There's something undeniably comforting about a bowl of rich, savory soup that'll wrap you in warmth. This Creamy Tuscan Chicken Soup Recipe is just that—packed with tender chicken, fresh spinach, sun-dried tomatoes, and that irresistibly creamy texture you'll want to savor again and again.
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Why You'll Love This Recipe
I can't tell you how many times I've gone back to this Creamy Tuscan Chicken Soup Recipe when I want something quick but feels like a real treat. It's got that perfect balance of cozy creaminess and fresh, lively flavors from the spinach and sun-dried tomatoes that keep it interesting.
- Comfort in a bowl: The creamy broth is thick and luscious without ever feeling heavy or greasy.
- Flavor depth: The optional splash of white wine takes the soup’s flavor to the next level without any fuss.
- Easy to customize: Whether you swap pasta for rice or sub kale for spinach, it handles substitutions well.
- Great for leftovers: Just store pasta and soup separately to keep everything tasting fresh.
Ingredients & Why They Work
The ingredients in this Creamy Tuscan Chicken Soup Recipe come together like old friends—the cream and parmesan give it that silky texture I adore, while garlic and onion build the base flavor. And don’t underestimate the sun-dried tomatoes; they add that punch of brightness I didn’t know I needed.
- Chicken thighs: I prefer thighs because they stay juicy and tender, but chicken breast works if you slice it thin to avoid drying out.
- Unsalted butter: For that golden, rich start—makes sautéed veggies sing!
- Onion & garlic: The classic combo that flavors everything deeply without being overpowering.
- Celery (or carrots): Adds subtle sweetness and texture to balance the creamy broth.
- White wine (optional): A splash lifts the soup’s flavor, but skip it if you prefer non-alcoholic or use extra chicken stock instead.
- Chicken stock & water: The foundation of the broth; low sodium stock lets you control saltiness.
- Small pasta shells: Their size means every spoonful has a bit of pasta—a great vessel for the creamy soup.
- Parmesan: I always use freshly grated or good sandy store-bought—it melts beautifully and adds a nutty depth.
- Heavy cream: Brings that silky finish; you can substitute milk if you want to lighten it up.
- Baby spinach: Wilted fresh in at the end, it adds color and nutrients without overpowering the dish.
- Sun-dried tomatoes: A signature Tuscan touch that gives an unexpected burst of flavor and a beautiful red drizzle on top.
- Cornflour slurry: Helps the soup thicken just enough for a luscious mouthfeel.
Make It Your Way
I love tweaking this recipe depending on what’s in season or what I have on hand—and honestly, it always turns out great. Don’t be afraid to swap out the spinach for kale or try a dash of smoked paprika for a little warmth.
- Vegetarian version: Use vegetable stock and swap chicken for hearty mushrooms or beans—deliciously filling!
- Gluten-free: I’ve tried using gluten-free pasta here; just add a bit more cornflour slurry to get the thickness right.
- Lower calorie: Swap heavy cream for whole milk and cut down on butter for a lighter but still creamy taste.
- Extra veg boost: Toss in diced zucchini or bell peppers along with the celery for more color and nutrients.
Step-by-Step: How I Make Creamy Tuscan Chicken Soup Recipe
Step 1: Sear the Chicken to Lock in Juices
Start by seasoning your chicken thighs generously with salt and pepper. Melt butter in a large pot over medium-high heat—once it’s foamy and inviting, add the chicken. Let it cook undisturbed for about 3 minutes until it gets that beautiful light golden color, then flip for another 2 minutes. The inside will still be slightly raw, and that’s totally fine—it finishes off in the soup later. Remove the chicken and set it aside; this step seals in the juices and flavor, which makes a big difference in the final dish.
Step 2: Build the Flavor Base
Lower the heat to medium-low and add chopped onion, garlic, and celery to the pot. Stir and cook gently for about 3 minutes or until the onions soften and become translucent. This is where your kitchen will start smelling amazing—don’t rush this step because it builds depth in the broth.
Step 3: Deglaze the Pot with Wine
Turn the heat up to high and pour in the white wine. Stir and let it simmer until it reduces by half—this concentrates the flavor and picks up all those delicious browned bits stuck to the pot. If you’re skipping wine, just add a bit more stock or water here instead; the soup will still be lovely.
