Description

A rich and creamy soup packed with tender chicken, vegetables, and hearty seasonings that evoke the warm, comforting flavors of Tuscany. Perfect for chilly nights.

Ingredients

1 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
6 cups chicken broth
1 cup heavy cream
1 can (14 oz) diced tomatoes, undrained
1 can (15 oz) white beans, drained and rinsed
1 cup baby spinach leaves
Salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese (for garnish)
Fresh parsley (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add the chicken breasts or thighs and cook until browned on both sides, about 5-7 minutes per side. Remove from the pot, let rest, and then shred the chicken.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
Add the minced garlic, thyme, basil, oregano, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth, heavy cream, and diced tomatoes. Stir to combine. Bring the soup to a simmer.
Once simmering, add the shredded chicken, white beans, and spinach. Stir until the spinach wilts and everything is heated through, about 3-5 minutes.
Season the soup with salt and pepper to taste.
Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of parsley.

Notes

For a lighter version, substitute the heavy cream with half-and-half or milk.
If you prefer a thicker soup, use an immersion blender to blend part of the soup, leaving some chunks for texture.
Serve with crusty bread for a complete meal.
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.