Tuscan Chicken Soup

Creamy Tuscan chicken soup with juicy chicken breast, ditalini, sun-dried tomatoes, spinach, and Parmesan—cozy one-pot comfort for busy weeknights.

Course Main Course, Soup

Cuisine Italian

Keyword chicken soup recipes, creamy chicken soup recipes, italian chicken soup recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 800kcal

Author Kathleen

Ingredients

Chicken

1 1/2 - 2 pounds chicken breasts boneless and skinless
Kosher salt + black pepper
2 tablespoons olive oil

Soup Base

2 tablespoons butter
1 large onion finely diced
4-5 cloves garlic minced
2 tablespoons tomato paste
1/2 cup sun-dried tomatoes chopped
1/2 cup dry white wine

Broth + Body

6 cups chicken broth plus more to thin if needed
2 teaspoons Better Than Bouillon Roasted Chicken Base or to taste
3 (15-ounce) cans cannellini beans, drained and rinsed
2 (15-ounce) cans petite diced tomatoes
1 Parmesan rind

Seasoning

1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
pinch red pepper flakes optional

Pasta + Finish

1 cup ditalini pasta
2 cups heavy cream
1 1/2 cups finely grated Parmesan cheese
2-3 cups fresh spinach

Instructions

Sear the Chicken (Fond Builder). Pat the chicken breasts (1 1/2 - 2 pounds) very dry and season both sides with salt and pepper. Heat olive oil (2 tablespoons) in a large Dutch oven or soup pot over medium-high heat. Sear the breasts 1–2 minutes per side, just until golden — they should still be undercooked in the center. Remove to a plate.
Build the Flavor Base. Reduce heat to medium and add butter (2 tablespoons). Stir in the onion (1) and cook until softened and lightly golden. Add garlic (4-5 cloves) and cook for 30 seconds. Stir in tomato paste (2 tablespoons) and cook until it darkens slightly and sticks to the pot. Add sun-dried tomatoes (1/2 cup), then pour in the white wine (1/2 cup) and scrape up all that flavorful fond from the bottom.
Simmer the Soup. Add chicken broth (6 cups), Better Than Bouillon (2 teaspoons), cannellini beans (3 cans), petite diced tomatoes (2 cans), Parmesan rind (1), basil (1 teaspoon), oregano (1/2 teaspoon), thyme (1/2 teaspoon), and red pepper flakes (pinch). Bring to a gentle simmer and cook uncovered for 10 minutes to let the flavors come together.
Cook the Pasta. Stir in the ditalini (1 cup) and simmer just until al dente, about 8–10 minutes, stirring occasionally so it doesn’t stick. It will soften a bit more as the soup rests.
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Finish the Chicken Gently. Lower the heat to a bare simmer (very gentle bubbles). Nestle the whole chicken breasts back into the soup, cover, and cook just until they reach 155–160°F, about 8–10 minutes depending on thickness.
Rest, Slice, and Finish. Remove the chicken to a cutting board and let it rest for 5 minutes. Stir heavy cream (2 cups) and grated Parmesan (1 1/2 cups) into the soup, then add spinach (2-3 cups) and let it wilt. Slice or dice the rested chicken and return it to the pot. Taste and adjust seasoning. Let the soup sit off the heat for 5 minutes before serving — it thickens beautifully.

Notes

Don’t rush the chicken. Gentle heat keeps breast meat tender.
Grate Parmesan very finely. A food processor works beautifully here.
Taste before salting. The broth and cheese add salt naturally.
Let it rest. The soup thickens and deepens in flavor after a few minutes off heat.

Nutrition