Tuscan Chicken Potato Soup
This Tuscan Chicken Potato Soup is a creamy, comforting one-pot meal with ground chicken, tender potatoes, sun-dried tomatoes, and kale.
Servings: 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon EACH: smoked paprika, salt, black pepper
- ¼ teaspoon red pepper flakes optional
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1½ pounds Yukon Gold potatoes peeled and cut into ½-inch pieces
- 4 cups low-sodium chicken broth
- 1 cup water
- ½ cup sun-dried tomatoes chopped (oil-packed, drained)
- 3 cups kale chopped, tough stems removed
- ½ cup heavy cream
- Grated Parmesan cheese for serving
- Fresh thyme for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground chicken, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Cook, breaking it up with a spoon, until browned and fully cooked, about 5–6 minutes.
- Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the potatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until the potatoes are tender.
- Stir in the sun-dried tomatoes and chopped kale. Simmer for 2–3 minutes until the kale is wilted.
- Pour in the heavy cream and stir to combine. Simmer for another 2 minutes until the soup is creamy and heated through.
- Taste and adjust seasoning if needed. Serve hot topped with grated Parmesan cheese and fresh thyme, if desired.
Notes
Potatoes: Yukon Golds are the best choice here — they hold their shape and don't turn mushy. Cut them as evenly as you can (½-inch pieces) so they cook at the same rate.
Ground chicken: Ground turkey works as a 1:1 swap. For more flavor, use ground chicken thighs instead of regular ground chicken — they're richer and stay juicier.
Sun-dried tomatoes: Oil-packed ones (drained) give the best result. If you only have dry-packed, soak them in warm water for 10 minutes first, then chop.
Storage: Keeps in the fridge for up to 4 days. The soup thickens as it sits — add a splash of broth when reheating to loosen it up. Freezes well for up to 3 months.
Make it thicker: Mash a few potato pieces against the side of the pot before adding the cream, or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
Nutrition
Calories: 346kcal | Carbohydrates: 30g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 87mg | Sodium: 125mg | Potassium: 1418mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1536IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg