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Creamy Tuscan Chicken Soup with Pasta and Spinach Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/creamy-tuscan-chicken-soup-with-pasta-and-spinach-recipe/