This creamy Tuscan soup is the cozy meal that I do all autumn

I am one of these people who are soup of Essen-Sogar in the middle of summer all year round. Usually I can’t convince anyone to have a warm, cozy broth with broth with me in July. But once autumn hits? That changes.

If there is a soup style that I grab more than any other, it is the way with an Italian note. The first one I couldn’t resist was one Classic minestroneAnd since then I have been enthusiastic about soups with an Italian spirit.

Lately it is the one I have done with repeat Tuscan chicken soup. It is creamy and calming and has a lot more depth than anything you find in a can, but it still keeps things easy. With only three steps, this cozy dish is perfect throughout the season over simple days of the week.

Chicken soup with Tuscan flavors

This recipe ensures a hearty, calming meal that quickly gets together. While traditional Tuscan soups tend to be lighter and more rustic, this version leans richer with heavy cream, pasta and sun -dried tomatoes. It is more of an American comfort court inspired by Toskan than an authentic regional recipe.

Like classic Tuscan soups Ribollita Or Acquacotta are usually based on broth, are based on affordable booklets such as water, olive oil and vegetables, with torn bread for texture added instead of pasta. Carn is rarely used, and the focus is often on presenting simple, modest ingredients.

Nevertheless, this soup offers everything I want on a cool autumn evening: cozy taste, creamy broth and a satisfactory mix of textures. It begins with a familiar base altitude oil, onion, garlic, tomato paste and chicken broth to something very special with Tuscan spices, spinach, sun-dried tomatoes, cut chicken breast, tender pasta, a bicer and a lot of parmesan. It is forgiving, yes, but it still tends to the spirit of the peasant tariff.

How to make Tuscan chicken soup

This recipe will come together in half an hour with only 10 minutes of preparation and 20 minutes of active cooking time. At the beginning, add oil to a saucepan and the onions in hot oil up to continuously, for about 5 minutes. Throw in the garlic and then stir in the stirring Tomato until well combined.

Add them Chicken bone brothTuscan spice, chicken pieces, sun -dried tomatoes and torn spinach; Stir to combine. (If you don’t have a Tuscan spice at hand, you can always make some by combining Italian spice With fennel seeds and lemon peel or powder.) Finally, add the pasta and simmer for about 10 minutes or until the noodles are tender with a slight bite.

This recipe can be easily doubled or tripled and stored in an airtight container in the fridge for about three to four days. For a longer shelf life in the freezer for up to a month in the freezer. Creamy-based soups like this will not freeze as water-based soups. Mix the soup thoroughly during the re -heating process.

Get the recipe: Tuscan chicken soup