If you’re searching for the ultimate cozy bowl of goodness, let me introduce you to the magic of Creamy Tuscan Chicken Soup. This soup wraps up everything you love about Tuscan flavors—tender chicken, hearty vegetables, silky broth, and swoon-worthy creaminess—into one spoon-hugging meal. Whether you want to impress a crowd, feed your family, or just retreat into some serious comfort food, this is the recipe that’ll get you recipe requests and second helpings every time!
Ingredients You’ll Need
Every ingredient in this soup has a reason for being here, and together they create the soul-satisfying layers of flavor and texture that make Creamy Tuscan Chicken Soup unforgettable. Each one brings its own personality, color, or rich undertone to the party!
- Olive Oil: Adds a touch of Mediterranean richness and helps develop those first crucial flavors as the foundation of your soup.
- Boneless, Skinless Chicken Breasts or Thighs: The star protein—choose thighs for richer flavor or breasts for a leaner bite, cut into generous pieces for maximum tenderness.
- Italian Seasoning: This handy blend gives your soup its signature herby aroma and classic Tuscan flair, so don’t skimp on it!
- Salt and Pepper: Essential for bringing every ingredient to life and letting those flavors sing.
- Carrots: Little bites of sweetness and color that brighten up the broth.
- Celery: Adds classic soup depth and a little crunch that holds up beautifully.
- Onions: The undeniable backbone of hearty soups, sweet and savory at once.
- Sundried Tomatoes: These little gems add tang and deep umami that take the soup’s Tuscan character to the next level.
- Garlic: Because honestly, what good comfort food is complete without an aromatic punch of garlic?
- Flour: To gently thicken the broth, helping achieve that irresistible creaminess.
- Tomato Paste (optional): For a gentle undertone of tomato richness—add it for extra color and depth, or skip it to keep things creamy and white.
- Chicken Broth: The flavor base—start on the low side and add more for your perfect soup texture.
- Pasta (Italian Small Shells): These shapes catch all that creamy sauce and little veggie bits in every spoonful!
- Heavy Whipping Cream: The magic-maker for velvety, luxurious texture that tastes like a Tuscan vacation.
- Parmesan Reggiano Cheese: Savory, nutty, and just the right touch of salty bite to round out every bowl.
- Fresh Spinach: Adds pops of green and a gentle earthy freshness—plus it’s good for you!
How to Make Creamy Tuscan Chicken Soup
Step 1: Sear the Chicken
Start by heating olive oil in a large Dutch oven or soup pot over medium-high heat. Toss in those beautiful chicken pieces and sprinkle with half the Italian seasoning, salt, and pepper. You want some golden color and caramelization—this step is what makes every bite juicy and flavorful. Let the chicken cook for about 4-5 minutes, stirring occasionally, until it’s browned on all sides. If that sizzle is making you smile, you’re doing it right!
Step 2: Sauté the Veggies
Without even reaching for another pan, add onions, diced carrots, diced celery, sundried tomatoes, and minced garlic to the pot. Stir and cook for 3-4 minutes until the veggies soften and the onions turn translucent. This part builds that classic soup aroma, filling your kitchen with the promise of something wonderful.
Step 3: Add Flour and Tomato Paste
Sprinkle the flour evenly over the vegetables and chicken, stirring it in gradually to avoid lumps. The flour creates the soup’s signature creamy body. If you love a slightly tangy tomato flavor (and a rosier color), stir in the tomato paste here. It’s completely optional but highly recommended if you’re craving that extra Tuscan vibe.
Step 4: Pour in the Broth
Start slowly pouring in your chicken broth, whisking or stirring as you go to keep things smooth and lump-free. Use the back of your spoon to scrape any delicious browned bits from the pot—these are flavor gold! At this point, your kitchen will already smell absolutely incredible.
Step 5: Simmer with Pasta and Seasonings
Bring everything up to a rolling boil, then add your pasta, the rest of the Italian seasoning, and another dash of salt and pepper. Cover the pot, reduce the heat to low, and let the flavors mingle for about 20 minutes. The chicken will become wonderfully tender and the pasta perfectly al dente. Don’t forget: overcooked pasta can go mushy, so check a minute or two early—just to be safe!
Step 6: Stir in Cream, Spinach, and Parmesan
Uncover that bubbling pot and get ready for the finishing touches. Stir in the heavenly heavy cream, freshly grated Parmesan, and loads of spinach. Let it all simmer together for another 5 minutes. The greens wilt beautifully, the soup turns even silkier, and your Creamy Tuscan Chicken Soup is ready to serve!
Step 7: Taste and Adjust
This is your moment! Taste the soup and add a pinch more salt, pepper, or Italian seasoning if you want the flavors to pop even more. Your bowl, your rules. Ladle it up, inhale, and get ready to fall in love at first bite.
