Creamy Tuscan Chicken Soup Recipe

Introduction

This Creamy Tuscan Chicken Soup combines tender chicken, savory broth, and a rich, cheesy cream base to create a comforting meal perfect for any day. Packed with spinach and sun-dried tomatoes, it offers a delightful blend of flavors that will warm you from the inside out.

Ingredients

• 500 g (1 lb) skinless, boneless chicken thighs (or breast)
• 1/2 tsp salt
• 1/2 tsp pepper
• 30 g (2 tbsp) unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 large celery stems, finely sliced (or substitute 2 carrots)
• 1/2 cup chardonnay or other dry white wine (optional)
• 4 cups low sodium chicken stock or broth
• 3 cups water
• 1 tsp cooking or kosher salt
• 1/2 tsp black pepper
• 250 g (8 oz) small pasta shells (or other small pasta, rice, or potato)
• 1 cup tightly packed parmesan, finely grated
• 1 cup thickened or heavy cream
• 2 packed cups baby spinach (or chopped kale or similar)
• 1/2 cup sun-dried tomato strips, chopped into 1 cm pieces, plus a bit of oil for drizzling
• 2 tsp cornflour (cornstarch) mixed with 2 tsp water

Instructions

1. Step 1: Sprinkle both sides of the chicken with salt and pepper. Melt the butter in a large pot over medium-high heat. Once foamy, add the chicken and cook for 3 minutes on the first side until light golden, then 2 minutes on the other side. The inside may still be raw; it will finish cooking later. Remove the chicken onto a plate.
2. Step 2: Reduce the heat to medium-low. Add garlic, onion, and celery to the pot and cook for about 3 minutes until the onion softens.
3. Step 3: Increase heat to high and add the wine. Stir and let it simmer until the wine reduces by half.
4. Step 4: Add the chicken stock, water, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil, then add the pasta. Cook according to the pasta package instructions (about 10 minutes), stirring occasionally to prevent sticking.
5. Step 5: While the pasta cooks, chop the chicken into 1.5 cm (1/2 inch) pieces, then add it back into the pot to finish cooking.
6. Step 6: When the pasta is tender, reduce heat to low. Stir in the parmesan until melted. Add the cornflour-water mixture, cream, and spinach. Stir for about a minute until the spinach wilts and the soup thickens slightly.
7. Step 7: Ladle the soup into bowls and sprinkle with sun-dried tomato strips. Drizzle a little oil from the tomatoes on top for a nice finish. Serve and enjoy!
8. Step 8: To store leftovers, separate the pasta from the soup to prevent it from becoming mushy. Refrigerate both parts separately. Reheat by warming the soup and adding pasta as desired.

Tips & Variations

• For a lighter version, substitute the heavy cream with whole milk, but the soup will be less thick and rich.
• If you prefer, you can use chicken breasts instead of thighs for a leaner option.
• Replace celery with carrots for a slightly sweeter flavor.
• Use rice or small diced potatoes instead of pasta for a gluten-free alternative.
• If you skip the wine, add an extra splash of chicken stock for depth of flavor.

Storage

Store the soup and pasta separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the soup gently over low heat and stir in the pasta when hot. This method helps keep the pasta from becoming overcooked and mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well and are a leaner choice. Just be careful not to overcook them so they stay tender.

Is the white wine necessary?

The white wine adds a pleasant depth and acidity, but it is optional. You can simply omit it or replace it with extra chicken stock if preferred.

Creamy Tuscan Chicken Soup Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

This Creamy Tuscan Chicken Soup is a rich and comforting dish combining tender chicken thighs, small pasta shells, creamy Parmesan, and fresh baby spinach in a savory broth. Flavored with garlic, onion, celery, sun-dried tomatoes, and a splash of white wine, this soup captures classic Tuscan flavors with a luscious creamy finish, perfect for a hearty lunch or dinner.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian

Ingredients

Scale 1x2x3x

Chicken

• 500 g / 1 lb skinless boneless chicken thighs (can substitute breast)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 30 g / 2 tbsp unsalted butter

Vegetables & Aromatics

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 large celery stems, finely sliced (or substitute 2 carrots)
• 2 packed cups baby spinach (or chopped kale or similar)
• 1/2 cup sun dried tomato strips, chopped into 1cm pieces + a drizzle of oil

Liquids & Broth

• 1/2 cup chardonnay or other dry white wine (optional)
• 4 cups low sodium chicken stock/broth
• 3 cups water

Seasoning & Thickener

• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 2 tsp cornflour/cornstarch mixed with 2 tsp water

Other

• 250 g / 8 oz small pasta shells (or other small pasta, rice, or potato)
• 1 cup tightly packed Parmesan cheese, finely grated
• 1 cup thickened/heavy cream (can substitute milk but less creamy)

Instructions

1. Cook outside of chicken: Sprinkle both sides of the chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat. When foamy, add the chicken and cook the first side for 3 minutes until light golden, then flip and cook the other side for 2 minutes. The chicken will still be raw inside, which is okay as it will finish cooking later. Remove the chicken to a plate.
2. Make soup flavor base: Reduce heat to medium-low. Add garlic, onion, and celery to the pot and cook for 3 minutes or until the onion softens and becomes translucent.
3. Deglaze the pot: Increase the heat to high, pour in the white wine, stir, and let it simmer until the wine has reduced by half, intensifying the flavor.
4. Add broth and pasta: Pour in the chicken stock, water, cooking salt, and black pepper. Bring to a boil. Add the small pasta shells and cook according to the package instructions (around 10 minutes), stirring occasionally to prevent sticking.
5. Add chicken partway: While the pasta is cooking, chop the chicken into 1.5 cm (1/2 inch) pieces. Add the chicken back into the pot to finish cooking through with the pasta.
6. Finish the soup: When the pasta is cooked, reduce heat to low. Stir in the grated Parmesan cheese until melted. Add the cornflour-water slurry, heavy cream, and baby spinach. Stir for about one minute until the spinach wilts and the soup thickens slightly.
7. Serve: Ladle the soup into bowls. Top with the sun-dried tomato strips and drizzle a bit of the tomato oil for a finishing touch. Serve immediately.
8. Storing: To prevent the pasta from becoming soggy, store the pasta separately from the soup in the refrigerator. When reheating, scoop out the pasta with a slotted spoon and add it to the heated soup.

Notes

• You can substitute chicken breast for thighs if preferred.
• The white wine is optional but adds depth; if omitted, increase broth slightly.
• Small pasta shells work best, but you can substitute with other small pasta, rice, or diced potato.
• Use finely grated Parmesan rather than sandy pre-grated for best melting and flavor.
• Heavy cream provides richness; milk can be used but will be less creamy.
• Sun-dried tomatoes add a burst of flavor and a slight tang; save a bit of the oil for drizzling on top.

Keywords: Tuscan chicken soup, creamy chicken soup, Italian soup, chicken pasta soup, comfort food soup