Step 4: Add Broth, Water & Pasta
Pour in your chicken stock, water, and season with salt and pepper. Bring everything to a robust boil, then add your small pasta shells. Stir occasionally so the pasta doesn’t cling to the bottom. The pasta cooks in roughly 10 minutes—follow your pasta package as a guide and keep an eye to prevent it from overcooking.
Step 5: Chop & Return Chicken to the Pot
While the pasta is bubbling away, chop your chicken into bite-sized pieces—about 1.5 cm or half an inch is perfect. Toss it back into the pot so it finishes cooking gently and absorbs the soup’s flavors. This two-step cooking way keeps the chicken juicy and tender.
Step 6: Boost Creaminess and Add Greens
Once your pasta is perfectly tender, turn the heat to low. Stir in the parmesan slowly so it melts smoothly into the broth, adding lovely richness. Next, whisk in the cornflour-water slurry to help thicken the soup just a bit. Follow with heavy cream and the chopped spinach, stirring for about a minute until the spinach wilts and everything is luxuriously creamy.
Step 7: Serve with a Pop of Color
Ladle the soup into bowls and top with chopped sun-dried tomato strips and a drizzle of their flavorful oil for a finishing touch. It adds a wonderful tang and a beautiful rustic look that friends always ask about!
Top Tip
Over the years, I've learned the key to this Creamy Tuscan Chicken Soup Recipe’s success is layering flavors and timing your ingredients just right. Here are a few nuggets to help you nail it every time.
- Searing Chicken First: Don’t skip the initial sear—it locks in juices and creates those tasty browned bits that give the soup its rich base.
- Don’t Overcook Pasta: Keep stirring and watch the cook time; mushy pasta is a soup bummer, but slightly al dente works beautifully as it’ll soak up some broth as it sits.
- Create a Smooth Finish: Gradually stir in parmesan and cornflour slurry off high heat to avoid clumps and keep the soup silky.
- Store Pasta Separately: If saving leftovers, scoop out pasta before refrigerating to prevent it from swelling and getting mushy.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
I’m a big fan of finishing this soup with a handful of crunchy sun-dried tomatoes for that burst of tanginess and a little drizzle of their rich oil. Sometimes I also sprinkle freshly cracked black pepper and a touch more parmesan to take it over the edge.
Side Dishes
On the side, crusty bread or garlic toasts are my go-to—they’re perfect for dipping and soaking up every last spoonful. A simple mixed green salad with lemon vinaigrette pairs nicely too, especially if you want something light alongside the creamy soup.
Creative Ways to Present
For a special occasion, I like to serve the soup in rustic bread bowls—it adds an impressive yet cozy vibe. Garnishing with fresh herbs like thyme or basil gives a fresh aroma that guests really appreciate.
Make Ahead and Storage
Storing Leftovers
I always separate the pasta from the soup before storing leftovers. This simple step prevents the pasta from bloating and turning mushy. I keep the broth and chicken mixture in one container and pasta in another—it reheats so much better that way.
Freezing
This soup freezes really well if you want to stash some away. Make sure to freeze broth and solids separately from the pasta. I like to freeze the soup broth and cooked chicken/spinach mixture in airtight containers and add freshly cooked pasta when reheating.
Reheating
When reheating, warm the soup broth and chicken gently on the stove. Add back cooked pasta towards the end just to heat through to avoid it turning pasty. A splash of cream or milk at this stage can revive the soup’s silkiness.
Frequently Asked Questions:
Absolutely! If you switch to chicken breast, I recommend slicing it thin horizontally to help it cook evenly and stay tender since breasts can dry out faster.
The white wine is optional but recommended because it adds a lovely depth of flavor and acidity that brightens the soup. If you prefer to skip it, just add extra chicken stock or water, and the soup will still taste great.
Yes, you can freeze it! Just cool the soup completely, separate the pasta from the broth and chicken, and freeze them in separate airtight containers for best texture when thawed.
