Name: Creamy Tuscan Chicken Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 500 g chicken thighs, skinless boneless; 1/2 tsp salt; 1/2 tsp pepper; 30 g unsalted butter (2 tbsp); 1 onion, finely chopped; 2 garlic cloves, minced; 2 large celery stems, finely sliced; 1/2 cup dry white wine (chardonnay), optional; 4 cups low sodium chicken stock/broth; 3 cups water; 1 tsp kosher salt; 1/2 tsp black pepper; 250 g small pasta shells (or other small pasta); 1 cup parmesan, finely grated; 1 cup thickened/heavy cream; 2 packed cups baby spinach, chopped; 1/2 cup sun dried tomato strips, chopped into 1 cm pieces plus a bit of oil for drizzling; 2 tsp cornflour/cornstarch mixed with 2 tsp water

There's something truly comforting about a warm, velvety bowl of soup that just hugs you from the inside. The Creamy Tuscan Chicken Soup Recipe is exactly that kind of dish—rich, flavorful, and incredibly satisfying without being heavy. Trust me, once you try this, it'll be your go-to when you want a meal that feels like a big cozy hug.

A white pot filled with creamy soup that has a thick texture, showing visible pieces of pasta, small bits of browned meat, and green leafy herbs. The soup has swirls of orange oil on the surface and a ladle lifting a scoop of the soup that clearly shows the pasta, meat, and herbs mixed together in the creamy broth. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tuscan Chicken Soup Recipe
Top Tip
How to Serve Creamy Tuscan Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tuscan Chicken Soup Recipe

Why You'll Love This Recipe

This soup has quickly become one of my favorites because it strikes the perfect balance between creamy indulgence and fresh, vibrant flavors. The way the tender chicken mingles with spinach and sun-dried tomatoes in a silky broth is just irresistible.

Comforting Creaminess: The heavy cream and parmesan blend creates the richest, most satisfying texture that feels like a warm embrace.
Fresh Tuscan Flavors: Sun-dried tomatoes and spinach add brightness and depth, lifting the soup beyond just comfort food.
Quick and Easy to Make: Ready in about 35 minutes, it’s perfect when you want something homemade without the fuss.
Highly Customizable: Whether you swap pasta types, use chicken breast instead of thighs, or adjust the veggies, it’s easy to make it your own.

The image shows a white ceramic pot filled with creamy soup containing three main visible layers: the base is a thick, off-white creamy broth mixed with small white pasta shells and chunks of light-colored meat; scattered throughout are dark green spinach leaves adding contrast; on top, there are pieces of rich dark red sun-dried tomatoes and a bright orange oil drizzle spreading across the surface with a light dusting of grated cheese in the center. A silver spoon rests inside the soup, and pieces of white flatbread are placed next to the pot on a white marbled surface with dark blue cloth partially visible in the background. A few loose fresh spinach leaves are also scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Tuscan Chicken Soup Recipe plays a role in building layers of flavor and texture that come together beautifully. Shopping for fresh spinach and good quality parmesan makes a huge difference, and using chicken thighs lends juiciness—but more on that in a bit.

Flat lay of skinless boneless chicken thighs with smooth pale pink flesh, bright white chopped onion pieces, vibrant green celery stalks sliced thinly, fresh dark green baby spinach leaves with delicate veins, deep red sun dried tomato strips with wrinkled texture, a small mound of finely grated pale yellow parmesan cheese with sandy texture, two plump garlic cloves with papery white skin, and a handful of small ivory-colored pasta shells, all beautifully arranged with natural spacing and gentle shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chicken thighs: I prefer thighs for their richer flavor and tender texture, but chicken breast works fine if you slice it thinly.
Unsalted butter: Adds that classic base flavor and helps cook the aromatics without overpowering the soup.
Onion and garlic: These aromatics build the savory backbone; sauté them gently to soften and coax out their sweetness.
Celery: Adds a subtle crunch and freshness; you can substitute carrots if you prefer a bit of natural sweetness.
White wine: This is optional but highly recommended—I love how it deglazes the pot and amps up the flavor complexity.
Chicken stock and water: Using a mix keeps it flavorful without being too salty or heavy.
Small pasta shells: They’re perfect spoon-sized bites that soak up all the lovely broth without getting mushy fast.
Parmesan cheese: Adds savory umami and helps thicken the soup a bit; avoid pre-grated aisle cheese for best results.
Heavy cream: Gives the soup that signature luscious, creamy finish; I sometimes swap with full-fat milk for a lighter version.
Baby spinach: Fresh and tender, it wilts quickly and adds color and nutrients.
Sun-dried tomatoes: These give the soup its character—a little tangy, a little sweet, and the infused oil makes a stunning drizzle on top.
Cornflour slurry: Just a small bit to thicken the soup slightly; helps everything blend smoothly together.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about the Creamy Tuscan Chicken Soup Recipe is how easy it is to tweak. Sometimes, I swap out the pasta for diced potatoes or toss in kale instead of spinach when I’m feeling greener—and it always turns out delicious.

Variation: Adding a pinch of red pepper flakes gives it a gentle kick that I adore on colder days.
Dietary modifications: For gluten-free, I switch to GF pasta and up the cornflour a little to get the same silky thickness.
Seasonal tweaks: In fall, I toss in some roasted butternut squash cubes for extra heartiness.

