There's something truly comforting about a warm, velvety bowl of soup that just hugs you from the inside. The Creamy Tuscan Chicken Soup Recipe is exactly that kind of dish—rich, flavorful, and incredibly satisfying without being heavy. Trust me, once you try this, it'll be your go-to when you want a meal that feels like a big cozy hug.
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Why You'll Love This Recipe
This soup has quickly become one of my favorites because it strikes the perfect balance between creamy indulgence and fresh, vibrant flavors. The way the tender chicken mingles with spinach and sun-dried tomatoes in a silky broth is just irresistible.
- Comforting Creaminess: The heavy cream and parmesan blend creates the richest, most satisfying texture that feels like a warm embrace.
- Fresh Tuscan Flavors: Sun-dried tomatoes and spinach add brightness and depth, lifting the soup beyond just comfort food.
- Quick and Easy to Make: Ready in about 35 minutes, it’s perfect when you want something homemade without the fuss.
- Highly Customizable: Whether you swap pasta types, use chicken breast instead of thighs, or adjust the veggies, it’s easy to make it your own.
Ingredients & Why They Work
Every ingredient in this Creamy Tuscan Chicken Soup Recipe plays a role in building layers of flavor and texture that come together beautifully. Shopping for fresh spinach and good quality parmesan makes a huge difference, and using chicken thighs lends juiciness—but more on that in a bit.
- Chicken thighs: I prefer thighs for their richer flavor and tender texture, but chicken breast works fine if you slice it thinly.
- Unsalted butter: Adds that classic base flavor and helps cook the aromatics without overpowering the soup.
- Onion and garlic: These aromatics build the savory backbone; sauté them gently to soften and coax out their sweetness.
- Celery: Adds a subtle crunch and freshness; you can substitute carrots if you prefer a bit of natural sweetness.
- White wine: This is optional but highly recommended—I love how it deglazes the pot and amps up the flavor complexity.
- Chicken stock and water: Using a mix keeps it flavorful without being too salty or heavy.
- Small pasta shells: They’re perfect spoon-sized bites that soak up all the lovely broth without getting mushy fast.
- Parmesan cheese: Adds savory umami and helps thicken the soup a bit; avoid pre-grated aisle cheese for best results.
- Heavy cream: Gives the soup that signature luscious, creamy finish; I sometimes swap with full-fat milk for a lighter version.
- Baby spinach: Fresh and tender, it wilts quickly and adds color and nutrients.
- Sun-dried tomatoes: These give the soup its character—a little tangy, a little sweet, and the infused oil makes a stunning drizzle on top.
- Cornflour slurry: Just a small bit to thicken the soup slightly; helps everything blend smoothly together.
Make It Your Way
What I love most about the Creamy Tuscan Chicken Soup Recipe is how easy it is to tweak. Sometimes, I swap out the pasta for diced potatoes or toss in kale instead of spinach when I’m feeling greener—and it always turns out delicious.
- Variation: Adding a pinch of red pepper flakes gives it a gentle kick that I adore on colder days.
- Dietary modifications: For gluten-free, I switch to GF pasta and up the cornflour a little to get the same silky thickness.
- Seasonal tweaks: In fall, I toss in some roasted butternut squash cubes for extra heartiness.
Step-by-Step: How I Make Creamy Tuscan Chicken Soup Recipe
Step 1: Brown the chicken for a flavorful start
First things first: pat your chicken thighs dry and season them lightly with salt and pepper. Melt the butter in a large pot over medium-high heat until foamy, then add the chicken. Cook about 3 minutes on the first side until it’s lightly golden, then flip for 2 more minutes. Don’t worry if it’s still a bit raw inside—the chicken will finish cooking in the soup later. Once browned, remove and set aside on a plate.
Step 2: Build the flavor base
Turn your heat down to medium-low and toss in the garlic, onion, and celery into the same pot. Cook gently for about 3 minutes, stirring occasionally, until the onions have softened and everything smells wonderfully fragrant.
Step 3: Deglaze with wine
Crank the heat back up to high and pour in the white wine, scraping the pot bottom with a wooden spoon to loosen those tasty browned bits. Let it simmer until the wine reduces by about half—this intensifies the flavor without any boozy kick lingering.
Step 4: Add broth, water, and pasta
Pour in the chicken stock, water, salt, and pepper, and bring it all to a boil. Once boiling, add your small pasta shells. Stir occasionally to keep the pasta from sticking, and cook according to the package directions—usually around 10 minutes.
Step 5: Finish cooking the chicken in soup
While the pasta cooks, chop the browned chicken into bite-sized pieces—about 1.5cm or half an inch—and toss it back into the pot. This way, it perfectly cooks through with the pasta.
Step 6: Cream it up and add greens
Once the pasta is tender, turn the heat to low. Stir in the finely grated parmesan until it melts into the broth, stirring constantly. Next, whisk in the cornflour slurry followed by the cream and chopped spinach. Stir just until the spinach wilts and the soup thickens slightly—this only takes a minute or so.
Step 7: Serve with sun-dried tomato topping
Ladle your soup into bowls and sprinkle generously with those chopped sun-dried tomato strips, plus a drizzle of their flavorful oil. The pop of red and tangy flavor absolutely elevates the dish.
Top Tip
From my experience making this soup multiple times, a few little tricks have taken it from good to outstanding. These tips will save you time and maximize flavor.
- Brown chicken well: Don’t skip this step—those browned bits add incredible depth to the broth.
- Use quality parmesan: Freshly grated or the sandy types from the fridge melt better than shelf-stable pre-grated cardboard-like cheese.
- Don’t overcook the pasta: Pasta can quickly get mushy; keep an eye on cooking time and stir regularly to prevent sticking.
