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A bowl of creamy Tuscan chicken soup with herbs and vegetables

Easy 30-Minute Tuscan Chicken Soup

A creamy, flavorful chicken soup ready in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb tender chicken, cubed Boneless, skinless chicken works best.
  • 1 cup pasta (e.g., small shells or ditalini) Choose a small pasta shape for best results.
  • 2 cups fresh spinach Can use frozen spinach if thawed and excess moisture squeezed out.
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 cups chicken broth Homemade broth enhances flavor.
  • 1 cup cream For a lighter version, use half-and-half or coconut milk.
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste Adjust according to preference.
  • Olive oil (for cooking) Use for sautéing the chicken.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the cubed chicken and cook until browned.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in the chicken broth, pasta, sun-dried tomatoes, and Italian seasoning. Bring to a boil.
  4. Reduce heat and simmer for about 10 minutes, or until pasta is cooked through.
  5. Add fresh spinach and cream, stirring until the spinach wilts.
  6. Season with salt and pepper to taste.
  7. Serve hot and enjoy your cozy dinner.

Notes

Serve with grated cheese on top, crusty bread, or a fresh garden salad. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
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