How to Serve Creamy Tuscan Chicken Soup
Garnishes
You can transform each bowl of Creamy Tuscan Chicken Soup with a simple handful of garnishes. Try topping it with extra shaved Parmesan, a drizzle of good olive oil, a sprinkle of fresh basil or parsley, or a few chopped sundried tomatoes for color and tang. Cracked black pepper and a little lemon zest can also brighten the bowl if you want a fresh finish.
Side Dishes
This soup deserves to be accompanied by something equally lovable! Crusty Italian bread or a warm baguette is my go-to for soaking up every drop of that luscious broth. A crisp green salad with balsamic vinaigrette or some roasted veggies on the side ups the cozy factor. Don’t forget garlic bread if you’re feeding garlic lovers!
Creative Ways to Present
Get playful with your presentation: serve Creamy Tuscan Chicken Soup in hollowed-out bread bowls for a showstopper dinner, or ladle it into small cups for an elegant appetizer at a dinner party. Individual ramekins topped with extra cheese and briefly broiled create an irresistibly melty finish for soup fans who love their cheese pull moments.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen overnight, making tomorrow’s lunch even more irresistible! If your pasta soaks up too much broth, just add a splash more chicken stock when warming up a bowl—the soup will spring right back to life.
Freezing
Creamy Tuscan Chicken Soup can be frozen, but for the very best texture, freeze the soup before adding the pasta and spinach. Milk-based soups sometimes change texture once thawed, but a gentle whisking while reheating will bring things back together. Divide cooled soup into individual portions for easy lunches that you’ll truly look forward to.
Reheating
To reheat, simply pour your soup into a saucepan and warm gently over medium heat, stirring occasionally. Add a bit of chicken broth or water if needed to thin it to your desired consistency. Avoid rapid boiling if possible—it helps the cream and cheese keep their smooth, dreamy texture.
FAQs
Can I use rotisserie or leftover cooked chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut that brings lovely roasted flavor. Just shred it and add during the final simmer—since it’s already cooked, you only need it to heat through.
What if I want a lighter version?
You can substitute the heavy cream with half and half or even whole milk, though keep in mind the broth will be less velvety. For an even lighter twist, try using unsweetened coconut milk; it’ll give a subtle, pleasant richness without the extra dairy.
How do I keep the pasta from turning mushy?
If making Creamy Tuscan Chicken Soup in advance or storing for later, consider cooking the pasta separately and adding it just before serving. That way, the pasta stays perfectly al dente no matter how many times you reheat!
Can I make this recipe gluten-free?
Yes! Just swap in your favorite gluten-free pasta and a 1:1 gluten-free flour blend for thickening. The results are wonderful and accommodate gluten sensitivities with ease.
What’s a good vegetarian adaptation?
For a meatless meal, leave out the chicken and use a hearty vegetable broth. Increase the spinach or add other Tuscan favorites like white beans or artichoke hearts—your creamy soup will still be full of Mediterranean flavor!
Final Thoughts
If there’s ever been a dish that feels like a warm hug in a bowl, it’s Creamy Tuscan Chicken Soup. With its rich flavors, silky texture, and shareable comfort, you won’t regret giving this recipe a try. I can’t wait to hear how it turns out in your kitchen—don’t forget to grab that extra loaf of bread for dipping!
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Creamy Tuscan Chicken Soup Recipe
Creamy Tuscan Chicken Soup is a comforting and rich meal, brimming with tender chicken, hearty vegetables, and a decadent cream sauce. This flavorful one-pot dish blends the essence of classic Tuscan flavors with hearty American comfort food, making it a perfect choice for cozy nights or satisfying weeknight dinners. Each spoonful offers creamy broth, juicy chicken, and savory sundried tomatoes, all finished with fresh spinach and a generous helping of Parmesan cheese.
- Total Time: 50 minutes
- Yield: 10 cups
Ingredients
For the Chicken
- 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 & Aromatics
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Soup Base & Thickener
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
- 6 to 8 cups chicken broth, start with 6 cups
Finishing Ingredients
- 6 oz pasta (such as Italian small shells)
- 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. Add 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 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.
- Simmer with Pasta: 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
- Start with 6 cups of broth for a thicker consistency, and add more to thin the soup if desired.
- Tomato paste is optional; omit if you prefer a creamier, less tomato-forward soup.
- If using pre-cooked or rotisserie chicken, add it only at the end to avoid overcooking.
- To prevent mushy pasta when storing leftovers, cook the pasta separately and stir in just before serving.
- Flour is used to thicken the soup; cream cheese can be substituted, but it will change the texture.
- For a lighter soup, swap heavy cream for milk, half-and-half, or coconut milk—just note the texture will be less thick.
- When reheating, add extra broth or water to revive the soup’s creamy texture.
- To make this soup in a slow cooker, add all ingredients except for pasta, cream, spinach, and Parmesan. Cook on Low for 8 hours or High for 4 hours. Add cooked pasta, cream, spinach, and cheese at the end, stir, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American, Tuscan
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Fat: 19g
- Carbohydrates: 8g
- Protein: 24g