If you are craving a hearty, flavorful meal that warms you from the inside out, you absolutely must try this Creamy Tuscan Chicken Soup Recipe. It perfectly balances tender chicken, fresh vegetables, savory broth, and a luscious creamy finish, all kissed with fragrant Italian herbs and a touch of sunshine from sundried tomatoes. This soup is truly a celebration of comfort with an elegant twist, perfect for family dinners, cozy nights in, or even entertaining guests who will rave about the rich layers of taste. Plus, it’s a brilliant way to enjoy classic Tuscan flavors in a bowl full of creamy goodness!
Ingredients You’ll Need
This Creamy Tuscan Chicken Soup Recipe comes together with a handful of straightforward and wholesome ingredients, each thoughtfully chosen to build the depth of flavor, texture, and color that make this dish so special. From the lean chicken pieces to the fresh spinach and robust Parmesan, every component plays its part beautifully.
- 1 teaspoon olive oil: Provides a light, fruity base to sauté your chicken and veggies.
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced: Adds juicy protein and the star of the soup.
- 1 teaspoon Italian seasoning: Infuses classic Mediterranean herbs that brighten every bite.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- ½ cup diced carrots: Offers a touch of natural sweetness and color.
- ½ cup diced celery: Adds gentle crunch and subtle earthiness.
- ½ cup diced onions: Builds savory depth and aroma.
- ¼ cup diced sundried tomatoes: Brings a vibrant, tangy punch to the soup.
- 3 garlic cloves, minced: Provides a sharp but mellow aroma and flavor.
- ¼ cup flour: Thickens the soup to a luscious consistency.
- 2 tablespoons tomato paste (optional): Makes the broth richer and adds a subtle acidity.
- 6 to 8 cups chicken broth: The comforting, savory foundation; start with 6 cups and add more if needed.
- 6 oz pasta (such as Italian small shells): Adds heartiness and a delightful chewiness.
- 1 cup heavy whipping cream: Creates the signature creamy texture that makes this soup irresistible.
- ½ to 1 cup grated Parmesan Reggiano cheese: Delivers a nutty, savory finish with gorgeous melty goodness.
- 2 ½ to 3 cups fresh spinach: Brings vibrant color and gentle freshness to balance the richness.
How to Make Creamy Tuscan Chicken Soup Recipe
Step 1: Brown the Chicken
Begin by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Toss in the diced chicken along with 1 teaspoon of Italian seasoning, plus salt and pepper to your liking. Cook while stirring occasionally until the chicken is beautifully browned on all sides, about 4 to 5 minutes. This browning step is where the magic starts, sealing in juicy flavors and creating a delicious base. Once browned, you can set the chicken aside if needed to make room for the veggies.
Step 2: Sauté Vegetables & Aromatics
Using the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté these ingredients for about 3 to 4 minutes, stirring frequently until the vegetables soften and the garlic becomes fragrant. This combination forms the aromatic backbone of the soup and sets a vibrant tone for the layers of flavor to come.
Step 3: Add Thickener & Tomato Paste
Sprinkle the flour evenly over the sautéed vegetables and stir well to combine, doing so in stages to prevent any clumps. If you’ve decided to include tomato paste, add it at this stage and mix thoroughly to incorporate. This step thickens the soup gently while deepening the tomato essence for a richer palate.
Step 4: Add Broth & Deglaze
Slowly whisk in the chicken broth, making sure to stir constantly to avoid lumps and to deglaze the bottom of the pot—this releases all those flavorful browned bits you created when cooking the chicken. Begin with 6 cups of broth and hold back the rest; you can add more later if you want a lighter soup consistency. This liquid gold brings everything together into a beautiful simmering base.
Step 5: Simmer with Pasta
Bring the soup to a robust boil, then add the pasta along with a second teaspoon of Italian seasoning and any additional salt and pepper you desire. Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes, until the chicken is fully cooked and the pasta reaches that perfect al dente texture. You also have the option to cook pasta separately and add it later if preferred.
Step 6: Finish the Soup
Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes so the spinach wilts perfectly and all the flavors meld together. This final stage transforms the soup into a velvety masterpiece packed with bright greens and cheesy comfort.
Step 7: Serve
Dish the soup into bowls and, if you like, sprinkle with extra Parmesan cheese for a lovely finishing touch. Serve it warm for the ultimate cozy experience that will have everyone coming back for seconds.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
To elevate your Creamy Tuscan Chicken Soup Recipe even further, consider garnishing with a drizzle of good-quality extra virgin olive oil or a handful of freshly chopped basil or parsley. A pinch of crushed red pepper flakes can add a subtle heat kick that contrasts beautifully with the creamy base. These finishing touches add freshness, aroma, and a touch of artistry to your presentation.
