Creamy Tuscan Soup

This velvety Tuscan chicken soup has turned into my top pick for comfort food on those cold nights when only a deep, tasty bowl will hit the spot. When tender chicken chunks mix with tangy sundried tomatoes and wilted spinach in that smooth broth, you'll think you're eating at a fancy restaurant instead of your dining table.

I whipped this soup up during a nasty cold snap when I wanted something warm but fancy. My family went crazy for it and now they ask for it every week, even during summer! It's become our special occasion dish, and we call it "Proposal Tuscan Chicken" after my buddy joked it was so tasty it might seal the deal on a marriage offer.

• Boneless skinless chicken breasts or thighs pack in protein and soak up all the amazing flavors while cooking
• Italian seasoning delivers that true Tuscan taste without any fuss
• Sundried tomatoes bring intense sweetness and savory notes that fresh ones just can't deliver
• Heavy whipping cream turns plain broth into something decadent and smooth
• Fresh spinach added last minute gives bright color, extra nutrients and mild earthiness
• Parmesan reggiano cheese adds that rich nutty flavor that makes everything taste better
• Small pasta shells scoop up creamy broth in their little pockets for flavor-packed bites

How To Make Luxurious Tuscan Chicken Soup

Brown the chicken

Sprinkle diced chicken with Italian seasoning salt and pepper then sear in olive oil over medium high heat until golden edges form in about 4 5 minutes. Don't skip this part it builds the soup's foundation and keeps your chicken tender. When meat browns it creates flavors you can't get from just boiling it.

Sauté the aromatics

Toss onions carrots celery sundried tomatoes and garlic into the same pot and cook till they're soft around 3 4 minutes. The veggies will release juice that helps scrape up those tasty brown bits from the chicken. Don't rush this step softer veggies will blend better into your finished soup.

Create the roux

Dust flour across the pot while stirring non-stop to avoid clumps. This sets you up for thick creamy soup goodness. If you're using tomato paste add it now its tanginess brightens everything up and makes the color pop. Keep stirring until flour coats everything with no dry patches left.

Develop the broth

Pour chicken broth in slowly while whisking to get a smooth mix and scrape all those flavor bits off the bottom. Start with 6 cups you can always add more later depending on how thick you want it. Let it come to a good bubbling boil before moving on so the flour works its thickening magic.

Simmer to perfection

Drop in pasta and more Italian seasoning then turn heat down low cover and let it bubble gently for about 20 minutes. This slow cooking blends all flavors while making chicken super tender and pasta just right. Keep an eye on it since pasta will drink up liquid even after cooking.

Finish with richness

Mix in heavy cream spinach and Parmesan then let it simmer 5 more minutes. The cream makes everything smooth while spinach softens perfectly and cheese melts throughout giving you that can't-resist silky texture. Give it a taste and tweak seasonings before dishing up.

My best memory with this soup was at a casual get-together where everyone went silent after their first taste. They were all too busy enjoying each spoonful to talk! Those sundried tomatoes are my secret weapon they give little bursts of intense flavor that make this way more exciting than regular chicken soup.

Smart Prep Ahead Tricks

This soup actually tastes better the next day after all the flavors hang out together overnight. For best results make everything up to the pasta step then put it away. When you're ready to eat just warm it up slowly and toss in the pasta cream spinach and cheese right before serving. This way your pasta stays perfect and it'll taste like you just made it from scratch.

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Keeping Leftovers Fresh

Pop leftover soup in a sealed container in your fridge and it'll stay good for 4 days. It'll get pretty thick when cold so splash in some broth or water when reheating. If you want to save it longer freeze portions in freezer containers for up to 3 months. Cream soups sometimes look separated after freezing but heating slowly on low while stirring often will bring back that smooth texture.

Tasty Variations To Try

This soup works with all kinds of tweaks based on what you like or what's in your kitchen. Try swapping spinach for kale throwing in white beans for extra fullness or adding artichoke hearts for a Mediterranean twist. Want something lighter? Use half and half instead of heavy cream or try evaporated milk for creaminess with less fat. Even dairy-free options like coconut cream work surprisingly well and keep that rich feel.

Perfect Pairings

Ladle this soup into wide shallow bowls to show off all the good stuff inside and top with extra Parmesan and fresh herbs. Grab a loaf of crusty Italian bread or some cheesy garlic bread for soaking up all that amazing broth. To make it a complete dinner serve with a simple arugula salad dressed with lemon the brightness cuts through the richness of the soup just right.

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Frequently Asked Questions

→ Can I make this soup and save it?

Of course! This soup is great when reheated. Keep it sealed in the fridge for up to 3 days. You might need to add a bit of broth when warming it up since the pasta can soak up liquid. To keep it from getting too soft, cook and store the pasta separately.

→ What’s a good dairy-free swap?

If you want to skip dairy, switch out the heavy cream for coconut milk and leave out the Parmesan—or use a plant-based substitute. The flavor will change slightly, but it’ll still be creamy.

→ What can I use if I don’t have spinach?

You can go for kale, Swiss chard, or even arugula. Kale and chard take an extra minute or two to cook compared to spinach. Wanna skip greens? Try tossing in peas or small chunks of zucchini at the end.

→ Are chicken thighs an option?

Definitely! Thighs are even better because they stay juicy and tender. They won’t dry out like chicken breasts sometimes do, especially when reheating.

→ What are the best pasta shapes for this soup?

Small pasta like orzo, shells, or ditalini are perfect since they cook fast and fit nicely on a spoon. If you’re using bigger pasta like penne or rotini, cook it on the side to keep it from overcooking.

→ Any flour-free ways to thicken it up?

Skip flour and try blending in 4 ounces of cream cheese for richness. Or, make a cornstarch mix (1 tablespoon cornstarch + 2 tablespoons cold water) to stir in. Another option? Blend a portion of the cooked veggies and broth before adding cream.