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creamy tuscan chicken noodle soup in a bowl sitting next to a spoon

One Pot Creamy Tuscan Chicken Noodle Soup

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Prep Time 15 minutes
Servings 6 servings
Calories 560 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • cutting board
  • Chef’s knife
  • wooden spoon
  • tongs
  • Measuring cups and spoons
  • Two forks for shredding chicken
  • cheese grater

Ingredients
  

  • 2 tablespoons butter
  • 1 1/2 pounds boneless skinless chicken thighs
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons red wine vinegar
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 32 ounces chicken broth
  • 2 cups water
  • 8 ounces ditalini pasta or another small pasta
  • Italian seasoning to taste
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes
  • 1 10-ounce can diced tomatoes and green chilies
  • 1 cup grated Parmesan cheese plus more for serving
  • 2 cups fresh spinach or chopped kale

Instructions
 

  • Melt the butter in a large Dutch oven over medium-high heat.
  • Season both sides of the chicken thighs with salt and black pepper.
  • Add the chicken to the Dutch oven and brown on both sides. Remove the chicken and set aside.
  • Add the red wine vinegar to the pot. Use a wooden spoon to scrape the browned bits from the bottom of the pot.
  • Add the diced onion and minced garlic. Sauté until the onion is soft and the garlic is fragrant.
  • Pour in the chicken broth and bring to a boil.
  • Return the chicken thighs to the pot. Boil for 10 to 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  • Remove the chicken from the pot and set aside.
  • Add 2 cups of water to the broth and bring it back to a boil.
  • Add the ditalini pasta and cook according to the package directions.
  • While the pasta cooks, shred the cooked chicken into bite-sized pieces.
  • Once the pasta is cooked, return the shredded chicken to the soup.
  • Season with salt, black pepper, and Italian seasoning to taste.
  • Stir in the drained and rinsed cannellini beans, heavy cream, sun-dried tomatoes, and diced tomatoes and green chilies.
  • Add the grated Parmesan cheese. Reduce the heat and gently simmer, stirring occasionally, until the cheese has melted.
  • Add the spinach or kale and simmer until softened.
  • Taste and adjust the salt, black pepper, and Italian seasoning as needed.
  • Ladle into bowls and serve warm with additional grated Parmesan cheese on top.

Notes

***Nutrition information should be calculated using the exact brands and portions used. Daily Values are generally based on a 2,000-calorie diet, but personal needs vary. Anyone following a medically restrictive diet should confirm ingredients and nutrition information with a qualified professional.
 
Chicken thighs give this soup a richer flavor and stay tender, but boneless, skinless chicken breasts can be substituted. Cook chicken to an internal temperature of 165°F.
Deglaze the pot well. Scraping up the browned bits from the bottom of the pot adds a lot of flavor to the broth.
Grate your own Parmesan if possible. Freshly grated Parmesan melts more smoothly into the soup than pre-shredded cheese.
Keep the heat low after adding the heavy cream and Parmesan. A gentle simmer helps keep the broth smooth and creamy.
Adjust the seasoning at the end. Parmesan and chicken broth can both be salty, so taste the finished soup before adding extra salt.
Spinach or kale both work. Spinach wilts within a couple of minutes, while kale may need a little longer to soften.

Nutrition

Calories: 560kcalCarbohydrates: 40gProtein: 36gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 180mgSodium: 1020mgPotassium: 867mgFiber: 3gSugar: 7gVitamin A: 1893IUVitamin C: 9mgCalcium: 229mgIron: 3mg
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