Side Dishes
This soup shines on its own, but it pairs wonderfully with crusty artisan bread, garlic knots, or even a crisp green salad for a balanced meal. A simple Caesar or mixed greens salad dressed lightly with lemon vinaigrette adds bright acidity that cuts through the richness of the soup.
Creative Ways to Present
For a lovely dinner party touch, serve this Creamy Tuscan Chicken Soup Recipe in individual rustic soup crocks or hollowed-out mini pumpkins during fall. You can also garnish each bowl with a thin Parmesan crisp or freshly cracked black pepper to give it an upscale, restaurant-style flair that delights the senses.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier the next day. Just give it a good stir before reheating as some separation may occur due to the cream.
Freezing
You can freeze this soup, but it’s best to do so before adding the cream and fresh spinach, as their textures can change when frozen. Freeze the soup in a sealed container for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and add the cream and spinach fresh during reheating.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring frequently to prevent scorching. Add a splash of broth or milk if it feels too thick. Reintroduce fresh spinach at this stage and stir until wilted, then finish with Parmesan if desired. This method ensures the soup maintains its creamy, delightful texture.
FAQs
Can I use chicken thighs instead of breasts for the soup?
Absolutely! Chicken thighs add a bit more richness and tenderness to the soup, which some people prefer. Just make sure to dice them evenly and cook until fully done to keep that perfect texture.
Is it possible to make this soup dairy-free?
You can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative, and use nutritional yeast instead of Parmesan for a dairy-free version. While the flavor will be slightly different, it will still be deliciously creamy.
Can I prepare this soup in a slow cooker?
Yes, you can! Brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker with the broth and seasonings. Cook on low for 4-6 hours. Add pasta, cream, spinach, and cheese in the last 30 minutes to avoid overcooking.
What type of pasta works best for this soup?
Small pasta shapes like Italian shells, ditalini, or orzo are ideal because they cook quickly and nestle perfectly in the comforting broth. Avoid large shapes as they may overpower the soup.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in mushrooms, zucchini, or bell peppers to tailor the soup to your taste. Just add them during the sautéing step so they cook evenly.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe is one of those magical dishes that feels like a warm hug on a chilly day. It brings together simple ingredients into a rich, vibrant, and utterly satisfying meal that your whole family will adore. Once you try it, I promise it will quickly become a beloved staple in your kitchen repertoire. So, grab your pot, invite your loved ones, and dive into this bowl of comforting Italian-inspired bliss!
Print
Creamy Tuscan Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tuscan Chicken Soup is a comforting and hearty dish packed with tender chicken, Italian seasonings, fresh vegetables, pasta, and a luscious creamy broth enriched with Parmesan cheese and spinach. Perfect as a warming meal, it combines classic Tuscan flavors with a satisfying, rich texture.
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
Thickener and Add-ins
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Soup Base and Pasta
- 6 to 8 cups chicken broth, start with 6 cups
- 6 oz pasta (such as Italian small shells)
- 1 teaspoon Italian seasoning (for simmering with pasta)
- Salt and pepper to taste
Finishing Ingredients
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
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 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 & Aromatics: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add Thickener & Tomato Paste: Sprinkle the flour over the vegetables and stir thoroughly to combine, adding the flour in stages to prevent clumping. If using, add tomato paste at this stage and stir well to incorporate.
- Add Broth & Deglaze: Gradually whisk in the chicken broth, stirring to eliminate lumps and to deglaze the bottom of the pan. Start with 6 cups and reserve extra broth to thin the soup if needed later.
- Simmer with Pasta: Bring the soup mixture to a rolling boil. Add the pasta along with an additional teaspoon of Italian seasoning, and adjust 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 the pasta is just al dente. Alternatively, cook the pasta separately and add it later.
- Finish the Soup: Remove the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for another 5 minutes so the spinach wilts and flavors meld. Taste and adjust seasoning as necessary.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Serve warm and enjoy the comforting flavors.
Notes
- Chicken thighs can be used instead of breasts for a slightly richer flavor and juicier texture.
- Tomato paste is optional but adds a deeper umami flavor and richer color.
- If you prefer a thicker soup, reduce the broth slightly or add a bit more flour when thickening.
- Fresh spinach can be substituted with kale or Swiss chard for variety.
- Cook pasta separately if you prefer more control over its texture to avoid overcooking.
- Storage: Refrigerate leftovers in an airtight container up to 3 days. Pasta may absorb liquid; reheat with a splash of broth.
