This Creamy Tuscan Chicken Soup Recipe is an absolute gem, bringing together tender chicken, fresh spinach, and a luscious creamy broth all infused with Italian herbs and sundried tomatoes. It’s one of those dishes that feels like a warm hug in every spoonful, perfect for cozy nights or when you want a comforting meal without fuss. With a harmonious blend of flavors and a satisfying texture, this soup quickly becomes a family favorite you’ll keep coming back to.
Ingredients You’ll Need
These simple yet vibrant ingredients form the heart and soul of the soup. Each one plays a crucial role, whether it’s building depth of flavor, adding freshness, or creating that creamy, comforting texture that makes this recipe so special.
- Olive oil: Provides a rich base for sautéing and adds a subtle fruity aroma.
- Boneless, skinless chicken breasts or thighs: Tender protein that soaks up all those wonderful spices.
- Italian seasoning: A fragrant blend of herbs that transports you straight to Tuscany.
- Salt and pepper: Essential to enhance and balance all the flavors.
- Diced carrots, celery, and onions: The classic trio that forms a flavorful and hearty soup foundation.
- Sundried tomatoes: Adds a sweet, tangy burst that brightens every bite.
- Garlic cloves, minced: Infuses the soup with that unmistakable warm garlicky punch.
- Flour: Helps thicken the soup to a lovely creamy consistency.
- Tomato paste (optional): Enhances color and depth of flavor subtly.
- Chicken broth: The comforting liquid base that carries all the flavors together.
- Pasta (Italian small shells): Provides texture and makes the soup filling.
- Heavy whipping cream: Turns the broth into a luxuriously creamy delight.
- Grated Parmesan Reggiano cheese: Adds a nutty, savory richness.
- Fresh spinach: Brings color, nutrition, and a fresh green brightness.
How to Make Creamy Tuscan Chicken Soup Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large pot over medium-high heat. Add the diced chicken along with a teaspoon of Italian seasoning, salt, and pepper. Browning the chicken creates that beautiful caramelized flavor base that you’ll notice in every spoonful. Cook until it’s golden and partially cooked—about 4 to 5 minutes—and then set it aside if needed to make room for the veggies.
Step 2: Sauté the Vegetables
In the same pot, toss in the onions, carrots, celery, sundried tomatoes, and minced garlic. Cooking these until tender and fragrant, usually 3 to 4 minutes, builds a rich vegetable foundation, layering the flavors right from the start.
Step 3: Add Flour and Tomato Paste
Sprinkle the flour evenly over the softened vegetables, stirring thoroughly to avoid lumps. This step is key for thickening the soup later. If you’re using tomato paste, stir it in now to deepen the color and add a subtle, tangy sweetness.
Step 4: Stir in the Chicken Broth
Gradually whisk in 6 cups of chicken broth, stirring constantly to prevent lumps and to deglaze the bottom of the pot. This lifts all those delicious browned bits into the broth, enriching the flavor. Keep some broth aside in case you want to thin the soup later.
Step 5: Simmer with Pasta and Seasoning
Bring this mixture to a boil, then add the pasta, an extra teaspoon of Italian seasoning, salt, and pepper to taste. Cover and reduce the heat, letting it simmer for around 20 minutes. This cooks the chicken through while the pasta becomes perfectly tender but still with a slight bite. You can cook the pasta separately if preferred and add it later to prevent over-softening.
Step 6: Finish with Cream, Spinach, and Parmesan
Remove the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Let everything simmer gently for an additional 5 minutes until the spinach wilts beautifully and the soup turns silky smooth. Don’t forget to taste and adjust the seasoning at this point—it’s where all the magic really comes together.
Step 7: Serve and Enjoy
Ladle the soup into your favorite bowls, topping off with a little extra Parmesan if you like it cheesy. This Creamy Tuscan Chicken Soup Recipe is best savored warm, instantly providing comfort with every spoonful.
How to Serve Creamy Tuscan Chicken Soup Recipe
Garnishes
Sprinkle freshly chopped basil or parsley on top to add a burst of color and fresh herbal notes. A generous grating of Parmesan cheese right before serving elevates the soup’s creamy taste, while a drizzle of good quality olive oil brings incredible richness.
