Creamy Tuscan Chicken Soup Recipe

Name: Creamy Tuscan Chicken Soup Recipe - Easy and Delicious
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-esque
Ingredients: 500 g or 1 lb chicken thighs skinless boneless; 1/2 tsp each salt and pepper; 30 g or 2 tbsp unsalted butter; 1 onion finely chopped; 2 garlic cloves minced; 2 large celery stems finely sliced sub; 2 carrots; 1/2 cup chardonnay or other dry white wine optional; 4 cups chicken stock broth low sodium; 3 cups water; 1 tsp cooking kosher salt; 1/2 tsp black pepper; 250 g or 8 oz small pasta shells or other small pasta rice potato etc see Note 3; 1 cup tightly packed parmesan finely grated or store bought pre grated sandy type; 1 cup thickened heavy cream Note 5 for milk sub; 2 packed cups baby spinach chopped kale or similar; 1/2 cup sun dried tomato strips chopped into; 1cm pieces plus bit of oil drizzling Note 6 2 tsp cornflour cornstarch mixed with 2 tsp water

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There’s something about a bowl of soup that makes everything betterespecially when it’s creamy, garlicky, and loaded with tender chicken and sun-dried tomatoes. Creamy Tuscan Chicken Soup is what happens when you take all the cozy vibes of Italian comfort food and turn it into the easiest one-pot dinner you’ll make this month. It’s rich without being heavy, flavorful without being fussy, and honestly? It tastes like you spent way more time on it than you did.

I started making this back in the fall of 2019 when my daughter announced she was “over chicken noodle soup forever.” Dramatic, yesbut it forced me to get creative. After a decade of recipe testing, I knew the secret was building flavor early: browning the chicken properly and letting those sun-dried tomatoes bloom in garlic and cream. The first night I served it, she had two bowls and asked if we could “have this one every week instead.” I call that a parenting win.

Creamy Tuscan Chicken Soup in a rustic bowl, garnished with sun-dried tomatoes and fresh spinach

Why You’ll Fall Hard for This Soup

This is the kind of soup you make on a Tuesday and immediately add to your weekly rotation. It’s rich and creamy, but somehow doesn’t feel heavyyou can have a second bowl without regretting it later. The pasta cooks right in the broth, which means fewer dishes and more flavor soaked into every little shell.

One pot wonder: Everything happens in the same pot, so cleanup is basically nonexistent.
Quick enough for weeknights: From start to finish, you’re looking at about 35 minutesmost of it hands-off while the pasta does its thing.
Sun-dried tomatoes instead of croutons: This little swap is a game-changer. You get bursts of tangy sweetness in every spoonful, plus that gorgeous red oil drizzle at the end.
Great for meal prep: It stores beautifully and tastes even better the next day once the flavors have had time to meld together.

What You’ll Need to Make It Happen

This recipe relies on a handful of pantry staples and a few fresh ingredients that come together beautifully. You’re not hunting down anything obscure or fancy herejust solid, flavorful building blocks that do the heavy lifting.

The chicken: I use boneless, skinless chicken thighs because they stay juicy and tender even if you accidentally overcook them a little. If you prefer chicken breast, the recipe works just finejust slice them thinner so they cook evenly.

The flavor trio: Butter, onion, garlic, and celery build the base. This is where all the magic starts, so don’t rush this step. Let them soften and get fragrant before moving on.

The creamy dreamy stuff: Heavy cream and parmesan make this soup luxurious without being complicated. The parmesan melts right into the broth and adds that salty, nutty depth you didn’t know you needed.

Sun-dried tomatoes: These are my secret weapon. They replace boring croutons and add little pops of flavor that keep every spoonful interesting. Plus, that oil? Don’t skip drizzling it on topit’s like edible jewelry.

Ingredient	Why It Matters
Chicken thighs	Juicy and forgivinghard to overcook
Small pasta shells	Perfect spoon size, holds the creamy broth
Parmesan	Melts into the soup, adds salty richness
Sun-dried tomatoes	Tangy, sweet, and way more fun than croutons
Baby spinach	Wilts in seconds, adds color and nutrition

How This Soup Comes Together

The beauty of this Creamy Tuscan Chicken Soup is that it builds flavor in layerseach step adds something important, but none of them are hard. You start by browning the chicken in butter, which not only gives the meat a little color but also leaves behind all those tasty browned bits in the pot. Don’t worry if the inside is still a little pinkit finishes cooking later in the broth.

Next, you cook the onion, garlic, and celery in that same buttery pot until everything softens and smells like dinner. If you’re using the white wine, this is where it shines. It deglazes the pan and adds a subtle depth that makes the broth taste like you simmered it all day. If you skip the wine, just use more chicken stock and you’ll still be golden.

Once the broth is bubbling, in goes the pasta. While it cooks, you chop the chicken into bite-sized pieces and toss it back in. By the time the pasta is tender, the chicken is cooked through and everything is soaking up flavor. The final step is stirring in the parmesan, cream, and spinachthis is when the soup transforms into something silky and gorgeous. The cornflour slurry thickens it just enough so it coats your spoon without feeling gloopy.

