Comforting Easy Creamy Tuscan Parmesan Soup for Cozy Nights

Easy Creamy Tuscan Parmesan Soup is a comforting dish that combines rich flavors and a velvety texture, perfect for cozy nights.

Course: Dinner

Cuisine: Italian

Keyword: Chicken, Creamy, Easy, parmesan, soup, Tuscan

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: bowls

Calories: 450kcal

Equipment

Saucepan
Cutting Board
Knife
spoon

Ingredients

For the Soup Base

1 lb Chicken Thighs Juicy pieces add richness and flavor; substitute with chicken breast or plant-based proteins like tofu.
2 Tbsp Unsalted Butter Provides a rich base for sautéing; olive oil can be used as a healthier substitute.
1 medium Onion Adds sweetness and depth; shallots can be used for a milder flavor.
3 cloves Garlic Essential for flavor and enhances aroma; always use fresh, minced garlic.
2 stalks Celery Adds crunch and earthiness; leeks are a great alternative.
4 cups Low Sodium Chicken Stock The base of the soup providing savory depth; vegetable stock can replace it for a vegetarian version.
2 cups Water Balances the soup's concentration; no substitutions needed.

For the Pasta and Cream

1 cup Small Pasta Shells Holds soup and adds heartiness; orzo or other small pasta shapes can be used.
1 cup Parmesan Cheese The star that makes the soup creamy; pecorino can be a sharper alternative.
1 cup Heavy Cream Adds a rich and velvety texture; coconut cream is a dairy-free substitute.

For the Freshness

4 cups Baby Spinach Introduces freshness and color; kale can serve as a nutritious alternative.
0.5 cup Sun-Dried Tomatoes Brings a burst of umami flavor; fresh tomatoes can be used for a brighter taste.

For Thickening

2 Tbsp Cornflour/Cornstarch Acts as a thickening agent for a luxurious texture; tapioca starch can work too.

Instructions

Directions

Season the chicken thighs with salt and pepper. Sauté them in unsalted butter over medium-high heat until golden brown, about 5 minutes on each side. Set aside to rest.
In the same pot, add chopped onion, minced garlic, and diced celery. Cook for about 3 minutes until softened and fragrant, stirring occasionally.
Increase the heat and pour in the optional Chardonnay. Simmer the mixture until it's reduced by half.
Stir in low sodium chicken stock, water, salt, and pepper. Bring it to a gentle boil, then add the small pasta shells. Cook according to package directions, about 10 minutes.
Once the pasta is cooked, chop the sautéed chicken into bite-sized pieces and return it to the pot, mixing well to combine everything.
Lower the heat and add the Parmesan cheese, stirring until it melts into the soup. Mix cornflour with a bit of water and then stir this into the soup.
Add heavy cream and baby spinach, stirring until the spinach wilts and the soup achieves a velvety texture.
Ladle the creamy soup into bowls and garnish with sun-dried tomatoes and a drizzle of olive oil.

Notes

This soup is customizable with different pasta shapes or by swapping chicken for plant-based proteins. Enjoy with a side like Parmesan Peas for a hearty meal.

Nutrition