Name: Creamy Tuscan Chicken Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 teaspoon olive oil; 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1 inch pieces; ½ cup diced carrots; ½ cup diced celery; ½ cup diced onions; ¼ cup diced sundried tomatoes; 3 garlic cloves, minced; 2 teaspoons Italian Seasoning, divided; Salt and pepper to taste; ¼ cup flour; 2 tablespoons tomato paste (optional); 6-8 cups chicken broth (recommend starting with 6 cups); 1 cup heavy whipping cream; 6 oz Italian small shell pasta; ½-1 cup grated Parmesan Reggiano cheese; 2 ½-3 cups fresh spinach

Jump to Recipe·5 from 4 reviews

If you’re craving something cozy, flavorful, and downright comforting, this Creamy Tuscan Chicken Soup Recipe is exactly what you need in your dinner rotation. I’ve made this soup countless times for chilly nights and casual get-togethers because it hits all the right notes: tender chicken, savory veggies, rich cream, and a little Italian magic. Stick with me here—I promise this recipe is fan-freaking-tastic and easy enough to whip up even on busy days!

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Why This Recipe Works

Balanced Flavor Profile: The mix of Italian seasoning, garlic, and sun-dried tomatoes creates a rich and savory base without overpowering the creaminess.
Tender Chicken Every Time: Browning the chicken first seals in juices and adds that extra layer of depth that’s key for a satisfying soup.
Creamy Texture Without Heaviness: Heavy cream combined with Parmesan lends indulgence while the spinach adds freshness and color.
Super Flexible: You can easily adapt the soup with different proteins or gluten-free pasta to suit your lifestyle.

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Ingredients & Why They Work

This Creamy Tuscan Chicken Soup Recipe comes together from a handful of simple, classic ingredients that complement each other beautifully. I like to think of it as a comforting hug in a bowl, and choosing fresh, quality ingredients really makes a difference.

Creamy Tuscan Chicken Soup, creamy Tuscan chicken recipes, easy Tuscan chicken soup, comforting chicken soup, Italian chicken soup - Flat lay of a small white ceramic bowl of golden olive oil, a pile of fresh boneless, skinless chicken thighs cut into chunks, a small white bowl filled with mixed Italian seasoning herbs, a small mound of coarse sea salt, a small heap of black peppercorns, a simple white plate with diced bright orange carrots, diced pale green celery sticks, diced white onions, and diced deep red sundried tomatoes arranged neatly, three whole uncracked garlic cloves with clean white skins, a small white bowl containing fine white flour, a small white bowl with rich red tomato paste, a simple white bowl showing golden chicken broth, a small white dish heaped with uncooked Italian small shell pasta, a small white bowl of thick heavy whipping cream, a white plate sprinkled with grated parmesan reggiano cheese, and a handful of vibrant fresh green spinach leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Essential for browning the chicken and starting the soup base with a touch of fruitiness.
Boneless Skinless Chicken: I usually use chicken breasts for their lean texture but thighs work great for juiciness.
Italian Seasoning: This blend brings herbs like oregano and basil for that signature Tuscan flavor.
Carrots, Celery, and Onions: The holy trinity of soup veggies—they add sweetness, earthiness, and texture.
Sun-dried Tomatoes: These pack a punch of umami and tang, elevating the soup’s complexity.
Garlic: Because no self-respecting Tuscan soup would be without garlic’s aromatic depth.
Flour: Acts as a thickening agent for that creamy consistency without needing cream cheese or roux.
Tomato Paste: (Optional) If you like a slight tomato undertone, this keeps it subtle and balanced.
Chicken Broth: The base liquid that brings everything together—I start with 6 cups and adjust as we go.
Pasta: Small shells or your favorite tiny pasta shapes hold onto the broth and add heartiness.
Heavy Cream: The star ingredient that makes this soup so luscious and velvety.
Parmesan Cheese: Adds savory saltiness and melts beautifully for depth.
Fresh Spinach: Tossed in at the end for color, nutrients, and a fresh counterpoint to the creaminess.

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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.

Tweak to Your Taste

One of the best things about this Creamy Tuscan Chicken Soup Recipe is how easily you can make it your own. Over the years, I’ve played around with different tweaks that add new dimensions while still keeping that comforting vibe.

Protein Swap: I’ve made this with turkey breast and even shrimp when I didn’t have chicken on hand—each gives a unique twist.
Vegetarian Version: Try sautéing mushrooms and zucchini instead of chicken, and use vegetable broth for a hearty meatless option.
Spicy Kick: Add a pinch of red pepper flakes with the garlic if you like things with a little heat.
Pasta-Free: Skip the pasta and add extra veggies like cauliflower or kale for a low-carb spin.

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

Step 1: Brown the Chicken

Start by heating your olive oil in a large soup pot or Dutch oven over medium-high heat. Once the oil shimmers, toss in the diced chicken seasoned with a teaspoon of Italian seasoning, salt, and pepper. The goal here is to get a nice golden-brown crust on all sides, which takes about 4-5 minutes. Browning the chicken first adds fantastic flavor and keeps the meat juicy—don’t rush this step!

