Creamy Tuscan Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
