Name: Creamy Tuscan Chicken Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 500 g chicken thighs, skinless boneless; 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp unsalted butter; 1 onion, finely chopped; 2 garlic cloves, minced; 2 large celery stems, finely sliced; 1/2 cup chardonnay or other dry white wine, optional; 4 cups low sodium chicken stock; 3 cups water; 1 tsp kosher salt; 1/2 tsp black pepper; 250 g small pasta shells; 1 cup parmesan, finely grated; 1 cup thickened/heavy cream; 2 packed cups baby spinach, chopped; 1/2 cup sun dried tomato strips, chopped into 1 cm pieces plus oil for drizzling; 2 tsp cornflour/cornstarch; 2 tsp water

There’s something incredibly soothing about a bowl of Creamy Tuscan Chicken Soup Recipe. The way the rich cream mingles with tender chicken and vibrant sun-dried tomatoes makes it a comforting meal that feels fancy yet is surprisingly easy to whip up on any day.

A close-up shot of a creamy soup in a white pot with a handle, filled with a thick, light beige broth containing small pasta pieces, bits of dark brown meat, and green leafy herbs. The soup also shows splashes of orange oil on the surface. A ladle is scooping the soup, holding a generous portion that highlights the creamy texture and the mix of ingredients. The pot is placed on a white marbled surface. 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 remember the first time I made this Creamy Tuscan Chicken Soup Recipe. It felt like bringing a little Italian soul straight into my kitchen—without all the fuss. The flavors are layered yet comforting, and it’s exactly the kind of soup you want to come home to on chilly evenings.

Rich, layered flavor: The combination of garlic, sun-dried tomatoes, parmesan, and white wine creates a depth that makes this soup taste special.
Hearty but light: Using chicken thighs keeps the meat juicy, and the addition of fresh spinach adds a green freshness that balances the richness.
Versatile and customizable: Whether you want to swap pasta for rice or lighten it up with milk instead of cream, this recipe adapts beautifully.
Perfect for leftovers: You can make it ahead, store it thoughtfully, and still enjoy a soup that tastes fresh the next day.

The image shows a white pot filled with creamy soup that has multiple layers. The base layer is thick and creamy with a pale yellow color. Floating in the soup are small white beans, pieces of chicken, and dark green spinach leaves scattered throughout. On top, there are drops of bright orange oil and chunks of sun-dried tomatoes adding a deep red contrast. The soup is sprinkled with a light dusting of grated cheese in the center. A silver spoon is placed inside the pot. Around the pot, pieces of toasted flatbread with golden brown spots rest on a dark cloth, and fresh green spinach leaves are scattered on a white marbled surface beneath. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Tuscan Chicken Soup Recipe plays an important role. From the butter that starts the flavor base to the parmesan that melts into creamy bliss, they all come together in harmony. When shopping, look for fresh garlic and vibrant spinach, and don’t skip the sun-dried tomatoes—they’re the secret punch of flavor.

Flat lay of a few boneless skinless chicken thighs, one finely chopped onion, two peeled garlic cloves, two long celery stems sliced thin, a small bowl of dry white wine, a large measuring jug filled with chicken stock and water, a small mound of tiny pasta shells, a small packed cup of grated parmesan, a small glass of thick cream, two packed cups of fresh baby spinach leaves, a small pile of chopped sun dried tomato strips with a drizzle of oil nearby, and a tiny bowl with cornflour slurry placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken thighs: These stay juicy and tender, plus they add rich flavor—breast works but can dry out.
Unsalted butter: Gives a silky base without overwhelming saltiness; perfect for sautéing veggies.
Onion and garlic: The aromatic foundation of almost every cozy soup, they create depth.
Celery: Adds a subtle earthy crunch; carrots work well if you prefer something sweeter.
White wine: Optional, but it adds a lovely tang and complexity—great to use what you have.
Chicken stock and water: Using half stock and half water balances flavor and cuts cost without sacrificing taste.
Small pasta shells: Pasta adds heartiness and texture; you can swap for rice or potatoes if you like.
Parmesan cheese: The key to creaminess and flavor—make sure it’s good quality for best melt and taste.
Heavy cream: Gives the soup a luscious, creamy finish. Milk is a lighter substitute if preferred.
Baby spinach: Adds freshness and color; kale is a nice substitute if you want more bite.
Sun-dried tomato strips: They add a sweet-tart punch and a splash of color; plus their oil gives a pretty finish.
Cornflour/cornstarch slurry: Helps thicken the soup to just the right 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 like to switch things up depending on what I have in the fridge or what mood I’m in. This Creamy Tuscan Chicken Soup Recipe is super forgiving, so feel free to tweak the pasta type, swap veggies, or adjust creaminess.

Variation: I sometimes swap spinach for kale for a heartier texture, especially in winter, which brings a nice earthy flavor.
Dairy swap: To lighten it up, I use whole milk instead of cream and add a little butter to keep the richness, cutting calories without losing flavor.
Vegetarian option: Leaving out chicken and using vegetable broth with extra mushrooms makes a hearty version too—just add more umami ingredients.
Gluten free: Using gluten-free pasta means the soup might be a little thinner, so I up the cornflour slightly to keep that lovely body.

