Introduction

This Creamy Tuscan Chicken Soup is a comforting and flavorful dish perfect for chilly days or when you want a hearty meal. It combines tender chicken, pasta, fresh spinach, and sun-dried tomatoes in a rich, creamy broth. Easy to make and deeply satisfying, it’s sure to become a family favorite.

Creamy Tuscan Chicken Soup Recipe - Recipe Image

Ingredients

500 g (1 lb) skinless, boneless chicken thighs (or breasts, see Note 1)
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 Chardonnay or other dry white wine (optional, see Note 2)
4 cups low sodium chicken stock/broth
3 cups water
1 tsp cooking or kosher salt
1/2 tsp black pepper
250 g (8 oz) small pasta shells (or other small pasta, rice, potato, see Note 3)
1 cup tightly packed Parmesan, finely grated or pre-grated sandy type (see Note 4)
1 cup thickened/heavy cream (see Note 5 for milk substitute)
2 packed cups baby spinach (or chopped kale or similar)
1/2 cup sun dried tomato strips, chopped into 1 cm pieces, plus a little oil for drizzling (see Note 6)
2 tsp cornflour/cornstarch mixed with 2 tsp water

Instructions

Step 1: Sprinkle the chicken thighs evenly with salt and pepper. Melt the butter in a large pot over medium-high heat. Once foamy, add the chicken and cook for 3 minutes on the first side until lightly golden, then flip and cook for 2 minutes on the other side. The inside may still be raw; it will cook further later. Remove the chicken to a plate.
Step 2: Reduce heat to medium-low. Add the garlic, onion, and celery to the same pot. Cook for about 3 minutes until the onion softens.
Step 3: Increase the heat to high and pour in the white wine. Stir well and let it simmer until the wine reduces by half.
Step 4: Add the chicken stock, water, salt, and pepper. Bring the mixture to a boil, then add the pasta. Cook according to the pasta package instructions (approximately 10 minutes), stirring occasionally to prevent sticking.
Step 5: While the pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces. Add the chicken pieces back into the pot to finish cooking with the pasta.
Step 6: Once the pasta is tender, reduce heat to low. Stir in the Parmesan cheese until melted. Add the cornflour-water mixture, cream, and spinach. Stir continuously for a minute until the spinach wilts and the soup thickens slightly.
Step 7: Ladle the soup into bowls. Top with sun dried tomato strips and drizzle a bit of the tomato oil for a beautiful finish. Serve immediately.
Step 8: To store leftovers, separate the pasta from the soup to prevent it from becoming mushy. Refrigerate both components and reheat by scooping soup with a slotted spoon over pasta or gently warming together.

Tips & Variations

For a lighter version, substitute heavy cream with whole milk or a mix of milk and a little cream (see Note 5).
Swap celery for carrots if you prefer a sweeter flavor in the base.
Use rice or small diced potatoes instead of pasta for a gluten-free or heartier option.
Adding fresh herbs like thyme or basil can enhance the Tuscan flavors.

Storage

Store the soup and pasta separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm them gently on the stove or microwave, combining just before serving to keep the pasta from absorbing too much liquid and becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a substitute. They may cook a bit faster, so watch the cooking time closely to avoid drying them out.

Is it necessary to use white wine in the recipe?

The wine adds depth and acidity to the soup, but it’s optional. You can omit it or replace with an equal amount of additional chicken stock if preferred.

Creamy Tuscan Chicken Soup Recipe

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★★★★★

4.6 from 56 reviews

This Creamy Tuscan Chicken Soup is a comforting and hearty dish featuring tender chicken thighs simmered with aromatic vegetables, pasta, and a luscious blend of parmesan and cream. Enhanced with baby spinach and sun-dried tomatoes, this soup offers rich flavors with a smooth, creamy texture perfect for a cozy meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Tuscan/Italian

Ingredients

Scale

Chicken & Seasoning

500 g (1 lb) skinless boneless chicken thighs (can substitute with chicken breast)
1/2 tsp salt
1/2 tsp black pepper

Soup Base

30 g (2 tbsp) unsalted butter
1 onion, finely chopped
2 garlic cloves, minced
2 large celery stems, finely sliced (or 2 carrots as alternative)
1/2 cup chardonnay or other dry white wine (optional)
4 cups low sodium chicken stock/broth
3 cups water
1 tsp cooking/kosher salt
1/2 tsp black pepper

Carbohydrates & Cheese

250 g (8 oz) small pasta shells (or other small pasta, rice, or potato as alternatives)
1 cup tightly packed parmesan, finely grated or pre-grated sandy type

Dairy & Vegetables

1 cup thickened/heavy cream (milk can be used as a substitute)
2 packed cups baby spinach (can substitute chopped kale or similar greens)
1/2 cup sun-dried tomato strips, chopped into 1 cm pieces plus a bit of oil for drizzling

Thickening Agent

2 tsp cornflour/cornstarch mixed with 2 tsp water

Instructions

Cook Outside of Chicken: Sprinkle both sides of the chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat until foamy. Place the chicken in the pot and cook the first side for 3 minutes, or until it turns light golden, then cook the other side for 2 minutes. It’s okay if the inside is still raw, as it will cook later. Remove the chicken onto a plate.
Prepare Soup Flavor Base: Lower the stove temperature to medium-low. Add the minced garlic, finely chopped onion, and sliced celery to the same pot. Cook for about 3 minutes, or until the onion softens and becomes translucent.
Deglaze the Pot: Increase the heat to high and pour in the white wine. Stir the mixture and allow it to simmer until the wine reduces by half, concentrating the flavors.
Add Broth and Pasta: Add the chicken stock, water, salt, and black pepper to the pot. Bring the mixture to a boil. Add the pasta shells and cook according to the package instructions, approximately 10 minutes, stirring occasionally to prevent sticking.
Add Chicken Partway Through Cooking: While the pasta cooks, chop the partially cooked chicken into 1.5 cm (1/2 inch) pieces. Add these pieces into the pot to finish cooking along with the pasta.
Finish the Soup: Once the pasta is tender, reduce the heat to low. Stir in the grated parmesan cheese until it melts completely. Add the cornflour-water mixture, heavy cream, and chopped baby spinach. Stir continuously for about one minute until the spinach wilts and the soup thickens slightly.
Serve: Ladle the soup into bowls. Garnish with sun-dried tomato strips and drizzle a little of the oil from the sun-dried tomatoes for an appealing finish.
Store Leftovers: To prevent the pasta from becoming soggy, store the pasta and soup separately in the refrigerator. When reheating, scoop out the soup using a slotted spoon to keep the pasta intact.

Notes

Note 1: Chicken breast can be used instead of thighs for a leaner option.
Note 2: The wine is optional; you can omit it or substitute with extra stock if preferred.
Note 3: Substitute the pasta shells with rice, potatoes, or other small pasta varieties as desired.
Note 4: Use finely grated parmesan for better melting and texture; pre-grated sandy cheeses work well too.
Note 5: Heavy cream provides richness, but milk can be used for a lighter version.
Note 6: Use sun-dried tomato oil for drizzling at the end, enhancing flavor and presentation.

Keywords: Creamy Tuscan Chicken Soup, Tuscan chicken soup, creamy chicken soup, Italian chicken soup, chicken pasta soup, easy creamy soup recipe