When you're craving something cozy, rich, and packed with flavor, this Creamy Tuscan Chicken Soup Recipe is the ultimate comfort in a bowl. I’m excited to share how easy it is to whip up this cozy soup that feels fancy but is totally weeknight-friendly.
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Why You'll Love This Recipe
I stumbled upon this Creamy Tuscan Chicken Soup Recipe on a chilly evening when I needed something hearty but fresh. Now, it’s a staple in my kitchen because it balances creamy indulgence with bright, Tuscan flavors effortlessly.
- Satisfying yet light: It’s creamy and filling without feeling heavy thanks to baby spinach and lean chicken thighs.
- Simple pantry ingredients: Most of what you need is likely already in your fridge and cupboard, perfect for quick meals.
- Customizable: You can swap pasta for rice or potatoes and adjust creaminess based on your preferences.
- Fresh and flavorful: The sun-dried tomatoes and Parmesan add real depth—it’s those little details that turn this soup into something special.
Ingredients & Why They Work
This recipe is a beautiful mix of creamy textures and savory, fresh flavors. Each ingredient serves a purpose, whether it’s the tender chicken, cheesy Parmesan, or the little kick from sun-dried tomatoes. Let me break down the essentials you’ll want to gather.
- Chicken thighs: I prefer skinless boneless thighs for juiciness, but breast works if you slice it thin to cook evenly.
- Unsalted butter: For that rich base without overpowering salt—helps sauté the veggies gently.
- Onion and garlic: These aromatics create a warm foundation of flavor—don’t rush this step!
- Celery: Adds subtle crunch and fresh vegetable notes; I sometimes swap for carrots when I want a touch of sweetness.
- Dry white wine (optional): It brightens the broth and lifts the overall flavor. If you skip, just add extra stock.
- Chicken stock and water: Mixing them balances flavor and lightness without making it too salty.
- Small pasta shells: Perfect size to scoop up with the soup, but I’ve also used orzo or small macaroni with great results.
- Parmesan cheese: Use high-quality or freshly grated if you can—it melts better and adds a lovely nutty note.
- Heavy cream: This is the magic for creamy texture and that beautiful pale color; you can swap for milk but cream feels indulgent.
- Baby spinach: Adds color and lightness, wilting perfectly into the warm soup without overpowering.
- Sun-dried tomatoes: These little flavor bombs add a subtle tang and the gorgeous red oil brings an Italian vibe to every spoonful.
- Cornflour slurry: Helps thicken the soup slightly, especially handy if you’re using gluten-free pasta.
Make It Your Way
What I love about this Creamy Tuscan Chicken Soup Recipe is how easy it is to adapt. I often tweak it based on what I have at hand or who I’m cooking for—feel free to do the same!
- Use chicken breast: I slice thin to keep the meat juicy and tender, then cook gently to avoid dryness.
- Swap pasta for rice or potatoes: Useful if you want a gluten-free version or just want to change up textures.
- Add kale instead of spinach: For a heartier, earthier green, just chop finely and add it towards the end.
- Make it lighter: Use milk instead of cream and reduce water slightly to maintain consistency.
- Experiment with herbs: Thyme or rosemary pairs beautifully if you fancy a garden-fresh twist.
Step-by-Step: How I Make Creamy Tuscan Chicken Soup Recipe
Step 1: Sear the Chicken to Lock in Juiciness
Sprinkle your chicken thighs with salt and pepper. Melt butter over medium-high heat in a large pot until foamy. Place the chicken in—the first side cooks about 3 minutes until it’s a light golden brown, then flip and sear the other side for 2 minutes. It’s fine if the center is still raw; it’ll finish cooking later in the soup.
Step 2: Build the Flavor Base with Aromatics
Lower your heat to medium-low and add the minced garlic, chopped onion, and sliced celery right into the same pot. Cook for about 3 minutes, stirring often, until the onions become soft and smell sweet. This is the moment where your kitchen starts smelling incredible!
