuls of spinach and most of the cheese Give it five minutes for the spinach to wilt and get everything rich
- Simmer with Pasta
- Crank it up to a gentle boil Stir in the pasta some extra Italian herbs salt and pepper Turn it down cover let everything get tender for about twenty minutes
- Add Broth and Deglaze
- Slowly pour in broth scraping the bottom so nothing sticks Mix until smooth with no floury bits left
- Thicken the Soup
- Dust flour over your veggies and mix so it soaks up all the oil Add a squirt of tomato paste now if you like Give it a short cook so the chalky taste disappears
- Build the Aromatic Base
- Dump in chopped onions carrots celery sundried tomatoes and smash in the garlic Sauté on medium till that sweet aroma fills the air about three minutes
- Brown the Chicken
- Warm olive oil in a big Dutch oven over medium heat Toss chicken in with salt pepper and Italian seasoning Leave it alone so a crispy brown crust forms four or five minutes
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Probably the best part for me is the sun-dried tomatoes They blend right in and give a sweet zing Plus my kids can’t get enough spinach when it’s swimming in the creamy broth
Quick Storage Ideas
Chuck leftovers in a tight container and pop in the fridge They’ll be good four days Want the pasta perfect Cook it on the side and add to your bowl just before eating The soup thickens later so splash in broth or water to loosen it when heating up
Swap Options
No heavy cream No worries Half and half or a can of coconut milk fills in If you’re short on chicken use rotisserie or even cooked leftovers No flour No problem Try cream cheese or blended white beans for creamy goodness
How to Serve It
Spoon it up next to warm focaccia or any crusty bread Shower more Parmigiano on top and finish with a glug of olive oil Want a kick Sprinkle red pepper flakes Love herbs Toss basil and parsley over each bowl right before you eat
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Tuscan-Style Comfort
Parmigiano, sun-dried tomatoes, and spinach come straight out of the Tuscan kitchen There’s usually no cream over there but this version is super silky and lush I first tried something close on vacation and couldn’t resist making my own chunky all-in-one version
Recipe FAQs
- → Which chicken should I pick?
Use boneless and skinless thighs or breasts. Chop 'em small so they'll cook fast and stay juicy.
- → Is it okay to swap pasta shapes?
Definitely. Try ditalini, orzo, or little elbows instead of shells. The only thing you’ll want to check is the boiling time—they all cook a bit differently.
- → What keeps pasta from getting soggy?
Boil pasta in a different pot, then mix it in when you're ready to eat. Works best for prepping ahead or leftovers.
- → Got a non-dairy swap for the creamy part?
Coconut milk or a dairy-free cream works, but expect the taste and texture to change up a bit.
- → How do I toss in more veggies?
Try peppers, zucchini, or kale in with your sautéed veggies. If it gets too thick, just add extra broth to balance it out.
- → Can cooked rotisserie chicken be used?
Absolutely—shred it and stir it in towards the finish, just long enough to heat up. Skip browning the meat if you do this.