If you’re on the hunt for something soul-warming, delicious, and truly satisfying, this Creamy Tuscan Chicken Soup Recipe will quickly become your go-to comfort food. Bursting with tender chicken, a rich creamy base, and vibrant sun-dried tomatoes, this soup is a beautiful balance of flavors and textures that feels both indulgent and wholesome. Whether it’s a busy weeknight or a leisurely weekend, this recipe wraps you up in a cozy hug while delivering every spoonful packed with goodness. You’ll love how easy it is to prepare yet impressive enough to serve to guests or your family over and over again.
Ingredients You’ll Need
Getting this Creamy Tuscan Chicken Soup Recipe just right means relying on a handful of simple, quality ingredients. Each one plays a starring role in building the layers of flavor, contributing to the glorious creamy texture, or boosting the vibrant, inviting colors of the dish.
- 500 g/1 lb chicken thighs, skinless and boneless: Juicy and tender, chicken thighs stay moist and add rich flavor; you can swap for breasts if preferred.
- 1/2 tsp salt and 1/2 tsp pepper: Basic but essential for seasoning both chicken and soup perfectly.
- 30g/2 tbsp unsalted butter: Adds a silky richness as the base fat for sautéing the veggies and chicken.
- 1 onion, finely chopped: Brings sweetness and depth to the broth.
- 2 garlic cloves, minced: Garlic elevates the savory notes and adds aromatic warmth.
- 2 celery stems, finely sliced (sub 2 carrots if you like): Celery gives a subtle fresh crunch and classic soup base flavor.
- 1/2 cup chardonnay or dry white wine, optional: A splash of wine brightens the soup and enhances the overall complexity.
- 4 cups low sodium chicken stock/broth: The heart of the soup, creating a flavorful and hearty liquid base.
- 3 cups water: Helps balance the broth concentration and keep the soup comforting.
- 1 tsp cooking/kosher salt & 1/2 tsp black pepper: For seasoning to taste as you build the layers.
- 250g/8 oz small pasta shells: Tender little shells hold onto the creamy broth perfectly; feel free to substitute rice or diced potatoes.
- 1 cup Parmesan cheese, finely grated: Adds a delightful nuttiness and melts beautifully into the soup.
- 1 cup thickened/heavy cream: Creates the luxurious creaminess that gives this recipe its signature texture.
- 2 packed cups baby spinach: Pops of fresh green color plus a mild earthy flavor, perfectly complementing the cream.
- 1/2 cup sun-dried tomato strips, chopped: Adds tangy sweetness and a subtle chew, plus a splash of gorgeous color.
- 2 tsp cornflour/cornstarch mixed with 2 tsp water: Just enough to lightly thicken the soup to a silky finish.
How to Make Creamy Tuscan Chicken Soup Recipe
Step 1: Cook the Chicken Outside
Begin by seasoning each chicken thigh with salt and pepper. Melt the butter in a large pot over medium-high heat until foamy, then place the chicken in the pot. Cook the first side for about 3 minutes until it turns a lovely light golden color, then flip and cook the other side for 2 minutes. Don’t worry if the chicken isn’t fully cooked inside at this point — it will finish cooking in the soup. Once done, remove the chicken onto a plate and set aside. This searing step is key for maximizing flavor through caramelization.
Step 2: Build the Soup Flavor Base
Turn the heat down to medium-low and add the chopped onion, minced garlic, and sliced celery into the same pot. Cook these gently for about 3 minutes until the onion softens and all the veggies start releasing their delicious aromas. Cooking your aromatics in the chicken-flavored butter creates a soul-warming base that makes this soup unforgettable.
Step 3: Deglaze with Wine
Increase the heat to high and pour in the white wine. Stir well and allow the wine to simmer until it reduces by half. This step lifts all the sticky, flavorful bits from the bottom of the pot and adds a subtle acidity that balances the creaminess to come — definitely don’t skip it if you can!
Step 4: Add Broth and Pasta
Next, pour in the chicken stock and water along with additional salt and pepper. Bring this mixture to a boil. Once boiling, add the pasta shells. Cook according to the package instructions, generally around 10 minutes, stirring occasionally to prevent sticking. This is where your soup starts coming alive, with the pasta soaking up all that amazing broth flavor.
Step 5: Chop and Add the Chicken
While the pasta cooks, chop the partially cooked chicken thighs into bite-sized pieces about 1.5 cm or half an inch. Toss the chopped chicken back into the pot to finish cooking through during the last few minutes with the pasta. This teamwork of ingredients finishing together makes the soup cohesive and hearty.
Step 6: Finish with Cheese, Cream, and Greens
Once the pasta is perfectly tender, reduce the heat to low. Stir in the parmesan cheese until melted and fully incorporated. Then add the cornflour-water slurry and the heavy cream, stirring well to thicken the soup just slightly. Finally, fold in the baby spinach and cook until wilted, giving the soup a fresh burst of green and subtle sweetness amid the creamy richness.
Step 7: Serve and Garnish
Ladle the steaming soup into bowls and sprinkle generously with the chopped sun-dried tomato strips. A drizzle of the flavorful tomato oil adds an extra touch of elegance and taste. This final flourish not only looks inviting but deepens the vibrant flavor profile of the dish.
Step 8: Storing Leftovers
If you have leftovers, separate the pasta from the soup before refrigerating to prevent the pasta from bloating and becoming mushy. Store both components in airtight containers. When ready to enjoy again, you can scoop the pasta back into the soup as you reheat.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
Fresh herbs like chopped basil or parsley make a lovely fresh garnish on this soup. The sun-dried tomatoes are essential for that tangy pop; add a few extra strips on top just before serving for color and texture contrast. A thin drizzle of good olive oil or the reserved sun-dried tomato oil is an easy way to make the presentation feel special.