Step 3: Deglaze with Wine for Depth
Turn the heat back up to high and pour in the white wine. Stir for a minute to pick up all those tasty browned bits stuck to the pot’s bottom. Let the wine simmer until reduced by half—it adds subtle complexity that really elevates the soup.
Step 4: Add Broth, Water & Pasta and Simmer
Pour in your chicken stock and water along with salt and pepper. Bring it all up to a boil, then toss in your pasta shells. Be sure to stir occasionally—this saves the pasta from sticking. Cook according to package instructions, usually around 10 minutes.
Step 5: Finish Cooking the Chicken & Add the Cheese
While the pasta cooks, chop up your seared chicken into bite-sized pieces and stir them into the pot so they can finish cooking in the broth. Once the pasta is tender, reduce heat to low and stir in the Parmesan cheese until it melts smoothly.
Step 6: Make It Creamy & Vibrant
Mix your cornflour slurry (cornflour mixed with water) into the pot, then stir in the heavy cream and chopped baby spinach. Give it a minute or so until the spinach wilts and the soup thickens just a little. This final step turns the soup luscious and velvety.
Step 7: Serve with a Taste of Tuscany
Ladle the soup into bowls and sprinkle generously with chopped sun-dried tomato strips—and don’t forget a drizzle of that flavorful tomato oil! It looks beautiful and gives every spoonful a nice punch. Now dig in and enjoy the warmth.
Top Tip
I’ve made this Creamy Tuscan Chicken Soup Recipe a dozen times now and these tips always help me get it just right, especially when cooking for the first time or making it ahead.
- Don’t skip searing: Searing the chicken not only locks in juicy flavor but also adds those caramelized notes to the broth.
- Stir the pasta often: This prevents it from sticking and saves you from a clumpy mess at the bottom.
- Parmesan last: Add it at the end to avoid curdling and ensure it melts smoothly for that creamy texture.
- Store pasta separately: For leftovers, always keep pasta away from broth to prevent sogginess—the soup stays fresh longer this way.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
I’m all about keeping it simple — I use chopped sun-dried tomatoes and a drizzle of their oil for that pop of color and zingy flavor. Sometimes a sprinkle of fresh parsley or shredded Parmesan works wonders if you want extra cheesy vibes.
Side Dishes
This soup shines on its own but pairs beautifully with crusty garlic bread or even a crisp green salad to balance the creaminess. On colder days, I love serving it alongside rosemary focaccia to soak up every last drop.
Creative Ways to Present
For special occasions, I like serving this soup in hollowed-out mini bread bowls or garnishing with edible flowers for that extra touch of elegance. It’s surprisingly versatile to dress up for guests or keep relaxed for family dinners.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers, I always scoop out the pasta and chicken into one container and keep the broth separately. This way, the pasta won’t become mushy and the soup stays fresh for up to 3 days in the fridge.
Freezing
I’ve frozen the broth and the chicken/pasta separately in freezer-safe bags. When I thawed and reheated, the soup retained its lovely texture with just a quick warm-up on the stove. Just add fresh spinach at the end when reheating to keep it vibrant.
Reheating
Reheat gently on medium-low heat to keep the cream from breaking. Stir often and add a splash of chicken stock or water if it gets too thick. Spinach can be added last to keep that bright green color and freshness.
Frequently Asked Questions:
Yes! Just slice the chicken breast thinly so it cooks quickly and stays tender. I recommend searing it for less time to avoid drying it out.
If you want a lighter version, use full-fat milk and reduce the water by half a cup to keep the soup’s creaminess right. You can also add a knob of butter to make up for richness.
Absolutely! Just swap the pasta shells for a gluten-free option and consider increasing the cornflour slurry slightly to thicken the broth as gluten pasta starch usually helps with this.
Stored properly with pasta separated from broth, leftovers last about 3 days in the refrigerator. Pasta left in broth tends to bloat and get mushy, so keep them apart for best texture.
