Tuscan Salmon & Spinach Soup

Ingredients

• •1 lb salmon, skin removed and cut into 1-inch chunks
• •3 cups chicken broth (gluten-free)
• •2 cups spinach, roughly chopped
• •1/2 cup dry white wine
• •1/3 cup heavy cream
• •1/3 cup olives, sliced
• •1/4 cup parmesan, finely grated
• •1/2 tsp red chili flakes

Directions

1. 1Heat 1 tbsp oil in a pot over medium-high heat until shimmering.
2. 2Add white wine and simmer 2 minutes to reduce slightly.
3. 3Pour in chicken broth, bring to a gentle boil, season with salt and pepper.
4. 4Add salmon chunks and olives, cook 5 minutes until salmon is just opaque.
5. 5Stir in spinach, heavy cream, and red chili flakes; cook 2 minutes.
6. 6Ladle into bowls, top with parmesan and serve immediately.

💡 Add salmon to Tuscan spinach soup only after the broth is developed; fish needs minutes, while the soup base needs longer.

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