Tuscan Chicken and Sorghum Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 cups 1x
Ingredients
- 1 tsp olive oil
- 11/2 cup chopped carrots (2 medium carrots)
- 11/2 cup chopped onion (1 medium onion)
- 1 clove garlic
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 32 oz broth
- 1 cup chopped cooked chicken
- 1 cup cooked whole grain sorghum
- 1 can white beans (14.5-oz)
- 1 can diced tomatoes (14.5-oz)
- 2 cups baby spinach
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, garlic, thyme, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth, tomatoes, sorghum, and white beans and bring to a boil. Reduce heat, simmer 15 minutes. Stir in spinach. Top with freshly grated Parmesan
Notes
Recipe Twist: Tuscan Chicken and Tortellini Soup: For a twist on this recipe skip the sorghum and use refrigerated tortellini in its place. I usually use a 16-oz package of Three Cheese Tortellini and add it at the same time that I add the spinach. The brand I use cooks in 2 minutes but if you’re using a dried variation or a brand that cooks longer (some say 7 minutes), add a few minutes before stirring in the spinach. Because the tortellini soaks up quite a bit of broth, the soup becomes more of a stew-like consistency. I love it like this but if you prefer a brothier soup, add another 12-16 ounces of chicken stock or broth.
Find it online: https://holleygrainger.com/tuscan-chicken-and-sorghum-soup/