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Creamy Tuscan Chicken Soup Recipe

ByCaroline
Jump to Recipe· 4.5 from 24 reviews

If you’re craving that perfect bowl that’s both hearty and comforting, I’ve got you covered with my Creamy Tuscan Chicken Soup Recipe. This soup has a luscious, rich texture with just the right balance of savory chicken, fresh spinach, and a touch of Italian herbs—it’s like a warm hug on a chilly day. Stick with me because I’m sharing all my insider tips and little tricks to make sure your soup comes out restaurant-quality every time.

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Why This Recipe Works

  • Balanced Flavors: The blend of sundried tomatoes, Italian seasoning, and Parmesan creates a rich, savory experience without being overwhelming.
  • Creamy Texture: Heavy cream combined with flour and Parmesan gives this soup the perfect silky richness that sticks with you.
  • Nutritious Boost: Fresh spinach adds a pop of greenery and vital nutrients, making the soup feel wholesome and fresh.
  • Simple One-Pot Meal: Cooking everything in one pot means less mess and more time to enjoy your bowl.
Creamy Tuscan Chicken Soup, Tuscan chicken soup, creamy chicken soup recipe, easy Italian chicken soup, hearty comfort food - The dish is a creamy pasta with three main layers visible: the base layer of soft yellow pasta shells, the middle layer of thick orange creamy sauce mixed evenly with wilted dark green spinach leaves, and scattered pieces of red sun-dried tomatoes adding contrast throughout. The sauce looks smooth and rich, holding the pasta and vegetables together. The dish is served in a white bowl with a thin blue rim, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Creamy Tuscan Chicken Soup Recipe has a role that builds layers of flavor and texture—from the tender chicken to the lightly sweet sundried tomatoes. I always recommend fresh vegetables and quality Parmesan for the best results.

Creamy Tuscan Chicken Soup, Tuscan chicken soup, creamy chicken soup recipe, easy Italian chicken soup, hearty comfort food - Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh boneless, skinless chicken thighs cut into chunks, a small white bowl filled with mixed Italian seasoning herbs, a small mound of coarse sea salt, a small heap of black peppercorns, a simple white plate with diced bright orange carrots, diced pale green celery sticks, diced white onions, and diced deep red sundried tomatoes arranged neatly, three whole uncracked garlic cloves with clean white skins, a small white bowl containing fine white flour, a small white bowl with rich red tomato paste, a simple white bowl showing golden chicken broth, a small white dish heaped with uncooked Italian small shell pasta, a small white bowl of thick heavy whipping cream, a white plate sprinkled with grated parmesan reggiano cheese, and a handful of vibrant fresh green spinach leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Adds a subtle richness and helps brown the chicken beautifully, creating depth of flavor.
  • Boneless, skinless chicken breasts or thighs: Thighs are juicier, breasts cook lean and fast—either works great diced into bite-sized pieces.
  • Italian Seasoning: A fragrant herb blend that pulls all ingredients together with classic Mediterranean notes.
  • Salt and pepper: Enhances natural flavors — don’t be shy with seasoning, it’s key!
  • Diced carrots, celery, and onions: Classic soup veggies add sweetness, texture, and aromatic base.
  • Sundried tomatoes: Packed with intense umami and a slight tang that elevates the soup’s complexity.
  • Garlic cloves: Just the right amount of savory aromatic punch.
  • Flour: Thickens the soup for that creamy consistency we love without being gluey.
  • Tomato paste (optional): Deepens color and adds a subtle tomato richness—great if you want an extra layer.
  • Chicken broth: The heart of the soup base; I start with 6 cups and add more if needed for your preferred thickness.
  • Italian small shell pasta: Tender little bites to make the soup more substantial.
  • Heavy whipping cream: Ensures a silky smooth finish which makes every spoonful divine.
  • Grated Parmesan Reggiano cheese: Adds sharp, nutty salty flavor and helps thicken the cream.
  • Fresh spinach: A final fresh green touch that wilts quickly and brightens the dish.
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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

One of the things I love most about this Creamy Tuscan Chicken Soup Recipe is how easy it is to tweak based on what you have or what you’re craving. Don’t be afraid to experiment—you might find your new favorite twist!

