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Tuscan Chicken Soup Recipe

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3.8 from 8 reviews

This Tuscan Chicken Soup is a hearty and flavorful dish combining tender shredded chicken, savory sun-dried tomatoes, fresh spinach, and tender pasta in a rich tomato and Parmesan-infused broth. It’s a comforting one-pot meal perfect for cozy dinners.

Ingredients

Oils and Base

  • 1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes
  • 1 tablespoon olive oil

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 1/2 cup julienned oil-packed sun-dried tomatoes
  • 2 garlic cloves, minced
  • 2 cups chopped fresh spinach

Liquids and Broth

  • 6 cups chicken broth
  • 2 cups whole milk

Seasonings

  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Protein and Pasta

  • 2 cups shredded rotisserie chicken
  • 2 cups uncooked elbow macaroni or small pasta shells

Cheese

  • 1/2 cup grated Parmesan cheese

Instructions

  1. Sauté the onions and sun-dried tomatoes: In a Dutch oven, heat the oil from the sun-dried tomatoes together with the olive oil over medium heat. Add the finely chopped onion and cook, stirring often, until it softens, about 4 to 6 minutes. Then add the julienned sun-dried tomatoes, tomato paste, and minced garlic. Cook and stir for an additional 2 minutes to develop the flavors.
  2. Cook the pasta: Pour in the chicken broth and add the Italian seasoning, salt, pepper, and garlic powder. Bring the soup to a boil, then stir in the uncooked elbow macaroni or small pasta shells. Reduce the heat and let the soup simmer uncovered until the pasta is al dente, which takes approximately 10 minutes.
  3. Add the chicken and spinach: Stir in the shredded rotisserie chicken and chopped fresh spinach. Continue cooking and stirring until the chicken is heated through and the spinach has wilted, blending the fresh and hearty ingredients.
  4. Finish with the milk and cheese: In a small saucepan, warm the whole milk over medium heat. Ladle a small amount of the hot soup broth into the warm milk slowly to temper it, preventing curdling. Gradually stir this milk mixture back into the Dutch oven with the soup. Finally, mix in the grated Parmesan cheese thoroughly. Serve the soup warm, optionally topping with extra Parmesan cheese for added flavor.

Notes

  • Tempering the milk with some hot broth prevents curdling and ensures a smooth, creamy texture.
  • You can substitute rotisserie chicken with any cooked shredded chicken or turkey.
  • Feel free to use gluten-free pasta if avoiding gluten.
  • Adjust seasonings to taste, especially salt and pepper.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Find it online: https://recipefeastful.com/tuscan-chicken-soup-recipe/