tuscany chicken soup

 

Excellent.  This is one of my recent favorites, for sure.  It was simple yet super flavorful.  Sun dried tomatoes are not my favorite so I substituted them for petite diced tomatoes.  I also added 1/4 teaspoon cayenne for a little kick.  

Slow cooker version at the end of the recipe.

tuscany chicken soup (taste of home)

1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes

1 tablespoon olive oil

1 medium onion, finely chopped

1/2 cup julienee oil- packed sun-dried tomatoes (I used 1/2 can petite diced tomatoes)

2 tablespoons tomato paste

2 garlic cloves, minced

6 cups vegetable broth

1 teaspoon italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

2 cups uncooked small pasta (I used 1 cup)

2 cups chopped rotisserie chicken

2 cups chopped fresh spinach

2 cups whole milk (I used 1 cup 2% n=milk)

1/2 cup grated Parmesan cheese

In a Dutch oven, heat oil from sundried tomatoes (I used petite diced tomatoes so only used the olive oil) and olive oil over medium heat.  Add onion; cook and stir until softened, 4-6 minutes.  Add tomatoes, tomato paste and garlic.  Cook 2 minutes longer.

Stir in broth, Italian seasoning, salt, pepper, cayenne and garlic powder.  Bring to a boil.  Stir in pasta.  Reduce heat; simmer, uncovered until pasta is al dente, about 10 minutes.  Stir in  chicken and spinach.  Cook and stir until heated through and spinach is wilted.  Add milk and grated Parmesan cheese and let heat through.

NOTE:  I followed the directions for the first three lines then I put everything into the crock pot except the milk and Parmesan cheese.  I let it cook for a few hours then added the milk and Parmesan cheese at the end.