This warm Tuscan Chicken Soup is packed with juicy chicken, fresh veggies, and hearty beans in a delicious broth. It’s like a cozy hug on a chilly day!
I love how it’s easy to make in one pot. You can whip this up for dinner and still have leftovers for lunch. Plus, who doesn’t love a bowl of soup that warms you right up? 🍲
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds a nice flavor when sautéing. If you don’t have it, use canola or avocado oil for a neutral taste.
Chicken: Boneless, skinless chicken breasts are easy to work with. You can substitute with thighs for juicier meat or use pre-cooked rotisserie chicken to save time.
Onion and Garlic: These are essential for building flavor. If you’re short on fresh, you can use onion and garlic powders instead. However, fresh gives the best flavor!
Zucchini: If fresh zucchini isn’t available, yellow squash works just as well. You can also use chopped bell peppers for a different twist.
Diced Tomatoes: Use canned tomatoes for convenience. If you prefer fresh, about 2 cups of chopped ripe tomatoes will do. If you want it spicy, try fire-roasted tomatoes.
Heavy Cream: Heavy cream enriches the soup, but half-and-half is a lighter alternative. For a dairy-free version, coconut milk will add creaminess!
Pasta: Small pasta shapes work best, but any short pasta can be swapped in. If gluten-free, try chickpea or brown rice pasta.
How Can I Make Sure My Soup Has Great Flavor?
Building flavor is key to an amazing soup! Start by sautéing your aromatics (onion and garlic) in olive oil — this brings out their best flavors.
- Cook the onions until they’re soft and slightly caramelized. This adds sweetness.
- Minimize stirring to let them brown a bit, which enhances the taste.
- Deglaze the pot with a splash of chicken broth after adding veggies, scraping up any tasty bits stuck to the bottom.
Don’t forget to taste as you go! Adjust with more salt, pepper, or spices to get the flavor just right. Happy cooking!
Tuscan Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
- Salt and freshly ground black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 medium zucchini, sliced
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for lighter soup)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 2 cups fresh baby spinach
- 1 cup small pasta shapes (such as cavatappi or elbow macaroni)
- 1/4 cup freshly chopped parsley
How Much Time Will You Need?
This wonderful Tuscan Chicken Soup will take you about 15 minutes to prep and around 30 minutes to cook, making it ready to enjoy in about 45 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the pot and cook until it’s nicely browned on all sides and cooked through, which should take about 5-7 minutes. When done, remove the chicken and set it aside on a plate.
2. Sauté the Aromatics:
In the same pot, toss in the diced onion. Sauté it until it’s translucent, which will take around 3-4 minutes. Then, add in the minced garlic and sliced mushrooms, cooking for another 3 minutes or until the mushrooms have become tender.
3. Add the Veggies:
Now it’s time to stir in the sliced zucchini and cook for an additional 2 minutes for some added flavor and color.
4. Combine Everything:
Next, add the drained diced tomatoes, chicken broth, dried Italian seasoning, and crushed red pepper flakes (if you like a little heat) to the pot. Bring the soup to a boil and let the flavors mingle!
5. Cook the Pasta:
Once boiling, throw in the pasta and cook according to the package instructions until it’s al dente, usually about 8-10 minutes.
6. Mix in the Final Ingredients:
After the pasta is ready, lower the heat to medium-low. Stir in the cooked chicken, heavy cream, and fresh spinach. Let everything cook together until the spinach has wilted and everything is heated through, which should take about 3-5 minutes.
7. Taste and Adjust:
Give your soup a taste! Adjust the salt and pepper to your liking to bring out the flavors perfectly.
8. Garnish and Serve:
Once it’s all good to go, remove the pot from heat. Sprinkle freshly chopped parsley over the soup for a bright finish before serving. Serve hot with crusty bread on the side for dipping!
Enjoy your cozy bowl of Tuscan Chicken Soup, filled with flavors that will warm your heart!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can thaw it in the fridge overnight or quickly in cold water. Pat it dry before adding to the pot to avoid extra moisture.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! If you want a lighter soup, you can use half-and-half or even milk. For a dairy-free version, try coconut milk or almond milk, which will give it a creamy texture while keeping it lactose-free.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Ahead of Time?
Yes, you can make it ahead! The flavors often deepen after a day in the fridge, so it’s a great option for meal prep. Just add the spinach right before serving to keep it fresh and vibrant!
