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 low sodium chicken stock/broth; 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 1cm pieces; Drizzle of sun dried tomato oil; 2 tsp cornflour/cornstarch mixed with 2 tsp water

If you’re craving something rich, comforting, and packed full of flavor, you’ve got to try this Creamy Tuscan Chicken Soup Recipe. It’s the kind of soup that feels like a warm hug on a chilly day, perfect for family dinners or meal prep.

Creamy Tuscan Chicken - A white pot filled with creamy soup that has a thick texture, showing visible pieces of pasta, small bits of browned meat, and green leafy herbs. The soup has swirls of orange oil on the surface and a ladle lifting a scoop of the soup that clearly shows the pasta, meat, and herbs mixed together in the creamy broth. The background is a white marbled texture. 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

Honestly, I keep coming back to this Creamy Tuscan Chicken Soup Recipe because it’s just that good — creamy, hearty, and bursting with those classic Tuscan flavors that feel both fresh and indulgent at the same time.

Comfort in a Bowl: This soup combines creamy richness with savory chicken and fresh greens, making every spoonful incredibly satisfying.
Simple Ingredients, Big Flavor: Using garlic, sun dried tomatoes, and parmesan gives it that signature Tuscan punch without complicated steps.
Flexible & Customizable: Whether you want to swap pasta for rice or use chicken breast instead of thighs, it adapts beautifully.
Great for Leftovers: This soup reheats wonderfully, making it perfect for busy weeknights or meal prepping lunch.

Creamy Tuscan Chicken - The image shows a white ceramic pot filled with creamy soup containing three main visible layers: the base is a thick, off-white creamy broth mixed with small white pasta shells and chunks of light-colored meat; scattered throughout are dark green spinach leaves adding contrast; on top, there are pieces of rich dark red sun-dried tomatoes and a bright orange oil drizzle spreading across the surface with a light dusting of grated cheese in the center. A silver spoon rests inside the soup, and pieces of white flatbread are placed next to the pot on a white marbled surface with dark blue cloth partially visible in the background. A few loose fresh spinach leaves are also scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Tuscan Chicken Soup Recipe plays its part to create that perfect balance of savory, creamy, and fresh. A few shopping tips: get the best quality parmesan you can find for that authentic cheesy bite, and the sun dried tomatoes really elevate the flavor here.

Creamy Tuscan Chicken - Flat lay of skinless boneless chicken thighs with smooth pale pink flesh, bright white chopped onion pieces, vibrant green celery stalks sliced thinly, fresh dark green baby spinach leaves with delicate veins, deep red sun dried tomato strips with wrinkled texture, a small mound of finely grated pale yellow parmesan cheese with sandy texture, two plump garlic cloves with papery white skin, and a handful of small ivory-colored pasta shells, all beautifully arranged with natural spacing and gentle shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chicken thighs: I prefer thighs for their juicy, tender texture and flavor, but chicken breast works well if you prefer leaner meat.
Unsalted butter: It adds richness and helps sweat the veggies without becoming too salty.
Onion and garlic: Classic flavor base that gives the soup warmth and aroma.
Celery (or carrots): Adds depth and a subtle sweetness, balancing the creamy richness.
Chardonnay or dry white wine: This optional splash imparts a lovely depth and acidity to the broth.
Chicken stock/broth: Low sodium is best so you control the seasoning.
Small pasta shells: They hold onto the soup beautifully without overpowering it; gluten free pasta or rice also work well.
Parmesan cheese: Must be good quality (the sandy kind from the fridge section) — it melts into the soup, creating that silky quality.
Heavy cream: For the perfectly creamy texture; you can swap milk but I’ll share tips below.
Baby spinach: Adds fresh color, nutrients, and a slight earthiness that balances the creamy base.
Sun dried tomatoes: The unexpected star that injects a punch of umami and a bit of tang.
Cornflour slurry: This little thickener ensures your soup isn’t watery but luxuriously smooth.

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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 love making this soup exactly how the recipe goes, but I’ve had great luck tweaking it for different occasions and tastes. Feel free to make it your own — that's part of the fun!

Variation: When I’m short on time, I sometimes swap small pasta for quick-cooking orzo or even diced potatoes for a heartier texture.
Dietary swaps: Use coconut cream or a dairy-free cream substitute if you want to keep it creamy but dairy-free — just add a bit more thickener.
Spice it up: A pinch of chili flakes or smoked paprika adds a lovely layer of warmth without overpowering the soup.

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

Step 1: Sear the Chicken Just Right

I start by seasoning the chicken thighs with salt and pepper, then melting butter over medium-high heat. Once bubbly and foamy, I add the chicken and let it get a golden crust on one side for about 3 minutes, flip it for 2 minutes, and then pull it off the heat. Don’t worry about cooking through here; it will finish simmering later.

