Creamy Tuscan Chicken Soup Recipe
There’s something magical about a soup that feels like a hug in a bowl — and this Creamy Tuscan Chicken Soup is exactly that. Tender bites of chicken, vibrant vegetables, and a luxuriously creamy broth come together to create a rich, cozy meal perfect for chilly nights or impressing guests.
🕒 Prep Time: 20 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 50 minutes
🍲 Servings: 10 cups
🔥 Calories: 300 per cup
💖 Why You’ll Love This Creamy Tuscan Chicken Soup
- Hearty and filling — a full meal in one bowl 🍗
- Easy to customize with your favorite pasta or veggies
- Perfect for make-ahead lunches or weeknight dinners
🥣 Creamy Tuscan Chicken Soup – A Cozy, Heartwarming Bowl of Comfort
- Total Time: 50 minutes
- Yield: 10 cups 1x
Description
Tender chicken, fresh spinach, pasta, and sun-dried tomatoes in a creamy, flavorful Tuscan-style broth. A cozy, hearty meal ready in under an hour!
Ingredients
- 1 tsp olive oil
- 1 – 1 ½ lbs boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 tsp Italian seasoning, divided
- Salt and pepper to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tbsp tomato paste (optional)
- 6–8 cups chicken broth (start with 6 cups)
- 6 oz pasta (Italian small shells)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2 ½–3 cups fresh spinach
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Cook until browned, about 4–5 minutes.
2. Add onions, carrots, celery, sun-dried tomatoes, and garlic. Cook until translucent, about 3–4 minutes.
3. Sprinkle flour in gradually, stirring to combine. If using tomato paste, add now and stir.
4. Slowly whisk in chicken broth, scraping the bottom to deglaze.
5. Bring to a boil, then add pasta, 1 tsp Italian seasoning, salt, and pepper. Cover and simmer on low for 20 minutes, or until chicken is cooked and pasta is al dente. Alternatively, cook pasta separately.
6. Stir in heavy cream, spinach, and Parmesan cheese. Simmer for 5 minutes.
7. Taste and adjust seasoning, then serve hot.
Notes
For a thicker soup, use 6 cups broth. Add more broth later if you prefer a thinner texture.
Avoid mushy pasta by cooking it separately and adding before serving.
To make ahead, store soup without pasta and add fresh-cooked pasta when reheating.
Swap heavy cream for coconut milk for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Tuscan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Fat: 19g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
🍽️ Ingredients
- 1 tsp olive oil
- 1 – 1 ½ lbs boneless, skinless chicken breasts or thighs (diced into 1-inch pieces)
- 2 tsp Italian seasoning (divided)
- Salt and pepper, to taste
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onions
- ¼ cup diced sun-dried tomatoes
- 3 garlic cloves, minced
- ¼ cup flour
- 2 tbsp tomato paste (optional)
- 6–8 cups chicken broth (start with 6 cups)
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
- ½–1 cup grated Parmesan Reggiano cheese
- 2 ½–3 cups fresh spinach
👩🍳 Step-by-Step Instructions
1️⃣ Heat olive oil in a large Dutch oven over medium-high heat. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Cook until browned (4–5 min).
2️⃣ Stir in onions, carrots, celery, sun-dried tomatoes, and garlic. Cook until translucent (3–4 min).
3️⃣ Sprinkle in flour gradually, stirring to avoid clumps. If using tomato paste, add now.
4️⃣ Slowly whisk in chicken broth, scraping the bottom to deglaze.
5️⃣ Bring to a boil, then add pasta, 1 tsp Italian seasoning, salt, and pepper. Cover and simmer on low for 20 min, or until chicken is tender and pasta is al dente. (Alternatively, cook pasta separately to avoid mushiness.)
6️⃣ Stir in cream, spinach, and Parmesan. Simmer for 5 more minutes.
7️⃣ Taste and adjust seasoning. Serve hot with crusty bread. 🥖
💡 Pro Tips & Tricks
- Control thickness: Start with less broth; add more later if needed.
- Avoid mushy pasta: Cook pasta separately and add just before serving.
- Make ahead: Store soup without pasta, then add fresh-cooked pasta when reheating.
📊 Nutrition Info (per 1 cup)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 300 | 24g | 8g | 19g | 1g | 2g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation.
❓ FAQs
Q: Can I use rotisserie chicken?
Yes! Add it at the end to avoid overcooking.
Q: Can I make it dairy-free?
Swap heavy cream for full-fat coconut milk.
Q: How can I store leftovers?
Keep in the fridge for 3–4 days or freeze for up to 2 months.