  • Variation: Swap chicken thighs for chicken breasts if you prefer leaner meat; I do this sometimes when I want a lighter soup.
  • Dairy-Free Option: Use coconut cream instead of heavy cream and nutritional yeast for cheesy flavor—taste adjustments needed but still delicious!
  • Seasonal Switch: Add kale or Swiss chard instead of spinach when it’s in season—I love the slight earthiness it brings.
  • Pasta-Free Version: Skip the pasta for a lower-carb option or add some cooked quinoa for more texture.

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

Step 1: Savor the Sizzle

Heat that olive oil over medium-high heat in your favorite large soup pot or Dutch oven. When it’s shimmering, toss in your diced chicken with a teaspoon of Italian seasoning plus salt and pepper. Cook until every piece is golden and slightly caramelized—about 4 to 5 minutes. This browning builds flavor that really makes the soup sing, so don’t rush it!

Step 2: Build Your Flavor Base

Keep those savory juices in the pot and add your diced onions, carrots, celery, sundried tomatoes, and minced garlic next. Cook for about 3 to 4 minutes until translucent and fragrant. This veggie trio is what makes the soup feel hearty and balanced, so stir often so everything cooks evenly without burning.

Step 3: The Creamy Thickening Magic

Sprinkle your flour evenly over the veggies and stir it in gradually. This prevents clumping and helps create that luscious creamy texture we’re aiming for. If you’re feeling fancy, add tomato paste here too and mix it in — it adds a subtle depth and color that’s worth it.

Step 4: Pour, Whisk, and Simmer

Now, slowly whisk in 6 cups of chicken broth, scraping up those tasty bits stuck to the bottom of the pot to infuse your soup with extra flavor. Turn up the heat and bring everything to a rolling boil.

Step 5: Pasta and Patience

Add your pasta, plus the remaining teaspoon of Italian seasoning and some salt and pepper to adjust. Cover your pot and lower the heat to let this simmer gently for 20 minutes, stirring occasionally. The chicken will finish cooking, and the pasta will soften perfectly—no mush, promise!

Step 6: Creamy Finale

Open the lid and gently stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let it simmer for another five minutes to let those flavors marry and the spinach wilt beautifully. Then give it a final taste and tweak your salt or pepper if needed.

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Tips from My Kitchen

  • Browning Counts: Don’t skip browning the chicken—it adds so much richness you just can’t get with boiling alone.
  • Slow Flour Addition: Add flour in parts, stirring constantly to dodge lumps and get that creamy texture just right.
  • Pasta Timing: I’ve learned cooking pasta directly in the soup saves time and boosts flavor absorption—just watch so it doesn’t get mushy.
  • Spinach Stir-In: Adding spinach at the end keeps it vibrant and fresh instead of overcooked and dull.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken Soup, Tuscan chicken soup, creamy chicken soup recipe, easy Italian chicken soup, hearty comfort food - A white bowl with a blue rim contains creamy orange soup filled with tortellini pasta, green spinach leaves, red sun-dried tomatoes, and chunks of white meat. A slice of golden toasted bread stands resting inside the bowl, partially dipped into the soup. A silver spoon is placed inside the bowl on the right side, slightly covered by the soup. The bowl sits on a wooden board with a white marbled surface background and a purple cloth visible at the top edge of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always reach for a sprinkle of freshly chopped basil or a few crispy croutons on top—it adds freshness and a little crunch that perfectly contrasts the creamy soup base. Sometimes, a drizzle of good-quality olive oil or an extra handful of shaved Parmesan makes it feel extra special.

Side Dishes

Crusty garlic bread or warm focaccia are my go-tos. The classic warm bread soaks up all the soup goodness. For a lighter option, a simple mixed green salad with a zesty vinaigrette keeps things fresh.

Creative Ways to Present

For special occasions, I love serving this Creamy Tuscan Chicken Soup Recipe in mini bread bowls—so cozy and fun to eat! You can also layer the soup in clear glass mugs for a pretty, rustic look at brunch or dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to three days. Because of the cream and pasta, the soup thickens quite a bit, so I usually stir in a splash of chicken broth or water when reheating to bring it back to that perfect consistency.