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

Step 1: Sear the Chicken for Juicy Tenderness

I start by seasoning the boneless, skinless chicken thighs with salt and pepper. Melt butter in a large pot over medium-high heat until foamy, then place the chicken in. Cook each side just until the outside is golden—about 3 minutes on the first side and 2 minutes on the other. Don’t worry if the inside is still a bit raw; it will cook later in the soup. Removing the chicken at this stage keeps it juicy and locks in flavor.

Step 2: Build the Flavor Base with Aromatics

Lower the heat to medium-low and add finely chopped onion, minced garlic, and sliced celery to the same pot. Cooking these gently for about 3 minutes softens the onion without browning, developing a sweet, mellow base for the soup.

Step 3: Deglaze and Simmer with Wine

Now, crank up the heat to high and pour in the dry white wine. Stir well, scraping the bottom of the pot to lift all those tasty browned bits, then let it simmer until the wine reduces by about half. This step adds depth and complexity to the broth—trust me, it’s worth the little extra effort.

Step 4: Add Broth, Pasta, and Cook the Chicken Through

Pour in the chicken stock and water, then season with salt and pepper. Bring it all to a boil before adding in the small pasta shells. As the pasta cooks (about 10 minutes), chop the partially cooked chicken into bite-sized pieces and throw them back into the pot to finish cooking. This ensures the chicken stays tender without drying out.

Step 5: Stir in Parmesan, Cream, Spinach, and Thicken

Once the pasta is tender, reduce the heat to low. Stir in a good handful of freshly grated Parmesan cheese until it melts beautifully. Mix in the cornflour slurry, followed by thickened cream and chopped baby spinach. Keep stirring for a minute until the spinach wilts and the soup thickens slightly—this is where it all comes together with that signature creamy texture.

Step 6: Serve and Garnish for the Perfect Finish

Ladle the soup into bowls and sprinkle generously with sun-dried tomato strips. Drizzle a little of the tomato oil on top if you like extra richness and that beautiful pop of color. Sit down, dig in, and enjoy every comforting spoonful!

Top Tip

From countless times making this Creamy Tuscan Chicken Soup Recipe, I’ve learned a few tricks that really elevate it and simplify the process for you.

Searing chicken: Don’t skip this—it seals in juices and adds the best flavor, even if you only partially cook it at this point.
Deglazing with wine: This adds a rich, almost velvety depth—if you don’t have wine, boosting stock is a good fallback.
Thicken gradually: Stir in the cornflour slurry slowly and keep the heat low so you get a creamy consistency without lumps.
Storing pasta separately: To avoid mushy pasta in leftovers, scoop out pasta and chicken before refrigerating the broth.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken Soup - Serving Suggestion

Garnishes

I like to top my bowl with a handful of sun-dried tomato strips—they add that lovely tangy contrast and a bit of color. Sometimes, I drizzle a touch of the tomato oil left in the jar for extra richness and a gorgeous finish that makes the soup feel special.

Side Dishes

To keep it cozy and comforting, I usually serve this soup with crusty garlic bread or a simple green salad with lemon vinaigrette. A warm, buttery biscuit is a great option too if you're after a heartier meal.

Creative Ways to Present

For special occasions, try serving the soup in hollowed-out mini bread bowls or rustic mugs. Adding a sprig of fresh thyme or basil on top elevates the look and adds fresh aroma that’ll make guests smile.

Make Ahead and Storage

Storing Leftovers

When I store leftovers, I always scoop out the pasta and chicken separately from the broth to avoid soggy, puffed-up noodles. Keep everything in airtight containers in the refrigerator for up to 3 days for the best freshness.

Freezing

This Creamy Tuscan Chicken Soup Recipe freezes surprisingly well—just keep the solids and broth separate. Freeze the broth with cream and spinach stirred in, and the chicken and pasta individually wrapped. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the broth gently on low heat and stir in the chicken and pasta at the last minute to prevent them from overcooking. A splash of broth or cream can revive the texture if the soup thickened too much overnight.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this soup?

Absolutely! If you use chicken breasts, slice them in half horizontally for thinner pieces so they cook quickly without drying out. Keep an eye on them as they can overcook faster than thighs.

Do I have to use wine in the Creamy Tuscan Chicken Soup Recipe?

Wine adds a nice layer of flavor but it’s totally optional. If you skip it, increase the chicken stock or use a zero-alcohol white wine for a similar effect. It’s a lovely boost but the soup still tastes great without it.

Can I substitute milk for the heavy cream?

Yes, you can swap heavy cream for whole milk to lighten the soup. If you do, reduce the water by about half a cup and add a little butter to keep richness. The soup will be less creamy but still delicious.

How can I keep the pasta from getting mushy in leftover soup?

To avoid mushy pasta, always store the pasta and chicken separately from the broth after cooling. Reheat the broth and add pasta back in just before serving. This keeps textures pleasant and prevents overcooking.

Final Thoughts

Making this Creamy Tuscan Chicken Soup Recipe has become my go-to comfort meal when I want something warm but still full of fresh and vibrant flavor. It’s simple enough for midweek but impressive enough to share with friends. I hope you give it a try and find it as satisfying and delicious as I do—once you taste it, I promise it’ll be one you’ll make again and again.