This Creamy Tuscan Chicken Soup is a heartwarming bowl of comfort food perfection. Tender, juicy chicken pieces swim in a rich, savory broth loaded with Parmesan, cream, spinach, and sun-dried tomatoes. Every bite is a perfect balance of creamy indulgence, bright herbs, and hearty pasta that makes this soup a family favorite.
Ideal for weeknight dinners or a cozy weekend lunch, this Tuscan-inspired soup delivers restaurant-quality flavors at home. The creamy broth, combined with flavorful chicken and fresh vegetables, creates a satisfying dish that warms from the inside out. It’s easy to make, full of nutrients, and perfect for serving as a main course or a starter.
Why You’ll Love This Recipe
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Rich and creamy: The combination of cream and Parmesan produces a luscious, velvety broth.
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Quick and easy: Ready in under an hour, ideal for weeknight dinners.
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Family-friendly: Gentle, savory flavors that kids and adults both enjoy.
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Hearty and satisfying: Pasta, chicken, and vegetables make it a full meal in a bowl.
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Customizable: Add your favorite greens, pasta shapes, or spices.
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Meal prep-friendly: Keeps well and reheats beautifully without losing flavor.
Ingredient Breakdown
Chicken thighs (500g/1 lb, boneless, skinless): Provide tender, juicy protein with rich flavor that holds up well in the creamy soup.
Salt and black pepper (½ tsp each + extra): Essential for seasoning the chicken and broth, enhancing all flavors.
Unsalted butter (2 tbsp): Adds depth and richness while sautéing aromatics.
Onion (1 medium, finely chopped): Lends sweetness and a savory base to the soup.
Garlic (2 cloves, minced): Adds aromatic punch and complements the creaminess.
Celery stalks or carrots (2 stalks, sliced): Provide crunch, texture, and natural sweetness.
Dry white (½ cup, optional): Enhances flavor complexity while deglazing the pan.
Chicken broth (4 cups, low-sodium) and water (3 cups): Form the base of the soup, keeping it light yet flavorful.
Small pasta shells (250g/8 oz): Add body and a satisfying bite to the chowder-like soup.
Parmesan cheese (1 cup, grated): Melts into the broth for richness and umami flavor.
Heavy cream (1 cup): Creates the silky, luxurious texture that makes this soup indulgent.
Baby spinach (2 cups) or kale: Adds freshness, color, and nutrients.
Sun-dried tomatoes (½ cup, chopped): Offer a tangy sweetness and pop of color.
Cornstarch slurry (2 tsp cornstarch + 2 tsp water): Helps slightly thicken the broth for a comforting, creamy consistency.
Pro Tips
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Sear chicken properly: Brown chicken on medium-high heat to lock in juices and flavor.
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Simmer gently after cream: Avoid boiling once cream is added to prevent curdling.
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Add pasta last: Cook pasta directly in the soup to absorb flavors, but don’t overcook to avoid mushy texture.
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Use fresh greens: Spinach or kale added at the end maintains bright color and nutrients.
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Adjust thickness: Use the cornstarch slurry or reduce liquid slightly for a heartier consistency.
Ingredient Swaps or Variations
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Protein alternatives: Swap chicken thighs for chicken breast, turkey, or even cooked shrimp.
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Pasta variations: Orzo, ditalini, or small shells work well in this soup.
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Dairy-free option: Use coconut cream or cashew cream instead of heavy cream.
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Add vegetables: Mushrooms, bell peppers, or zucchini add extra flavor and texture.
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Herb swaps: Replace sun-dried tomatoes and spinach with roasted red peppers and fresh basil for a different Tuscan twist.
Serving Suggestions
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Serve hot in a deep bowl with a sprinkle of extra Parmesan.
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Drizzle with olive oil from the sun-dried tomato jar for added richness.
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Pair with crusty bread, focaccia, or garlic bread for dipping.
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Garnish with fresh parsley or a pinch of red pepper flakes for visual appeal.
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Accompany with a simple green salad for a well-rounded meal.
Make Ahead + Storage Tips
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Prep ahead: Chop vegetables and cook chicken in advance for faster assembly.
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Refrigeration: Store in airtight containers for up to 3 days; pasta may absorb some broth, so add a splash of water when reheating.
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Freezing: Soup freezes well without cream. Add cream after reheating for best texture.
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Reheating: Warm gently over medium-low heat, stirring occasionally to maintain creaminess.
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Meal prep tip: Cook pasta separately if making in bulk, then add freshly cooked pasta when serving.
Cultural and Historical Notes
Tuscan-style soups are inspired by the rustic, flavorful cuisine of Italy’s Tuscany region. Known for their rich broths, fresh vegetables, and bold flavors, these soups reflect the Italian tradition of creating comforting, satisfying meals from simple ingredients. The combination of chicken, Parmesan, cream, and sun-dried tomatoes is a modern twist on classic Tuscan flavors, balancing richness with freshness. Soups like this have historically been used as hearty family meals, embodying the Italian principle of “cucina povera,” or humble, wholesome cooking.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more tender. If using breasts, monitor cooking time to avoid dryness.
Can I make this soup ahead of time?
You can prep the vegetables and cook the chicken in advance. Add cream, spinach, and pasta when reheating for best results.
Is this soup gluten-free?
Use gluten-free pasta and ensure your chicken broth is gluten-free to make it fully safe for gluten-sensitive diets.
How long does leftover soup last?
Store in the fridge for 2–3 days. Reheat gently, adding water or broth if pasta has absorbed too much liquid.
Can I freeze this soup?
Yes, freeze before adding cream and spinach. Add these fresh ingredients when reheating to preserve flavor and texture.
Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or bell peppers work well and enhance nutrition.
How thick should the soup be?
It should be creamy but pourable. Use the cornstarch slurry or reduce broth slightly for thicker consistency.
Tuscan Chicken Soup
Ingredients
Equipment
Method
- Season chicken thighs with salt and pepper. In a large pot, melt butter over medium-high heat and sear chicken for 3 minutes per side. Remove and set aside.
- Lower heat to medium. In the same pot, sauté onion, garlic, and celery for about 3 minutes until softened.
- Add chicken broth, water, salt, and pepper. Bring to a boil.
- Add pasta and cook according to package instructions (about 10 minutes), stirring occasionally.
- While pasta cooks, chop the seared chicken into bite-sized pieces and return to the pot halfway through pasta cooking.
- Stir in cornstarch slurry and let it simmer until slightly thickened.
- Reduce heat to low. Stir in Parmesan until melted, then add cream and spinach. Stir until spinach wilts.
- Serve hot, topped with chopped sun-dried tomatoes and a drizzle of oil from the jar if desired.