Description

This creamy Tuscan chicken soup is a rich, cozy one-pot wonder packed with tender chicken, hearty vegetables, shell pasta, and sun-dried tomatoes in a velvety Parmesan cream broth. With spinach stirred in at the end for a fresh pop of colour and nutrition, it’s the perfect comforting meal for chilly nights or weeknight dinners that feel like a warm embrace.

Ingredients

Scale

1 teaspoon olive oil (5 ml)
1 to 1½ lbs boneless, skinless chicken breasts or thighs, diced (450–680 g)
2 teaspoons Italian seasoning, divided (4 g)
Salt and pepper, to taste
½ cup diced carrots (65 g)
½ cup diced celery (60 g)
½ cup diced onions (80 g)
¼ cup diced sun-dried tomatoes (30 g)
3 garlic cloves, minced (9 g)
¼ cup flour (30 g)
2 tablespoons tomato paste, optional (30 g)
6 to 8 cups chicken broth (1.4 to 1.9 liters)
6 oz small shell pasta (170 g)
1 cup heavy whipping cream (240 ml)
½ to 1 cup grated Parmesan Reggiano (50–100 g)
2½ to 3 cups fresh spinach (75–90 g)

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Instructions

Heat olive oil in a Dutch oven over medium-high. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Sauté until browned (4–5 mins).
Add carrots, celery, onions, sun-dried tomatoes, and garlic. Sauté until softened (3–4 mins).
Stir in flour and tomato paste, if using. Cook 1 minute.
Slowly add chicken broth, deglazing the pot.
Bring to a boil. Add pasta and remaining Italian seasoning. Season with salt and pepper.
Cover and simmer on low for 20 minutes, until pasta is tender and chicken is cooked through.
Stir in heavy cream, Parmesan, and spinach. Simmer 5 minutes until cheese melts and spinach wilts.
Taste and adjust seasoning. Serve warm.

Notes

Chicken thighs offer more flavor, but breasts work well too.

Tomato paste adds depth, but it’s optional.

Swap shell pasta with orzo, rotini, or ditalini if preferred.

Soup will thicken—thin with cream or broth if reheating.

Freeze without pasta to avoid a mushy texture later.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Tuscan-American