If you’re looking for a comforting, rich, and utterly satisfying soup, you’ve got to try my Creamy Tuscan Chicken Soup Recipe. This isn’t just any soup—it’s packed with tender chicken, earthy spinach, zingy sun-dried tomatoes, and a luscious creamy broth that feels like a warm hug on a chilly day. I’m telling you, once you make this, it’ll be on repeat for your cozy night meals!
Why You’ll Love This Recipe
- Rich and Creamy Texture: The blend of cream and parmesan creates that perfectly indulgent mouthfeel.
- Versatile Ingredients: Easily swap pasta for potatoes or rice based on what you have on hand.
- Quick & Easy Comfort Food: Ready in under 40 minutes, so perfect for busy weeknights.
- Flavorful Twist: Sun-dried tomatoes add a lovely punch of umami and color that makes this soup stand out.
Ingredients & Why They Work
Every ingredient in this Creamy Tuscan Chicken Soup Recipe plays a crucial role in layering flavor and texture. The tender chicken thighs keep the soup juicy, while the combination of broth, wine, and aromatics builds a savory base. Plus, parmesan and cream bring in the luxurious finish you’re craving. Here’s a quick peek at why these ingredients shine together:
- Chicken Thighs: They stay tender and juicy, unlike breast meat that can dry out quickly, but breasts work if you prep them right.
- Unsalted Butter: Adds a rich, buttery base without overpowering the other flavors.
- Onion & Garlic: Classic aromatics that deepen the soup’s flavor.
- Celery (or Carrots): Adds subtle sweetness and texture to the broth.
- Dry White Wine (Optional): A splash lifts the flavors, making the soup taste more complex and layered.
- Chicken Stock and Water: The main soup base—using low sodium stock lets you control the salt easily.
- Small Pasta Shells: Perfect for spooning and catching bits of chicken and spinach.
- Parmesan Cheese: I always recommend the sandy, grated kind for that perfect melt and umami kick.
- Heavy Cream: Gives creaminess and body to the soup; milk is a lighter swap if you want fewer calories.
- Baby Spinach & Sun-dried Tomatoes: Spinach adds freshness and color, while sun-dried tomatoes bring a surprising tang and color pop.
- Cornflour Slurry: Just a touch thickens the soup, keeping it silky but not gloopy.
Make It Your Way
One of the things I love most about this Creamy Tuscan Chicken Soup Recipe is how easy it is to tweak. Maybe you want it lighter, want to sneak in some extra veggies, or adapt it for your diet—here’s how I jazz it up depending on the day!
- Swap Chicken Breast for Thighs: I’ve done this for a leaner option; just slice breasts thinner so they cook evenly and stay juicy.
- Vegetarian Version: Use vegetable stock, skip the chicken, and add extra beans or mushrooms—you’ll still get a hearty bowl.
- Gluten-Free Option: Replace pasta with rice or potatoes and increase the cornstarch a bit to keep it creamy.
- More Veggies: Feel free to add diced zucchini, diced bell peppers, or kale alongside spinach for extra nutrients and color.
Step-by-Step: How I Make Creamy Tuscan Chicken Soup Recipe
Step 1: Sear the Chicken to Golden Perfection
Start by seasoning your chicken thighs with salt and pepper. Heat butter in a large pot over medium-high heat—once it’s foamy and hot, add the chicken. Cook one side for about 3 minutes until it’s light golden, then flip and cook the other side for 2 minutes. It’s okay if the chicken is still a bit pink inside; it will finish cooking later in the soup. This step builds flavor and gives the chicken a nice crust.
Step 2: Build Your Flavor Base
Lower the heat to medium-low and toss in your finely chopped onion, garlic, and sliced celery. Stir these around in the flavorful chicken drippings and butter for about 3 minutes until the onion is soft and translucent. This is where the magic starts—those aromatics lay the foundation for the broth’s deep flavor.
Step 3: Deglaze with Wine
Turn your heat back up to high and pour in the white wine. Give it a good stir, scraping the bottom of the pot to loosen all that tasty browned goodness. Let the wine simmer until it’s reduced by about half, which takes a few minutes. This step pumps up the flavor and adds complexity, but if you want to skip the alcohol, just increase your chicken stock slightly.