Side Dishes
This soup pairs wonderfully with a crusty baguette or garlic bread for dipping, amplifying the cozy experience. A crisp green salad with a light vinaigrette offers a refreshing contrast, balancing the soup’s richness perfectly.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun and edible presentation that doubles as part of the meal. Alternatively, pour into mason jars for a charming packed-lunch option that keeps the soup warm and ready to enjoy on the go.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into an airtight container and refrigerate. It will stay fresh for up to 3 days, making it a perfect make-ahead meal that only gets better as the flavors meld overnight.
Freezing
This Creamy Tuscan Chicken Soup Recipe freezes beautifully, but it’s best to leave out the pasta before freezing, as it can turn mushy. Freeze the soup alone in a freezer-safe container for up to 2 months, then add freshly cooked pasta upon reheating.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. If you froze the soup without pasta, cook some fresh pasta and add it in after warming, keeping the texture just right.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually fantastic in this soup because they stay juicy and add a bit more flavor. Just dice them into bite-sized pieces and follow the recipe as usual.
Is it possible to make this soup dairy-free?
Yes, you can swap the heavy cream for coconut cream or a dairy-free alternative and use nutritional yeast instead of Parmesan. The texture and flavor will be slightly different but still deliciously creamy.
Can I prepare this soup vegetarian?
To make a vegetarian version, replace chicken with hearty vegetables like mushrooms or artichokes and use vegetable broth instead of chicken broth. Consider adding plant-based protein like beans or tofu for extra substance.
What type of pasta works best in this soup?
Small pasta shapes like Italian shells, ditalini, or elbow macaroni are ideal because they cook quickly and nestle perfectly in each spoonful without overpowering the soup.
How can I make the soup thicker or thinner?
If you want a thicker soup, add a bit more flour during the cooking process or reduce the amount of broth. For a thinner consistency, simply add extra broth or water to reach your preferred texture.
Final Thoughts
Trust me when I say that this Creamy Tuscan Chicken Soup Recipe is a true crowd-pleaser that brightens any day with its rich, comforting flavors and hearty ingredients. Whether you’re cooking for a family dinner or looking to meal prep something tasty and nourishing, this soup is a fantastic choice. Give it a try—you might just discover your new favorite comfort food to enjoy all year round!
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Creamy Tuscan Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 cups
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Tuscan chicken soup is a comforting and hearty dish featuring tender chicken, fresh vegetables, pasta, and a luscious blend of cream and Parmesan cheese. Enhanced with Italian seasoning and sundried tomatoes, this soup offers rich, savory flavors perfect for any cozy meal.
Ingredients
Protein and Seasoning
- 1 teaspoon olive oil
- 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Vegetables
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Flavoring
- ¼ cup flour
- 2 tablespoons tomato paste (optional)
Liquids and Pasta
- 6 to 8 cups chicken broth (start with 6 cups)
- 6 oz pasta (such as Italian small shells)
Dairy and Greens
- 1 cup heavy whipping cream
- ½ to 1 cup grated Parmesan Reggiano cheese
- 2 ½ to 3 cups fresh spinach
Additional Seasoning
- 1 teaspoon Italian seasoning (for simmering with pasta)
- Salt and pepper to taste
Instructions
- Brown the chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 4-5 minutes. Remove and set aside if needed.
- Sauté the vegetables: In the same pot, add onions, carrots, celery, sundried tomatoes, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add flour and tomato paste: Sprinkle the flour over the vegetables and stir thoroughly to combine. Add the flour in stages to prevent clumping. If using, add tomato paste at this stage and stir well to incorporate.
- Deglaze and add broth: Gradually whisk in the chicken broth, stirring to ensure there are no lumps and to deglaze the bottom of the pan. Start with 6 cups and reserve extra for thinning the soup later if needed.
- Simmer with pasta: Bring the mixture to a rolling boil. Add the pasta and an additional teaspoon of Italian seasoning, along with more salt and pepper to taste. Cover the pot and lower the heat; simmer for about 20 minutes, or until the chicken is cooked through and pasta is just al dente. Alternatively, cook the pasta separately and add afterward.
- Finish the soup: Remove the lid, then stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes, allowing the spinach to wilt and flavors to meld. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with extra Parmesan cheese if desired. Enjoy warm!
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Sundried tomatoes add a tangy depth but can be omitted if unavailable.
- Use gluten-free flour and pasta to make this recipe gluten-free.
- Simmering the pasta in the soup allows it to absorb more flavor, but cooking pasta separately can prevent overcooking.
- Adjust chicken broth amount based on desired soup thickness.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
