Description
This Creamy Tuscan Chicken Soup is a rich and hearty Italian-inspired dish featuring tender chicken, fresh spinach, sun-dried tomatoes, and cannellini beans in a velvety Parmesan and cream broth. Perfect for a comforting meal any day of the week, it combines vibrant flavors and wholesome ingredients into a deliciously satisfying soup.
Ingredients
Scale
Chicken and Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
Seasonings and Broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
Creamy Finish and Vegetables
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
Instructions
- Cook the chicken: Heat olive oil and butter in a large pot over medium heat. Add the bite-sized chicken pieces and cook, stirring occasionally, until they are lightly browned and cooked through, about 5–6 minutes. Remove the chicken from the pot and set aside.
- Sauté vegetables: In the same pot, add the chopped onion, minced garlic, and sliced carrots. Cook for 3–4 minutes until the vegetables are softened and fragrant.
- Season and add broth: Season the sautéed vegetables with salt, black pepper, Italian seasoning, and red pepper flakes if using. Pour in the chicken broth and bring the mixture to a gentle simmer.
- Combine chicken and other ingredients: Return the cooked chicken to the pot. Stir in the chopped sun-dried tomatoes and rinsed cannellini beans. Let the soup simmer gently for 10 minutes to blend the flavors.
- Add cream and Parmesan: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue to simmer the soup for another 5 minutes, allowing it to thicken slightly and develop a creamy texture.
- Finish with spinach: Stir in the fresh spinach and cook for 2–3 minutes, just until wilted. Taste the soup and adjust seasoning with salt and pepper if necessary.
- Serve: Serve the creamy Tuscan chicken soup hot, ideally accompanied by crusty bread for dipping and extra comfort.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Add small pasta like orzo or tortellini for a more filling soup.
- Leftovers can be stored in the refrigerator for 3–4 days and reheated gently on the stove.
- Use gluten-free chicken broth and Parmesan cheese to keep the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
