Name: Creamy Tuscan Chicken Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 500 g chicken thighs, skinless boneless; 1/2 tsp salt; 1/2 tsp black pepper; 30 g unsalted butter; 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 kosher salt; 1/2 tsp black pepper; 250 g small pasta shells (or other small pasta); 1 cup parmesan cheese, finely grated; 1 cup thickened/heavy cream; 2 packed cups baby spinach, chopped; 1/2 cup sun dried tomato strips, chopped into 1 cm pieces, plus oil for drizzling; 2 tsp cornflour/cornstarch mixed with 2 tsp water

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.

A close-up shot of a creamy soup in a white pot with a handle, filled with a thick, light beige broth containing small pasta pieces, bits of dark brown meat, and green leafy herbs. The soup also shows splashes of orange oil on the surface. A ladle is scooping the soup, holding a generous portion that highlights the creamy texture and the mix of ingredients. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tuscan Chicken Soup Recipe
Top Tip
How to Serve Creamy Tuscan Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tuscan Chicken Soup Recipe

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.

The image shows a white pot filled with creamy soup that has multiple layers. The base layer is thick and creamy with a pale yellow color. Floating in the soup are small white beans, pieces of chicken, and dark green spinach leaves scattered throughout. On top, there are drops of bright orange oil and chunks of sun-dried tomatoes adding a deep red contrast. The soup is sprinkled with a light dusting of grated cheese in the center. A silver spoon is placed inside the pot. Around the pot, pieces of toasted flatbread with golden brown spots rest on a dark cloth, and fresh green spinach leaves are scattered on a white marbled surface beneath. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a few boneless skinless chicken thighs, one finely chopped onion, two peeled garlic cloves, two long celery stems sliced thin, a small bowl of dry white wine, a large measuring jug filled with chicken stock and water, a small mound of tiny pasta shells, a small packed cup of grated parmesan, a small glass of thick cream, two packed cups of fresh baby spinach leaves, a small pile of chopped sun dried tomato strips with a drizzle of oil nearby, and a tiny bowl with cornflour slurry placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Creamy Tuscan Chicken Soup - Serving Suggestion

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:

Can I use chicken breast instead of thighs in this recipe?

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.

Is the white wine necessary for the soup?

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.

Can I freeze Creamy Tuscan Chicken Soup?

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.

What can I substitute if I don’t have fresh spinach?

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.