Creamy Tuscan Chicken Soup

Ingredients

• 2 lb Boneless Skinless Chicken Breast (cut into bite‑size pieces)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 medium Onion (diced)
• 1 Red Bell Pepper (diced)
• 0.25 cup Sun‑Dried Tomatoes (chopped)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste
• 0.25 tsp Red Pepper Flakes (optional for heat)
• 2 tbsp All‑Purpose Flour
• 4 cup Chicken Broth (low‑sodium preferred)
• 4 cup Fresh Spinach (roughly chopped)
• 1 cup Heavy Cream
• 1 tsp each Dried Herbs (Basil, Oregano, Thyme, Rosemary) (combined for seasoning)
• 1 tsp Salt (plus to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 cup Pasta (small shells or ditalini) (cooked according to package)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped for garnish)

Instructions

1. Prepare Ingredients

   Dice the onion and red bell pepper, chop the sun‑dried tomatoes, mince the garlic, and measure out all spices, broth, flour, and cream.

   Time: PT10M

2. Season Chicken

   Toss the chicken pieces with dried basil, oregano, thyme, rosemary, salt, and black pepper.

   Time: PT2M

3. Brown the Chicken

   Heat olive oil in the large pot over medium heat. Add the chicken and cook about 2 minutes per side until lightly browned but not fully cooked.

   Time: PT4M

   Temperature: Medium

4. Set Chicken Aside

   Transfer the browned chicken to a bowl and set aside.

   Time: PT1M

5. Sauté Vegetables

   In the same pot, add the diced onion, red bell pepper, and chopped sun‑dried tomatoes. Sauté for 6 minutes, stirring occasionally, until softened.

   Time: PT6M

   Temperature: Medium

6. Add Garlic

   Add the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

7. Incorporate Tomato Paste & Red Pepper Flakes

   Stir in the tomato paste and red pepper flakes, cooking for another 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Make the Roux

   Sprinkle the flour over the mixture, stir well, and cook for 2 minutes to eliminate the raw flour taste.

   Time: PT2M

   Temperature: Medium

9. Add Broth and Simmer

   Gradually whisk in the chicken broth, bring to a low boil, then reduce to a gentle simmer for 15 minutes.

   Time: PT15M

   Temperature: Low boil

10. Cook Pasta

    While the soup simmers, cook the pasta in a separate pot according to package directions, then drain.

    Time: PT10M

    Temperature: Boiling

11. Finish the Soup

    Return the chicken to the pot, add the fresh spinach, heavy cream, and adjust salt and pepper. Cook for 5 minutes until the spinach wilts and the soup is heated through.

    Time: PT5M

    Temperature: Medium

12. Combine Pasta

    Stir the cooked pasta into the soup and heat for 2 minutes to meld everything together.

    Time: PT2M

    Temperature: Medium

13. Serve

    Ladle the soup into bowls, garnish with grated Parmesan and chopped fresh parsley.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Chicken Thighs, Turkey Breast
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Onion: Shallot, Leek
• Instead of Red Bell Pepper: Yellow Bell Pepper, Poblano
• Instead of Sun‑Dried Tomatoes: Regular Tomatoes, roasted, Tomato Paste
• Instead of Garlic: Garlic Powder (1 tsp)
• Instead of Tomato Paste: Crushed Tomatoes (1/4 cup)
• Instead of Red Pepper Flakes: Cayenne Pepper, Paprika
• Instead of All‑Purpose Flour: Gluten‑Free Flour Blend
• Instead of Chicken Broth: Vegetable Broth, Water + bouillon cube
• Instead of Fresh Spinach: Kale, Swiss Chard
• Instead of Heavy Cream: Half‑and‑Half, Full‑fat Coconut Milk
• Instead of Dried Herbs (Basil, Oregano, Thyme, Rosemary): Italian Seasoning Blend
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Pasta (small shells or ditalini): Orzo, Rice Pasta (gluten‑free)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Fresh Basil

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon
• Ladle
• Colander
• Grater

Critical Steps — Do Not Skip

• Do not overcook the chicken during the initial browning; it will finish cooking in the broth.
• Cook the flour roux for the full 2 minutes to eliminate raw flour taste and avoid a gritty texture.
• Simmer the broth long enough (15 minutes) to develop depth of flavor.
• Add heavy cream at the end and keep the heat moderate to prevent curdling.

Chef Tips from the Video

• Use fresh spinach for a brighter flavor; if using frozen, thaw and squeeze out excess water first.
• A splash of dry white wine added after the vegetables adds authentic Tuscan depth.
• Finish with a drizzle of extra‑virgin olive oil for added richness.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Prepare the seasoned chicken and keep it refrigerated; brown it just before assembling the soup.
• The roux can be made up to a day ahead and stored in the fridge.
• Cook the pasta al dente and toss with a little oil to prevent sticking; add to soup when ready.

Frequently Asked Questions