If you’ve ever walked through the beautiful Tuscan countryside, you’ll know the cuisine there is simple but full of fresh, vibrant ingredients. This soup brings that very experience to your kitchen, making you feel like you’re indulging in something truly special, without the need for fancy techniques or hard-to-find ingredients.
Why You’ll Love This Recipe:
- Easy to Make: This recipe doesn’t require any complex steps, making it accessible even if you’re new to cooking.
- Rich and Flavorful: The combination of sun-dried tomatoes, creamy broth, and fresh spinach creates a deep, satisfying taste.
- Versatile: You can easily swap in other greens like kale or adjust the spice level by adding or omitting red pepper flakes.
- Great for Leftovers: This soup tastes even better the next day, as the flavors continue to meld.
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
How to Make Creamy Tuscan Chicken Soup:
Step-by-Step Instructions:
- Cook the Chicken:
- Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced chicken. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Make sure to stir occasionally to brown the chicken evenly. Once done, remove the chicken from the pot and set it aside.
- Sauté the Vegetables:
- In the same pot, add the diced onions and garlic. You’ll want to sauté these for about 3-4 minutes until they’re softened and fragrant. The onions should become translucent, and you’ll start to smell the sweet aroma of garlic filling your kitchen.
- Add the Broth & Herbs:
- Now, stir in the sun-dried tomatoes, chicken broth, dried thyme, oregano, and crushed red pepper flakes (if you’re using them). Let this come to a boil, then reduce the heat and let the soup simmer for about 10 minutes. This will allow the flavors to meld together beautifully.
- Incorporate the Cream & Parmesan:
- Pour in the heavy cream and stir in the grated Parmesan cheese. This is when the soup will start to become thick and creamy. Add the cooked chicken back into the pot at this point, and let everything simmer together for another 5-7 minutes. The cheese will melt into the broth, making it luxuriously smooth.
- Add Spinach:
- Finally, stir in the chopped spinach. Let it wilt in the hot soup for about 2-3 minutes. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls, and garnish with freshly chopped basil. This is great served with a side of crusty bread or garlic bread to soak up the creamy broth.
Helpful Tips:
- Tender Chicken Tip: Be careful not to overcook the chicken at the beginning. You just want to brown it, as it will cook further when simmering in the soup.
- Sun-Dried Tomato Substitute: If you don’t have sun-dried tomatoes, you can use roasted red peppers instead. They’ll still give you that slightly sweet, smoky flavor.
- Extra Veggies: If you want to bulk up this soup, feel free to add some diced zucchini or carrots. Just sauté them with the onions and garlic to soften them before adding the broth.
Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten-Free
Notes:
- Gluten-Free Option: This soup is naturally gluten-free, making it a great option for those with dietary restrictions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra chicken broth to thin it out, as the soup can thicken when cooled.
Nutritional Information (Per Serving):
- Calories: 480 kcal
- Carbohydrates: 12g
- Protein: 32g
- Fat: 34g
- Saturated Fat: 16g
- Cholesterol: 140mg
- Sodium: 930mg
- Fiber: 2g
- Sugar: 4g
Frequently Asked Questions:
- Can I use another type of meat?
- Yes! You can easily swap the chicken breasts for chicken thighs if you prefer a more tender, juicy meat. You could also use turkey breast if you want a leaner option.
- Can I make this soup dairy-free?
- Absolutely. You can substitute the heavy cream with coconut milk for a dairy-free version. The flavor will be slightly different but still delicious!
- How can I make this soup lower in calories?
- To reduce the calories, you can use half-and-half or milk instead of heavy cream. Just keep in mind that the soup may not be as thick.
- Is this soup freezer-friendly?
- Yes! You can freeze this soup, but it’s best to freeze it before adding the spinach and cream. When reheating, add the spinach and cream for freshness.
Storage Instructions:
Leftovers can be stored in the refrigerator for up to three days. When you’re ready to reheat, you may notice the soup has thickened. Simply add a splash of chicken broth or water while warming it on the stove or in the microwave.
If you want to freeze this soup, do so without the cream and spinach. When reheating, add those ingredients freshly for the best taste.
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Conclusion:
Creamy Tuscan Chicken Soup brings the warmth and heartiness of Italian cuisine straight to your table. The combination of tender chicken, savory sun-dried tomatoes, and fresh spinach all swimming in a creamy, cheesy broth makes this dish a standout. Whether you’re serving it up for a weeknight meal or making it ahead for lunches, it’s a surefire way to brighten any day!
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Creamy Tuscan Chicken Soup
Description
This Creamy Tuscan Chicken Soup is a comforting, hearty dish that’s perfect for cozy evenings or when you’re craving something warm and rich. Inspired by classic Tuscan flavors, the blend of tender chicken, sun-dried tomatoes, and spinach all simmered in a creamy, Parmesan-infused broth gives it a burst of flavors that are both familiar and unique. This soup holds the essence of Italy in every spoonful, making it an irresistible option for anyone who enjoys Mediterranean cuisine.
If you’ve ever walked through the beautiful Tuscan countryside, you’ll know the cuisine there is simple but full of fresh, vibrant ingredients. This soup brings that very experience to your kitchen, making you feel like you’re indulging in something truly special, without the need for fancy techniques or hard-to-find ingredients.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
- Cook the Chicken:
- Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced chicken. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Make sure to stir occasionally to brown the chicken evenly. Once done, remove the chicken from the pot and set it aside.
- Sauté the Vegetables:
- In the same pot, add the diced onions and garlic. You’ll want to sauté these for about 3-4 minutes until they’re softened and fragrant. The onions should become translucent, and you’ll start to smell the sweet aroma of garlic filling your kitchen.
- Add the Broth & Herbs:
- Now, stir in the sun-dried tomatoes, chicken broth, dried thyme, oregano, and crushed red pepper flakes (if you’re using them). Let this come to a boil, then reduce the heat and let the soup simmer for about 10 minutes. This will allow the flavors to meld together beautifully.
- Incorporate the Cream & Parmesan:
- Pour in the heavy cream and stir in the grated Parmesan cheese. This is when the soup will start to become thick and creamy. Add the cooked chicken back into the pot at this point, and let everything simmer together for another 5-7 minutes. The cheese will melt into the broth, making it luxuriously smooth.
- Add Spinach:
- Finally, stir in the chopped spinach. Let it wilt in the hot soup for about 2-3 minutes. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls, and garnish with freshly chopped basil. This is great served with a side of crusty bread or garlic bread to soak up the creamy broth.
Notes
- Gluten-Free Option: This soup is naturally gluten-free, making it a great option for those with dietary restrictions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra chicken broth to thin it out, as the soup can thicken when cooled.
