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