Step 4: Add Broth and Pasta, Start Cooking the Soup
Pour in your chicken stock, water, salt, and pepper. Bring everything to a boil, then add your small pasta shells. Stir occasionally to prevent sticking. Cook according to package instructions, usually around 10 minutes. The pasta will absorb some of the broth’s flavor and help thicken the soup as it cooks. Keep an eye on it so it doesn’t get mushy.
Step 5: Chop and Add Chicken with the Pasta
While the pasta is cooking, chop your partially cooked chicken thighs into bite-sized pieces (about 1.5cm chunks). Toss them back into the pot so they cook through fully and soak up the broth’s flavor. This also ensures the chicken stays tender and juicy instead of overcooking.
Step 6: Finish with Cheese, Cream, and Greens
Once your pasta is tender, turn the heat to low. Stir in the parmesan cheese until it melts smoothly into the broth—that cheesy richness is what pulls the whole soup together. Next, mix the cornflour slurry to thicken the soup slightly, then add the thickened cream and chopped baby spinach. Stir everything for about a minute until the spinach wilts and the soup develops a lovely creamy texture.
Step 7: Serve with a Touch of Sun-Dried Tomatoes
Ladle your soup into bowls and sprinkle with the chopped sun-dried tomato strips, plus drizzle a bit of that tomato oil on top if you like. The bright red color and tangy punch make every spoonful more interesting. Dig in while it’s hot—you’re about to fall in love.
Pro Tips for Making Creamy Tuscan Chicken Soup Recipe
- Searing is Key: Don’t skip searing the chicken first—it locks in moisture and adds depth with those caramelized bits on the bottom of the pot.
- Watch Your Pasta Timing: Stir often and check doneness to avoid overcooked mush—ideal texture makes the soup stand out.
- Use Quality Parmesan: The sandy, pre-grated kind melts better and tastes more authentic than that pre-shredded bagged stuff.
- Store Pasta Separately: To prevent bloating and mushy pasta when reheating leftovers, always keep pasta and broth separate.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
I love sprinkling sun-dried tomato strips on top—they add a zesty contrast and a beautiful splash of color. Sometimes, I add a few fresh basil leaves or a small drizzle of extra virgin olive oil just before serving to freshen it up even more.
Side Dishes
This soup shines on its own, but I like pairing it with crusty garlic bread or a simple mixed green salad with a light lemon vinaigrette. Those combos give you a bit of crunch and freshness to balance the creamy soup.
Creative Ways to Present
For a special dinner, I’ve served this soup in small, clear glass mugs and topped each with sun-dried tomato oil and a basil sprig—makes for a stunning presentation! It’s perfect for impressing guests without sweating it.
Make Ahead and Storage
Storing Leftovers
After dinner, I always scoop out all the pasta and chicken chunks with a slotted spoon and store them separately from the broth in airtight containers. This way, your pasta won’t get soggy or bloated. Just reheat broth and pasta together briefly when you’re ready to eat again.
Freezing
This Creamy Tuscan Chicken Soup freezes beautifully when stored properly. Freeze broth and solids separately in freezer-safe containers or bags. When thawed, reheat gently on the stove and add fresh spinach if you want extra. Just be mindful that cream can sometimes separate slightly after freezing, but a good stir fixes it.
Reheating
Heat the broth gently over low-medium heat, then add the pasta and chicken back in just to warm through (avoid boiling to keep creaminess intact). Stir occasionally to prevent sticking. Adding a splash of cream or broth during reheating can refresh the texture if it seems too thick.
FAQs
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Can I use chicken breast instead of thighs for the Creamy Tuscan Chicken Soup Recipe?
Absolutely! If you prefer chicken breast, slice it horizontally to create thinner pieces so it cooks quickly and stays tender. Just be careful not to overcook, as breast meat dries out faster than thighs.
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Is the white wine really necessary?
While the white wine adds a lovely depth and subtle tang, you can skip it if you prefer. Just replace it with more chicken broth or water. For a non-alcoholic twist, use a splash of white grape juice or a squeeze of lemon for brightness.
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Can I make this soup gluten-free?
