Tuscan Inspired Chicken & Spinach Soup

This soup is both creamy and a tad bit spicy! It's hearty, and will warm you up in a second!

Looking for a cozy, flavorful soup that’s both creamy and slightly spicy? This dish delivers the perfect balance of comfort and bold taste, making it an instant favorite for chilly days. With tender chicken, rich Parmesan, and a hint of Creole spice, this soup will warm you up in no time!

WHY YOU’LL LOVE THIS SOUP

• Quick & Easy: Ready in just 40 minutes, perfect for weeknight dinners.

• Hearty & Comforting: Packed with protein, pasta, and cream for a satisfying meal.

• Customizable: Adjust the spice level or swap out ingredients to fit your taste.

RECIPE DETAILS

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Servings: 6 Bowls

INGREDIENTS

• 1-1.5 lbs boneless chicken thighs

• Salt & pepper, to taste

• 1 tsp Creole seasoning

• 2 Tbsp butter

• 2 Tbsp olive oil

• 2 stalks celery, diced

• 1 onion, diced

• 4 cloves garlic, minced

• 1/2 cup Chardonnay (or other dry white wine, or substitute with chicken broth)

• 2 cups chicken broth

• 3 cups water

• 8 oz pasta shells

• 1 cup grated Parmesan cheese

• 1 cup heavy whipping cream

• 2 cups fresh spinach, chopped

• 2 tsp cornstarch mixed with 1 tsp water

INSTRUCTIONS

1. Cook the Chicken

Pat the chicken thighs dry, then season with salt, pepper, and Creole seasoning. Heat butter and olive oil in a large pot over medium-high heat. Add the chicken and sear for about 3 minutes per side. It doesn’t need to be fully cooked through, as it will finish cooking later. Remove the chicken and set aside.

2. Sauté the Vegetables

In the same pot, add the diced onion, celery, and minced garlic. Sauté for 3-5 minutes until softened and fragrant.

3. Deglaze the Pot

Pour in the Chardonnay (or chicken broth) and turn the heat to high. Scrape up any browned bits from the bottom of the pot. Let it simmer until the wine reduces by half, concentrating the flavor.

4. Cook the Pasta & Chicken

Add the chicken broth and water, then bring to a boil. Stir in the pasta shells. While the pasta is cooking, chop the cooked chicken into bite-sized pieces (about 1/2" - 1"). Add the chicken back to the pot about five minutes into the pasta’s cooking time. Continue boiling for 10-12 minutes until the pasta is tender.

5. Make it Creamy

Reduce the heat to medium-low and stir in the heavy whipping cream, Parmesan cheese, cornstarch slurry, and chopped spinach. Mix well and let the soup cook for a few more minutes until it thickens to your desired consistency.

6. Serve & Enjoy

Ladle the soup into bowls and drizzle with a touch of olive oil. Sprinkle with extra Parmesan cheese for a finishing touch. Serve warm and enjoy!

TIPS & VARIATIONS

• For extra spice, add a pinch of red pepper flakes.

• Make it lighter by using half-and-half instead of heavy cream.

• Try a different pasta, such as rotini or orzo, for a fun twist.

This creamy, spicy chicken Parmesan soup is sure to be a new favorite in your meal rotation. Enjoy every spoonful!