Quick Step Summary

Step	What You’re Doing	Time
1. Brown chicken	Season and sear in butter	5 minutes
2. Sauté aromatics	Cook onion, garlic, celery	3 minutes
3. Deglaze	Add wine, let it reduce	2 minutes
4. Simmer broth & pasta	Boil stock, water, and pasta	10 minutes
5. Finish soup	Stir in parmesan, cream, spinach	2 minutes

Swaps, Tweaks, and Kitchen Wins

This recipe is super forgiving, which is exactly how I like my weeknight dinners. If you don’t have small pasta shells, use whatever short pasta you’ve gotditalini, small macaroni, even broken spaghetti works. Just cook it according to the package time and you’re set.

No heavy cream? You can use full-fat milk instead, but cut back on the water by half a cup so the soup doesn’t get too thin. It won’t be quite as creamy, but it’s still delicious. I’d throw in an extra knob of butter to make up for it, though.

Gluten-free or low-carb? Swap the pasta for gluten-free shells or use cubed potatoes or white rice. If you go gluten-free or potato, you might want to add a little extra cornflour slurry at the end to thicken things up, since regular pasta releases starch that helps thicken the soup naturally.

Ingredient	Easy Swap
Chicken thighs	Chicken breast (slice thin)
Celery	Carrots (finely sliced)
White wine	Extra chicken stock or zero-alcohol wine
Heavy cream	Full-fat milk (reduce water by 1/2 cup)
Small pasta shells	Rice, cubed potato, or any short pasta
Baby spinach	Chopped kale or other leafy greens

Serving It Up and Storing Leftovers

This soup is beautiful straight from the potladle it into bowls and top each one with a sprinkle of sun-dried tomatoes and a drizzle of that red oil. It looks fancy, but it took zero extra effort. If you want to go all out, serve it with crusty bread for dipping or a simple side salad.

Pro Tip: The pasta will soak up broth and get mushy if you leave it sitting in the soup overnight. To keep leftovers fresh, use a slotted spoon to scoop out all the pasta, chicken, and veggies, then store them separately from the broth. When you’re ready to reheat, just combine them again in a pot or microwave. This trick also works if you’re meal preppingmake the soup through step five, drain everything in a colander, and store the solids and broth separately. You can even freeze both.

Storage Method	How Long It Lasts
Fridge (pasta stored separately)	3–4 days
Fridge (pasta in soup)	1–2 days (pasta gets soft)
Freezer (broth and solids separate)	Up to 3 months

When Things Don’t Go Exactly as Planned

Even the best-laid soup plans can go a little sideways. If your soup turns out too thin, just whisk together a little more cornflour and waterabout a teaspoon of eachand stir it in while the soup simmers. It’ll thicken up in a minute or two. If it’s too thick, splash in a bit more chicken stock or water until it looks right to you.

Chicken still pink after browning? Totally fine. It finishes cooking in the broth, so don’t stress about it being perfect at the searing stage. Just make sure the pieces are bite-sized when you add them back in so they cook through evenly.

Parmesan clumping? This usually happens if the soup is boiling when you add the cheese. Turn the heat down to low first, then stir in the parmesan slowly. It’ll melt smoothly and become part of the creamy base instead of turning into little cheese blobs.

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How I Finally Nailed This Creamy Tuscan Chicken Soup

I’ve burned the garlic, added way too much cream, and once forgot the chicken was even simmering. But after more attempts than I’d like to admit, this Creamy Tuscan Chicken Soup finally became the cozy, rich bowl I kept chasing. Now it’s a family favorite that actually works every single time.

FAQs (Creamy Tuscan Chicken Soup)

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully and add extra flavor. They stay tender even if slightly overcooked. Use the same amount and cooking time as breasts. Remove any excess skin before cooking for best results.

What can I substitute for heavy cream?

Half-and-half works well for a lighter version, though the soup will be less rich. You can also use whole milk mixed with a tablespoon of flour to prevent curdling. Avoid low-fat dairy as it may separate when heated.

How do I prevent the soup from curdling?

Keep the heat at medium-low when adding cream and stir constantly. Never let this recipe come to a rolling boil after adding dairy. If it does curdle, whisk in a tablespoon of cold cream to help smooth it out.

Can I make this ahead of time?

This dish reheats well within 2-3 days when stored in the refrigerator. Reheat gently on low heat, stirring frequently. You may need to add a splash of broth or cream if it thickens too much during storage.

What vegetables can I add or substitute?

Mushrooms, zucchini, and bell peppers are excellent additions. You can substitute the spinach with kale or arugula if preferred. Add heartier vegetables like carrots with the onions, and leafy greens at the very end to prevent overcooking.

Creamy Tuscan Chicken Soup pin image with sun-dried tomatoes and fresh herbs

Your New Go-To Soup Is Ready

You’ll love how this Creamy Tuscan Chicken Soup turns outsilky, garlicky, and loaded with tender bites of chicken that practically melt into the broth. It comes together in about 35 minutes, but tastes like you’ve been stirring it all afternoon. The sun-dried tomatoes add those little pops of flavor that keep you coming back for just one more spoonfuland then another.

If you want to switch things up, try tossing in a handful of white beans for extra heartiness, or swap the spinach for chopped kale. My mom always says a squeeze of lemon at the end brightens everything right up. And here’s a storage trick I swear by: keep the pasta separate from the broth in the fridge so it doesn’t turn mushy, then just reheat them together when you’re ready to eat.

I’d love to see how yours turns outsnap a photo and tag me, or just drop a comment and tell me if this becomes a weeknight favorite in your house too. Did your family have a signature soup growing up? There’s something so cozy about passing these bowls around the table. Save this one, make it your own, and share it with the people you love most.

Creamy Tuscan Chicken Soup Recipe – Easy and Delicious