Tuscan Chicken Soup
This creamy Tuscan chicken soup is a hearty, rustic soup made with leftover chicken, pasta and spinach. The sun-dried tomatoes combine with tomato paste, milk and Parmesan cheese to create a rich broth.
Ingredients
- 1 tablespoonoil from jar of julienned oil-packed sun-dried tomatoes
- 1 tablespoonolive oil
- 1 mediumonion, finely chopped
- ½ cupjulienned oil-packed sun-dried tomatoes
- 2 tablespoonstomato paste
- 2garlic cloves, minced
- 6 cupschicken broth
- 1 teaspoonitalian seasoning
- ½ teaspoonsalt
- ½ teaspoonpepper
- ½ teaspoongarlic powder
- 2 cupsuncooked elbow macaroni or small pasta shells
- 2 cupsshredded rotisserie chicken
- 2 cupschopped fresh spinach
- 2 cupswhole milk
- ½ cupgrated parmesan cheese
Directions
- 1
In a Dutch oven, heat the oil from the sun-dried tomatoes and the olive oil over medium heat. Add the onion, and cook and stir it until it's softened, four to six minutes. Add the sun-dried tomatoes, tomato paste and garlic. Cook for two minutes longer.
- 2
Stir in the chicken broth, Italian seasoning, salt, pepper and garlic powder. Bring the mixture to a boil. Stir in the pasta. Reduce the heat and simmer, uncovered, until the pasta is al dente, about 10 minutes.
- 3
Stir in the chicken and spinach. Cook and stir until the chicken is heated through and the spinach is wilted.
- 4
In a small saucepan, warm the milk over medium heat. Ladle a small amount of the soup into the milk, then slowly stir the warm milk mixture into the Dutch oven. Stir in the Parmesan cheese. If you'd like, you can serve the soup with additional Parmesan cheese. Editor's Tip: Heating the milk and adding a few spoonfuls of the broth helps to temper the milk, which prevents it from curdling.