Tuscan creamy chicken soup (Printable Version)
# What You'll Need:
→ Protein
01 -
1 pound shredded cooked chicken
→ Vegetables and Herbs
02 -
3 to 4 ounces chopped sun-dried tomatoes
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
1/4 cup chopped fresh basil
→ Sauces and Broth
06 -
3 ounces tomato paste
07 -
4 cups chicken broth
08 -
1/2 cup heavy cream
→ Pasta
09 -
2 cups dry rotini pasta
→ Seasonings
10 -
2 teaspoons Italian seasoning
11 -
Salt and freshly ground black pepper, to taste
→ Garnish
12 -
Grated Parmesan cheese
# How to Make It:
01 -
Gather and prep all ingredients by shredding chicken, chopping sun-dried tomatoes, dicing onion, mincing garlic, and chopping basil.
02 -
In a large pot, sauté diced onion and garlic over medium heat until soft and lightly browned. Add chopped sun-dried tomatoes and basil, stirring to combine.
03 -
Stir in tomato paste and cook for one minute with the aromatics. Add shredded chicken and pour in the chicken broth.
04 -
Bring mixture to a boil, then reduce heat to a simmer. Season with salt, pepper, and Italian seasoning.
05 -
Add dry rotini pasta to the simmering broth. Cook according to package instructions, approximately 10 to 12 minutes, until pasta is tender.
06 -
Turn off heat and stir in heavy cream. Adjust seasoning with salt and pepper as needed.
07 -
Ladle soup into bowls and garnish with grated Parmesan cheese before serving.
# Additional Tips:
01 -
Use freshly grated Parmesan for best flavor. Adjust pasta cooking time depending on brand and preference for firmness.