Yes! Swap the pasta for gluten-free small pasta shapes, rice, or diced potatoes. If you use gluten-free pasta or potato, increase the amount of cornflour slurry slightly to help thicken the soup since gluten pasta starch helps with that naturally.
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How long does leftover Creamy Tuscan Chicken Soup keep in the fridge?
Stored separately (pasta and broth), leftovers will keep for up to 3 days. Always reheat thoroughly before eating. The quality is best enjoyed within a couple of days for fresh flavors.
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Can I prepare this soup in advance for meal prep?
Definitely! Prepare it up to step 5, then drain the soup and separate pasta and chicken from broth. Cool and store components separately. When ready to eat, reheat and combine with freshly wilted spinach and cream for best results.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe is close to my heart because it’s a perfect mix of comfort and sophistication without being complicated. I hope you find it just as soul-satisfying as I do after a long day. It’s one of those dishes that feels special but is easy enough for a weeknight. Give it a try—you’ll be making it again and again, just like I do with my closest friends and family.
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, Italian
- Diet: Low Salt
Description
This Creamy Tuscan Chicken Soup is a comforting, flavorful dish featuring tender chicken thighs, small pasta shells, fresh spinach, sun-dried tomatoes, and a rich, creamy broth with Parmesan cheese. Enhanced with a touch of white wine and thickened slightly for a luscious texture, it’s perfect for a cozy dinner during any season.
Ingredients
Chicken
- 500 g chicken thighs, skinless boneless
- 1/2 tsp salt
- 1/2 tsp pepper
Soup
- 30 g unsalted butter (2 tbsp)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced
- 1/2 cup chardonnay or other dry white wine, optional
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 250 g small pasta shells
- 1 cup grated parmesan cheese
- 1 cup thickened/heavy cream
- 2 packed cups baby spinach, chopped
- 1/2 cup sun dried tomato strips, chopped (plus bit of oil for drizzling)
Soup Thickener (Cornflour Slurry)
- 2 tsp cornflour/cornstarch
- 2 tsp water
Instructions
- Cook outside of chicken: Sprinkle chicken thighs with salt and pepper on each side. Melt butter in a large pot over medium-high heat until foamy. Add chicken and cook the first side for 3 minutes until light golden, then flip and cook the other side for 2 minutes. It’s okay if the inside remains raw as it will cook further later. Remove chicken onto a plate.
- Make soup flavor base: Reduce heat to medium-low. Add minced garlic, chopped onion, and sliced celery to the same pot. Cook for 3 minutes or until the onion is softened and fragrant.
- Deglaze the pot: Increase heat to high and add the white wine. Stir and allow it to simmer until the wine reduces by half, concentrating the flavor.
- Add broth and pasta: Pour in chicken stock, water, salt, and black pepper. Bring to a boil, then add the small pasta shells. Cook according to the pasta package instructions, about 10 minutes, stirring occasionally to prevent sticking.
- Add chicken while pasta cooks: Meanwhile, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces. Add the chopped chicken into the pot with the pasta to finish cooking.
- Finish the soup: Once the pasta is cooked, reduce heat to low. Stir in the grated parmesan cheese until melted. Add the cornflour-water slurry followed by the heavy cream and chopped baby spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle soup into bowls, then sprinkle with sun-dried tomato strips and drizzle a little of the sun-dried tomato oil for a beautiful finish. Enjoy warm.
Notes
- If using chicken breast instead of thighs, slice each breast horizontally into two thin pieces before cooking.
- White wine adds depth of flavor but can be substituted with extra chicken stock if avoiding alcohol.
- Pasta can be substituted with other small shapes like ditalini, macaroni, or orzo; gluten-free pasta can be used but consider adding a bit more cornflour to thicken.
- Alternative starches like diced potato or white rice can be used, adjusting cooking time to about 7 minutes for diced potatoes.
- Store-bought sandy-type grated Parmesan works best; avoid pre-grated shelf cheese that is not real Parmesan.
- For a lighter calorie option, substitute cream with 1 1/2 cups full-fat milk and reduce water by 1/2 cup; add a knob of butter for richness.
- Sun-dried tomatoes add flavor and visual appeal, replacing usual toppings like croutons or nuts.
- For storage, keep pasta separate from broth to prevent it from bloating. Cool and refrigerate separately; soup can also be frozen.
