Description

This creamy, Tuscan-inspired chicken soup is the epitome of comfort food. Rich, flavorful, and indulgent, it brings together sun-dried tomatoes, garlic, and parmesan to create a soul-satisfying dish that will win over anyone who tries it. Perfect for cozy evenings, this dish will leave everyone asking for more.

Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts (or thighs), cubed

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1/2 cup sun-dried tomatoes, chopped

2 cups fresh spinach, chopped

1/2 cup grated parmesan cheese

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1 tablespoon fresh parsley, chopped (for garnish)

1 cup uncooked pasta (such as orzo or small shells)

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Instructions

Heat olive oil in a large pot over medium heat.
Add cubed chicken and cook until golden brown, about 5 minutes. Remove and set aside.
In the same pot, sauté the onion for 3 minutes until softened. Add garlic, oregano, basil, and red pepper flakes, cooking for another minute.
Pour in the chicken broth, bring to a simmer, and add sun-dried tomatoes and cooked chicken.
Stir in the pasta and cook for 8-10 minutes, until tender.
Reduce heat to low, then add heavy cream, parmesan cheese, and spinach. Stir until cheese melts and spinach wilts, about 2 minutes.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh parsley and extra parmesan, if desired.

Notes

For a lighter version, swap heavy cream for half-and-half.

Make the soup vegetarian by replacing the chicken with tofu or more vegetables like zucchini or mushrooms.

If you prefer a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian/Tuscan

Nutrition

Serving Size: 4 servings
Calories: 380 kcal