The days are just getting shorter and shorter, the closer we get to winter… I’m getting all geared up to sit inside with a big bowl of soup, with some of my favorite winter-time books (Pride and Prejudice by Jane Austen….Wuthering Heights by Emily Bronte etc. .…anyone else love these classics during the winter months?) Everything else has been wonderfully slow around here. Grey is enjoying his new Merrell Bare access shoes, and I have been making extensive decorating lists for autumn. Last night, we made this soup for the first time…and it turned out great! Thought I’d share it with you all :).
It’s so filling…and well….hearty! It is a bit sweet, and a lot of savory, with loads of fresh spinach, tomato, and flavorful chicken. Grey, who normally isn’t a soup fan, even gave this one the thumbs up.
Start by drizzling olive oil in a large pot, and heat over medium-heat. Then add the onions and sauté until they become translucent and fragrant (yum!) Add the tomato paste, to give that extra “tomatoey” flavor, and the brown sugar. Next, chop up some (dry-packed) sun-dried tomatoes, and throw ‘em on in. (The sun-dried tomatoes were Grey’s idea, and I have to say it was a nice touch.)
Next, chop the whole canned tomatoes (make sure to save the juice for later!) and add to the pot. Cook over medium-heat for fifteen minutes or until the tomato juice has evaporated. Whisk in the minced garlic and flour. Remember that tomato juice you saved earlier? It’s time to put it to work, add it to the pot. Add the chicken broth as well, and once the soup has returned to boiling, throw in a couple of bay leaves, cover, and let simmer for fifteen more minutes.
Meanwhile, season the chicken thighs with: salt, pepper, and Italian seasoning. Cook in a non-stick skillet over medium heat, covered, until cooked all the way through. Once chicken is cooked, set aside to cool.
Back to the soup! After fifteen minutes have passed, retrieve the bay leaves; add the cooked pasta, balsamic vinegar, and fresh spinach. Stir to combine. Lookin’ good yet? You betcha! Shred the chicken, and add to the soup. Let everything cook together for five minutes longer.
Serve with some crusty bread (rosemary or olive are our favorites!) and top with fresh Parmesano Reggiano cheese.
For a printable version of this recipe, click here.
I hope you enjoyed this recipe. What are some of your winter favorites?
LOVE, Grey and Brianna