If you’re craving a soul-soothing meal that’s both comforting and bursting with irresistible flavor, Creamy Tuscan Chicken Soup is about to become your new kitchen hero. Imagine a rich, velvety broth swirled with tender chicken, vibrant veggies, sundried tomatoes, fresh spinach, and tiny pasta shells, all finished with cream and parmesan for an Italian-inspired hug in a bowl!
Why You’ll Love This Recipe
- Hearty Comfort: Every spoonful of this Creamy Tuscan Chicken Soup wraps you in a cozy, satisfying creaminess with just the right touch of rustic Italian flavor.
- Fully Customizable: Prefer thighs over breasts, a hint of tomato, or extra veggies? This recipe bends beautifully to whatever you’re craving or have on hand!
- Ready in Under an Hour: It’s a weeknight lifesaver that tastes like you simmered all day—but is truly doable even on your busiest evening.
- Family Favorite Guaranteed: Even picky eaters find themselves asking for seconds thanks to its mild richness, fun pasta, and melty cheese finish.
Ingredients You’ll Need
Simple, fresh, and full of flavor—these ingredients are carefully chosen to layer savory notes, create a luscious texture, and add pops of vibrant color. Each one brings something special to the Creamy Tuscan Chicken Soup, so don’t be afraid to let them shine!
- Olive oil: Gives a delicious base flavor for sautéing the chicken and veggies, and makes everything taste a little more luxurious!
- Boneless, skinless chicken breasts or thighs: Diced into bite-sized pieces for tenderness; thighs bring extra juiciness, while breasts keep it lean.
- Italian Seasoning: A must for classic Tuscan notes—herby, savory, and fragrant.
- Salt and pepper: Don’t skip seasoning the layers as you build the soup for deep, balanced flavor.
- Carrots, celery, and onions: This veggie trifecta gives the soup its sweet and earthy foundation, plus gorgeous color.
- Sundried tomatoes: Add a tangy-sweet pop that truly makes the flavor sing.
- Garlic: For aromatic depth that instantly shouts “homemade Italian.”
- Flour: The secret to that luscious, thick broth—it’s used to make a simple roux.
- Tomato paste (optional): Gives an extra punch of vibrant tomato flavor and a beautiful golden color if you want it.
- Chicken broth: Start with 6 cups for a super creamy result; add more if you like it a little lighter.
- Small pasta shells: The perfect bite-sized pasta that soaks up all that creamy goodness.
- Heavy whipping cream: For creaminess and body—this is where the “luxury” comes in!
- Parmesan Reggiano cheese: Melts beautifully and adds a nutty, salty finish that really brings it together.
- Fresh spinach: Stirred in at the end for a burst of green, gentle flavor, and a healthy touch.
Variations
One of my favorite things about this Creamy Tuscan Chicken Soup is its flexibility—swap, skip, or tweak ingredients to match what you love or have available. It’s so easy to make it your own, whether you’re cooking for dietary needs or adventurous taste buds!
- Make it Dairy-Free: Substitute full-fat coconut milk and dairy-free parmesan, or use plant-based cream—still so creamy and satisfying!
- Try a Low-Carb Version: Omit the pasta, and add extra spinach or diced zucchini for more veggies and fewer carbs.
- Boost the Veggies: Toss in chopped kale, bell peppers, or mushrooms along with the classic mirepoix for even more color and nutrition.
- Use Rotisserie Chicken: Save time by stirring in bite-sized rotisserie chicken at the end—just warm it through so it stays juicy.
- Switch up the Pasta: Any small pasta—like ditalini or orzo—works if you don’t have shells on hand.
How to Make Creamy Tuscan Chicken Soup
Step 1: Sauté the Chicken
Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add your diced chicken along with a teaspoon of Italian seasoning, salt, and pepper. Let it sizzle until golden on all sides—the aroma alone will make you hungry! This step locks in flavor and gives the soup its hearty base.
Step 2: Build the Veggie Foundation
In the same pot, stir in the onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3–4 minutes, just until everything softens and smells amazing. The veggies will start to soak up all the savory bits left from the chicken, infusing the whole soup with rustic depth.
Step 3: Stir in the Flour and Tomato Paste
Sprinkle the flour evenly across the veggies and mix well, letting it absorb and thicken slightly as you stir—no lumps, please! If you’re adding tomato paste for that Tuscan sunset hue and deeper tomato flavor, now’s the time to stir it in and let it mingle with the veggies.
Step 4: Add Broth and Let It Simmer
Now, gradually pour in the chicken broth, scraping up any caramelized bits from the bottom. Stir thoroughly as you go to get the perfect, lump-free base. Bring everything to a rolling boil before adding your pasta shells, another shake of Italian seasoning, and a bit more salt and pepper to suit your taste.
Step 5: Cook the Pasta and Finish the Soup
Once the broth is boiling, add the pasta and then cover and lower the heat to let the soup simmer gently for about 20 minutes. This time lets the flavors meld while the pasta and chicken finish cooking. If you want to use pre-cooked or rotisserie chicken, just wait and add it at the end so it stays tender.
Step 6: Stir in Cream, Cheese, and Spinach
With the heat on low, open the lid and stir in the heavy whipping cream, fresh spinach, and grated parmesan. Let it simmer another 5 minutes until the cheese is melty and the spinach is perfectly wilted. Taste and adjust the seasoning—then get ready to swoon because the Creamy Tuscan Chicken Soup is ready to serve!
