Name: Creamy Tuscan Chicken Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 500 g/1 lb skinless boneless chicken thighs (or chicken breast, halved horizontally into thin steaks); 1/2 tsp salt; 1/2 tsp pepper; 30 g / 2 tbsp unsalted butter; 1 onion, finely chopped; 2 garlic cloves, minced; 2 large celery stems, finely sliced (or substitute 2 carrots); 1/2 cup dry white wine (Chardonnay or other), optional; 4 cups low sodium chicken stock/broth; 3 cups water; 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 250 g / 8 oz small pasta shells (or other small pasta, rice, or potato cubed); 1 cup tightly packed finely grated Parmesan cheese (sandy type); 1 cup thickened/heavy cream (substitute with 1 1/2 cups full-fat milk if desired); 2 packed cups baby spinach (or chopped kale); 1/2 cup sun dried tomato strips, chopped into 1 cm pieces plus some oil for drizzling; 2 tsp cornflour/cornstarch mixed with 2 tsp water

If you’re craving something comforting yet bursting with flavor, you have to try this Creamy Tuscan Chicken Soup Recipe. It's hearty, rich, and packed with veggies and tender chicken — perfect for cozy nights or anytime you want a soul-soothing meal.

Creamy Tuscan Chicken - 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

I have to admit, this Creamy Tuscan Chicken Soup Recipe quickly became one of my go-to dishes. It's warm and inviting, yet packed with so many flavors and textures—perfect for those days I want something cozy without fussing too much.

Rich, comforting flavor: The combination of garlic, sun-dried tomatoes, parmesan, and cream makes every spoonful feel indulgent yet balanced.
Simple, wholesome ingredients: No complicated steps or weird ingredients—most things you have on hand in your kitchen.
Flexible and forgiving: You can easily swap pasta types, swap chicken cuts, or make it dairy-free without losing the soul of the soup.
Perfect for leftovers: It reheats beautifully, making it a winner for meal prep or busy weeknights.

Creamy Tuscan Chicken - 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

This Creamy Tuscan Chicken Soup Recipe relies on simple, fresh ingredients that come together to create deep, layered flavors. Each component plays a role, from tender chicken thighs to the vibrant sun-dried tomatoes, making every bowl both nourishing and tasty.

Creamy Tuscan Chicken - 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 juicy, tender bites, but chicken breast works if you slice it thinly to avoid drying out.
Unsalted butter: Helps add richness and is perfect for sautéing veggies without overwhelming flavors.
Onion and garlic: The aromatic base that infuses the soup with warmth and depth.
Celery (or carrots): Adds a subtle sweetness and texture contrast—both great options depending on your pantry.
Chardonnay or dry white wine: Optional but adds beautiful depth; I like to splash it in for that subtle finesse.
Chicken stock and water: A combo that balances flavor and volume without being too heavy.
Small pasta shells: Perfect for spoonable bites; you can swap for orzo, ditalini, or even small rice.
Parmesan cheese: Adds that umami punch and helps thicken the soup slightly when melted.
Heavy cream: Creates the luscious creamy texture that defines this Tuscan soup.
Baby spinach: Adds freshness and a pop of green, plus it wilts just right without becoming mushy.
Sun-dried tomato strips: My signature touch for the “Tuscan” vibe—sweet, tangy, and a splash of beautiful color.
Cornflour slurry: A quick thickener to get that perfect creamy consistency without heaviness.

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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

I love how this Creamy Tuscan Chicken Soup Recipe invites tweaks to fit your tastes or what you’ve got on hand. Sometimes I swap pasta for potatoes or use kale instead of spinach for a little more bite.

Variation: When I’m short on time, I use pre-cooked rotisserie chicken and add it after the pasta cooks. It’s a game-changer on busy nights!
Dairy-free option: I’ve swapped cream for full-fat coconut milk and it works surprisingly well, just skip the parmesan or use a dairy-free alternative.
Wine-free: I usually replace the wine with extra chicken stock to keep the flavor nice and rich without alcohol.

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

Step 1: Sear the Chicken for Flavor and Texture

First, I pat the chicken thighs dry and sprinkle them generously with salt and pepper on both sides. Melt the butter in a large pot over medium-high heat until foamy, then add the chicken. I cook it for about 3 minutes on one side until it’s a light golden brown, then flip and cook for another 2 minutes. Don’t worry if the inside is still a bit pink here—that’ll finish cooking later in the broth. Once browned, remove the chicken to a plate to rest.

