If you’re craving a dish that feels like a warm embrace in a bowl, this Creamy Tuscan Chicken Soup Recipe is exactly what you need. It’s rich, comforting, and packed with vibrant flavors—from tender chunks of seasoned chicken and fresh spinach to the perfect hint of sundried tomatoes, all swimming in a luscious, creamy broth. Whether you’re looking for a hearty weeknight meal or a cozy dish to share on a chilly day, this soup strikes the ideal balance between rustic and refined, making it an instant favorite in any kitchen.
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients, each chosen to build layers of flavor, great texture, and beautiful color. From the aromatic vegetables to the creamy cheese and spinach, everything combines seamlessly for that signature Tuscan taste.
- Olive oil: Provides a fruity base flavor and helps brown the chicken perfectly.
- Chicken breasts or thighs: Tender protein that soaks up all the seasonings wonderfully.
- Italian seasoning: Blends herbs like oregano and basil to give authentic Tuscan flavor.
- Salt and pepper: To enhance every other ingredient’s taste.
- Carrots, celery, and onions: Classic soffritto vegetables add sweetness and depth.
- Sundried tomatoes: Pack an intense, slightly tangy punch that brightens the soup.
- Garlic cloves: Infuse a warm, aromatic undertone.
- Flour: Helps gently thicken the broth to creamy perfection.
- Tomato paste (optional): Adds richness and a subtle savory boost.
- Chicken broth: The soul of the soup, tying all flavors together.
- Pasta (small shells): Provides delightful texture and heartiness.
- Heavy whipping cream: Ensures the soup gets that irresistible silky feel.
- Parmesan Reggiano cheese: Delivers that salty, nutty tang signature to Tuscan dishes.
- Fresh spinach: Adds freshness and vibrant green color to brighten the bowl.
How to Make Creamy Tuscan Chicken Soup Recipe
Step 1: Brown the Chicken
Start off by heating olive oil in your favorite large soup pot or Dutch oven over medium-high heat. Toss in diced chicken with a teaspoon of Italian seasoning, plus salt and pepper to taste. Cook the chicken pieces until each side turns beautifully golden and the aroma starts filling your kitchen, about 4 to 5 minutes. You can set it aside for now if your pot is full or keep it in—both work great.
Step 2: Sauté the Vegetables and Aromatics
Using the same pot is key to building layers of flavor, so add diced onions, carrots, celery, sundried tomatoes, and minced garlic right into those savory remnants left by the chicken. Cook them together for 3 to 4 minutes, stirring frequently, until the veggies soften and release their natural sweetness, creating an inviting base.
Step 3: Add the Flour and Tomato Paste
Sprinkle the flour over your softened vegetables little by little, stirring thoroughly to avoid clumps and to evenly coat everything. This step thickens the broth beautifully. If you like, stir in tomato paste here—it deepens the color and adds a subtle tang that perfectly complements the savory chicken.
Step 4: Whisk in Chicken Broth
Now, slowly whisk in about 6 cups of chicken broth while stirring constantly. This ensures no lumps form and helps deglaze the bottom of the pot, lifting up all those flavorful bits. Keep the extra broth handy in case you want the soup a bit thinner later.
Step 5: Simmer with Pasta and Seasonings
Bring your soup mixture to a rolling boil, then add the pasta alongside another teaspoon of Italian seasoning, plus salt and pepper to taste. Cover the pot and reduce the heat to let it simmer for about 20 minutes, or until the chicken is cooked through and the pasta reaches that perfect al dente bite. It’s just as wonderful to cook pasta separately and add it at this point if preferred.
Step 6: Stir in Cream, Spinach, and Parmesan
Remove the lid and gently fold in the heavy cream, fresh spinach leaves, and grated Parmesan Reggiano cheese. Simmer for an additional five minutes so the spinach wilts and the cheese melts into the soup, creating a perfectly creamy texture and rich, balanced flavor. Taste it now and adjust seasoning as needed—you want every spoonful to delight your taste buds.
Step 7: Serve and Enjoy
Finally, ladle this heavenly creamy Tuscan chicken soup into bowls. Feel free to sprinkle extra Parmesan on top for an extra cheesy touch. Serve it warm, and prepare to be swept away by the cozy, elegant flavors that make this dish an all-time favorite in my home.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
Fresh garnishes take the Creamy Tuscan Chicken Soup Recipe from delicious to unforgettable. Try topping with freshly chopped parsley or basil for a burst of herbal brightness. A drizzle of high-quality extra virgin olive oil adds a lovely silky finish. For a touch of crunch, toasted pine nuts or rustic croutons work beautifully.
