If you’re searching for a soul-warming meal that feels like a cozy hug in a bowl, this Creamy Tuscan Chicken Soup Recipe is an absolute game-changer. Imagine tender chunks of chicken mingling with fresh spinach, sun-dried tomatoes, and pasta in a luxuriously creamy broth that’s kissed with garlic and Italian herbs. This soup isn’t just simple comfort food; it’s an elegant fusion of flavors that’s surprisingly easy to make and perfect for gathering with friends or winding down after a busy day. Once you dive into this bowl, it’s hard not to feel instantly uplifted and ready to make it a weekly tradition.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward, wholesome ingredients that each play a vital role. From the zing of garlic and the earthiness of spinach to the rich cream and tang of sun-dried tomatoes, every component contributes to a symphony of texture, color, and flavor that makes this dish truly irresistible.
- 1 teaspoon olive oil: To get that golden sear on the chicken and add a smooth base flavor.
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced: The star protein, tender and juicy in every bite.
- 1 teaspoon Italian seasoning: Infuses the dish with classic Mediterranean herbs for authentic flavor.
- Salt and pepper to taste: Essential for enhancing all the natural flavors.
- ½ cup diced carrots: Adds subtle sweetness and a pop of color.
- ½ cup diced celery: Brings a gentle crunch and fresh, green notes.
- ½ cup diced onions: The flavor foundation that caramelizes beautifully when cooked.
- ¼ cup diced sundried tomatoes: Delivers tangy, intense bursts of umami.
- 3 garlic cloves, minced: Packs aromatic punch and depth.
- ¼ cup flour: The secret to that silky, thickened broth texture.
- 2 tablespoons tomato paste (optional): Boosts richness and adds a subtle tomato earthiness.
- 6 to 8 cups chicken broth, starting with 6 cups: Creates the luscious base, adjust to your preferred consistency.
- 6 oz pasta (such as Italian small shells): Adds heartiness and fun texture to the soup.
- 1 cup heavy whipping cream: Gives the soup its signature creamy indulgence.
- ½ to 1 cup grated Parmesan Reggiano cheese: Adds savory sharpness and a cheesy finish.
- 2 ½ to 3 cups fresh spinach: Brightens the soup with earthy freshness and vibrant color.
- 1 teaspoon Italian seasoning (for simmering with pasta): Reinforces those beloved herbaceous notes throughout.
How to Make Creamy Tuscan Chicken Soup Recipe
Step 1: Cook the Chicken to Perfection
Start by heating olive oil in a large pot over medium-high heat. Toss in your diced chicken along with the first teaspoon of Italian seasoning, salt, and pepper. Let it sizzle away until browned on all sides, about 4-5 minutes. This step is crucial because that beautifully seared chicken creates a deep flavor base. Once done, set it aside if your pot feels crowded.
Step 2: Sauté the Vegetables
In the same pot, add onions, carrots, celery, sun-dried tomatoes, and garlic. Let these cook together for about 3-4 minutes until softened and deliciously fragrant. These veggies form the heart of your soup, offering both sweetness and texture that complement the creamy broth.
Step 3: Thicken the Soup Base
Sprinkle the flour over the vegetables gradually, stirring thoroughly to prevent lumps. Adding in the flour slowly ensures a silky, smooth texture. If you’re using tomato paste, now is the time to stir it in well, enhancing the soup’s complexity with a subtle tomato depth.
Step 4: Create the Broth
Slowly whisk in the chicken broth, starting with 6 cups. Stir continuously to avoid clumps and to scrape up any flavorful browned bits from the pot’s bottom. This creates an aromatic and rich base that will carry all the other ingredients beautifully.
Step 5: Simmer Pasta and Chicken
Bring the mix to a rolling boil, then add your pasta along with an extra teaspoon of Italian seasoning and some salt and pepper for balance. Lower the heat, cover the pot, and let it simmer for about 20 minutes or until the chicken is cooked through and the pasta is just tender. You can also cook your pasta separately and combine it later if you prefer.
