There’s something magical about a warm bowl of soup, especially when it’s a hearty Tuscan Chicken Soup. This dish brings together tender chicken, vibrant spinach, and a creamy broth that wraps around you like a cozy blanket. Whether you’re coming home after a long day or looking to impress your family with minimal effort, this recipe is your go-to. It’s quick, easy, and packed with flavor, making it perfect for busy weeknights or lazy weekends. Trust me, once you try this, it’ll become a staple in your kitchen!
Why You’ll Love This Tuscan Chicken Soup
This Tuscan Chicken Soup is a game-changer for anyone who craves comfort without the fuss. It’s incredibly easy to whip up in your Instant Pot, taking just 25 minutes from start to finish. The rich flavors of garlic, herbs, and creamy broth will have your taste buds dancing. Plus, it’s a nutritious option that even picky eaters will love. You’ll find yourself reaching for this recipe time and again!
Ingredients for Tuscan Chicken Soup
Gathering the right ingredients is the first step to creating a delicious Tuscan Chicken Soup. Here’s what you’ll need:
Olive oil: This adds a rich flavor and helps sauté the aromatics.
Onion: Diced onion brings sweetness and depth to the soup.
Garlic: Minced garlic adds a fragrant kick that elevates the dish.
Dried oregano: A classic Italian herb that enhances the soup’s flavor profile.
Dried basil: Another staple herb that complements the oregano beautifully.
Red pepper flakes (optional): For those who enjoy a bit of heat, these add a nice kick.
Boneless, skinless chicken breasts: The star of the show, providing protein and heartiness.
Chicken broth: This forms the base of the soup, adding moisture and flavor.
Diced tomatoes: Canned tomatoes add acidity and a touch of sweetness.
Heavy cream: This creates a luscious, creamy texture that makes the soup comforting.
Fresh spinach: Chopped spinach adds color and nutrition, making the dish vibrant.
Parmesan cheese: Grated cheese adds a salty, nutty flavor that ties everything together.
Salt and pepper: Essential for seasoning, enhancing all the flavors in the soup.
For those looking to lighten things up, consider substituting half-and-half for the heavy cream. You can also throw in other vegetables like zucchini or bell peppers for extra nutrition and flavor. The exact quantities for each ingredient are listed at the bottom of the article, ready for printing!
How to Make Tuscan Chicken Soup
Making Tuscan Chicken Soup in your Instant Pot is a breeze. Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s dive in!
Step 1: Sauté the Aromatics
Start by heating the olive oil in your Instant Pot on the sauté setting. Once it’s shimmering, toss in the diced onion. Cook for about 3-4 minutes until it softens and becomes translucent. The aroma will fill your kitchen, making your mouth water. Next, add the minced garlic, dried oregano, dried basil, and red pepper flakes if you’re feeling adventurous. Sauté for another minute until everything is fragrant. This step lays the flavorful foundation for your soup!
Step 2: Add Chicken and Broth
Now it’s time to bring in the main attraction: the chicken. Season the boneless, skinless chicken breasts with salt and pepper, then place them in the pot. Pour in the chicken broth and add the undrained diced tomatoes. Give it a gentle stir to combine. Close the lid securely and set the Instant Pot to high pressure for 10 minutes. This is where the magic happens, transforming simple ingredients into a comforting soup.
Step 3: Release Pressure and Shred Chicken
Once the cooking time is up, let the pressure release naturally for 5 minutes. After that, carefully perform a quick release for any remaining pressure. Open the lid, and you’ll be greeted by a delicious aroma. Remove the chicken breasts and shred them using two forks. It’s okay if they’re a bit hot; just be careful! Return the shredded chicken to the pot, mixing it back into the flavorful broth.
Step 4: Incorporate Cream and Spinach
Now for the finishing touches! Stir in the heavy cream, chopped spinach, and grated Parmesan cheese. Cook on the sauté setting for an additional 3-5 minutes until the spinach wilts and the soup is heated through. The creaminess combined with the vibrant greens creates a beautiful contrast. Taste and adjust the seasoning with more salt and pepper if needed. Your Tuscan Chicken Soup is now ready to be served!
Tips for Success
Prep your ingredients ahead of time to streamline the cooking process.
Don’t skip the sauté step; it builds essential flavors.
Use a meat thermometer to ensure chicken is cooked to 165°F.
Feel free to customize with your favorite veggies for added nutrition.
Store leftovers in an airtight container for up to three days.
Equipment Needed
Instant Pot: The star of the show, but a stovetop pot works too.
Cutting board: Essential for chopping veggies and chicken.
Sharp knife: A good knife makes prep a breeze.
Measuring cups and spoons: For accurate ingredient portions.
Wooden spoon: Perfect for stirring and mixing.
Variations
Vegetarian Option: Swap the chicken for chickpeas or white beans for a hearty, plant-based version.
Spicy Kick: Add more red pepper flakes or a splash of hot sauce for those who love heat.
Herb Infusion: Experiment with fresh herbs like thyme or rosemary for a fragrant twist.
Low-Carb Version: Replace the heavy cream with coconut milk and skip the potatoes for a keto-friendly soup.
Extra Veggies: Toss in diced carrots, celery, or bell peppers for added nutrition and flavor.
Serving Suggestions
Crusty Bread: Serve with a slice of warm, crusty bread for dipping.
Salad: Pair with a fresh green salad for a balanced meal.
Wine: Enjoy with a glass of white wine, like Pinot Grigio.
Garnish: Top with extra Parmesan and a sprinkle of fresh herbs for presentation.
FAQs about Tuscan Chicken Soup
As you dive into making this delightful Tuscan Chicken Soup, you might have a few questions. Here are some common queries that can help you along the way:
Can I make Tuscan Chicken Soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
Can I freeze Tuscan Chicken Soup?
Yes, you can freeze this soup! Just let it cool completely before transferring it to freezer-safe containers. It will keep well for up to three months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove.
What can I substitute for heavy cream?
If you’re looking for a lighter option, half-and-half works well. For a dairy-free alternative, try coconut milk or cashew cream. Each will give a different flavor, but they all add creaminess to the soup.
Can I add more vegetables to the soup?
Definitely! Feel free to toss in your favorite veggies like zucchini, carrots, or bell peppers. Just chop them into small pieces and add them during the sauté step for a nutritious boost.
Is this soup spicy?
The soup has a mild kick from the red pepper flakes, which are optional. If you prefer a spicier version, simply increase the amount or add a dash of hot sauce when serving. Adjust it to your taste!
Final Thoughts
Cooking this Tuscan Chicken Soup is more than just preparing a meal; it’s about creating a moment of warmth and comfort. The rich flavors and creamy texture invite you to slow down and savor each spoonful. Whether you’re sharing it with family or enjoying a quiet night in, this soup has a way of bringing people together. Plus, the ease of making it in an Instant Pot means you can focus on what really matters—enjoying good food and great company. So, grab your ingredients and let this delightful recipe become a cherished part of your culinary repertoire!
A delicious and easy recipe for Tuscan Chicken Soup made in an Instant Pot, featuring tender chicken, fresh spinach, and creamy broth.
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 cup heavy cream
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
In an Instant Pot, heat the olive oil on the sauté setting. Add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic, oregano, basil, and red pepper flakes, cooking for another minute until fragrant.
Season the chicken breasts with salt and pepper, then add them to the pot. Pour in the chicken broth and diced tomatoes. Close the lid and set the Instant Pot to high pressure for 10 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream, chopped spinach, and grated Parmesan cheese. Cook on the sauté setting for an additional 3-5 minutes until the spinach is wilted and the soup is heated through.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