Final Thoughts
This Creamy Tuscan Chicken Soup Recipe feels like a warm hug on a chilly day, combining simple ingredients with a touch of Tuscan magic. I hope you give it a try and find yourself making it as often as I do—there’s just something about that creamy broth and bright sun-dried tomato finish that makes it unforgettable. Happy cooking, friend!
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Creamy Tuscan Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
This Creamy Tuscan Chicken Soup is a rich, comforting dish featuring tender chicken thighs, baby spinach, sun-dried tomatoes, and small pasta shells in a flavorful broth finished with parmesan and cream. A perfect hearty soup for any season, enhanced by the subtle depth of white wine and the creamy texture.
Ingredients
Chicken
- 500 g chicken thighs, skinless boneless
- ½ teaspoon salt
- ½ teaspoon pepper
Soup
- 2 tablespoon unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced
- ½ cup dry white wine (chardonnay), optional
- 4 cups low sodium chicken stock/broth
- 3 cups water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 250 g small pasta shells
- 1 cup parmesan, finely grated
- 1 cup heavy cream
- 2 packed cups baby spinach, chopped
- ½ cup sun dried tomato strips, chopped into 1cm pieces, plus some oil for drizzling
Soup Thickener (Cornflour Slurry)
- 2 teaspoon cornflour/cornstarch
- 2 teaspoon water
Instructions
- Cook outside of chicken: Sprinkle the chicken thighs with salt and pepper on each side. Melt butter in a large pot over medium-high heat. Once foamy, place the chicken in and cook the first side for 3 minutes until lightly golden, then cook the other side for 2 minutes. The inside may still be raw, which will cook later. Remove the chicken onto a plate.
- Soup flavour base: Reduce the heat to medium-low. Add garlic, onion, and celery into the same pot and cook for 3 minutes or until the onion softens.
- Deglaze: Increase heat to high, add the white wine, stir, and let it simmer until the wine reduces by half to concentrate the flavors.
- Broth & pasta: Add chicken stock, water, kosher salt, and black pepper. Bring to a boil, then add the pasta shells. Cook the pasta for about 10 minutes according to the packet instructions, stirring occasionally to prevent sticking.
- Add chicken partway: While the pasta cooks, chop the chicken into 1.5 cm pieces and add them back into the pot to finish cooking with the pasta.
- Finish soup: Once the pasta is cooked, lower the heat to low. Stir in the parmesan until melted, then add the cornflour-water slurry, cream, and chopped spinach. Stir for about 1 minute until the spinach wilts and the soup thickens slightly.
- Serve: Ladle the soup into bowls and sprinkle with the chopped sun-dried tomato strips and a drizzle of the tomato oil for a finishing touch. Enjoy hot.
- Storing: To keep leftovers fresh, separate the pasta and chicken mixture from the broth before refrigerating. Reheat broth and solid components separately to avoid over-softening the pasta.
Notes
- If using chicken breast, slice each breast horizontally into thin steaks before cooking.
- White wine adds depth and flavor; for a non-alcoholic version, substitute half the water with extra chicken stock or use zero-alcohol white wine.
- You can substitute small pasta shells with ditalini, small macaroni, or gluten-free pasta (increase cornflour slightly for thickening with gluten-free).
- Store-bought sandy-type parmesan works best and melts well in the soup; avoid pre-packaged non-cheese substitutes.
- Using heavy cream creates a creamy texture and rich color; if substituting with milk, use 1 ½ cups full-fat milk and reduce water by ½ cup, but note the soup will be less white and creamy.
- Sun dried tomatoes add bright flavor and colorful finishing oil, offering a delicious departure from typical croutons or nuts.
- For best storage, separate pasta and chicken solids from broth to prevent pasta from bloating overnight; both components can be refrigerated or frozen separately.
Nutrition
- Serving Size: 1 bowl (approx. 320 g)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
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