Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, but you'll need to rehydrate them first. Soak in hot water for about 30 minutes until softened, then drain and proceed with the recipe. You'll also need to add an extra tablespoon of olive oil since you won't have the flavored oil from the jar.

My soup is too thick. How can I thin it out?

Simply add more chicken broth or milk until you reach your desired consistency. Remember that the soup will continue to thicken as it sits because the pasta absorbs liquid, so you may want to keep it slightly thinner than you prefer initially.

Can I make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and replace the chicken with cannellini beans or chickpeas. You might want to add extra herbs like basil or oregano to boost the flavor profile.

Is there a dairy-free alternative for this recipe?

You can substitute the whole milk with unsweetened almond milk, oat milk, or coconut milk (the carton kind, not canned). The soup won't be quite as creamy, but still delicious. For the Parmesan, use a dairy-free alternative or nutritional yeast for a similar savory note.

Tuscan Chicken Soup Recipe

Name: Tuscan Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1/2 cup sun-dried tomatoes packed in olive oil with Italian herbs, julienned or chopped; 1 Tbsp of the seasoned olive oil from the sun-dried tomatoes jar*; 1 Tbsp olive oil; 1 cup chopped yellow onion; 2 garlic cloves, minced; 2 Tbsp tomato paste; 6 cups chicken broth; 2 cups whole milk; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp ground black pepper; 2 cups pulled rotisserie chicken meat; 2 cups chopped spinach; 8 oz. small bite-size pasta (e.g., macaroni or shells); 1/2 cup grated parmesan cheese

Description

This Tuscan Chicken Soup is a comforting and flavorful dish that combines the richness of rotisserie chicken, the creaminess of milk, and the tanginess of sun-dried tomatoes. Packed with nourishing spinach and al dente pasta, it’s perfect for a hearty family dinner or a cozy evening meal. Simple to prepare, this one-pot recipe is a must-try for anytime comfort food with an Italian twist.

Ingredients

Units Scale

Sun-Dried Tomatoes

1/2 cup sun-dried tomatoes packed in olive oil with Italian herbs, julienned or chopped
1 Tbsp of the seasoned olive oil from the sun-dried tomatoes jar*

Base

1 Tbsp olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
2 Tbsp tomato paste

Liquid Ingredients

6 cups chicken broth
2 cups whole milk

Seasonings

1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper

Additions

2 cups pulled rotisserie chicken meat
2 cups chopped spinach
8 oz. small bite-size pasta (e.g., macaroni or shells)
1/2 cup grated parmesan cheese

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Instructions

Prepare Sun-Dried Tomatoes
Use a fork to pull 1/2 cup of the sun-dried tomatoes out of the jar. Set them aside to be used later.
Heat the Oils
Pour 1 tablespoon of the seasoned olive oil from the sun-dried tomatoes jar into a large soup pot over medium-high heat. Add the regular olive oil and combine.
Cook the Onion
Add the chopped yellow onion to the pot and cook for 5 minutes, stirring occasionally, until softened and fragrant.
Add Tomatoes and Garlic
Stir in the sun-dried tomatoes, tomato paste, and minced garlic. Cook the mixture for about 2 minutes, stirring frequently to combine the flavors.
Incorporate Liquid Ingredients
Pour in the chicken broth and whole milk into the pot. Add the Italian seasoning, garlic powder, salt, and black pepper. Stir well to combine, then bring the mixture to a gentle simmer.
Add Chicken, Spinach, and Pasta
Stir in the pulled rotisserie chicken, chopped spinach, and bite-size pasta. Continue simmering for around 10 minutes or until the pasta is cooked to tender perfection.
Finish with Parmesan
Add the grated parmesan cheese to the pot. Stir until the cheese has melted and is fully incorporated into the soup.

Notes

If you cannot find sun-dried tomatoes packed in seasoned olive oil, substitute with 1 tablespoon of regular olive oil.
For a dairy-free version, you can replace whole milk with almond milk or coconut milk.
To make the dish gluten-free, use gluten-free pasta.

Nutrition

Serving Size: 1 serving
Calories: 365
Sugar: 4g
Sodium: 940
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 24
Cholesterol: 70mg