Step 6: Finish with Cream, Spinach, and Cheese
Remove the lid and stir in the heavy cream, fresh spinach, and Parmesan cheese. Let everything simmer gently for another 5 minutes, allowing the spinach to wilt and the cheese to melt into that irresistible creamy texture. Give it a final taste check and adjust seasoning as needed.
Step 7: Serve and Enjoy!
Ladle your creamy creation into warm bowls and sprinkle extra Parmesan on top if you’re feeling fancy. This is where all your hard work shines, so savor every comforting spoonful!
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
Fresh herbs like basil or parsley add a burst of color and brightness when sprinkled on top. For an extra touch, cracked black pepper or a drizzle of olive oil enriches the final presentation. A little Parmesan cheese on top never hurts either—it melts beautifully into the hot soup.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic knots to soak up every bit of that creamy broth. A light green salad dressed with lemon vinaigrette balances the richness, making the meal feel complete and satisfying.
Creative Ways to Present
For a more elegant touch at dinner parties, serve the soup in hollowed-out mini bread bowls or charming mismatched soup bowls for rustic appeal. You can also stir in cooked, shredded chicken or swap pasta for gnocchi for a fun twist. The options are endless when serving your favorite Creamy Tuscan Chicken Soup Recipe!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as delicious (if not more) the day after.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating to maintain its creamy texture.
Reheating
Reheat gently in a pot over medium-low heat, stirring frequently. Add a splash of broth or water if the soup has thickened too much. The soup will regain its velvety smoothness and taste freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor, making the soup even richer. Just make sure to dice them into uniform pieces for even cooking.
Is it okay to substitute the heavy cream?
You can swap heavy cream for half-and-half or a mixture of milk and a bit of flour, but keep in mind the soup won’t be quite as rich and creamy. For a dairy-free version, coconut cream works surprisingly well.
Can I make this soup vegetarian?
Definitely! Omit the chicken and use vegetable broth. Add hearty mushrooms or chickpeas for protein, and increase the veggies to keep it filling and flavorful.
What pasta works best in this recipe?
Small shapes like shells, ditalini, or orzo work best because they cook quickly and nestle perfectly in each spoonful. Avoid large pasta that can overpower or get mushy.
How spicy is the soup? Can I add heat?
The original recipe is mild, but you can add crushed red pepper flakes or a dash of hot sauce to taste. It’s your soup, so feel free to kick it up a notch if you love some heat.
Final Thoughts
Nothing beats a bowl of creamy, comforting soup on a chilly day, and this Creamy Tuscan Chicken Soup Recipe hits all the right notes with its perfect blend of hearty chicken, vibrant veggies, and indulgent creaminess. It’s easy to make, impressive to serve, and guaranteed to become a favorite staple at your table. Give it a try—you just might find your new go-to dish that everyone asks for again and again.
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 meal, combining tender chicken, fresh vegetables, pasta, and spinach in a luscious creamy broth enriched with Parmesan cheese. Perfect for a cozy dinner, this soup boasts rich Italian flavors with easy-to-follow steps.
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
Soup Base and Pasta
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 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
- Brown the chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 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 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 incorporate.
- Add chicken broth: Gradually whisk in the chicken broth, stirring to ensure there are no lumps and deglazing the bottom of the pan. Start with 6 cups and reserve extra for later, if needed to thin the soup.
- Cook pasta and simmer: Bring the mixture to a rolling boil. Add the pasta and an additional teaspoon of Italian seasoning, along with more salt and pepper to taste. Cover the pot and lower the heat; simmer for about 20 minutes, or until the chicken is cooked through and pasta is just al dente. Alternatively, you can cook the pasta separately and add it after.
- Finish the soup: Remove the lid, then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, allowing the spinach to wilt and the flavors to meld. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Enjoy warm!
Notes
- For a thicker soup, use less chicken broth; add more if you prefer a lighter consistency.
- You can substitute the chicken with turkey or use chicken thighs for a richer flavor.
- If you want to make this gluten-free, use a gluten-free flour and pasta alternative.
- Tomato paste is optional but it adds depth to the soup’s flavor.
- Cooking pasta separately and adding towards the end prevents it from becoming mushy if you plan to store leftovers.
- Adjust seasoning at the end, especially after adding Parmesan, as it adds saltiness.