Freezing

Freezing Creamy Tuscan Chicken Soup Recipe can be a bit tricky since dairy sometimes separates. I recommend freezing the soup before adding cream and pasta, then finishing with fresh cream and cooked pasta after thawing for the best texture and flavor.

Reheating

Reheat gently on the stove over low heat, stirring often. This helps prevent curdling and ensures the soup reheats evenly. Adding a little extra broth while warming helps restore the silky, creamy texture you loved the first time around.

FAQs

  1. Can I use rotisserie chicken instead of raw chicken?

    Absolutely! Using rotisserie chicken can speed up your prep time. Just add it near the end of cooking when you stir in the cream and spinach, since the meat is already cooked. It’s a handy shortcut on busy days.

  2. What can I substitute for the heavy cream?

    You can swap in half-and-half or evaporated milk for a lighter texture, but the soup won’t be as rich. For dairy-free, coconut milk is a great option but expect a slight coconut flavor.

  3. How do I keep the spinach from getting mushy?

    Add fresh spinach right at the end of cooking and allow it to wilt just a few minutes. Overcooking can make it limp and bitter, so fresh and quick is the way to go.

  4. Can I make this soup without pasta?

    Yes! You can leave out the pasta for a lighter, broth-forward soup or add other grains like rice or quinoa. Just cook those separately and add at the end to keep texture intact.

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe holds a special place in my heart because it’s comfort food that feels both cozy and a little fancy. I love how it’s simple enough for weeknights but impressive enough to bring to a friend’s dinner. Give it a try—I’m confident once you do, it’ll become one of your go-to soups too. Nothing beats that creamy, savory, and fresh combo in one lovely bowl!

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Creamy Tuscan Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 24 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan, Italian
Print Recipe

Description

Creamy Marry Me Tuscan Chicken Soup is a rich and comforting dish combining tender chicken, fresh vegetables, pasta, and spinach in a flavorful creamy broth, enhanced with Parmesan cheese and Italian seasoning. Perfect for a cozy family meal or an impressive dinner.

Ingredients

Chicken and Seasoning

  • 1 teaspoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces
  • 2 teaspoons Italian seasoning, divided
  • 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

  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)
  • 6 to 8 cups chicken broth (start with 6 cups)

Pasta

  • 6 oz Italian small shell pasta

Finishing Ingredients

  • 1 cup heavy whipping cream
  • ½ to 1 cup grated Parmesan Reggiano cheese
  • 2 ½ to 3 cups fresh spinach

Instructions

  1. Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon Italian seasoning, salt, and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4 to 5 minutes.
  2. Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook, stirring occasionally, until the vegetables are translucent and softened, about 3 to 4 minutes.
  3. Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine, adding it gradually to avoid clumping. If using, add the tomato paste now and stir thoroughly to incorporate it into the mixture.
  4. Deglaze and Add Broth: Gradually whisk in 6 cups of chicken broth, stirring constantly to prevent lumps, and scrape the bottom of the pot to deglaze any browned bits. Bring the mixture to a rolling boil.
  5. Add Pasta and Season: Add the pasta, remaining 1 teaspoon Italian seasoning, and adjust salt and pepper to taste. Cover the pot with a lid and reduce heat to low. Let the soup simmer for about 20 minutes until the chicken is cooked through, tender, and the pasta is al dente. Alternatively, you can cook the pasta separately and add it later.
  6. Finish Soup: Remove the lid and stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer gently for an additional 5 minutes, until the spinach wilts and the cheese melts into the soup.
  7. Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, or additional Italian seasoning as needed before serving hot.

Notes

  • Tomato paste is optional but adds depth of flavor; omit if preferred.
  • Start with 6 cups of chicken broth and add more if you prefer a thinner soup consistency.
  • If you prefer, cook pasta separately to prevent it from overcooking and becoming mushy.
  • For a lower fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
  • Sundried tomatoes can be soaked in warm water if very dry to soften before dicing.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 75 mg

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