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–+ servings
Tuscan Chicken Potato Soup

Tuscan Chicken Potato Soup - Your New Comfort Food Upgrade

This Tuscan Chicken Potato Soup is a comforting, one-pot meal that combines tender potatoes, sun-dried tomatoes, and kale, providing a hearty experience in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil or any neutral oil
  • 1 pound ground chicken can substitute with ground turkey or chicken thighs
  • 1 tablespoon Italian seasoning or a mix of dried oregano and basil
  • 1 teaspoon smoked paprika or regular paprika
  • to taste salt
  • to taste black pepper
  • optional red pepper flakes omit if spice is not desired
  • 1 yellow onion diced; can substitute with shallots
  • 3 cloves garlic minced; or use 1 teaspoon garlic powder
For the Filling
  • 4 medium Yukon Gold potatoes diced
  • 4 cups low-sodium chicken broth or vegetable broth for a lighter option
  • 1 cup water adjust for consistency
  • 1 cup sun-dried tomatoes chopped, preferably oil-packed
  • 2 cups kale chopped; or can use spinach
For the Creaminess
  • 1 cup heavy cream or a dairy-free alternative
  • to taste grated Parmesan cheese for serving; nutritional yeast for a vegan option
  • to taste fresh thyme for garnish; can use dried thyme or omit

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra-virgin olive oil over medium heat in a large pot for about 1-2 minutes until shimmering.
  2. Add 1 pound of ground chicken, 1 tablespoon of Italian seasoning, 1 teaspoon of smoked paprika, salt, and black pepper. Cook for 5-6 minutes until browned.
  3. Sauté one diced yellow onion for 3-4 minutes, then stir in 3 minced garlic cloves for another 30 seconds.
  4. Incorporate 4 diced Yukon Gold potatoes, 4 cups of chicken broth, and 1 cup of water. Bring to a boil, then reduce to a simmer for 12-15 minutes.
  5. Mix in 1 cup of chopped sun-dried tomatoes and 2 cups of chopped kale; cook for another 2-3 minutes.
  6. Stir in 1 cup of heavy cream and cook for about 2 minutes until heated through.
  7. Adjust seasoning to taste and serve hot, garnished with grated Parmesan cheese and fresh thyme.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Ensure uniform cuts for Yukon Gold potatoes, and consider mashing some to thicken the soup if desired. Store in the fridge for up to 4 days or freeze for up to 3 months.

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