Creamy Tuscan Chicken Soup Recipe

If you’re craving something rich, cozy, and bursting with flavors that feel like a warm hug, you’re going to love this Creamy Tuscan Chicken Soup Recipe. It’s got tender chicken, a luscious creamy broth, delicate pasta, and a pop of sunshine from sun-dried tomatoes. When I first made it, I knew it was a keeper—and now, it’s one of those dishes my family requests on repeat. Trust me, once you try this, you’ll want to keep it in your regular rotation.

this …

Ingredients You’ll Need

The magic of this Creamy Tuscan Chicken Soup Recipe starts with simple, fresh ingredients that come together beautifully. Each one plays its part—juicy chicken thighs add moisture and flavor, while the parmesan and cream deliver that silky texture I adore.

• Chicken thighs: I love using skinless, boneless thighs for juicy, tender pieces that hold up well in the soup.
• Salt and pepper: Essential for seasoning the chicken and broth perfectly.
• Unsalted butter: Adds richness and helps sauté the veggies without overpowering.
• Onion: Finely chopped for that subtle sweetness in the soup base.
• Garlic cloves: Minced for a fragrant punch you’ll definitely notice.
• Celery: Thinly sliced for crunch and flavor; I sometimes swap in carrots for a sweeter twist.
• Chardonnay or dry white wine (optional): Adds a lovely acidity and depth—skip it if you prefer, and the soup still shines.
• Chicken stock/broth: Low sodium helps you control seasoning without it getting too salty.
• Water: Balances out the broth and helps cook the pasta perfectly.
• Small pasta shells: Their size is perfect for this soup; but you can use any small pasta, rice, or even potatoes.
• Parmesan cheese: Finely grated parmesan melts into the soup for that signature creaminess.
• Thickened/heavy cream: The secret ingredient that makes the broth silky and indulgent.
• Baby spinach: Adds a fresh, vibrant pop of green; chopped kale works great too.
• Sun dried tomato strips: These bring a tangy, chewy texture that replaces traditional croutons in my book.
• Cornflour/cornstarch: Mixed with water to thicken the soup just right without heaviness.

Variations

I love how adaptable this Creamy Tuscan Chicken Soup Recipe is—you can tweak it to suit your taste or what you’ve got on hand. I often switch things up to keep it exciting and fresh.

• Chicken breast instead of thighs: If you prefer leaner meat, just be sure not to overcook it to keep it tender and juicy.
• Swap pasta for rice or potatoes: I’ve made this with short-grain rice; it soaks up the broth nicely and makes it feel even heartier.
• Dairy-Free Option: Use coconut cream or cashew cream as a substitute for the heavy cream to make it dairy-free and still creamy.
• Add fresh herbs: Basil or thyme stirred in at the end gives the soup a fresh twist that brightens the flavors.

How to Make Creamy Tuscan Chicken Soup Recipe

Step 1: Sear the Chicken to Lock in Juices

Start by seasoning your chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat—once it’s foamy, add the chicken and cook for about 3 minutes on the first side until it’s light golden, then flip and cook for 2 more minutes. It’s okay if the center is still raw because it’ll cook through later. This searing step is key—it locks in juices and builds that deep flavor base we crave.

Step 2: Build Your Flavor Base with Veggies

Turn the heat down to medium-low and toss in the garlic, onion, and celery (or carrots if you’re using those). Cook for about 3 minutes until the onions are soft and everything smells irresistible. This slow-softening brings out their natural sweetness, setting the stage for the soup’s rich taste.

Step 3: Deglaze with Wine for That Extra Zing

Turn the burner back up to high and pour in the wine—stir it around to loosen all those caramelized bits stuck to the bottom (hello, flavor!). Let it simmer until the wine reduces by about half. This step lifts the dish with a subtle tangy depth, but if you’re skipping the wine, just move to the next step.

Step 4: Add Broth, Water, and Pasta to Simmer

Pour in the chicken stock, water, and season with salt and pepper. Bring everything up to a boil, then stir in the small pasta shells. Cook according to the package directions—usually around 10 minutes—stirring occasionally so the pasta doesn’t stick to the pot. This is where your soup starts looking like a comforting, hearty masterpiece.

Step 5: Chop and Add Chicken to Finish Cooking

While the pasta cooks, chop the seared chicken into bite-sized pieces (about 1.5 cm/ half an inch). Drop them into the pot so they finish cooking alongside the pasta—this way every spoonful has juicy bits of chicken mingled with noodles and broth.

Step 6: Finish with Cheese, Cream, and Greens

Once the pasta is tender, lower the heat to low and stir in the parmesan cheese until it melts smoothly into the broth. Then mix in the cornflour-water slurry—it’s perfect for thickening the soup just a bit. Finally, stir in the cream and baby spinach. Give it a minute until the spinach wilts and the soup gets that irresistible creamy texture.

Step 7: Serve with a Splash of Sun-Dried Tomato Love

Ladle the soup into bowls and top each with strips of sun-dried tomatoes and a drizzle of their flavorful oil if you like. That little finishing touch adds a bright, tangy pop that makes the whole dish sing. Now dig in and enjoy!

How to Serve Creamy Tuscan Chicken Soup Recipe

Garnishes

I absolutely love finishing this soup with those vibrant sun-dried tomato strips for a little zing and chewy contrast. Sometimes I sprinkle a few fresh basil leaves or a pinch of cracked black pepper on top. A drizzle of the sun-dried tomato oil not only looks pretty but adds that savory kick I crave.

Side Dishes

My go-to sides are crusty bread or garlic toast—it’s perfect for dipping into the creamy broth. A crisp green salad on the side balances the richness wonderfully. On cold nights, I sometimes pair it with roasted veggies for a hearty meal that keeps everyone happy.

Creative Ways to Present

For a special occasion, I like serving this soup in mini bread bowls—it’s both adorable and practical since you get that extra bread flavor soaking up the creamy broth. You could also top individual bowls with a swirl of pesto or a sprinkle of toasted pine nuts to amp up the Tuscan vibe.

Make Ahead and Storage

Storing Leftovers

One thing I learned the hard way is to keep the pasta separate from the soup when storing leftovers. Otherwise, it absorbs too much liquid and gets bloated. I cool the soup and pasta individually, store them in airtight containers in the fridge, and just scoop the pasta into warmed broth when reheating.

Freezing

I’ve frozen the broth and chicken mixture (without pasta) and it holds up beautifully—just thaw overnight in the fridge before reheating. Avoid freezing the cream and spinach directly, as their texture can change.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often to keep the cream from separating. Add the pasta last to warm through without overcooking it. This keeps the soup tasting fresh and creamy, just like the first time.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe has truly become one of my all-time favorites. It’s easy, comforting, and perfect for those days when you want something cozy but still flavorful. I love how versatile it is, and how it makes me feel like I’m giving my family a special meal without a lot of fuss. I hope you enjoy making and sharing it as much as I do—after all, good food is meant to be savored and shared with loved ones.

Print