Side Dishes
This soup shines as a main meal but pairs beautifully with crusty rustic bread, garlic bread, or a simple mixed green salad. The bread is perfect for soaking up every last drop of the creamy broth while the salad provides a crisp counterpoint to the rich soup flavors.
Creative Ways to Present
For a dinner party or a cozy night in, serve this soup in individual rustic crocks or mini cast iron pots for that homestyle feel. Top with a small tuft of fresh spinach leaves or a sprinkle of parmesan to elevate the look. You can also swirl a little pesto or roasted red pepper sauce on top for an artistic touch and another flavor element.
Make Ahead and Storage
Storing Leftovers
Keep the soup and pasta stored separately in airtight containers in the refrigerator for up to 3 days. This separation helps maintain the pasta’s texture and keeps the soup tasting fresh.
Freezing
You can freeze the soup base (without pasta) for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add freshly cooked pasta before reheating. Avoid freezing cream-based soups with pasta already mixed as the texture can change significantly.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally. Add a splash of broth or water if needed to loosen the soup. Stir in the pasta towards the end to keep it from overcooking and becoming mushy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if you prefer something leaner. Just be careful not to overcook, as breast meat can dry out more quickly than thighs.
Is there a dairy-free alternative to heavy cream?
For a lighter or dairy-free version, you can substitute the cream with full-fat coconut milk or a cashew cream. These options maintain creaminess and add a subtle nutty flavor.
What pasta can I use if I don’t have small shells?
Any small pasta shape like ditalini, orzo, or even small macaroni works great. You can also try rice or small diced potatoes to keep things gluten-free and still delicious.
Can I make this soup vegan or vegetarian?
With some tweaks like removing the chicken, using vegetable broth, vegan cream substitutes, and adding hearty vegetables or beans, you can create a vegetarian or vegan version that’s equally comforting.
How thick should the soup be?
The soup should be creamy but still ladle-able, not too thick like a stew. The cornstarch slurry helps it thicken slightly while keeping a smooth, velvety texture.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe is one of those rare dishes that feels both indulgent and nourishing, a perfect meal to savor any time of year. Its straightforward ingredients and steps come together to create a luxurious, comforting bowl that’s packed with flavor and heart. I can’t wait for you to try this recipe and see how easy it is to bring a little Tuscan sunshine into your kitchen!
Print
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
Description
This Creamy Tuscan Chicken Soup is a rich and comforting dish featuring tender chicken thighs simmered with pasta, spinach, sun-dried tomatoes, and a creamy Parmesan-infused broth. Enhanced with a splash of white wine and a hint of garlic and onion, this soup delivers a perfect balance of savory flavors and creamy texture, ideal for a hearty lunch or dinner.
Ingredients
Chicken and Seasoning
- 500 g / 1 lb chicken thighs, skinless, boneless
- 1/2 tsp salt
- 1/2 tsp black pepper
Soup Base and Vegetables
- 30 g / 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced (or 2 carrots as substitute)
Liquids and Broth
- 1/2 cup Chardonnay or other dry white wine (optional)
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
Carbohydrates and Dairy
- 250 g / 8 oz small pasta shells (or other small pasta, rice, potato, etc.)
- 1 cup (tightly packed) Parmesan, finely grated
- 1 cup thickened/heavy cream
Greens and Additions
- 2 packed cups baby spinach (or chopped kale or similar)
- 1/2 cup sun-dried tomato strips, chopped into 1 cm pieces plus some oil for drizzling
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Cook chicken: Sprinkle salt and pepper on both sides of chicken thighs. Melt butter in a large pot over medium-high heat until foamy. Add chicken and cook one side for 3 minutes until light golden, then flip and cook the other side for 2 minutes. The inside may still be raw; it will finish cooking later. Remove chicken from pot and set aside.
- Prepare soup base: Lower heat to medium-low and add garlic, onion, and celery to the same pot. Cook for about 3 minutes, stirring occasionally, until the onion softens.
- Deglaze the pot: Increase heat to high and pour in white wine. Stir and let it simmer until the wine reduces by half, which will concentrate flavor.
- Add broth and pasta: Pour in chicken stock, water, salt, and pepper. Bring the mixture to a boil. Add the pasta and cook according to package instructions (approximately 10 minutes), stirring occasionally to prevent sticking.
- Add chicken: While pasta is cooking, chop the reserved chicken into 1.5 cm (1/2 inch) pieces. Add them back into the pot to finish cooking through.
- Finish the soup: Once the pasta is cooked, reduce heat to low. Stir in the Parmesan cheese until melted and smooth. Mix in the cornflour-water slurry, heavy cream, and chopped spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle soup into bowls and garnish with sun-dried tomato strips and a drizzle of oil for a beautiful finish. Enjoy warm.
- Storing leftover soup: To prevent pasta from becoming soggy, store pasta separately from the soup in the refrigerator. When ready to serve, add pasta with a slotted spoon to the reheated soup.
Notes
- Note 1: You can substitute chicken thighs with skinless, boneless chicken breasts if preferred.
- Note 2: The white wine adds depth but can be omitted if you prefer not to use alcohol.
- Note 3: Feel free to use rice or diced potatoes instead of pasta to change the texture.
- Note 4: Use freshly grated Parmesan for best melting texture, or a sandy pre-grated type works as well.
- Note 5: Heavy cream lends richness; for a lighter option, whole milk can be used but will be less thick.
- Note 6: Sun-dried tomatoes add a tangy sweetness and color, plus a drizzle of their oil enhances flavor and presentation.
