Tuscan creamy chicken soup (Print Version)
Comforting Tuscan chicken with sun-dried tomatoes, pasta, greens, and a creamy Parmesan finish.
# What You'll Need:
→ Protein
01 -
1 lb boneless skinless chicken breasts or thighs
→ Vegetables
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 celery stalks, diced
06 -
2 cups fresh spinach or kale, chopped
07 -
1/3 cup sun-dried tomatoes, chopped
08 -
2 tablespoons tomato paste
→ Pasta & Legumes
09 -
3/4 cup small pasta (shells, ditalini, or orzo)
→ Liquids
10 -
6 cups chicken broth or water
11 -
2 tablespoons olive oil
→ Dairy
12 -
1/3 cup sour cream
13 -
1/2 cup grated Parmesan cheese
→ Herbs & Spices
14 -
1 teaspoon dried oregano
15 -
1 teaspoon dried basil
16 -
Salt and freshly ground black pepper, to taste
17 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper and cook until lightly browned on both sides. Remove and set aside.
02 -
Add onion, garlic, carrots, and celery to the pot. Sauté until softened and edges turn golden. Stir in sun-dried tomatoes and tomato paste, mixing thoroughly.
03 -
Pour in chicken broth or water. Season with dried oregano and basil. Return chicken to pot and bring to a boil. Reduce heat and simmer for 20 to 25 minutes to develop flavors.
04 -
Add pasta directly to the simmering soup and cook according to package instructions, about 6 to 7 minutes, until al dente.
05 -
Remove soup from heat. Stir in fresh spinach or kale to preserve color and texture. Whisk sour cream with a few spoonfuls of hot soup until smooth, then stir back into the pot. Fold in grated Parmesan cheese.
06 -
Ladle soup into bowls. Garnish with additional Parmesan and chopped fresh parsley. Serve immediately while hot.
# Additional Notes:
01 -
Leftovers keep well refrigerated up to 4 days. Add extra broth or water when reheating to loosen thickened pasta.