Creamy Tuscan Soup (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb/500g boneless, skinless chicken thighs
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon kosher salt
→ Soup Base
04 -
1 onion, diced finely
05 -
2 garlic cloves, minced
06 -
2 large celery stalks, chopped thin
07 -
1/2 cup dry white wine (optional)
08 -
2 tablespoons/30g unsalted butter
09 -
4 cups chicken broth (low sodium)
10 -
3 cups water
11 -
1 teaspoon salt
12 -
1/2 teaspoon ground black pepper
→ Finishing Ingredients
13 -
1 cup grated parmesan, packed tightly
14 -
250g/8 oz small pasta shells
15 -
1 cup heavy cream
16 -
1/2 cup sun-dried tomatoes, chopped
17 -
2 teaspoons cornstarch mixed with 2 teaspoons of water
18 -
2 cups baby spinach, firmly packed
# Instructions:
01 -
Sprinkle salt and pepper over the chicken. Heat butter in a big pot on medium-high. Add chicken, cooking the first side for 3 minutes until golden, flip, and cook the other side for 2 minutes. Take out and set aside (it’s fine if it’s still raw inside).
02 -
Lower heat to medium, then sauté garlic, onion, and celery for about 3 minutes until soft. Raise heat, pour in wine, and cook until it reduces by half.
03 -
Pour in the stock, water, salt, and pepper. Bring it to a boil, add in the pasta, and stir occasionally to keep it from clumping. Cook it as long as the package suggests (around 10 minutes).
04 -
Dice the chicken into small 1/2 inch (1.5 cm) pieces. As the pasta finishes, throw the chicken back into the soup to cook the rest of the way.
05 -
Turn to low heat once the pasta is done. Stir in the parmesan until fully combined. Mix in the cream, cornstarch solution, and spinach. Keep stirring until the spinach wilts and the soup slightly thickens.
06 -
Spoon soup into bowls. Sprinkle on sun-dried tomatoes and drizzle with a bit of their oil for added flavor.
# Notes:
01 -
To save leftovers, keep the pasta and soup separate to prevent it from soaking up too much liquid.
02 -
You can swap chicken thighs with chicken breast—just slice the breast into thinner portions.
03 -
Wine gives the soup a richer flavor but can easily be replaced with more broth.
04 -
Rice, potatoes, or gluten-free pasta are great alternatives to regular pasta. Adjust the cooking process to fit.
05 -
If you want a less heavy version, you can switch the cream out for whole milk—reduce water by 1/2 cup and go for 1 1/2 cups of milk instead.