If you are craving a comforting bowl that feels like a warm hug on a chilly day, this Creamy Tuscan Chicken Soup Recipe is your new best friend. Packed with tender chicken, fresh spinach, and a rich blend of cream and Parmesan, it’s a surprisingly simple dish that boasts incredible depth of flavor. The marriage of sun-dried tomatoes, aromatic vegetables, and Italian seasonings transforms every spoonful into a vibrant and hearty experience you’ll want to savor again and again.
Ingredients You’ll Need
These ingredients are straightforward but thoughtfully chosen to balance creaminess, freshness, and a touch of savory magic. Each one elevates the soup’s taste, texture, and color, making it irresistibly delicious.
- Olive oil: A splash adds the perfect base for sautéing and infuses a subtle fruity flavor.
- Boneless, skinless chicken breasts or thighs: Tender and protein-packed, chicken thighs add extra juiciness, while breasts provide a lean option.
- Italian seasoning: Blends herbs like oregano and basil, building a classic Tuscan aroma.
- Salt and pepper: Essential to bring out all the natural flavors in the soup.
- Diced carrots, celery, and onions: The holy trinity of soup veggies that add indispensable sweetness and crunch.
- Sun-dried tomatoes: A burst of tangy, concentrated tomato flavor that deepens the soup’s character.
- Garlic cloves: Minced for a fragrant, savory punch that complements the herbs.
- Flour: Acts as the thickening agent, creating that luscious, creamy texture.
- Tomato paste (optional): Adds richer tomato notes if you want to intensify the flavor.
- Chicken broth: The heart of the soup’s body, offering a savory and comforting base.
- Italian small shell pasta: Perfectly sized to nestle in every spoonful and soak up the creamy broth.
- Heavy whipping cream: Delivers luxurious creaminess for that signature silky finish.
- Grated Parmesan Reggiano cheese: Adds nutty depth and a slight salty tang.
- Fresh spinach: Brings a vibrant green color and mild earthiness while boosting nutrition.
How to Make Creamy Tuscan Chicken Soup Recipe
Step 1: Brown the Chicken
Start by heating olive oil over medium-high heat in a large pot or Dutch oven. Toss in the diced chicken along with Italian seasoning, salt, and pepper, cooking it until it’s beautifully browned on all sides. This not only locks in flavor but forms a tasty base for your soup. Once browned, remove the chicken temporarily to add back later.
Step 2: Sauté Vegetables and Aromatics
In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Sauté for about 3 to 4 minutes, stirring often, until the vegetables soften and let off their delicious aromas. This creates the fragrant foundation your soup needs.
Step 3: Add the Thickener and Tomato Paste
Sprinkle the flour evenly over the softened vegetables, stirring continuously to avoid lumps. Incorporate the flour gradually, so your soup thickens evenly. If you’re using tomato paste, add it now, stirring it well with the vegetables and flour to blend that rich, concentrated flavor.
Step 4: Add Broth and Deglaze the Pot
Slowly whisk in 6 cups of chicken broth, using the spoon to scrape up any browned bits stuck to the pot’s bottom. This deglazing step intensifies the overall flavor. You can keep the extra broth handy to adjust the soup’s consistency later if it feels too thick.
Step 5: Simmer with Pasta
Set the heat to a rolling boil, then add the pasta, another teaspoon of Italian seasoning, and adjust the salt and pepper to your liking. Cover the pot, lower the heat, and let it simmer for about 20 minutes, until the chicken is fully cooked and the pasta is just tender. If you prefer, cook the pasta separately and stir it in afterwards to keep it from absorbing too much liquid.
Step 6: Finish the Soup
Remove the lid, then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to gently simmer for an additional 5 minutes until the spinach wilts and the cheese melts beautifully, creating an irresistibly creamy and hearty texture. Taste and adjust seasoning as desired.
Step 7: Serve and Enjoy
Ladle the creamy concoction into bowls and, if you like, sprinkle some extra Parmesan on top for that perfect cheesy finish. This soup tastes best served warm and fresh, making every spoonful a delight.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
To elevate presentation and flavor, consider topping your soup with freshly cracked black pepper, a sprinkle of chopped fresh basil or parsley, or a light drizzle of high-quality olive oil. A few toasted pine nuts or crispy croutons can add a fun textural contrast too.
