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–+ servings
Tuscan Chicken Potato Soup

Creamy Tuscan Chicken Potato Soup for Cozy Nights

This Tuscan Chicken Potato Soup combines creamy goodness with hearty chicken and veggies for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra-Virgin Olive Oil Used for sautéing
  • 1 pound Ground Chicken Can be replaced with ground turkey
  • 1 teaspoon Italian Seasoning Adds classic Italian flavor
  • 1 teaspoon Smoked Paprika For seasoning
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
  • 1/2 teaspoon Red Pepper Flakes Optional for heat
  • 1 Yellow Onion Finely diced
  • 3 Garlic Cloves Minced
  • 2 cups Yukon Gold Potatoes Diced
  • 4 cups Low-Sodium Chicken Broth Can use homemade or vegetable broth
  • 1 cup Water To adjust consistency
For the Flavor Boost
  • 1/2 cup Sun-Dried Tomatoes Oil-packed recommended
  • 2 cups Kale Chopped, can substitute with spinach
  • 1 cup Heavy Cream Or half-and-half for a lighter version
  • 1/4 cup Grated Parmesan Cheese For serving, omit for dairy-free
  • 1 tablespoon Fresh Thyme Optional garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 pound of ground chicken, seasoning with 1 teaspoon each of Italian seasoning, smoked paprika, salt, black pepper, and optional red pepper flakes. Cook for 5-6 minutes until browned.
  2. Add 1 finely diced yellow onion to the pot and sauté for 3-4 minutes until softened. Then add 3 minced garlic cloves and cook for 30 seconds.
  3. Pour in 4 cups of low-sodium chicken broth and 1 cup of water, followed by 2 diced Yukon Gold potatoes. Stir and bring to a boil, then reduce to a simmer for 12-15 minutes.
  4. Once potatoes are tender, stir in 1/2 cup of sun-dried tomatoes and 2 cups of chopped kale. Simmer for 2-3 minutes until kale wilts.
  5. Turn down the heat and gradually stir in 1 cup of heavy cream. Simmer for another 2 minutes to meld flavors.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with grated Parmesan cheese and fresh thyme.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This soup is perfect for meal prep and can be stored in an airtight container for up to 4 days. Freeze for up to 3 months.

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