Step 2: Sauté the Veggies

With the chicken set aside or pushed to the side (if your pot is big enough), add diced onions, carrots, celery, sun-dried tomatoes, and minced garlic to the same pot. Cook for about 3-4 minutes until everything softens and the onions turn translucent. This builds the flavorful foundation of the soup, so let those veggies gently sweat without browning too much.

Step 3: Thicken and Build the Broth

Sprinkle the flour evenly over the veggies and chicken, stirring constantly to avoid lumps. Adding it gradually helps prevent clumps. If you’re using tomato paste, swirl it in now—it adds subtle sweetness and depth without being overpowering. Next, slowly whisk in the chicken broth while scraping up any browned bits on the bottom. This deglazing step is key for flavor!

Step 4: Simmer with Pasta

Bring everything to a rolling boil, then toss in your pasta along with the remaining teaspoon of Italian seasoning, salt, and pepper. Cover the pot, reduce the heat to low, and let it simmer for 20 minutes. This cooks the chicken through until tender and finishes the pasta perfectly—al dente is best here so it doesn’t get mushy. If you prefer, cook pasta separately and add at serving time to keep it firm.

Step 5: Add Cream, Cheese, and Greens

Finally, stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer gently for an additional 5 minutes to meld the flavors and let the spinach wilt luxuriously. This step transforms the broth into that signature creamy, dreamy texture. Give it a final taste and adjust seasoning as needed.

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Pro Tips for Making Creamy Tuscan Chicken Soup Recipe

Use Homemade or High-Quality Broth: It really makes a difference in depth of flavor—store-bought works, but if you can, homemade is magic.
Don’t Overcook the Pasta: Keeping it slightly firm prevents the soup from turning mushy when reheated.
Add Spinach Last: Tossing it in at the end keeps it bright and fresh without wilting into a dull green.
Watch Your Seasoning: Taste before serving and add salt or pepper gradually—it’s easy to overdo with Parmesan in the mix.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken Soup, creamy Tuscan chicken recipes, easy Tuscan chicken soup, comforting chicken soup, Italian chicken soup - A white bowl with a blue rim contains creamy orange soup filled with tortellini pasta, green spinach leaves, red sun-dried tomatoes, and chunks of white meat. A slice of golden toasted bread stands resting inside the bowl, partially dipped into the soup. A silver spoon is placed inside the bowl on the right side, slightly covered by the soup. The bowl sits on a wooden board with a white marbled surface background and a purple cloth visible at the top edge of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my bowl of creamy Tuscan chicken soup with a sprinkle of extra freshly grated Parmesan and a pinch of chopped fresh parsley or basil. It adds a pop of color and a fresh herbaceous note that cuts through the richness beautifully. Sometimes I add a drizzle of good-quality extra virgin olive oil for a silky finish.

Side Dishes

Crusty bread or garlic knots are my go-to when serving this soup—it’s perfect for dunking and soaking up every last bit of that creamy goodness. A light arugula salad dressed with lemon vinaigrette also pairs wonderfully, balancing the richness with some peppery bite and acid.

Creative Ways to Present

For a dinner party, I sometimes serve the soup in mini hollowed-out bread bowls, which always impress guests and make for easy portion control. Another idea is layering the soup with toasted polenta squares on the side or adding a rosemary sprig as a garnish for that authentic Tuscan vibe.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually mellow out beautifully overnight, so sometimes it tastes even better the next day. Just be sure not to overcook the pasta initially to prevent it turning mushy.

Freezing

I’ve frozen this soup a couple of times by omitting the pasta before freezing. When ready to eat, I thaw it in the fridge overnight, heat it gently on the stove, then cook fresh pasta separately to mix in at serving. This keeps texture fresh and delicious.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently. If it thickens too much, add a splash of broth or water to loosen it up. Adding a little fresh spinach at this stage can brighten it up again.

FAQs

Can I make this Creamy Tuscan Chicken Soup Recipe dairy-free?

Absolutely! Swap the heavy cream for coconut milk or a creamy plant-based alternative like cashew cream, and use dairy-free Parmesan or nutritional yeast for that cheesy flavor. The soup will still be rich and comforting.
What pasta works best in this soup?

I find small pasta shapes like Italian shells, orzo, or ditalini work best because they hold onto the broth and blend well with the chicken and veggies. Avoid large shapes which can overpower the soup’s texture.
Can I use frozen chicken for this recipe?

For best results, I recommend using fresh or fully thawed chicken. If you use frozen chicken, make sure it’s completely thawed before cooking to ensure even browning and safe cooking.
Is the tomato paste necessary?

Tomato paste is optional but adds subtle depth and a touch of sweetness to balance the creaminess. If you don’t have it on hand, the soup will still taste fabulous without it.

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe is one of those meals I always keep tucked away in my recipe arsenal. It’s perfect for feeding a crowd but simple enough for a weeknight dinner. I hope you enjoy the ease and warmth of this soup as much as I do—it’s like a little taste of Italy right in your kitchen. Go ahead, make a big pot, and get ready for all the compliments coming your way!