Tuscan Chicken Soup: Imagine a bowl brimming with tender chicken, vibrant vegetables, and creamy broth, all infused with the warmth of Italian herbs. This isn’t just soup; it’s a hug in a bowl, a taste of Tuscany that will transport you to sun-drenched hillsides with every spoonful.

While its exact origins are debated, Tuscan Chicken Soup, in its essence, reflects the resourceful nature of Italian cuisine. Rooted in the “cucina povera” tradition, it utilizes simple, readily available ingredients to create a nourishing and deeply flavorful meal. Think of it as the Italian grandmother’s cure-all, passed down through generations, each family adding their own special touch.

What makes this soup so irresistible? It’s the perfect balance of comfort and freshness. The creamy broth, often enriched with a touch of cream or Parmesan cheese, provides a luxurious base for the hearty vegetables and protein-packed chicken. The addition of ingredients like kale or spinach adds a healthy boost, while the aromatic herbs create a symphony of flavors that dance on your palate. Whether you’re seeking a quick and easy weeknight dinner or a comforting remedy for a chilly day, Tuscan Chicken Soup is guaranteed to satisfy. Its versatility and deliciousness make it a beloved dish for families around the world.

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
1 cup chopped fresh spinach
1/2 cup grated Parmesan cheese, plus more for garnish
Crusty bread, for serving (optional)

Preparing the Chicken and Vegetables

First, let’s get the chicken ready. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Make sure the pot is nice and hot before adding the chicken; this will help it brown nicely.
Season the bite-sized chicken pieces with the Italian seasoning, salt, and pepper. Toss them together to ensure each piece is evenly coated with flavor. This is a crucial step, as it lays the foundation for the overall taste of the soup.
Add the seasoned chicken to the hot pot. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pot; if necessary, cook the chicken in batches to ensure proper browning. Remove the cooked chicken from the pot and set it aside. We’ll add it back in later.
Now, let’s move on to the vegetables. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir occasionally to prevent burning. The onion will release its natural sweetness and create a flavorful base for the soup.
Add the minced garlic and chopped red bell pepper to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.

Simmering the Soup

Pour in the can of diced tomatoes (undrained) and the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. These browned bits, also known as fond, are packed with flavor and will add depth to the soup.
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the flavors to meld together and create a richer, more complex taste.
After 15 minutes, stir in the heavy cream and chopped sun-dried tomatoes. The heavy cream will add a luxurious creaminess to the soup, while the sun-dried tomatoes will provide a burst of intense, savory flavor.
Return the cooked chicken to the pot. Stir to combine and heat through. Make sure the chicken is heated through before proceeding to the next step.

Finishing Touches and Serving

Stir in the chopped fresh spinach and grated Parmesan cheese. Cook until the spinach is wilted and the cheese is melted, about 2-3 minutes. The spinach will add a touch of freshness and color to the soup, while the Parmesan cheese will provide a salty, savory finish.
Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or Italian seasoning to suit your taste. Remember, it’s always better to start with less and add more as needed.
Serve the Tuscan Chicken Soup hot, garnished with additional grated Parmesan cheese, if desired. A side of crusty bread is perfect for soaking up all the delicious broth.

Tips and Variations

Here are a few tips and variations to help you customize this Tuscan Chicken Soup to your liking:

Make it spicier: Add a pinch of red pepper flakes to the soup for a little heat.
Add more vegetables: Feel free to add other vegetables, such as zucchini, mushrooms, or kale.
Use different types of tomatoes: Instead of diced tomatoes, you can use crushed tomatoes or tomato sauce.
Make it lighter: Use half-and-half or milk instead of heavy cream to reduce the fat content.
Add pasta: Stir in cooked pasta, such as ditalini or small shells, for a heartier soup.
Use a slow cooker: You can also make this soup in a slow cooker. Simply combine all the ingredients (except the heavy cream, spinach, and Parmesan cheese) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream, spinach, and Parmesan cheese during the last 30 minutes of cooking.
Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freeze it: This soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Detailed Ingredient Notes

Let’s delve a little deeper into some of the key ingredients and why they work so well in this Tuscan Chicken Soup:

Chicken Breasts: I prefer using boneless, skinless chicken breasts for their lean protein and ease of preparation. However, you could also use chicken thighs for a richer flavor. Just be sure to adjust the cooking time accordingly.
Italian Seasoning: This blend of herbs typically includes oregano, basil, rosemary, thyme, and marjoram. It provides a classic Italian flavor profile that complements the other ingredients perfectly. If you don’t have Italian seasoning on hand, you can create your own blend by combining equal parts of each of these herbs.
Diced Tomatoes: Canned diced tomatoes are a convenient and flavorful addition to the soup. I recommend using fire-roasted diced tomatoes for an extra layer of smoky flavor.
Chicken Broth: Use a good-quality chicken broth for the best flavor. You can also use homemade chicken broth if you have it. Low-sodium chicken broth is a good option if you’re watching your salt intake.
Heavy Cream: Heavy cream adds a luxurious creaminess to the soup. If you’re looking for a lighter option, you can use half-and-half or milk, but the soup won’t be as rich.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are a must-have ingredient in this soup. They provide an intense, savory flavor that really elevates the dish. Be sure to drain them well before chopping.
Spinach: Fresh spinach adds a touch of freshness and color to the soup. You can also use frozen spinach, but be sure to thaw it and squeeze out any excess water before adding it to the soup.
Parmesan Cheese: Grated Parmesan cheese adds a salty, savory finish to the soup. Use freshly grated Parmesan cheese for the best flavor.

