Description
This creamy and hearty Tuscan Chicken Pasta Soup is packed with Italian flavor, tender chicken, pasta, and fresh spinach. A family favorite perfect for cozy weeknights or weekend gatherings!
Ingredients
Scale
- 2 tsp olive oil
- 3 lbs boneless, skinless chicken (breasts or thighs), diced
- 4 tsp Italian seasoning, divided
- Salt and pepper, to taste
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- ½ cup diced sun-dried tomatoes
- 6 garlic cloves, minced
- ½ cup flour
- 4 tbsp tomato paste (optional)
- 12–16 cups chicken broth
- 12 oz small pasta (shells or ditalini)
- 2 cups heavy whipping cream
- 1–2 cups grated Parmesan Reggiano cheese
- 5–6 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken, half the Italian seasoning, salt, and pepper. Cook until browned, then remove and set aside.
- In the same pot, add carrots, celery, onions, and sun-dried tomatoes. Sauté for 4–5 minutes. Add garlic and remaining seasoning. Cook for 1 minute.
- Sprinkle flour over veggies, add tomato paste if using, and stir. Cook for 2 minutes.
- Slowly add chicken broth, stirring continuously. Bring to a simmer.
- Return chicken to the pot and add pasta. Simmer for 10–12 minutes until pasta is tender.
- Pour in cream and stir in Parmesan. Add spinach and let wilt for 2–3 minutes.
- Taste and adjust seasoning. Serve hot with crusty bread or salad.
Notes
If freezing, cook pasta separately and add when reheating. Use Parmesan rind while simmering for extra flavor. Swap heavy cream with half-and-half to lighten it up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg