Description
This rich, hearty soup blends seared chicken, velvety cream, and savory Italian ingredients into one comforting bowl. We’ve doubled the batch for family-style feasting and added pancetta, lemon zest, and a touch of spice to elevate the classic Tuscan flavors.
Ingredients
2 tsp olive oil
3 lbs boneless chicken thighs or breasts, diced
4 tsp Italian seasoning
Salt & black pepper to taste
1 cup diced carrots
1 cup diced celery
1 cup diced onions
½ cup sun-dried tomatoes, chopped
6 garlic cloves, minced
½ cup pancetta or bacon bits (optional)
½ cup flour
¼ cup tomato paste (optional)
12–14 cups chicken broth
12 oz small pasta shells or ditalini
2 cups heavy cream
1–1½ cups grated Parmesan Reggiano
5–6 cups fresh spinach, chopped
Juice and zest of 1 lemon
Crushed red pepper flakes (optional)
Instructions
Heat oil in a large pot. Season chicken with 2 tsp Italian seasoning, salt, and pepper. Sear in batches until browned. Set aside.
Sauté pancetta (if using), then add carrots, celery, onions, and sun-dried tomatoes. Cook 5–7 min.
Add garlic, tomato paste, and remaining seasoning. Cook 1 min. Stir in flour to coat.
Gradually whisk in broth. Return chicken to pot. Simmer 10–15 min.
Add pasta; cook until tender (8–10 min). Stir in cream, Parmesan, and spinach.
Simmer until creamy. Finish with lemon zest, juice, and red pepper flakes if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 480 / Serving
- Sugar: 5g / Serving
- Sodium: 980mg / Serving
- Fat: 26g / Serving
- Saturated Fat: 13g / Serving
- Carbohydrates: 32g / Serving
- Fiber: 3g / Serving
- Protein: 30g / Serving
- Cholesterol: 130mg / Serving