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Creamy Tuscan Chicken Soup Recipe
Emily

Tuscan Chicken Soup

A rich and comforting Italian-inspired soup with tender chicken, creamy Parmesan broth, sun-dried tomatoes, spinach, and pasta. Hearty, flavorful, and perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (1 lb) boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, finely sliced (or 2 carrots)
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 250 g (8 oz) small pasta shells (or similar small pasta)
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 2 cups baby spinach (or kale)
  • 1/2 cup sun-dried tomato strips, chopped
  • 2 tsp cornstarch mixed with 2 tsp water (slurry)

Equipment

  • Large pot
  • wooden spoon
  • knife and cutting board
  • Measuring cups and spoons
  • ladle

Method
 

  1. 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.
  2. Lower heat to medium. In the same pot, sauté onion, garlic, and celery for about 3 minutes until softened.
  3. Add chicken broth, water, salt, and pepper. Bring to a boil.
  4. Add pasta and cook according to package instructions (about 10 minutes), stirring occasionally.
  5. While pasta cooks, chop the seared chicken into bite-sized pieces and return to the pot halfway through pasta cooking.
  6. Stir in cornstarch slurry and let it simmer until slightly thickened.
  7. Reduce heat to low. Stir in Parmesan until melted, then add cream and spinach. Stir until spinach wilts.
  8. Serve hot, topped with chopped sun-dried tomatoes and a drizzle of oil from the jar if desired.

Notes

Substitute kale for spinach for a heartier green. The adds depth but can be skipped for an alcohol-free version. To lighten the dish, use half-and-half instead of cream. This soup reheats well — the pasta absorbs broth over time, so add extra water or stock when reheating.