Side Dishes
This soup is a satisfying meal on its own, but if you want to round it out, consider pairing it with crusty artisan bread or a warm garlic focaccia to sop up all that luscious broth. A simple mixed greens salad with lemon vinaigrette brightens the palate and balances out the richness perfectly. Roasted vegetables or a light antipasto platter can elevate the meal into a full Tuscan trattoria experience.
Creative Ways to Present
For a special occasion, serve the Creamy Tuscan Chicken Soup Recipe in hollowed-out sourdough bread bowls for an impressive, edible presentation. Alternatively, layering small bowls with spinach leaves or a Parmesan crisp adds visual interest and texture. Serving it family-style in a rustic Dutch oven at the table encourages sharing and sparks conversation, making the meal warm and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tuscan Chicken Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. As the flavors meld overnight, the soup often tastes even better the next day. When storing, separate pasta if possible to prevent it from soaking up too much liquid and becoming mushy.
Freezing
You can freeze this soup for longer storage, but it’s best to freeze it without the pasta or cream to maintain texture and flavor. Store the broth and chicken mixture in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and add fresh cream, spinach, and cooked pasta during reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened too much. If you froze the base soup, add cream, spinach, and pasta after it’s heated through to bring back that fresh, creamy finish that makes the Creamy Tuscan Chicken Soup Recipe so irresistible.
FAQs
Can I use chicken thighs instead of breasts in this soup?
Absolutely! Chicken thighs are actually a great choice because they stay tender and juicy, adding extra richness to the soup. Just dice them into 1-inch pieces as the recipe suggests, and cook until nicely browned.
Is it okay to substitute heavy cream with milk or a dairy-free alternative?
While the cream adds luscious richness, you can use whole milk or a creamy dairy-free substitute like coconut milk for a lighter or dairy-free version. Keep in mind the soup might be less thick and velvety.
Can I make this soup vegetarian?
To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. Add extra veggies or beans for protein and heartiness. The flavors will differ but remain tasty and comforting.
What type of pasta works best for this soup?
Small pasta shapes like Italian shells, ditalini, or orzo are ideal as they hold well in the broth without overwhelming the dish. Larger pasta can disrupt the delicate balance of textures.
How can I make the soup spicier?
Add a pinch of red pepper flakes while sautéing the vegetables or sprinkle some on top before serving. You can also stir in a spoonful of spicy tomato paste or a dash of hot sauce to dial up the heat.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe is one of those gems that feels both indulgent and nourishing every single time. Its hearty ingredients, rich creaminess, and bright Tuscan flavors create a bowl of comfort that’s perfect for any day you want to feel cozy and satisfied. I truly hope you try making it soon and enjoy as much as I do sharing it!
Print
Creamy Tuscan Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings (about 10 cups)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tuscan Chicken Soup is a hearty and comforting dish featuring tender chicken, fresh vegetables, pasta, and a rich creamy broth infused with Italian herbs and Parmesan cheese. Perfect for a cozy meal, this soup combines savory flavors and creamy textures for a satisfying bowl.
Ingredients
Chicken and Seasonings
- 1 teaspoon olive oil
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Vegetables and Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Flavorings
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Broth and Pasta
- 6 to 8 cups chicken broth, start with 6 cups
- 6 oz pasta (such as Italian small shells)
Finishing Ingredients
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
- 1 teaspoon Italian seasoning (for simmering with pasta)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning and salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes. Remove and set aside if needed.
- Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add Flour and Tomato Paste: Sprinkle the flour over the vegetables and stir thoroughly to combine. Add the flour in stages to prevent clumping. If using, add tomato paste at this stage and stir well to fully incorporate.
- Add Broth and Deglaze: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and to deglaze the browned bits from the bottom of the pan. Start with 6 cups, reserving additional broth to adjust the soup consistency later if needed.
- Simmer Pasta and Chicken: Bring the mixture to a rolling boil. Add the pasta, an additional teaspoon of Italian seasoning, and more salt and pepper to taste. Cover and reduce heat to a simmer. Cook for about 20 minutes, or until the chicken is fully cooked and the pasta is just al dente. Alternatively, cook pasta separately and add it to the soup afterward.
- Finish with Cream, Spinach, and Cheese: Remove the lid then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for another 5 minutes to wilt the spinach and blend the flavors. Taste and adjust seasonings as needed.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs provide a moister, richer flavor.
- Adding tomato paste is optional but adds depth to the broth’s flavor.
- Use Italian small shells or other small pasta shapes that hold well in soup.
- Cooking the pasta separately can prevent it from becoming too soft if you plan to store leftovers.
- Adjust the thickness of the soup by using more or less chicken broth.
- Fresh spinach is preferable, but you can substitute with kale or Swiss chard if desired.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
