Creamy Tuscan Chicken Soup Recipe

If you’re searching for a dish that wraps you up in pure comfort, you absolutely have to try this Creamy Tuscan Chicken Soup. Imagine tender bites of chicken, perfectly cooked vegetables, ribbons of spinach, and golden pasta shells all swimming in a dreamy, Parmesan-kissed broth. The sundried tomatoes and Italian herbs add so much warmth, it tastes like Italy in a bowl! Whether you need a cozy weeknight dinner or a crowd-pleasing soup for a special get-together, this one’s truly a keeper.

Ingredients You’ll Need

The beauty of Creamy Tuscan Chicken Soup is how classic ingredients come together to make each bowl irresistibly hearty and flavorful. These essentials are easy to find but each one plays a superstar role in taste, texture, or color.

• Olive oil: A splash to start things off right, adding richness and a little gleam to the veggies and chicken as they cook.
• Boneless, skinless chicken breasts or thighs: Diced small, they turn ultra-tender and absorb all the delicious Tuscan flavors.
• Italian seasoning: The blend that perfumes the whole dish with herby, Mediterranean notes—divide to layer in depth.
• Salt and pepper: These aren’t just basics—they lift every ingredient and balance the soup perfectly.
• Diced carrots: Tiny bites of sweetness and color, exactly what a cozy soup needs.
• Diced celery: Adds freshness and the classic aromatic backbone for every great soup.
• Diced onions: For that classic, soulful depth of flavor in every spoonful.
• Diced sundried tomatoes: A Tuscan touch, these give pops of tangy, rich umami throughout the soup.
• Garlic cloves, minced: Just the right amount for savory warmth and fragrance.
• Flour: The little thickener that makes the soup gorgeously silky and gives it body.
• Tomato paste (optional): Adds a subtle tang and richer color if you want to boost that Tuscan tomato flavor.
• Chicken broth: The base that binds it all together (start with 6 cups and adjust if you love your soup extra brothy!).
• Pasta (small shells): These soak up the flavors and provide the perfect bite—feel free to substitute your favorite small pasta.
• Heavy whipping cream: Creates the decadent, creamy texture everyone falls in love with.
• Grated Parmesan Reggiano: Melts into the soup for richness with a little salty tang—don’t be shy about adding extra!
• Fresh spinach: Tossed in at the end, it wilts beautifully and brings a burst of green to the creamy backdrop.

How to Make Creamy Tuscan Chicken Soup

Step 1: Brown and Season the Chicken

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced chicken and sprinkle over a teaspoon of Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides but not fully cooked through—this seals in tons of juicy flavor for the rest of the simmering process.

Step 2: Sauté the Vegetables

In that same pot (no need to clean—hello, flavor!), toss in the onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté until the veggies are just soft and the onions have turned translucent, about 3–4 minutes. The aromatics will start to fill your kitchen with Tuscan magic.

Step 3: Add Flour and Tomato Paste

Sprinkle in the flour, stirring well to coat the veggies and chicken evenly. This is your secret to a lusciously creamy texture—add it in small doses and keep stirring to avoid lumps. If you’re using tomato paste, stir it in now for deeper color and an extra punch of flavor.

Step 4: Pour in Chicken Broth and Simmer

Gradually whisk in 6 to 8 cups of chicken broth, making sure to scrape up any browned bits from the bottom (they’re delicious!). Bring the soup to a rolling boil to meld all those flavors together. This liquid gold is the very heart of your Creamy Tuscan Chicken Soup.

Step 5: Cook Pasta and Simmer

Add the pasta shells, the remaining Italian seasoning, and adjust salt and pepper to taste. Cover with a lid, lower the heat, and let everything gently simmer for about 20 minutes, or until the pasta is perfectly al dente and the chicken is fully cooked. If you’re a pasta aficionado, you can boil it separately and stir it in at the end.

Step 6: Stir in Cream, Cheese, and Spinach

Uncover the pot and pour in your heavy cream. Sprinkle in the grated Parmesan (don’t skimp—it’s where the magic happens!) and add the fresh spinach. Stir everything together and simmer just 5 minutes more, until the spinach is wilted and the soup is delightfully creamy.

Step 7: Taste and Adjust

Take a taste test and adjust your salt, pepper, or Italian seasoning if you like. Every batch of Creamy Tuscan Chicken Soup is a little different, and this is your moment to make it sing!

How to Serve Creamy Tuscan Chicken Soup

Garnishes

You can make every bowl of Creamy Tuscan Chicken Soup look and taste like it came from your favorite Italian bistro with a sprinkle of extra Parmesan, a twist of black pepper, and a handful of torn basil leaves. For a special touch, drizzle a little olive oil on top just before serving.

Side Dishes

Pair this hearty soup with slices of crusty bread—ciabatta or focaccia are perfect for mopping up that creamy broth. A simple green salad tossed with lemon vinaigrette makes a lovely, fresh counterpoint and completes the meal without overpowering the main attraction.

Creative Ways to Present

If you’re serving a crowd or just want to impress, pour the soup into individual bread bowls or small cappuccino mugs. Sprinkle each portion with a little extra sundried tomato and cheese for maximum visual appeal. Mini soup shooters make for a fun appetizer at gatherings!

Make Ahead and Storage

Storing Leftovers

Let leftover Creamy Tuscan Chicken Soup cool completely before transferring it into airtight containers. Store it in the refrigerator for up to four days. The flavors will mellow even more overnight, making tomorrow’s lunch something to look forward to!

Freezing

If you’d like to freeze it, leave out the spinach and pasta until after reheating for the best texture. Freeze in individual airtight containers for up to three months. When ready to enjoy, thaw overnight in the fridge, then reheat and stir in freshly cooked pasta and spinach.

Reheating

Gently warm your soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or cream if it’s thickened up a bit. For microwave reheating, use a microwave-safe bowl, cover loosely, and heat in 60-second intervals, stirring between bursts.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Stir in shredded rotisserie chicken during the last 10 minutes of simmering so it warms up without overcooking, making Creamy Tuscan Chicken Soup even quicker for busy weeknights.

Is there a substitute for heavy cream?

You bet—you can use half-and-half or whole milk, but expect a slightly lighter soup. If you want to keep things dairy-free, a splash of coconut milk or unsweetened cashew cream works beautifully too.

What’s the best kind of pasta for this soup?

Small pasta shapes like shells, ditalini, or even mini farfalle hold up well and create the best texture, but feel free to get creative with what you have on hand!

Do I have to include sundried tomatoes?

Sundried tomatoes add that signature Tuscan tang, but if you don’t have them handy, try a handful of fresh cherry tomatoes or even roasted red peppers for a similar pop of color and flavor.

Can I make Creamy Tuscan Chicken Soup in a slow cooker?

Yes! Sauté the chicken and vegetables first, then transfer everything except the cream, Parmesan, pasta, and spinach to your slow cooker. Cook on low for 4–6 hours, stir in the remaining ingredients for the last 30 minutes, and enjoy.

Final Thoughts

I can’t recommend Creamy Tuscan Chicken Soup enough if you want a meal that feels like a warm hug. It’s simple, satisfying, and always gets rave reviews around the table. Give it a try—you’ll be hooked after the very first spoonful!

Print