Step 2: Build Your Soup Base with Aromatics

Turn the heat down to medium-low, and toss in the finely chopped onion, minced garlic, and sliced celery (or carrots). I let them gently sauté for about 3 minutes until the onion softens and starts to get translucent, releasing all those cozy aromas.

Step 3: Deglaze with Wine for Depth

Now crank the heat back to high and pour in the white wine. Use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom—that’s pure flavor magic! Let the wine simmer for a few minutes until it reduces by half. If you’re skipping wine, no worries! Just move on to the broth.

Step 4: Add Broth, Water, and Pasta

Pour in the chicken stock and water, then season with salt and pepper. Bring everything to a boil, then add your small pasta shells. Stir occasionally so the pasta cooks evenly and doesn’t stick to the bottom. Follow the pasta’s package cooking time, usually around 10 minutes.

Step 5: Chop and Add the Chicken Back

While the pasta cooks, chop the seared chicken into bite-sized pieces about 1.5cm wide. Toss the pieces back into the pot so they cook through nicely and mingle with the soup’s flavors.

Step 6: Create Creamy Perfection

When the pasta is done, turn the heat down to low. Stir in the parmesan cheese slowly until melted and incorporated. Then, whisk in your cornflour slurry, followed by the heavy cream and chopped baby spinach. Stir gently for about a minute until the spinach wilts and the soup thickens just right.

Step 7: Serve and Garnish

Ladle the soup into warm bowls, then sprinkle the chopped sun-dried tomatoes over the top along with a drizzle of the red oil that comes with them. It adds a nice punch of flavor and a beautiful pop of color that elevates the whole dish.

Top Tip

When I first made this soup, I learned that searing the chicken before simmering adds that caramelized flavor that makes all the difference. Also, stirring parmesan in at the end, rather than earlier, ensures it melts smoothly without clumping.

Sear the chicken first: This locks in juices and builds a richer soup base from the pan drippings.
Don’t skip deglazing: The wine or broth scrapes up flavorful bits from the pan that create amazing depth.
Stir cheese slowly: Add parmesan gradually and stir to avoid clumps and get a creamy texture.
Separate pasta for leftovers: To prevent sogginess, remove cooked pasta from soup before storing.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I love topping my bowl with sun-dried tomatoes and a drizzle of their flavorful oil—it adds brightness and a tiny tang that cuts through the creaminess beautifully. A sprinkle of freshly cracked black pepper or some chopped fresh basil also kicks things up a notch.

Side Dishes

This soup pairs perfectly with warm crusty bread or garlic focaccia for dipping into every last creamy drop. For a lighter touch, a crisp green salad with lemon vinaigrette balances the richness.

Creative Ways to Present

For special gatherings, I serve this soup in rustic mini bread bowls for a fun, all-edible presentation. You can also sprinkle toasted pine nuts or a few chili flakes on top for extra texture and a hint of heat.

Make Ahead and Storage

Storing Leftovers

I learned the hard way that storing the pasta in the soup makes it mushy. Now I always scoop out the pasta and chicken into a separate container before refrigerating both soup and solids separately. This keeps everything fresh and prevents the pasta from turning to mush overnight.

Freezing

This Creamy Tuscan Chicken Soup Recipe freezes beautifully—I freeze the broth and solids separately in airtight containers. When I’m ready to eat it, I thaw overnight in the fridge for best texture and reheat gently on the stove.

Reheating

Reheating gently over medium-low heat with a splash of water or broth helps maintain the soup’s luscious texture. Avoid high heat that can curdle the cream or dry out the chicken. A quick stir while warming brings it all back to life.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Just slice the chicken breasts thinly (about half horizontally) so they cook quickly and stay tender. I still recommend searing them first for flavor.

What pasta works best in this soup?

Small shaped pasta like shells, ditalini, or orzo are my favorites because they’re easy to spoon and pair well with the broth. You can try gluten-free pasta or even small rice, just adjust thickening as needed.

Can I make this soup without wine?

Yes! No wine? No problem. Just replace it with extra chicken stock. The key is to still deglaze the pan to capture all those yummy browned bits on the pot’s base.

What’s the best way to store leftovers?

To keep pasta from getting soggy, remove it from the soup before storing. Store pasta and chicken separately from the broth in airtight containers in the fridge for up to 3 days. Reheat gently to maintain texture.

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe has become a real kitchen favorite for me, not just because it's so comforting, but because it’s incredibly versatile and forgiving. Whether I’m cooking for a crowd or just myself, it hits the spot every single time. I’m excited for you to give it a try—you might just find yourself reaching for it over and over too!