Creamy Tuscan Chicken Soup

As soon as the temperature starts to drop, comfort food cravings hit, and that means soup season has begun. While a steamy bowl of classic chicken soup will always be a go-to, sometimes a few upgrades are needed to switch up the staple soup. Here, we upgrade the classic with a creamy broth infused with Italian ingredients inspired by Tuscany: pasta, Parmesan, sun-dried tomatoes, kale, and basil. Rich and flavorful, this gorgeous soup serves a crowd, and it’s fit for any occasion. Indulge in a warm bowl of this soup as a main with garlic bread and a salad on the side, serve as a starter at a dinner party, or reheat leftovers for lunch at your desk.

What’s the right way to add pasta to soup? We say it depends on the type. Typically we like to cook pasta in a separate pot, drain it, then add it to the already prepared soup so it doesn’t soak up any broth. Here, we add a bit of extra water to the broth and cook the pasta directly in the pot. As the pasta cooks, it enriches the broth, thickening it slightly.

As far as the best pasta shape for soup: Almost anything goes, but tiny little ditalini tubes are one of absolute best shapes for soup; they scoop right up into a spoon for a pasta-full bite and keep their texture rather than turn mushy in the broth.

Did you make this? Let us know how it went in the comments!