Creamy Tuscan Chicken Soup with San Remo Shells
If you’re looking for a cosy, satisfying meal that’s quick to prepare and full of flavour, Creamy Tuscan Chicken Soup with San Remo Shells is just the dish. Combining juicy chicken, hearty vegetables, rich cream, and perfectly tender pasta shells, this soup brings all the warm, Tuscan-inspired flavours right to your kitchen.
Creamy Tuscan Chicken Soup with San Remo Shells is the kind of dish that brings warmth and comfort to your table whether it’s a rainy day, a quick midweek dinner, or something to impress your family. With beginner-friendly steps, easy-to-master techniques, and a rich, creamy broth, this soup is sure to become a favourite. Explore our range of premium pasta products and discover more delicious recipes at San Remo
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prep time20minuti
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cook time10minuti
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serves5people
Ingredients
Method
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In a large pot, heat olive oil, onion, garlic, celery & rosemary for 3 to 5mins on medium heat.
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Place diced chicken into pot and cook until chicken is golden brown.
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Add half of the tuscan kale and cook for 2 to 3 mins until softened.
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Pour in beans, chicken stock and bring to the boil.
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Add pasta into boiling stock and cook for 8 mins stirring occasionally.
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Once pasta is al dente and remove 1 cup of liquid with some beans.
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Place beans and stock into a blender and blend till smooth.
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Pour bean puree back into pot and turn off the heat.
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Add remaining tuscan kale and stir.
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Season with salt and pepper to taste, and top with paremesan.
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Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: Rotisserie or leftover chicken works perfectly in this recipe and saves prep time. Simply shred it and add it to the soup near the end to keep it juicy and tender. Cut your vegetables uniformly to ensure they cook evenly and make your soup more visually appealing - start slow, good knife skills come with practice. To prevent overcooked pasta, cook the San Remo Shells separately and stir them into the soup just before serving. This keeps the shells firm and prevents them from soaking up too much broth. Soup builds flavour over time, so taste as it simmers. Adjust salt, pepper, or herbs gradually to suit your preferences.
- Achieving the Perfect Sauce Texture: Start by sautéing onion, garlic, and herbs in butter or olive oil. Add a spoonful of flour to create a simple roux that thickens the broth naturally. Alternatively, stir in a wheat-free cornstarch slurry for a gluten-free option. Avoid boiling after adding the cream. High heat can cause the dairy to separate. A gentle simmer helps all the flavours meld while keeping the soup smooth and luxurious. Stirring in freshly grated Parmesan adds body and umami depth to the soup. It also helps thicken the broth slightly while giving it a rich, cheesy finish. If the soup thickens too much while sitting, add a splash of chicken broth or water to bring it back to your desired consistency.
- Common Mistakes to Avoid: Adding uncooked pasta directly to the soup might seem convenient, but it can lead to mushy noodles and cloudy broth. Always cook San Remo Shells separately and stir them in at the end. Cream should be stirred in gently and never boiled, or it may curdle. Keep the heat low once dairy is added. Adding too many vegetables or too much pasta can make your soup overly thick and heavy. Stick to the recipe portions or adjust with extra broth if needed. Before serving, always taste the soup and adjust the seasoning. A pinch of salt or squeeze of lemon juice can brighten the entire dish.
Frequently Asked Questions
Can I freeze Creamy Tuscan Chicken Soup?
Cream-based soups don’t always freeze well, as the dairy can separate when reheated. If you plan to freeze it, do so before adding the cream and pasta. Add those when reheating for a fresher taste and smoother texture.
What sides go well with this soup?
Serve it with crusty bread, garlic toast, or a fresh green salad to complete the meal. A squeeze of lemon or fresh herbs on top also adds a nice, fresh contrast to the creamy base.
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