Step 2: Build Your Flavor Base

Lower the heat to medium-low, then toss in the chopped onion, garlic, and celery. I stir and cook for about 3 minutes until the onion softens and the aroma fills the kitchen. This is where the soup starts to develop its heart.

Step 3: Deglaze and Simmer the Broth

Turn the heat back up to high, pour in the white wine, and give it a stir, scraping up any tasty bits stuck to the pan. I let the wine reduce by about half — this concentrates the flavors and adds a subtle tang. Then, add the chicken stock, water, salt, and pepper, and bring everything to a boil.

Step 4: Pasta and Chicken Finale

Once boiling, add the pasta and stir occasionally so it doesn’t stick. While it cooks (usually 10 minutes or as per your pasta package), chop the seared chicken into bite-sized pieces. Add the chicken back into the soup to cook through with the pasta—this keeps everything tender and juicy.

Step 5: The Creamy Finish

When the pasta’s perfectly tender, lower the heat to low. Stir in the parmesan cheese until silky, then whisk in your cornflour slurry, cream, and chopped spinach. Keep stirring for about a minute until the spinach wilts and the soup thickens just a bit — that’s the magic moment where everything comes together perfectly.

Step 6: Serve and Garnish

Ladle your soup into bowls, then sprinkle with those gorgeous sun dried tomato strips and a drizzle of their flavorful oil. It’s a little punch of color and flavor that makes this soup pop — trust me, it’s worth it.

Top Tip

From countless times making this soup, a few small tweaks have made a big difference to my finished bowl. Here are my best tips so you get that restaurant-quality creamy Tuscan chicken soup every time.

Don't overcook chicken early: Just sear to get color and flavor, then slice and finish cooking it gently in the broth—this keeps it juicy.
Use real parmesan: Shelf-stable grated cheese just won’t melt right; go for refrigerated sandy parmesan for that melt-in-your-mouth texture.
Stir often when pasta’s cooking: It prevents sinking and sticking to the bottom, which can burn your soup or make it lumpy.
Separate pasta for leftovers: It’ll soak up too much broth stored together, so keep them apart for best texture next day.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I always go for sun dried tomato strips as a sprinkle because they bring a burst of acidity and color that brightens every spoonful. Sometimes I add a little extra parmesan or a dash of cracked black pepper if I’m feeling fancy.

Side Dishes

A crusty ciabatta or garlic bread pairs beautifully — perfect for dipping into the creamy broth. Alternatively, a simple side salad with a lemony vinaigrette cuts through the richness nicely.

Creative Ways to Present

For special occasions, I like to serve this soup in rustic bread bowls — it’s an instant crowd-pleaser and keeps things cozy. Adding fresh basil or thyme sprigs gives it a restaurant-fresh look that really impresses.

Make Ahead and Storage

Storing Leftovers

When storing leftovers, always separate the pasta from the soup broth to prevent mushiness. Use airtight containers for both and refrigerate. When you’re ready to eat, just scoop the pasta back in or reheat separately — the soup keeps beautifully for 3–4 days.

Freezing

I’ve frozen this soup several times with success. Freeze the broth and chicken separately from the pasta for best results to avoid texture loss. When defrosted, reheat gently on the stove and add fresh spinach to revive that fresh pop.

Reheating

To reheat, warm the broth slowly over medium heat, stirring frequently. Add the pasta afterwards or directly into the pot if it was stored separately. You can add a splash of broth or water if it thickens too much. Finish with fresh spinach or a sprinkle of parmesan to brighten it back up.

Frequently Asked Questions:

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

Absolutely! Just slice the breast horizontally to create thinner cutlets so they cook evenly and stay tender. Follow the same searing and cooking steps as for thighs.

What can I substitute if I don’t have white wine?

You can skip the wine or swap it for extra chicken stock or a splash of white grape juice with a little lemon juice. Using half stock and half water with more seasoning will keep your soup flavorful.

Can I make this soup dairy-free or vegan?

This recipe is naturally a creamy chicken soup, but you could swap the cream for coconut milk and use a vegetable broth with plant-based protein for a vegan twist. Adjust thickeners as needed since Parmesan and cream provide much of the creaminess.

How do I prevent the pasta from getting mushy in leftovers?

The key is to store the pasta separately from the broth once cooled. That way the pasta doesn’t soak up too much liquid and stays firm for reheating or freezing.

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe is one of those dishes that feels like it was made just for cozy nights with people you love. I hope you enjoy making it as much as I do, and remember — don’t be afraid to tweak it and make it a little yours. Once you’ve tasted that creamy, comforting goodness with those sun-dried tomato pops, it’ll be a repeat on your recipe list, too.