Tuscan-Style Chicken Ditalini Soup

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Tuscan-Style Chicken Ditalini Soup

This soup is a “complete meal in a bowl.” It features tender shredded chicken, small ditalini pasta, and a nutrient-dense broth infused with garlic, tomatoes, and leafy spinach. Topped with a dusting of Parmesan, it’s the ultimate cozy dinner.

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Servings: 6 people

Ingredients

  • Protein: 2 cups cooked shredded chicken (rotisserie works great).

  • Pasta: 1 cup Ditalini pasta (uncooked).

  • Vegetables: 2 large carrots (sliced), 2 stalks celery (chopped), 1 small onion (diced), 3 cloves garlic (minced), 2 cups fresh baby spinach, 1 can (14 oz) diced tomatoes.

  • Liquid: 6 cups low-sodium chicken broth.

  • Seasoning: 1 tsp dried oregano, 1 tsp dried basil, salt and black pepper to taste, 1 tbsp olive oil.

  • Garnish: Freshly grated Parmesan cheese and red pepper flakes.

Instructions

  1. Sauté: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

  2. Aromatics: Add minced garlic, oregano, and basil. Cook for 1 minute until fragrant.

  3. Simmer: Pour in the chicken broth and diced tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 10 minutes.

  4. Pasta: Add the ditalini pasta to the pot. Cook according to package directions (usually about 8–10 minutes) until al dente.

  5. Finish: Stir in the shredded chicken and baby spinach. Cook for 2–3 minutes until the chicken is heated through and spinach is wilted.

  6. Serve: Ladle into bowls and top generously with Parmesan cheese.

Description & Notes

  • Flavor Profile: Savory, herbal, and slightly acidic from the tomatoes, balanced by the richness of the cheese.

  • Texture: A delightful mix of chewy pasta, tender chicken, and soft-cooked vegetables.

  • Notes: If you plan on having leftovers, cook the pasta separately. Pasta tends to soak up broth the longer it sits in the fridge, turning the soup into a stew.

Expert Tips

  • The Broth Hack: For a deeper flavor, toss a leftover Parmesan rind into the broth while it simmers. Remove it before serving.

  • Veggie Swap: You can easily swap spinach for kale, but add kale earlier (with the broth) as it takes longer to soften.

  • Citrus Brightness: A squeeze of fresh lemon juice right before serving cuts through the richness and makes the herbs pop.

Nutritional Info (Per Serving)

Calories Protein Carbs Fat Fiber
285 kcal 22g 30g 8g 4g

Health Benefits

  • Immune Support: High in Vitamin A from carrots and Vitamin C from spinach and tomatoes.

  • Lean Protein: Chicken provides essential amino acids for muscle repair without heavy saturated fats.

  • Hydration: The high broth content helps with hydration, making it an excellent “recovery” meal.

Q&A

Q: Can I make this in a slow cooker? A: Yes! Put everything except the pasta and spinach in the slow cooker for 4 hours on high. Add the pasta and spinach in the last 20 minutes.

Q: Is there a gluten-free version? A: Simply swap the ditalini for a gluten-free pasta variety or use white beans (like Cannellini) for a grain-free alternative.

Q: How long does it last in the fridge? A: It stays fresh for 3–4 days. Just be prepared to add a splash of water or broth when reheating, as the pasta will absorb the liquid.

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