This Tuscan Chicken Soup is a warm hug in a bowl! It’s packed with tender chicken, fresh spinach, and tasty tomatoes, creating a comforting feast everyone will love.
When it’s chilly outside, this soup is my go-to. I like to pair it with crusty bread for dipping—who doesn’t love that combo? It’s like a delicious bonus! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this soup, but thighs add extra flavor and juiciness! If you need a quicker option, use pre-cooked rotisserie chicken; just add it at the end to warm through.
Olive Oil: This is my go-to oil for flavor, but you can swap it with canola or avocado oil if you prefer something lighter.
Onion and Garlic: Both add essential flavor. I love using sweet onions, but yellow or red onions work well too. If you’re short on garlic, garlic powder can be a fast alternative—use about 1/8 teaspoon for each clove.
Pasta: Elbow macaroni gives a hearty feel, but feel free to substitute with small shells or any pasta you have on hand. Just keep an eye on the cooking time!
Spinach: Fresh spinach is best for texture, but you can replace it with kale or even frozen spinach. If using frozen, add it in the last few minutes of cooking to heat through.
How Do I Get the Perfect Chicken in My Soup?
Getting the chicken just right is key to a delicious Tuscan Chicken Soup. Here’s how to ensure it’s tender and flavorful:
- Start by cutting chicken into bite-sized pieces. This helps it cook faster and more evenly.
- Brown the chicken directly in the pot after sautéing the onion and garlic, seasoning it well. This adds great flavor!
- Don’t overcrowd the pan. If making a big batch, do this in two parts to get a good sear.
- Cook until the chicken is no longer pink in the middle. It should take about 5-6 minutes.
Follow these tips, and your chicken will be the star of the soup! Enjoy your cooking!
Tuscan Chicken Soup
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 can (14 oz/400g) diced tomatoes
- 1 cup elbow macaroni or small pasta
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional, for a slight heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
- Crusty bread, for serving
How Much Time Will You Need?
This warm and cozy soup takes about 15 minutes to prepare and 25 minutes to cook. In just under an hour, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil in a large pot over medium heat. Add in your chopped onion and sauté until it becomes translucent, which should take about 4-5 minutes. Then, stir in the minced garlic and let it cook for an additional 30 seconds until it’s fragrant. Your kitchen will smell amazing!
2. Cook the Chicken:
Next, toss your bite-sized chicken pieces into the pot. Season them with salt, black pepper, oregano, thyme, and the optional crushed red pepper flakes for a little kick. Cook the chicken until it’s lightly browned on all sides, which should take about 5-6 minutes.
3. Add the Liquids:
Now, pour in the chicken broth along with the diced tomatoes (make sure to include the juices!). Bring this delicious mixture to a boil.
4. Cook the Pasta:
Once boiling, add in the elbow macaroni and reduce the heat to a gentle simmer. Let it cook until the pasta is tender, which will take about 8-10 minutes. Stir occasionally to prevent sticking.
5. Stir in the Spinach:
Finally, stir in the chopped spinach and let it cook for another 2-3 minutes until wilted and vibrant. Take a moment to taste and adjust the seasoning if desired.
6. Serve and Enjoy:
Ladle the steaming soup into bowls. Garnish each bowl with fresh parsley and a generous sprinkle of freshly grated Parmesan cheese on top. Don’t forget to serve with some crusty bread on the side for dipping—you’ll want it!
Enjoy your hearty, delicious Tuscan Chicken Soup! Perfect for a cozy dinner or a filling lunch!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to thaw the chicken completely before using it in the recipe. Thawing overnight in the fridge is best, but you can also place it sealed in a plastic bag and submerge it in cold water for a quicker thaw.
Can I Make This Soup Vegetarian?
Absolutely! You can substitute the chicken with canned chickpeas or diced tofu for protein. Use vegetable broth instead of chicken broth, and feel free to load up on more vegetables like bell peppers or carrots.
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in a pot over low heat, adding a splash of broth or water if it thickens too much.
Can I Add Other Vegetables?
Definitely! You can include veggies like zucchini, carrots, or bell peppers. Just chop them into small pieces and add them along with the onions to ensure they cook through.
