Tuscan Chicken Soup
A cozy, comforting soup loaded with tender chicken, sun-dried tomatoes, pasta, and fresh greens in a creamy, herby broth. It’s the perfect one-pot dinner for chilly nights — hearty, flavorful, and easy enough for a weeknight.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 2 large carrots diced
- 2 celery stalks diced
- 1 ½ lbs boneless chicken breast or thighs cut in chunks
- 20 oz pasta shells or other small pasta
- 6 cups fresh water or chicken broth
- 8 sun dried tomatoes diced
- 1 1/2 tsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 2 cups chopped spinach or kale
- ½ cup sour cream
- Salt and black pepper to taste
- 1 cup parmesan cheese grated
- fresh parsley
Instructions
Cook the chicken:
- Warm a splash of olive oil in a large pot over medium heat. Add the chicken pieces, sprinkle with a little salt and pepper, and cook until they’re lightly browned.
Sauté the veggies:
- Toss in the onion, garlic, carrots, and celery. Sauté until everything softens and gets a bit golden around the edges. Stir in the sun-dried tomatoes and tomato paste. Mix well, then pour in fresh water or chicken broth. Season with oregano and basil. Bring to a boil, then lower the heat and let it all simmer for 20–25 minutes to build flavor.
Cook the pasta:
- Add the pasta and cook it right in the soup according to the package directions (usually about 6–7 minutes).
Finish the soup:
- Turn off the heat and stir in the spinach so it stays bright and fresh. In a small bowl, whisk the sour cream with a few spoonfuls of hot soup until smooth, then pour it back into the pot. This gives you a creamy, velvety finish. Stir in the grated Parmesan.
Serve it up:
- Ladle the soup into bowls and top with extra Parmesan and a sprinkle of fresh parsley. Serve hot and enjoy.