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; 30 g unsalted butter (2 tbsp); 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 chicken stock/broth, low sodium; 3 cups water; 1 tsp kosher salt; 1/2 tsp black pepper; 250 g small pasta shells (or other small pasta); 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 1cm pieces, plus oil for drizzling; 2 tsp cornflour/cornstarch mixed with 2 tsp water

There’s something wonderfully comforting about a soup that’s both rich and bursting with fresh flavors. This Creamy Tuscan Chicken Soup Recipe hits that sweet spot with tender chicken, vibrant spinach, and a touch of creaminess that makes every spoonful feel like a warm hug.

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’ve made this soup on busy weeknights and lazy Sundays alike—it’s a quick, satisfying meal that never feels ordinary. The balance of creamy, savory, and slightly tangy sun-dried tomatoes makes it addictive, and it’s super flexible for whatever you have on hand.

Rich Creaminess: The heavy cream and parmesan create a luscious texture that feels indulgent but still cozy.
Bold Flavor Layers: Garlic, wine, and sun-dried tomatoes add tons of depth without complicated steps.
One-Pot Wonder: You can make the whole soup in one pot, meaning minimal cleanup and maximal comfort.
Customizable Ingredients: Want it lighter or gluten free? I’ve got tips to tailor it just right for you.

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

Each ingredient in this Creamy Tuscan Chicken Soup Recipe is chosen to build deep flavor and a great texture. You’ll notice some pantry staples paired with special touches like sun-dried tomatoes that make all the difference.

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: I prefer thighs because they stay juicy and tender, but you can swap in breasts—just slice them thin so they cook evenly.
Unsalted Butter: Adds richness without overpowering, and it’s perfect for sautéing the aromatics.
Onion, Garlic & Celery: Classic flavor base that softens to form the heart of the soup’s savory notes.
Chardonnay (optional): I love adding dry white wine for a subtle fruitiness that brightens the broth—feel free to skip or substitute with extra stock if you prefer.
Chicken Stock and Water: Using low sodium stock lets you control the saltiness. The water balances it out so the soup isn’t too salty.
Small Pasta Shells: Their shape catches the broth perfectly, but you can swap with gluten-free pasta, rice, or even potato cubes.
Parmesan Cheese: I always use the sandy, finely grated kind from the fridge for that authentic melt and umami punch.
Heavy Cream: This ingredient transforms the soup’s texture, making it velvety smooth and comforting. I sometimes substitute milk—but adding a bit of butter helps keep it rich.
Baby Spinach: Adds vibrant color, a little earthiness, and wilts beautifully into the creamy broth.
Sun-Dried Tomatoes: The final flourish for a pop of tangy, slightly sweet flavor and a splash of color. I drizzle a bit of their flavorful oil over the soup for extra oomph.
Cornflour Slurry (cornflour + water): A simple trick to thicken the soup just right without making it gloopy.

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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

One of the things I love about this Creamy Tuscan Chicken Soup Recipe is how easy it is to tweak. You can make it with what you have, and it always turns out great—promise!

Vegetarian Variation: Swap out chicken for hearty mushrooms like cremini or portobello, and use vegetable broth instead. It’s surprisingly tasty and still creamy.
Gluten-Free Option: Use gluten-free pasta and bump up the cornflour a bit to make sure the soup reaches that perfect silky thickness.
Lightened Version: Use whole milk instead of cream, reduce the water slightly, and add a teaspoon of butter for richness without all the calories.
Seasonal Twist: Add some roasted butternut squash cubes in the fall instead of pasta for a cozy, autumnal feel.

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

Step 1: Brown the Chicken for Flavor

Start by seasoning your chicken thighs with salt and pepper on both sides. Melt butter in a large pot over medium-high heat until foamy. Place the chicken in and let it sizzle for about 3 minutes per side until golden brown. Don’t worry if the inside is still pink—it’ll cook fully later. Remove the chicken and set aside. This step adds a beautiful layer of flavor.

Step 2: Build the Soup Base

Lower the heat to medium-low and toss in the chopped onion, garlic, and celery. Sauté gently for about 3 minutes until the onion softens and everything smells aromatic. This slow cooking releases a sweet, mellow flavor that’s key for the soup’s depth.

Step 3: Deglaze and Add Liquid

Crank the heat back up and pour in the white wine if you’re using it. Stir while it simmers until it’s reduced by half—a quick trick to concentrate flavor. Then add your chicken stock, water, salt, and pepper. Bring everything to a boil.

