ULTIMATE TUSCAN CHICKEN SOUP

Imagine a bowl brimming with tender chicken, sun-dried tomatoes adding a burst of sunshine, and spinach wilting into a creamy, dreamy broth – that’s Tuscan Chicken Soup in a nutshell. This isn’t just soup; it’s a hug in a bowl, a flavor explosion that will warm you from the inside out, and I promise, you’ll be coming back for seconds (and thirds!).

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1 cup heavy cream
• 5 ounces fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Optional: red pepper flakes, for heat

Serving Suggestions:

• Crusty bread, for dipping
• Extra Parmesan cheese
• Fresh basil, chopped

Let’s Talk About Those Ingredients

Okay, let’s break down why each ingredient is a star player in this Tuscan Chicken Soup symphony. First, the chicken. I prefer using boneless, skinless chicken breasts for convenience, but you could also use chicken thighs for a richer flavor. Just be sure to trim any excess fat and cut them into bite-sized pieces so they cook quickly and evenly.

Next up, the sun-dried tomatoes. Don’t skip these! They add a concentrated burst of sweet and tangy flavor that’s absolutely essential to the Tuscan vibe. I recommend using oil-packed sun-dried tomatoes because they’re softer and more flavorful. Just remember to drain them well before chopping.

Then there’s the spinach. Fresh spinach is the way to go here. It wilts beautifully into the soup, adding a boost of nutrients and a touch of color. If you’re not a huge spinach fan, you can use kale instead, but you’ll need to cook it a bit longer to soften it up.

Finally, the heavy cream. This is what makes the soup so incredibly creamy and decadent. If you’re looking to lighten things up, you can use half-and-half or even milk, but the soup won’t be quite as rich. You could also try a dollop of Greek yogurt at the end for a tangy twist.

And before I forget, don’t be afraid to adjust the seasonings to your liking. If you like a little heat, add a pinch of red pepper flakes. If you prefer a more savory flavor, add a little extra Italian seasoning. The beauty of this recipe is that it’s easy to customize to your own taste.

Step-by-Step Instructions

Getting Started:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Season the chicken pieces with Italian seasoning, salt, and pepper.

Cooking the Chicken and Aromatics:

3. Add the chicken to the pot and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Building the Soup:

5. Pour in the chicken broth and diced tomatoes (undrained). Bring to a simmer.
6. Add the chopped sun-dried tomatoes and the cooked chicken back to the pot.
7. Simmer for 10 minutes to allow the flavors to meld.

Finishing Touches:

8. Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes.
9. Stir in the Parmesan cheese until melted and smooth.
10. Taste and adjust seasonings as needed.

Serving Time:

11. Serve hot, garnished with extra Parmesan cheese and fresh basil, if desired.
12. Don’t forget a side of crusty bread for soaking up all that delicious broth!

Troubleshooting Tips for Soup Success

Even the best recipes can sometimes throw you a curveball, so let’s tackle some common soup-making challenges:

• The soup is too thick: If your soup is thicker than you’d like, simply add a little more chicken broth until it reaches your desired consistency.
• The soup is too thin: On the other hand, if your soup is too thin, you can simmer it for a bit longer, uncovered, to allow some of the liquid to evaporate. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it up. Stir the slurry into the soup and simmer for a few minutes until it thickens.
• The chicken is dry: This usually happens if the chicken is overcooked. Be sure to cook the chicken just until it’s cooked through, and don’t overcook it when you add it back to the soup. Cutting the chicken into smaller pieces also helps it cook more quickly and evenly.
• The flavors are bland: If your soup is lacking flavor, don’t be afraid to add more seasonings! A little extra Italian seasoning, salt, pepper, or even a pinch of red pepper flakes can make a big difference. You can also add a splash of lemon juice or a drizzle of balsamic glaze to brighten up the flavors.

Variations to Make It Your Own

This Tuscan Chicken Soup is delicious as is, but it’s also incredibly versatile. Here are a few variations to try:

• Add pasta: Stir in some cooked pasta, such as penne, rotini, or ditalini, for a heartier meal. This turns it into something similar to Creamy Chicken Pasta Soup.
• Make it spicy: Add more red pepper flakes or a dash of hot sauce for a spicy kick.
• Use different vegetables: Add other vegetables, such as carrots, celery, or zucchini.
• Add beans: Stir in a can of cannellini beans or Great Northern beans for added protein and fiber.
• Make it vegetarian: Substitute the chicken with white beans or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version.
• Instant Pot version: This recipe can easily be adapted for the Instant Pot. Sauté the onion and garlic in the Instant Pot, then add the remaining ingredients (except the cream, spinach, and Parmesan cheese). Cook on high pressure for 8 minutes, then quick release the pressure. Stir in the cream, spinach, and Parmesan cheese until melted and smooth.

Serving Suggestions: Beyond the Bowl

While this Tuscan Chicken Soup is amazing on its own, here are some ideas to take your soup experience to the next level:

• Grilled Cheese Croutons: Cut grilled cheese sandwiches into strips for dipping – the ultimate comfort food combination.
• Soup Shooters: For a party, serve small portions in shot glasses as an appetizer. Garnish with a swirl of cream and a sprinkle of Parmesan.
• Soup and Salad Combo: Pair with a light green salad with a vinaigrette dressing for a balanced meal.
• Freeze for Later: This soup freezes beautifully. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

This soup is also a great alternative when you are not feeling well. You can also try Italian Penicillin Soup. Or for a similar flavor profile try Creamy Tuscan Chicken.

Storing Leftovers

Got leftovers? Lucky you! Tuscan Chicken Soup stores beautifully and tastes even better the next day. Here’s how to store it properly:

• Cool it down: Allow the soup to cool completely before transferring it to an airtight container. This prevents condensation from forming, which can make the soup watery.
• Refrigerate: Store the soup in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to ensure even heating. If the soup has thickened too much during storage, add a little chicken broth or water to thin it out.

Final Thoughts: Your New Go-To Soup

So there you have it – the ultimate Tuscan Chicken Soup recipe! This isn’t just another soup; it’s a flavor-packed, comforting, and incredibly versatile dish that you’ll want to make again and again. Whether you’re looking for a quick and easy weeknight meal or a cozy weekend treat, this soup is sure to satisfy. So grab your ingredients, put on your apron, and get ready to create a soup masterpiece. And don’t forget to check out Marry My Chicken Soup or Chicken Mushroom Soup if you’re looking for similar recipes! Happy cooking!

Ultimate Tuscan Chicken Soup

This Tuscan Chicken Soup is a creamy and flavorful dish filled with tender chicken, sun-dried tomatoes, and fresh spinach. It’s a comforting and satisfying soup that’s perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1 cup heavy cream
• 5 ounces fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Optional: red pepper flakes, for heat

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Stirring spoon

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Season the chicken pieces with Italian seasoning, salt, and pepper.
3. Add the chicken to the pot and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the chicken broth and diced tomatoes (undrained). Bring to a simmer.
6. Add the chopped sun-dried tomatoes and the cooked chicken back to the pot.
7. Simmer for 10 minutes to allow the flavors to meld.
8. Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes.
9. Stir in the Parmesan cheese until melted and smooth.
10. Taste and adjust seasonings as needed.
11. Serve hot, garnished with extra Parmesan cheese and fresh basil, if desired.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. To lighten the soup, use half-and-half or milk instead of heavy cream. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months. Add cooked pasta, such as penne or rotini, for a heartier meal. For a spicy kick, add more red pepper flakes or a dash of hot sauce. Other vegetables, such as carrots, celery, or zucchini, can be added. Canned cannellini beans or Great Northern beans can also be added for protein and fiber.