Step-by-Step: How I Make Creamy Tuscan Chicken Soup Recipe

Step 1: Brown the chicken for a flavorful start

First things first: pat your chicken thighs dry and season them lightly with salt and pepper. Melt the butter in a large pot over medium-high heat until foamy, then add the chicken. Cook about 3 minutes on the first side until it’s lightly golden, then flip for 2 more minutes. Don’t worry if it’s still a bit raw inside—the chicken will finish cooking in the soup later. Once browned, remove and set aside on a plate.

Step 2: Build the flavor base

Turn your heat down to medium-low and toss in the garlic, onion, and celery into the same pot. Cook gently for about 3 minutes, stirring occasionally, until the onions have softened and everything smells wonderfully fragrant.

Step 3: Deglaze with wine

Crank the heat back up to high and pour in the white wine, scraping the pot bottom with a wooden spoon to loosen those tasty browned bits. Let it simmer until the wine reduces by about half—this intensifies the flavor without any boozy kick lingering.

Step 4: Add broth, water, and pasta

Pour in the chicken stock, water, salt, and pepper, and bring it all to a boil. Once boiling, add your small pasta shells. Stir occasionally to keep the pasta from sticking, and cook according to the package directions—usually around 10 minutes.

Step 5: Finish cooking the chicken in soup

While the pasta cooks, chop the browned chicken into bite-sized pieces—about 1.5cm or half an inch—and toss it back into the pot. This way, it perfectly cooks through with the pasta.

Step 6: Cream it up and add greens

Once the pasta is tender, turn the heat to low. Stir in the finely grated parmesan until it melts into the broth, stirring constantly. Next, whisk in the cornflour slurry followed by the cream and chopped spinach. Stir just until the spinach wilts and the soup thickens slightly—this only takes a minute or so.

Step 7: Serve with sun-dried tomato topping

Ladle your soup into bowls and sprinkle generously with those chopped sun-dried tomato strips, plus a drizzle of their flavorful oil. The pop of red and tangy flavor absolutely elevates the dish.

Top Tip

From my experience making this soup multiple times, a few little tricks have taken it from good to outstanding. These tips will save you time and maximize flavor.

Brown chicken well: Don’t skip this step—those browned bits add incredible depth to the broth.
Use quality parmesan: Freshly grated or the sandy types from the fridge melt better than shelf-stable pre-grated cardboard-like cheese.
Don’t overcook the pasta: Pasta can quickly get mushy; keep an eye on cooking time and stir regularly to prevent sticking.
Separate pasta for leftovers: To keep leftover soup from turning gummy, always store pasta separately in the fridge.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I always top this soup with a handful of chopped sun-dried tomatoes and a little drizzle of their infused oil—it adds such a lovely tang and a bright red pop that contrasts the creamy base beautifully. Sometimes, I sprinkle freshly chopped parsley for a fresh herbal note.

Side Dishes

Crusty bread is a no-brainer here—something rustic like a sourdough boule or a warm focaccia is perfect for soaking up every last drop. For a light lunch, I enjoy a crisp green salad with lemon vinaigrette alongside.

Creative Ways to Present

For a special dinner, serve the soup in hollowed-out mini sourdough bowls or even small white pumpkins in autumn. Swirling a little extra cream on top and finishing with microgreens or edible flowers can make it feel extra fancy.

Make Ahead and Storage

Storing Leftovers

I usually separate the soup broth from the pasta and chicken when storing leftovers in the fridge. That way, the pasta doesn’t get soggy overnight, and I can reheat the broth gently without it turning gluey. Just scoop the solid bits back into warmed soup when serving again.

Freezing

This soup freezes great if you store the broth and solids separately. I cool them fully, then freeze in airtight containers. When thawed, I reheat the broth on the stove and add back the pasta and chicken. The spinach and cream hold up surprisingly well.

Reheating

Reheat the broth gently over low heat, stirring occasionally. Once it’s hot, add the pasta, chicken, and spinach back in—this protects the pasta texture and keeps the soup creamy. Avoid microwaving straight from frozen to prevent uneven heating.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this soup?

Absolutely! Just slice the breasts thinly before cooking so they cook evenly and stay tender. Cooking times stay roughly the same.

What’s a good substitute for white wine in the recipe?

If you prefer to skip the wine, you can replace it with extra chicken stock or water. Using a zero-alcohol white wine is also a great alternative that keeps the depth of flavor.

Can I make this soup gluten-free or low-carb?

Definitely! Swap the small pasta shells for gluten-free pasta, rice, or even diced potatoes. For low-carb, consider cauliflower rice or zucchini noodles, adjusting cooking times accordingly. Adding a bit more cornflour helps keep the soup thick.

How do I keep the pasta from becoming mushy when storing leftovers?

The best way is to store the cooked pasta separately from the soup broth. This way, it doesn’t soak up extra liquid and turn mushy. Recombine just before reheating and serving.

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe feels like a little slice of Italy tucked right in your kitchen. It’s got soul, comfort, and a touch of brightness from the sun-dried tomatoes that keep it interesting. I genuinely believe every home cook should give it a try—it’s easier than you think and so rewarding when that first warm spoonful lands. So invite a friend, pour a glass of wine (or not), and enjoy the simple joy of homemade goodness.