Step 4: Cook the Pasta and Chicken Together

Add your pasta shells and cook for the recommended time on the packet, stirring occasionally so it doesn’t stick to the pot. While the pasta cooks, chop the browned chicken into bite-sized pieces, then slide them back into the pot to finish cooking along with the pasta. This way, the chicken stays juicy and tucks into the soup perfectly.

Step 5: Add Cheese, Cream & Spinach

Once the pasta is tender, turn the heat down to low. Stir in the parmesan until it melts smoothly into the broth. Add your cornflour slurry and heavy cream, stirring gently to thicken and enrich the soup. Finally, fold in the spinach and cook just until it wilts bright green. This last step brings it all together with that signature creamy Tuscan goodness.

Step 6: Serve with a Pop of Color

Ladle the soup into bowls and sprinkle sun-dried tomato strips on top. I drizzle a bit of their oil over the top too—it’s optional but trust me, it’s worth it for the flavor and looks.

Top Tip

From my experience, getting that balance of creamy texture and fresh flavors is all about timing and the order you add ingredients. These little tricks make a big difference and help your soup shine.

Don’t Overcook the Chicken: Browning it first without fully cooking keeps it juicy when you add it back later.
Use Quality Parmesan: The sandy pre-grated kind from the fridge melts best and boosts flavor—a total game changer.
Stir Cornflour Slurry Well: Mix completely before adding to avoid lumps in your creamy base.
Separate Pasta for Storage: For leftovers, scoop out the pasta and store it apart from the broth so it doesn’t turn mushy overnight.

How to Serve Creamy Tuscan Chicken Soup Recipe

Tuscan chicken soup - Serving Suggestion

Garnishes

Sun-dried tomato strips are my go-to garnish not just for flavor but for that gorgeous pop of color. Sometimes, I add a sprinkle of freshly cracked black pepper or a quick grating of extra parmesan. A drizzle of olive oil or the tomato oil brings a glossy finish that feels a little fancy without fuss.

Side Dishes

I love pairing this soup with a simple green salad tossed in lemon vinaigrette or some crusty garlic bread. For a low-carb pairing, steamed green beans or roasted cauliflower bring a nice contrast to the creamy soup.

Creative Ways to Present

For special occasions, I serve this cream Tuscan chicken soup in rustic bread bowls—it's a total crowd-pleaser. You could also layer some fresh basil leaves on top for a herbaceous note or sprinkle crispy pancetta for an extra indulgent touch.

Make Ahead and Storage

Storing Leftovers

I always separate the pasta (or potato/rice substitute) from the broth and chicken when storing leftovers. This keeps the pasta from getting soggy and bloated. Store both in airtight containers in the fridge, and they’ll be good for up to 3 days.

Freezing

This soup freezes surprisingly well if you store broth and solids separately. I thaw the broth first and gently reheat, then add the chicken and pasta later so everything stays tender. Just keep in mind the spinach and cream might change texture a little when frozen, so adding fresh spinach at reheating works too.

Reheating

Reheat the broth on the stove over medium heat, stirring occasionally. Add the pasta and chicken back in to warm through. If it gets too thick, just splash in a little water or stock to loosen it up. Stir in fresh spinach at the end for a bright, fresh finish.

Frequently Asked Questions:

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

Yes, you can substitute chicken breasts without any problem. Just slice each breast in half horizontally to make thinner pieces so they cook evenly and remain tender. Brown them as you would thighs, then chop and add back in as directed.

Is the wine really necessary for this Creamy Tuscan Chicken Soup Recipe?

The wine adds a wonderful depth of flavor and complexity to the broth, but it’s absolutely optional. If you’re avoiding alcohol, just swap the wine for more chicken stock or use a non-alcoholic white wine alternative. The soup still tastes delicious!

Can I make this soup gluten-free?

Definitely! Use gluten-free small pasta or substitute with rice or potato cubes. When using gluten-free pasta, I recommend adding a little extra cornflour slurry at the end to maintain the soup’s creamy consistency, since gluten pasta naturally adds some thickness.

How do I avoid the soup becoming too watery or too thick?

The key is adding the cornflour slurry slowly while stirring to gently thicken the soup without making it gloopy. If it’s too thin, you can mix a little extra cornflour slurry and add. If it’s too thick, simply stir in more stock or water until it reaches your preferred consistency.

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe is truly a staple for cozy evenings or anytime you need a bit of comfort in a bowl. It’s got richness, freshness, and just enough special touches to make it memorable. I recommend giving it a try—you might find it becoming that “go-to” soup you want to make again and again, just like I have!