Creamy Tuscan Chicken Noodle Soup
A quick 25-minute Italian-inspired chicken noodle soup with sun-dried tomatoes, fresh spinach, and Parmesan in a rich, creamy broth. Perfect comfort food for busy weeknights.
Ingredients
- 2 tablespoons butter unsalted preferred
- 1 small yellow onion diced (about 1 cup)
- 1 cup celery sliced (2-3 stalks)
- 6 cloves garlic minced
- 1 tablespoon Italian seasoning
- 3 tablespoons all-purpose flour
- 6 cups chicken stock low-sodium recommended
- 1 cup ditalini pasta uncooked
- 2 cups rotisserie chicken shredded
- 1/2 cup sun-dried tomatoes chopped (oil-packed works best)
- 1 cup baby spinach chopped
- 1 cup heavy cream
- 4 ounces Parmesan cheese freshly shredded
- 1 teaspoon balsamic vinegar
- Kosher salt to taste
- Fresh cracked black pepper to taste
- Fresh basil for garnish (chiffonade cut)
Instructions
- Sauté the vegetables: In a large pot over medium heat, melt the butter. Add diced onion and sliced celery. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are soft and onion is translucent.
- Add aromatics and make the roux: Add minced garlic, Italian seasoning, and flour to the pot. Stir constantly for 2 minutes until the flour is cooked and garlic is fragrant.
- Deglaze the pot: Pour in a few splashes of chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of the pot.
- Add main ingredients: Add the remaining chicken stock, uncooked ditalini pasta, shredded rotisserie chicken, and chopped sun-dried tomatoes. Season with additional salt and pepper.
- Simmer the soup: Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to low and cook for 5 minutes, stirring every minute to prevent pasta from sticking. Check pasta at the 4-minute mark for al dente texture.
- Finish with cream and cheese: Add chopped baby spinach, heavy cream, freshly shredded Parmesan cheese, and balsamic vinegar. Stir gently until spinach wilts and cheese melts into the broth.
- Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh basil ribbons. Serve hot.
Notes
Pasta Tips: Don't overcook the pasta - check at 4 minutes for al dente texture. It will continue cooking in the hot broth. If pasta absorbs too much liquid in leftovers, add extra chicken stock when reheating.
Cheese Matters: Use freshly shredded Parmesan for best results. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Rotisserie Chicken Substitute: Can use 1 pound of fresh chicken breasts. Simmer in the soup before adding pasta, then remove, shred, and return to pot. This adds about 20 minutes to cook time.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Add extra stock when reheating as the soup thickens over time.
Make Ahead: Best served fresh, but can be made 1-2 days ahead. Undercook pasta slightly if making ahead. Freezing not recommended as pasta gets too soft and cream can separate.
Pasta Alternatives: Can substitute with orzo, small shells, or elbow macaroni.
Lighter Version: Use half-and-half instead of heavy cream, or whole milk with 1 tablespoon cream cheese for reduced richness.Claude can make mistakes. Please double-check responses.
Cheese Matters: Use freshly shredded Parmesan for best results. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Rotisserie Chicken Substitute: Can use 1 pound of fresh chicken breasts. Simmer in the soup before adding pasta, then remove, shred, and return to pot. This adds about 20 minutes to cook time.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Add extra stock when reheating as the soup thickens over time.
Make Ahead: Best served fresh, but can be made 1-2 days ahead. Undercook pasta slightly if making ahead. Freezing not recommended as pasta gets too soft and cream can separate.
Pasta Alternatives: Can substitute with orzo, small shells, or elbow macaroni.
Lighter Version: Use half-and-half instead of heavy cream, or whole milk with 1 tablespoon cream cheese for reduced richness.Claude can make mistakes. Please double-check responses.
