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Tuscan Chicken Soup Recipe

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3.9 from 9 reviews

This hearty and comforting Tuscan Chicken Soup combines tender chicken, fresh vegetables, sun-dried tomatoes, and small pasta shells simmered in a flavorful broth. Finished with fresh spinach, creamy sour cream, and Parmesan cheese, this soup offers a warm, creamy texture with robust Italian-inspired flavors perfect for a cozy meal.

Ingredients

Protein and Dairy

  • 1 ½ lbs boneless chicken breast or thighs, cut in chunks
  • ½ cup sour cream
  • 1 cup Parmesan cheese, grated

Vegetables and Herbs

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 8 sun dried tomatoes, diced
  • 2 cups chopped spinach or kale
  • fresh parsley, for garnish

Pantry and Seasonings

  • 2 tbsp olive oil
  • 20 oz small pasta (shells or other small pasta)
  • 6 cups fresh water or chicken broth
  • 1 ½ tsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • Salt and black pepper to taste

Instructions

  1. Cook the chicken: Warm a splash of olive oil in a large pot over medium heat. Add the chicken pieces, sprinkle with a little salt and pepper, and cook until they’re lightly browned on all sides, sealing in the juices.
  2. Sauté the veggies: Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté until the vegetables soften and develop a bit of golden color around the edges. Then stir in the diced sun-dried tomatoes and tomato paste, mixing thoroughly.
  3. Add broth and seasonings: Pour in the fresh water or chicken broth, then season with dried oregano and dried basil. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes to build deep flavors.
  4. Cook the pasta: Add the small pasta directly into the simmering soup. Cook according to the package directions, usually about 6 to 7 minutes, until the pasta is tender but still firm.
  5. Finish the soup: Turn off the heat and stir in the chopped spinach or kale so it stays bright and fresh. In a small bowl, whisk the sour cream with a few spoonfuls of hot soup to temper it and create a smooth, creamy mixture. Pour this back into the pot and stir in the grated Parmesan cheese until well combined.
  6. Serve: Ladle the hot soup into bowls and garnish with extra Parmesan and fresh parsley. Serve immediately and enjoy the comforting, creamy flavors.

Notes

  • Using chicken broth instead of water will enhance the soup's flavor.
  • Adjust the amount of pasta based on desired soup thickness—less pasta for a lighter soup, more for a heartier texture.
  • Fresh spinach is preferred for a vibrant color and quick cooking; kale adds a slight earthiness and more texture.
  • Tempering the sour cream before adding prevents curdling and keeps the soup creamy.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://cookedbygrace.com/tuscan-chicken-soup-recipe/