Creamy Tuscan Chicken Soup with Pasta and Spinach Recipe

Introduction

Creamy Marry Me Tuscan Chicken Soup is a comforting and flavorful dish perfect for cozy dinners. Packed with tender chicken, fresh vegetables, and a creamy broth, this soup offers a delicious twist on a classic Tuscan favorite.

Ingredients

• 1 teaspoon olive oil
• 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
• 2 teaspoons Italian seasoning, divided
• Salt and pepper to taste
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onions
• 1/4 cup diced sundried tomatoes
• 3 garlic cloves, minced
• 1/4 cup flour
• 2 tablespoons tomato paste (optional)
• 6 to 8 cups chicken broth
• 6 oz small pasta shells (or choice of small pasta)
• 1 cup heavy whipping cream
• 1/2 to 1 cup grated Parmesan Reggiano cheese
• 2 1/2 to 3 cups fresh spinach

Instructions

1. Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken along with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned on all sides, about 4-5 minutes.
2. Step 2: In the same pot, add the onions, carrots, celery, sundried tomatoes, and garlic. Cook until the vegetables are translucent, about 3-4 minutes.
3. Step 3: Sprinkle the flour evenly over the mixture and stir well to combine, adding the flour gradually to avoid drying. If using tomato paste, add it now and stir to incorporate.
4. Step 4: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pan, scraping up any browned bits for extra flavor.
5. Step 5: Bring the soup to a rolling boil. Add the pasta along with the remaining teaspoon of Italian seasoning, and season with salt and pepper to taste. Cover with a lid, reduce heat to low, and simmer for about 20 minutes until the chicken is cooked through and the pasta is al dente. Alternatively, cook the pasta separately and add it in at the end.
6. Step 6: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for another 5 minutes to combine flavors and wilt the spinach.
7. Step 7: Taste the soup and adjust seasoning with additional salt, pepper, or Italian seasoning if needed. Serve warm.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese.
• Try using different types of pasta such as ditalini or orzo for a variation in texture.
• If you prefer a thicker soup, add a little more flour or simmer a bit longer to reduce the broth.
• Sundried tomatoes packed in oil add more flavor; if using dry-packed, consider soaking them briefly in warm water first.
• To make this gluten-free, use a gluten-free flour blend and pasta or omit the pasta altogether.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much when reheated, add a splash of chicken broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

It’s best to use thawed chicken to ensure even cooking and proper browning. If using frozen, thaw fully before starting the recipe.

Can I prepare this soup in advance?

Yes, you can make the soup a day ahead. Keep the spinach and cream separate until reheating to maintain freshness and prevent overcooking the greens.

Creamy Tuscan Chicken Soup with Pasta and Spinach Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

This Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish featuring tender chicken, fresh spinach, and Italian small shell pasta in a luscious parmesan and cream-infused broth. A flavorful combination of Italian seasoning, sundried tomatoes, and fresh vegetables creates a hearty, satisfying soup perfect for any season.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Protein & Dairy

• 1–1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces (1 1/2 pounds recommended)
• 1 cup heavy whipping cream
• 1/2–1 cup grated Parmesan Reggiano cheese

Vegetables & Aromatics

• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onions
• 1/4 cup diced sundried tomatoes
• 3 garlic cloves, minced
• 2 1/2–3 cups fresh spinach

Pantry Staples & Seasonings

• 1 teaspoon olive oil
• 2 teaspoons Italian seasoning, divided
• Salt and pepper to taste
• 1/4 cup flour
• 2 tablespoons tomato paste (optional)
• 6–8 cups chicken broth (start with 6 cups)
• 6 oz Italian small shell pasta

Instructions

1. Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook for about 4-5 minutes, turning occasionally, until the chicken is browned on all sides.
2. Sauté the Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables become translucent and fragrant, approximately 3-4 minutes.
3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir thoroughly to combine. Add the flour gradually to prevent excess drying. If using tomato paste, add it now and stir well to incorporate.
4. Incorporate Chicken Broth: Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Use your spoon to scrape and deglaze the bottom of the pot, lifting any flavorful browned bits into the soup.
5. Simmer with Pasta: Bring the soup to a rolling boil. Add the small shell pasta, the remaining 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cover the pot and reduce heat to low to let the soup simmer gently for about 20 minutes, or until the chicken is fully cooked and tender, and the pasta is al dente. Alternatively, you can cook pasta separately and add it later.
6. Add Cream, Spinach, and Cheese: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for an additional 5 minutes until the spinach wilts and the soup becomes creamy and well combined.
7. Final Seasoning: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot for a hearty, comforting meal.

Notes

• Tomato paste is optional but adds depth and richness to the soup. You can omit it if preferred.
• Start with 6 cups of chicken broth; add more if a thinner soup is desired.
• Cooking pasta directly in the soup allows it to absorb flavors but could cause some thickening; alternatively, cook pasta separately to control texture.
• Using boneless, skinless chicken thighs offers juicier texture; breasts work well for leaner soup.
• Grated Parmesan Reggiano cheese enhances umami and creaminess—use freshly grated for best flavor.

Keywords: Tuscan chicken soup, creamy chicken soup, Italian chicken soup, Parmesan chicken soup, comfort food, pasta soup