- Separate pasta for leftovers: To keep leftover soup from turning gummy, always store pasta separately in the fridge.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
I always top this soup with a handful of chopped sun-dried tomatoes and a little drizzle of their infused oil—it adds such a lovely tang and a bright red pop that contrasts the creamy base beautifully. Sometimes, I sprinkle freshly chopped parsley for a fresh herbal note.
Side Dishes
Crusty bread is a no-brainer here—something rustic like a sourdough boule or a warm focaccia is perfect for soaking up every last drop. For a light lunch, I enjoy a crisp green salad with lemon vinaigrette alongside.
Creative Ways to Present
For a special dinner, serve the soup in hollowed-out mini sourdough bowls or even small white pumpkins in autumn. Swirling a little extra cream on top and finishing with microgreens or edible flowers can make it feel extra fancy.
Make Ahead and Storage
Storing Leftovers
I usually separate the soup broth from the pasta and chicken when storing leftovers in the fridge. That way, the pasta doesn’t get soggy overnight, and I can reheat the broth gently without it turning gluey. Just scoop the solid bits back into warmed soup when serving again.
Freezing
This soup freezes great if you store the broth and solids separately. I cool them fully, then freeze in airtight containers. When thawed, I reheat the broth on the stove and add back the pasta and chicken. The spinach and cream hold up surprisingly well.
Reheating
Reheat the broth gently over low heat, stirring occasionally. Once it’s hot, add the pasta, chicken, and spinach back in—this protects the pasta texture and keeps the soup creamy. Avoid microwaving straight from frozen to prevent uneven heating.
Frequently Asked Questions:
Absolutely! Just slice the breasts thinly before cooking so they cook evenly and stay tender. Cooking times stay roughly the same.
If you prefer to skip the wine, you can replace it with extra chicken stock or water. Using a zero-alcohol white wine is also a great alternative that keeps the depth of flavor.
Definitely! Swap the small pasta shells for gluten-free pasta, rice, or even diced potatoes. For low-carb, consider cauliflower rice or zucchini noodles, adjusting cooking times accordingly. Adding a bit more cornflour helps keep the soup thick.
The best way is to store the cooked pasta separately from the soup broth. This way, it doesn’t soak up extra liquid and turn mushy. Recombine just before reheating and serving.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe feels like a little slice of Italy tucked right in your kitchen. It’s got soul, comfort, and a touch of brightness from the sun-dried tomatoes that keep it interesting. I genuinely believe every home cook should give it a try—it’s easier than you think and so rewarding when that first warm spoonful lands. So invite a friend, pour a glass of wine (or not), and enjoy the simple joy of homemade goodness.
Print
Creamy Tuscan Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Low Salt
Description
Creamy Tuscan Chicken Soup is a comforting and flavorful dish featuring tender chicken thighs, parmesan-enriched broth, fresh spinach, and sun dried tomatoes. This soup combines the richness of cream with nutritious greens and small pasta shells to create a delicious one-pot meal that's perfect for any day.
Ingredients
Chicken
- 500 g chicken thighs, skinless boneless
- ½ teaspoon salt
- ½ teaspoon pepper
Soup Base
- 30 g unsalted butter (2 tbsp)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced
- ½ cup dry white wine (chardonnay), optional
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 250 g small pasta shells (or other small pasta)
- 1 cup parmesan, finely grated
- 1 cup thickened/heavy cream
- 2 packed cups baby spinach, chopped
- ½ cup sun dried tomato strips, chopped into 1 cm pieces plus a bit of oil for drizzling
Soup Thickener
- 2 teaspoon cornflour/cornstarch mixed with 2 teaspoon water
Instructions
- Cook chicken: Sprinkle chicken thighs with salt and pepper. Melt butter in a large pot over medium-high heat. Once foamy, add chicken and cook the first side for 3 minutes until golden, then cook the other side for 2 minutes. The inside may still be raw; this is fine as it will cook later. Remove chicken and set aside.
- Prepare soup base: Reduce heat to medium-low. Add garlic, onion, and celery to the same pot and cook for 3 minutes until the onion softens.
- Deglaze the pot: Turn heat to high, add wine, and stir. Let it simmer until reduced by half.
- Add broth and pasta: Pour in chicken stock, water, salt, and pepper. Bring to a boil, then add pasta. Cook according to pasta package directions (about 10 minutes), stirring occasionally to prevent sticking.
- Finish cooking chicken: While pasta cooks, chop the partially cooked chicken into 1.5 cm pieces and add into the pot to finish cooking with the pasta.
- Finish the soup: Once pasta is cooked, reduce heat to low. Stir in parmesan until melted. Add cornflour slurry, cream, and chopped spinach. Stir for a minute until spinach wilts and soup thickens slightly.
- Serve: Ladle soup into bowls and sprinkle with chopped sun dried tomato strips and a drizzle of oil. Enjoy immediately.
- Store: For leftovers, separate the pasta and chicken from the broth to prevent sogginess. Refrigerate both separately and reheat by scooping pasta and chicken with a slotted spoon.
Notes
- If using chicken breast, split each breast horizontally to form thin steaks before cooking.
- Wine adds extra flavor; omit or substitute with more chicken stock or non-alcoholic white wine if preferred.
- Other small pastas like ditalini, small macaroni, or orzo can be used; adjust cooking time as needed.
- For gluten-free pasta, increase cornflour slightly to help thicken the soup.
- Potato or rice can be substituted for pasta with adjusted cooking time and more thickener.
- Use sandy-type parmesan from the refrigerator aisle for best melting.
- Substitute cream with 1 ½ cups full-fat milk and reduce water by ½ cup for a lighter version.
- Sun dried tomatoes provide a flavorful finish and attractive red oil drizzle.
- To store, keep pasta and chicken separate from broth to avoid sogginess and freeze if desired.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
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