Looking for a dinner that feels like a hug in a bowl? Enter Creamy Tuscan Chicken Soup. It’s the kind of dish that whispers, “Relax, I got this,” after a long, hectic day. Rich, savoury, and bursting with colour and comfort, this soup brings restaurant-worthy flavour to your kitchen with minimal fuss. Think of it as the cosy cousin to your favourite marry me soup, but heartier and even more weeknight-friendly.
This recipe hits all the high notes—juicy chicken, vibrant veggies, tender pasta, and a creamy broth that’ll have everyone at the table asking for seconds (and thirds). Perfect for busy moms, chilly evenings, or anyone craving a warm, creamy chicken soup that’s as satisfying as it is simple.
Why You Need This Creamy Tuscan Chicken Soup in Your Life
If you love comforting meals that come together with pantry staples and taste like they simmered all day, this Tuscan soup recipe is your new go-to. It’s packed with protein, layered with flavor, and every spoonful feels like it belongs in a cozy cottage in the Italian countryside—minus the airfare.
Ingredients You’ll Need:
- 1 tsp olive oil
- 1 to 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 2 tsp Italian seasoning, divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tbsp tomato paste (optional but adds depth!)
- 6 to 8 cups chicken broth
- 6 oz small shell pasta
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2½ to 3 cups fresh spinach
How to Make It:
- Sauté the chicken. Heat olive oil in a Dutch oven over medium-high. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Cook until browned (about 4-5 minutes).
- Add the veggies. Toss in onions, carrots, celery, sundried tomatoes, and garlic. Let them soften and get fragrant (3-4 minutes).
- Build your base. Sprinkle in flour while stirring—no lumps allowed! Stir in tomato paste if using.
- Pour in the broth. Slowly whisk in chicken broth to deglaze the pot. Bring to a gentle boil.
- Simmer and soften. Add pasta and the remaining Italian seasoning, salt, and pepper. Cover and simmer on low for 20 minutes, or until pasta is al dente and chicken is tender.
- Creamy finish. Stir in heavy cream, Parmesan, and spinach. Let everything mingle for 5 more minutes.
- Taste and tweak. Adjust salt, pepper, or add a pinch more cheese (because why not?).
Tips for the Creamiest, Dreamiest Soup
- Use thighs for extra juiciness. They stay tender and flavorful, even after simmering.
- Don’t skip the sundried tomatoes. They add a subtle tang that makes the broth irresistible.
- Shell pasta is ideal. It hugs all that creamy goodness in every bite.
- Worried about leftovers? The pasta may soak up some broth, so keep extra stock or water on hand to reheat.
How This Soup Saved My Sanity
One Tuesday, after a dentist appointment ran long, the kids had dance, and our dog decided the living room rug was his new chew toy—I needed a miracle. I had chicken, some pasta, and the will to survive. This creamy Tuscan chicken soup came together so easily and brought calm back to our table. Everyone had seconds. No one mentioned the dog. Success.
Perfect Pairings for a Cozy Dinner
Serve this soup with warm, crusty bread (or garlic knots if you’re feeling extra). A simple green salad with balsamic vinaigrette complements it beautifully. For dessert? Something light like lemon sorbet or a small slice of pound cake will round it out without stealing the show.
How to Store and Reheat
Let the soup cool completely before storing. It keeps well in the fridge for up to 4 days. For longer storage, freeze in airtight containers for up to 2 months. Reheat on the stove over medium heat, adding a splash of broth or water to loosen it up.
FAQs
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors deepen.
What’s a good pasta substitute?
Try orzo, ditalini, or even broken spaghetti.
Can I make it dairy-free?
Sure! Use a dairy-free cream and skip the Parmesan (or sub with a dairy-free version).
Will this work in a slow cooker?
You bet. Cook chicken, veggies, and broth for 4-6 hours on low. Stir in cream, cheese, and spinach during the last 30 minutes.
More Than Just a Soup
This creamy Tuscan chicken soup isn’t just a meal; it’s a little reset button for your day. It turns pantry staples into something comforting and craveable, ready to warm hearts and fill bellies. So, next time you’re staring into your fridge wondering what to make, remember: cosy dinner ideas are just a soup pot away.
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Creamy Tuscan Chicken Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Creamy Tuscan Chicken Soup is a hearty, soul-warming bowl of comfort made with tender chicken, shell pasta, sundried tomatoes, fresh spinach, and a rich Parmesan cream broth. Perfect for cozy weeknights, chilly evenings, or anytime you want to turn simple pantry staples into something deeply satisfying. It’s restaurant-quality flavor with weeknight ease.
Ingredients
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1 tsp olive oil
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1 to 1.5 lbs boneless, skinless chicken breasts or thighs, diced
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2 tsp Italian seasoning, divided
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Salt and pepper, to taste
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½ cup diced carrots
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½ cup diced celery
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½ cup diced onions
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¼ cup diced sundried tomatoes
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3 garlic cloves, minced
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¼ cup flour
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2 tbsp tomato paste (optional)
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6 to 8 cups chicken broth
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6 oz small shell pasta
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1 cup heavy whipping cream
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½ to 1 cup grated Parmesan Reggiano cheese
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2½ to 3 cups fresh spinach
Instructions
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Heat olive oil in a Dutch oven over medium-high heat. Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Sauté until lightly browned, 4–5 minutes.
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Add onions, carrots, celery, sundried tomatoes, and garlic. Cook for 3–4 minutes.
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Stir in flour to coat vegetables and chicken. Add tomato paste, if using.
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Gradually pour in chicken broth while stirring to prevent lumps. Bring to a simmer.
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Add shell pasta and remaining Italian seasoning. Cover and simmer for 20 minutes, or until pasta is tender.
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Stir in heavy cream, Parmesan, and spinach. Simmer another 5 minutes.
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Taste and adjust seasoning. Serve hot.
Notes
Chicken thighs add extra flavor and tenderness.
Sundried tomatoes give the broth a tangy depth.
Shell pasta holds the creamy broth well, but orzo or ditalini work too.
Add more broth when reheating, as pasta may absorb liquid.
Dairy-free alternatives can be used for cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian-Inspired