You can easily swap fresh spinach with chopped kale, chard, or even collard greens. Just make sure to chop them finely and cook a little longer since these are tougher greens compared to spinach.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe quickly became a family favorite in my house because it’s comforting, tasty, and surprisingly easy to whip up on weeknights. Every time I make it, I’m reminded how simple ingredients can transform into something that feels special and homemade. Give it a try—you’ll find it becomes your go-to when you want a warm hug in a bowl.
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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 Lactose
Description
Creamy Tuscan Chicken Soup is a comforting and flavorful soup made with tender chicken thighs, small pasta shells, baby spinach, sun dried tomatoes, and a creamy parmesan broth. It features a rich and creamy texture from heavy cream and parmesan cheese, complemented by a subtle wine-infused base and a touch of cornflour slurry to thicken. This hearty soup is perfect for a satisfying lunch or dinner, with easy-to-follow steps and versatile ingredient options.
Ingredients
Chicken
- 500 g chicken thighs, skinless boneless
- ½ teaspoon salt
- ½ teaspoon black pepper
Soup Base
- 30 g unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced
- ½ cup chardonnay or other dry white wine (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)
Finishing Ingredients
- 1 cup parmesan cheese, 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 oil for drizzling
Soup Thickener (Cornflour Slurry)
- 2 teaspoon cornflour/cornstarch mixed with 2 teaspoon water
Instructions
- Cook chicken: Sprinkle both sides of the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Melt 30 g unsalted butter in a large pot over medium-high heat. Once foamy, place chicken in the pot and cook for 3 minutes on the first side until light golden, then flip and cook the other side for 2 minutes. The chicken may still be raw inside. Remove chicken onto a plate.
- Prepare soup base: Reduce heat to medium-low. Add minced garlic, chopped onion, and sliced celery into the same pot. Cook for about 3 minutes or until the onion softens.
- Deglaze with wine: Increase heat to high, add ½ cup chardonnay or dry white wine (if using), stir, and let it simmer until the wine reduces by half.
- Add broth and pasta: Pour in 4 cups chicken stock, 3 cups water, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil. Add 250 g small pasta shells and cook according to packet instructions (approximately 10 minutes), stirring occasionally to prevent sticking.
- Add chicken: While pasta is cooking, chop the partially cooked chicken into 1.5 cm pieces. Add the chicken pieces back into the pot to finish cooking with the pasta.
- Finish soup: Once pasta is tender, reduce heat to low. Stir in 1 cup grated parmesan cheese until melted. Mix in the cornflour slurry (2 teaspoon cornflour mixed with 2 teaspoon water), 1 cup heavy cream, and 2 packed cups chopped baby spinach. Stir continuously for 1 minute until spinach wilts and soup thickens slightly.
- Serve: Ladle the soup into bowls and sprinkle with ½ cup chopped sun dried tomato strips and a drizzle of their oil for garnish. Serve immediately.
- Storing leftovers: Separate pasta and chicken from the broth before refrigerating to prevent pasta from bloating. Store both separately in the refrigerator. Reheat by combining as desired, using a slotted spoon to transfer pasta and chicken.
Notes
- Chicken: If using chicken breast, slice each breast horizontally to create two thin pieces and cook as directed.
- Wine: Adds depth of flavor. For a non-alcoholic alternative, use zero-alcohol white wine or substitute half the water with additional chicken stock.
- Pasta substitutions: Small pasta like ditalini, small macaroni, or orzo can be used. For gluten-free pasta, consider increasing cornflour slightly to thicken the soup.
- Alternatives to pasta include cubed potatoes (reduce cook time to 7 minutes) or white rice (use about 1 cup uncooked). Avoid brown rice as it takes too long to cook.
- Parmesan: Use fridge-stored sandy-type parmesan for best melting results. Avoid shelf-stable pre-grated versions.
- Cream substitution: For a lighter version, replace cream with 1 ½ cups full-fat milk and reduce water by ½ cup. This reduces calories but may affect color.
- Sun dried tomatoes add a punch of flavor and a pleasant finishing touch with their red oil drizzle.
- For best make-ahead results, drain pasta and chicken from broth before storing. Recombine at reheating.
Nutrition
- Serving Size: 1 bowl (approximately 320 g)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
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