Creamy Tuscan Chicken Soup Recipe With Pasta Is Perfetto (30 Minutes) by Jan Mostrom

We are enjoying the remnants of an Indian Summer, but the nights are definitely cooler, so I’ve already started thinking about new soup recipes. This creamy Tuscan chicken and pasta soup, which really isn’t Tuscan at all, was a huge hit at our house. The chicken soup just feels a bit like an amazing dish in Tuscany. The easy soup recipe is warm and filling without being to rich, and just hits the spot on a cooler fall night.

To make this Italian-inspired soup recipe you will need to grab the following ingredients from your fridge and pantry: boneless chicken thighs, butter, onion, fresh garlic, celery, dry white wine, chicken broth, salt, black pepper, small pasta, Parmesan cheese, heavy cream, fresh spinach, sundried tomatoes in oil and cornstarch. The soup is ready for those soup bowls in about 30 minutes (35 minutes if you de-stem the spinach).

Not only do you get to sit down to a hot bowl of rich chicken soup loaded with pasta, but also get the health benefits of spinach, the health benefits of celery and the health benefits of sundried tomatoes! Perfetto (aka perfect)! 

Serve the comforting soup for lunch or dinner with your favorite soup side dishes. We like a piece of fresh sourdough bread. Enjoy!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 - 4 celery stalks, finely sliced
• 1/2 cup dry white wine (optional)
• 4 cups chicken broth
• 3 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces small pasta (like shells or other short varieties, regular or gluten-free)
• 1 cup Parmesan, finely grated (packed)
• 1 cup heavy cream

• 6 ounces spinach (de-stemmed, if desired)
• 1/2 cup sundried tomato strips packed in oil, drained, plus bit of oil for drizzling
• 2 tablespoons cornstarch mixed with 2 teaspoons water

Recipe Notes

• You could use boneless chicken breasts, but thighs tend to stay juicier.

• De-stemming spinach is removing the tougher stems and only using the leaves. This is optional, and depends on personal preference and how big your spinach leaves are.

• Store any leftover soup in an airtight container in the fridge. Reheat in the microwave. 

Here's how to make it: 

1. Place a large stock pot on the stove on medium-high with the 2 tablespoons of butter. Season the chicken with salt and black pepper. Put the chicken into the hot pan and cook for about 5 minutes, flipping the chicken over halfway through. Remove to a plate. (It might not be cooked but don’t worry, it will cook more later.)
   
   
2. Turn heat to medium-low and add celery, garlic and onions to the same pot. Cook for about 4 minutes, or until the onions are soft. Turn heat up to high and add the wine. Stir until about half of the wine remains.
   
3. Add the chicken broth, water, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil.
   
4. While you wait for the broth mixture to boil, cut the chicken into bite-size pieces.
   
5. Add the pasta and cook according to package directions for al dente, adding the chicken pieces about halfway through the cooking time.
   
6. When the pasta is cooked, turn heat down to low and add Parmesan and stir to melt. Mix the cornstarch and water mixture and add to the soup along with the cream, sundried tomatoes and spinach.
   
   
7. Serve in soup bowls with your favorite bread and drizzled with a bit of oil from the sundried tomatoes, if desired. Enjoy!
   

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