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Tuscan Chicken Soup

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During a recent trip to visit family in the Twin Cities area, we stopped in at a cafe called D’Amico & Sons for a quick lunch. Too much heavy food and greasy fast food on our trip had left me with an upset stomach so all I wanted was a light and veggie-laden soup. When the server brought my bowl, I immediately knew I had picked a winner.

This soup is a tomato-based broth with just a hint of creaminess without being a full-fledged cream soup. It is thick with veggies and teeny tiny pasta but still brothy enough to be a soup and not a stew. It might possibly be the most perfect vegetable soup I have ever had. The little bits of chicken give it that nice savory taste but it is truly the carrots and zucchini that are the heroes of this dish.

I could NOT stop thinking about this soup for days. I’m not exactly a soup fantatic but it hit the spot and kept me wanting more even after I returned home. In total desperation, I hunted the internet for a similar recipe. I found nothing that came close until I finally decided to just search for the restaurant’s name and the name of the soup. Sure enough, an employee who’s grandmother’s recipe is used for the basis of the soup posted it on their blog last year! Score! I literally yelped with excitement.

My version of the soup was not a dead-on match but it is my own fault. Next time I’ll take the time to dice my veggies smaller. I may consider adding more tomato and more broth (or less pasta). I added too much pasta in my original attempt and it soaked up too much of the broth. (The recipe below is adjusted with that in mind, no worries!)

Serve this with some fresh warm bread and butter and it is total cold winter day heaven. Even the Peanut gave it two thumbs up. She practically licked her bowl clean and I couldn’t feel better about the ingredients in it.

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Tuscan Chicken Soup
adapted from “Grandma Mary’s Soup” a.k.a. the Tuscan Chicken Soup from D’Amico & Sons

Ingredients:
2 cups shredded rotisserie chicken
1 medium yellow onion (medium dice)
4  carrots (peeled, washed, and medium dice)
4 stalks celery (washed and medium diced)
2 zucchini (washed and medium diced)
3 cloves fresh garlic (chopped finely)
1 tsp dried oregano
1 tsp dried basil
1/2 cup heavy cream (optional)
2 tbsp extra virgin olive oil
28 0z can crushed tomatoes
6 cups chicken stock
Kosher salt-to taste
Fresh ground black pepper -to taste
1/2 cup Acini de pepe pastaMethod:

In a large pot add 2 tbsp olive oil and saute onions, celery, and carrots over medium high heat for 8-10 minutes.  Add zucchini and garlic.  Saute until tender about 4-6 minutes.

Add chicken stock, tomatoes, basil, oregano, chicken. Simmer soup for 20 minutes, vegetables should be tender. Add the pasta and cook right in the soup for another 10 minutes. Season with salt and pepper.  Add heavy cream if using and allow to simmer for 6-8 minutes.

Top with grated parmiggiano reggiano or pecorino romano cheese and serve!

NOTE: I let my soup set in the fridge overnight and the pasta absorbed far too much of the liquid. I just added a few more cups of chicken stock when I reheated it to make it more brothy and soup-like.

freelance writing - looks not very delicious i think i will try only one time!

Jennifer - I miss D’Amico’s! Thanks for the recipe. Looks yummy!

Katie - I made this yesterday – it is divine!

MB - Made this last night – made it gluten/dairy free by scooping my portion out before adding the pasta and the cream. So good -

Tuscan Explorer - Warm wishes from the romance capital of the World!

Mustard and Miscellany - This looks so, so good. I can’t wait to make this.

silly eagle books - I found your blog via pinterest and made this soup tonight! It was delicious–thank you for sharing. :)

vanessa

Lauren - I made this for my friend for dinner the other night. So tasty! Thank you for the recipe.

Rose Ann - I love soup and am always willing to try a new recipe or new version. I made this & I have to say it was FABULOUS!!!! It is my new favorite soup. The flavor was amazing, I lightened it up my holding off on the heavy cream & I can honestly say it didn’t need it. At about 300 calories for 2 cups (which is very filling) it makes seven economical servings. This is my new favorite, go to soup. It takes a little longer to dice up all the veggies & remove the meat but all worth it!!! Thank you!!!

tiffdahle - So glad you love it, it’s a favorite around here, too!

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Sandra - great recipe, i added a touch of fresh ginger. beautiful tasty.brings back to life be it flu, cold or stomach problem:)

Sue - I made this last week and we absolutely loved it. I want to make this for my daughter,but I’ll use gluten free pasta. I made double the amount of vegetables and froze them so next time I’ll just heat the broth and add them in with the chicken.

Carolyn - This has become one of my family’s favorite soups. It’s so easy to make and absolutely delicious! Thanks for sharing.

Blythe - I used low fat evaporated milk in place of the cream and it was great- added a little creaminess without the extra calories. Also added about 1 C of fresh baby spinach with the pasta to get some extra greens in my family. Everyone loved it, even my 2 year old!

Jean - This looks delicious. Has anyone tried freezing it?

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Katy - Hi there, do you think this soup would hold up in the freezer? I am going on maternity leave soon and am hoping to fill my freezer with yummy soups!

Kelly - Made this with white rice and did not add cream. It was great! Even the leftovers are good.

Cristin - This freezes beautifully, if you do it BEFORE the pasta goes in. Pasta in soups dissolves into mush in the freezer.

I freeze it in a one-gallon Ziploc bags, double bagged (safest with soups, so you don’t have a mess at thawing time) with a little quart bag of pasta tucked into the outer bag. When we’re ready to eat it, I heat it to boiling, add the pasta, and let it simmer together for 8 or 10 minutes until the pasta is tender. This makes a very generous pot, so for a smaller family, I’d split it into 2 one-gallon Ziplocs so you don’t have a ton of leftovers hanging around waiting to be eaten with the pasta getting mushy.

Super delicious recipe. I love to take this frozen to families with new babies, so they can eat it whenever the time is right for them!

What We Ate {Week 1} | Funny Days From A to Z - […] Tuscan Chicken Soup. The winner of the week. My non squash eating child devoured two bowls of soup and then brought it to school for lunch twice. Win! […]

Funny Days From A to Z - […] Tuscan Chicken Soup. The winner of the week. My non squash eating child devoured two bowls of soup and then brought it to school for lunch twice. Win! […]

britt - 2 questions:

1) What type of pasta did you use?

2) How many does it serve?

Carolyn - This soup is delicious!! It’s my go to soup. Everyone I’ve ever made it for loves it. I have substituted quinoa for the pasta and it is delicious! I make this all the time.

Susan - My new favorite go to recipe!!!! This might be the perfect soup.

Raechel Amey - This has become my FAVORITE go-to soup! It’s like a hybrid of tomato and chicken noodle soup. My very picky husband and kids love it as well. Well done, Tiffany! Cheers!

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Jessica - we La La La LOVE this soup!! Thank you!!!!

Yana - Thank you so much for posting this recipe! I’m about to make it for the fourth time, it’s absolutely delicious!

MaryAnn H - Just made this tonight! Excellent~ I pretty much followed the recipe – I did add fresh baby spinach at the end when I was adding the pasta (I used Orzo) and I also used light cream. Wonderful~ Thanks for sharing!

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Susie - Hi, what is the Acini de Pepe pasta method?

Susan - Made this for dinner tonight and it was very good. I diced all of the veggies. Added a little more pasta so I added a bit more broth and a little extra cream. Added spinach also. Will definitely make it again!

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