Description
This rich, cozy soup delivers all the comforting flavors of Tuscan pasta in a creamy, savory broth. With tender chicken, sundried tomatoes, fresh spinach, and Italian herbs, it’s the perfect one-pot meal for any night of the week. Bonus: it’s loaded with veggies and comes together in a single pot!
Ingredients
2 tsp olive oil
3 lbs boneless, skinless chicken (breasts or thighs), diced into 1-inch pieces
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 sundried tomatoes
6 garlic cloves, minced
½ cup flour
4 tbsp tomato paste (optional)
12–16 cups chicken broth (start with 12; adjust for thickness)
12 oz pasta (Italian small shells or similar)
2 cups heavy whipping cream
1–2 cups grated parmesan Reggiano cheese
5–6 cups fresh spinach
Instructions
Brown the chicken: In a large pot, heat olive oil over medium heat. Add chicken, season with salt, pepper, and half the Italian seasoning. Sauté until browned (doesn’t need to be fully cooked). Remove and set aside.
Sauté veggies: In the same pot, add carrots, celery, onions, and sundried tomatoes. Cook 4–5 mins. Add garlic and remaining Italian seasoning; stir 1 min.
Make the roux: Stir in flour and tomato paste (if using) to coat veggies. Cook for 2 mins.
Build the soup: Gradually pour in chicken broth while stirring. Bring to a simmer.
Add pasta & chicken: Stir in pasta and cooked chicken. Simmer 10–12 mins or until pasta is tender and chicken is cooked through.
Finish creamy: Stir in heavy cream, parmesan, and spinach. Let wilt and heat through for 2–3 mins.
Adjust seasoning: Taste and add salt/pepper if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480 / serving
- Sugar: 4g / serving
- Fat: 25g / serving
- Carbohydrates: 25g / serving
- Fiber: 3g / serving
- Protein: 38g / serving