Side Dishes
This soup is hearty enough to be a meal on its own but pairs wonderfully with warm, crusty bread or garlic breadsticks for dipping. A simple side salad with a tangy vinaigrette can lighten up the meal and add freshness.
Creative Ways to Present
Serve this soup in hollowed-out sourdough bread bowls for a rustic, dramatic flair. You can also layer it in a clear glass bowl to showcase the vibrant colors of spinach and sun-dried tomatoes, turning this comforting dish into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Creamy Tuscan Chicken Soup Recipe into airtight containers and place them in the refrigerator. It keeps well for up to 3 days, allowing the flavors to meld even further, sometimes tasting better the next day.
Freezing
If you want to save this soup for a longer stretch, it freezes beautifully. Use freezer-safe containers or heavy-duty bags and remove as much air as possible before sealing. Freeze portions for up to 3 months. Keep in mind spinach may darken, but the flavor remains excellent.
Reheating
Reheat gently over medium-low heat on the stove, stirring often to avoid scorching. Add a splash of broth or water if the soup has thickened too much. Avoid high heat, as this can cause dairy to separate. Microwave reheating in short bursts also works well.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a little extra richness and stay juicy during cooking, making them a fantastic substitute for breasts in this soup.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use a vegan Parmesan substitute or omit the cheese to keep it creamy and dairy-free.
What pasta works best in this soup?
Small pasta shapes like Italian shells, ditalini, or orzo are ideal because they fit perfectly on a spoon and absorb the soup’s flavors without overpowering the dish.
Can I prepare this soup in a slow cooker?
While it’s designed for stovetop preparation, you can brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker with the broth. Add the pasta and dairy at the end to avoid overcooking.
How do I prevent the pasta from getting mushy?
Cook the pasta separately and add it just before serving, or reduce the simmer time when cooking it in the soup. This keeps the pasta al dente and prevents it from absorbing too much liquid.
Final Thoughts
Nothing beats the feeling of cozying up with a bowl of this Creamy Tuscan Chicken Soup Recipe, especially when you realize how simple it is to make yet so packed with comforting, layered flavors. Whether for a family dinner or to impress friends, this recipe shines as a true crowd-pleaser. Dive in and savor every spoonful!
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: Tuscan, Italian
- Diet: Low Fat
Description
This Creamy Tuscan Chicken Soup is a hearty and comforting meal featuring tender chicken, fresh vegetables, pasta, and a rich Parmesan-infused broth. With a velvety cream base and vibrant spinach, this soup combines classic Italian flavors and textures, perfect for a cozy dinner or batch cooking to enjoy throughout the week.
Ingredients
Chicken and Seasoning
- 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 Tomato Paste
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Broth and Pasta
- 6 to 8 cups chicken broth, start with 6 cups
- 6 oz pasta (such as Italian small shells)
Final 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 & Aromatics: 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 Thickener & Tomato Paste: Sprinkle the flour over the vegetables and stir thoroughly to combine, adding the flour in stages to prevent clumping. If using tomato paste, add it at this stage and stir well to incorporate evenly.
- Add Broth & Deglaze: Gradually whisk in the chicken broth, stirring continuously to eliminate lumps and deglaze the bottom of the pan. Start with 6 cups and reserve additional broth to thin the soup later if desired.
- Simmer with Pasta: Bring the 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, reduce heat to a simmer, and cook for about 20 minutes, or until the chicken is fully cooked and the pasta is just al dente. Alternatively, cook the pasta separately and add it in later.
- Finish the Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer uncovered for another 5 minutes, allowing the spinach to wilt and the flavors to meld. Taste and adjust seasoning if necessary.
- Serve: Ladle the creamy Tuscan chicken soup into bowls and top with extra Parmesan cheese if desired. Serve warm and enjoy.
Notes
- For a thicker soup, use less broth or cook uncovered for longer to reduce.
- Substitute gluten-free flour to make the recipe gluten-free.
- If you prefer, cook pasta separately to avoid overcooking and add just before serving.
- Use fresh Parmesan Reggiano for best flavor and quality.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