Pro Tips for Making Creamy Tuscan Chicken Soup
- Perfect Broth Consistency: Start with less broth and add more if you need a thinner soup—it’s much easier to adjust thickness this way.
- Pasta Timing: To avoid mushy pasta in leftovers, consider cooking it separately and adding just before serving, especially if you plan to store extra soup.
- Spinach Swap: If you only have baby kale or Swiss chard, use those instead of spinach—they hold up beautifully and add extra nutrients.
- Cheese Matters: Splurge on real Parmigiano Reggiano for the deepest, nuttiest flavor. Pre-grated parmesan can work but won’t melt as luxuriously!
How to Serve Creamy Tuscan Chicken Soup
Garnishes
A shower of freshly grated parmesan and a smattering of torn basil or chopped parsley instantly elevates each bowl. If you like heat, add a pinch of cracked black pepper or red pepper flakes—totally restaurant-worthy and gorgeous!
Side Dishes
Creamy Tuscan Chicken Soup is a meal on its own, but a warm crusty baguette or slices of garlic focaccia are perfect for dunking. Simple side salads (think: crisp romaine with a lemon vinaigrette) balance the richness and round out the meal beautifully.
Creative Ways to Present
I love serving this soup in oversized mugs for cozy nights in, or in a rustic bread bowl when entertaining. For special occasions, sprinkle extra parmesan and a swirl of cream on top—your guests will think you’re an Italian chef!
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3–4 days. If the soup thickens in the fridge, simply stir in a splash of broth or water as you reheat to revive the creamy texture.
Freezing
Creamy Tuscan Chicken Soup can be frozen, but for best results, freeze before adding the cream, cheese, or spinach. Defrost in the fridge overnight, heat gently, and stir in the creamy ingredients just before serving so the soup keeps its perfect consistency.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring frequently. If you’re microwaving, do so in bursts, pausing to stir—to avoid hot spots and ensure a silky, even texture. Add a splash of broth if the soup looks too thick, and taste for salt before serving again.
FAQs
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Can I use rotisserie chicken in Creamy Tuscan Chicken Soup?
Absolutely! Using rotisserie chicken is a fabulous shortcut. Just add it towards the end of cooking—since it’s already cooked, you only need to warm it through with the cream, spinach, and cheese so it doesn’t dry out.
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Is there a way to make this soup gluten-free?
Yes! Just use your favorite gluten-free pasta and swap the flour for a gluten-free all-purpose blend or a tablespoon of cornstarch mixed with water. Your Creamy Tuscan Chicken Soup will still be every bit as luscious.
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What if my soup is too thick or too thin?
If it’s too thick, simply add more chicken broth until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes, or add a bit more grated parmesan or cream to thicken it up.
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Can I make Creamy Tuscan Chicken Soup in a slow cooker?
You sure can! Add everything except the pasta, spinach, cream, and cheese to your slow cooker and cook on low for 8 hours or high for 4 hours. Boil the pasta separately, then stir it in with the spinach, cheese, and cream just before serving to keep everything fresh and vibrant.
Final Thoughts
I can’t recommend Creamy Tuscan Chicken Soup enough for cozy nights or effortless entertaining—it’s one of those special recipes that fills your kitchen with warmth and love. I hope you treat yourself (and your loved ones!) to a big, steaming bowl soon—once you try it, it’ll quickly become a beloved favorite. Buon appetito!
Print
Creamy Tuscan Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 cups 1x
- Category: Main Course
- Method: Stovetop, Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Description
Creamy Tuscan Chicken Soup is a hearty and flavorful dish perfect for cozy nights. This soup combines tender chicken, vegetables, pasta, and a creamy broth seasoned with Italian herbs. It’s a satisfying meal that will warm you up from the inside out.
Ingredients
For the Soup:
- 1 teaspoon olive oil
- 1–1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
- 6–8 cups chicken broth
- 6 oz pasta (such as small shells)
- 1 cup heavy whipping cream
- 1/2–1 cup grated Parmesan Reggiano cheese
- 2 1/2–3 cups fresh spinach
Instructions
- Cook the Chicken: Heat olive oil in a large pot, add chicken, 1 tsp Italian Seasoning, salt, and pepper. Cook until browned.
- Sauté Vegetables: Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until translucent.
- Thicken the Soup: Sprinkle flour, add tomato paste if using, then gradually whisk in chicken broth.
- Add Pasta: Bring to a boil, add pasta and seasonings. Simmer until chicken is cooked and pasta is al dente.
- Finish the Soup: Stir in cream, spinach, and Parmesan. Simmer for 5 more minutes.
Notes
- I recommend starting with 6 cups of broth for a thick soup, adjust for desired consistency.
- Tomato paste is optional for added flavor.
- Be cautious with pre-cooked chicken to avoid overcooking.
- Cook pasta separately to avoid mushiness.
- Add extra broth when reheating to thin out the soup.
- Flour can be omitted but will change the texture.
- Substitute cream with half and half, milk, coconut milk, or cream cheese for a different texture.
- For slow cooker method, cook on Low for 8 hours or High for 4 hours, then add pasta, cream, spinach, and cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
