Creamy Tuscan Chicken Soup
Whether it is a windy spring day or a brisk Fall afternoon, a hot bowl of soup is our meal of choice. This Creamy Tuscan Chicken Soup is delicious and only takes 40 minutes from beginning to end. The flavors of Italy never tasted so satisfying.
The same great flavors you’d find in Marry Me Chicken are in this warming bowl of Creamy Tuscan Chicken Soup. Chicken, minced garlic, sun-dried tomatoes, spinach and Parmesan are the stars of the show. These ingredients are found in many Tuscan dishes and are a match made in heaven, Tuscan heaven that is. Half-n-half cream or milk is used to make the soup rich and creamy.
Don’t let the long list of ingredients scare you, most of these items are probably already in your pantry and freezer. And remember to adapt the recipe to your taste if needed, by making substitutions that will work for your family. Substitute crushed tomatoes for the sun-dried tomatoes or replace the spinach with kale. But I think you’ll find a new favorite soup if you make it as written below.
Creamy Tuscan Chicken Soup Recipe
What’s needed?
- 2 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 cup onion, chopped
- 1/2 cup celery, washed and chopped
- 1/2 cup carrots, chopped
- 4 chicken thighs, cut into 1-inch pieces
- 32 ounces chicken broth
- 8 ounces sun-dried tomatoes, chopped
- 15 ounces chickpeas, optional
- 1 teaspoon dried basil
- 1 teaspoon salt and black pepper
- 2 cups spinach, stems removed
- 4 ounces cream cheese
- 1 cup heavy cream
- 2 cups pasta shells
- 1/2 cup grated Parmesan cheese
- red pepper flakes, if desired
How to make Tuscan Chicken Soup?
- In a large dutch oven over medium heat, saute the onion, celery, carrots, garlic and chicken pieces in canola oil until the chicken is no longer pink, about 10 minutes.
- Add the chicken broth, sun-dried tomatoes, seasonings and chickpeas, if desired. Reduce the heat to medium low and cook for 15 minutes covered.
- Add the spinach, heavy cream, cream cheese and shell pasta and stir. Cook uncovered for another 15 minutes. The soup is ready to serve when the pasta is tender. This recipe makes 6 to 8 servings.
Serve the soup with more grated Parmesan and a loaf of crusty bread. Cheesy, creamy and satisfying, your family will love this savory recipe for Creamy Tuscan Chicken Soup!
For more delicious soups, check out these hearty recipes:
Creamy Tuscan Chicken Soup
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 cup onion, chopped
- 1/2 cup celery, washed and chopped
- 1/2 cup carrots, chopped
- 4 chicken thighs, cut into 1-inch pieces
- 32 ounces chicken broth
- 8 ounces sun-dried tomatoes, chopped
- 15 ounces chickpeas, optional
- 1 teaspoon dried basil
- 1 teaspoon salt and black pepper
- 2 cups spinach, stems removed
- 4 ounces cream cheese
- 1 cup heavy cream
- 2 cups pasta shells
- 1/2 cup Parmesan cheese, grated
- red pepper flakes, if desired
Instructions
- In a large dutch oven over medium heat, saute the onion, celery, carrots, garlic and chicken pieces in canola oil until the chicken is no longer pink, about 10 minutes.
- Add the chicken broth, sun-dried tomatoes, seasonings and chickpeas, if desired. Reduce the heat to medium low and cook for 15 minutes covered.
- Add the spinach, heavy cream, cream cheese and shell pasta and stir. Cook uncovered for another 15 minutes. The soup is ready to serve when the pasta is tender. This recipe makes 6 to 8 servings.
Equipment
- 1 large soup pot or dutch oven