Serving Suggestions

This Tuscan Chicken Soup is delicious on its own, but here are a few serving suggestions to make it even more special:

Crusty Bread: Serve with a side of crusty bread for dipping and soaking up all the delicious broth.
Garlic Bread: Garlic bread is another great option for serving with this soup.
Salad: A simple green salad or a Caesar salad would be a refreshing accompaniment to the soup.
Grilled Cheese Sandwich: A grilled cheese sandwich is a classic pairing with tomato-based soups.
Wine: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, would pair well with this soup.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 400-500 per serving
Fat: 25-35 grams
Protein: 30-40 grams
Carbohydrates: 15-25 grams

Why This Recipe Works

This Tuscan Chicken Soup recipe is a winner for several reasons:

Flavorful: The combination of Italian seasoning, sun-dried tomatoes, and Parmesan cheese creates a rich and complex flavor profile.
Creamy: The heavy cream adds a luxurious creaminess that makes the soup incredibly satisfying.
Healthy: This soup is packed with protein and vegetables, making it a nutritious and wholesome meal.

Conclusion:

This Tuscan Chicken Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Italy right in your own kitchen, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking for a comforting, flavorful, and relatively easy meal to prepare. The combination of tender chicken, hearty vegetables, creamy broth, and that signature Tuscan spice blend creates a symphony of flavors that will leave you wanting more. It’s the kind of soup that makes you feel good from the inside out, perfect for a chilly evening or any time you need a little culinary comfort.

But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment and make it your own. For a heartier meal, consider adding some cooked pasta, like ditalini or small shells, during the last few minutes of cooking. This will transform it into a more substantial and filling dish. If you’re a fan of spice, a pinch of red pepper flakes will add a delightful kick. And for those who prefer a richer flavor, a dollop of mascarpone cheese or a swirl of heavy cream at the end will elevate the soup to a whole new level of indulgence.

Serving suggestions are endless! I personally love to serve this Tuscan Chicken Soup with a crusty loaf of bread for dipping into that delicious broth. A simple side salad with a light vinaigrette also complements the soup beautifully. And for a truly authentic Italian experience, consider grating some fresh Parmesan cheese over the top just before serving. It adds a salty, savory note that perfectly balances the other flavors. You could also add a squeeze of fresh lemon juice for a bright, zesty finish.

Don’t be intimidated by the ingredient list; most of these are pantry staples, and the entire process is surprisingly straightforward. I’ve tried to make the instructions as clear and concise as possible, so even beginner cooks can confidently tackle this recipe. The key is to take your time, savor the aromas as the soup simmers, and enjoy the process of creating something delicious.

I’m so confident that you’ll love this Tuscan Chicken Soup that I urge you to give it a try. I promise you won’t be disappointed. And once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. So, go ahead, gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. Happy cooking! I can’t wait to hear what you think!
Orzo Salad with Salami: A Delicious and Easy Recipe

Creamy, flavorful soup with chicken, vegetables, sun-dried tomatoes, and Parmesan cheese. Serve with crusty bread.

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup chopped fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Crusty bread, for serving (optional)
Instructions
1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with Italian seasoning, salt, and pepper. Add the chicken to the hot pot and cook, stirring occasionally, until browned on all sides and cooked through (5-7 minutes). Remove from the pot and set aside.
2. Sauté Vegetables: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and chopped red bell pepper and cook for another 2-3 minutes, until fragrant and slightly softened.
3. Simmer the Soup: Pour in the diced tomatoes (undrained) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 15 minutes.
4. Add Cream and Chicken: Stir in the heavy cream and chopped sun-dried tomatoes. Return the cooked chicken to the pot. Stir to combine and heat through.
5. Finish and Serve: Stir in the chopped fresh spinach and grated Parmesan cheese. Cook until the spinach is wilted and the cheese is melted, about 2-3 minutes. Taste and adjust seasoning as needed.
6. Serve hot, garnished with additional Parmesan cheese, if desired. Serve with crusty bread for dipping.
Notes
- Spice it up: Add a pinch of red pepper flakes for heat.
- Add more vegetables: Zucchini, mushrooms, or kale are great additions.
- Lighter version: Use half-and-half or milk instead of heavy cream.
- Add pasta: Stir in cooked ditalini or small shells for a heartier soup.
- Slow Cooker: Combine all ingredients (except heavy cream, spinach, and Parmesan) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in remaining ingredients during the last 30 minutes.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Orzo Salad with Salami: A Delicious and Easy Recipe