Creamy Tuscan Chicken Soup

This creamy Tuscan chicken soup has become my absolute favorite comfort dish for those chilly evenings when nothing but a bowl of rich, flavorful goodness will do. The combination of tender chicken, sundried tomatoes, and fresh spinach swimming in a velvety broth creates a restaurant-quality meal right in your own kitchen.

I first made this soup during a particularly brutal winter storm when I was craving something cozy but elegant. My family was so impressed they now request it weekly, even when the weather is warm! The recipe has evolved into our special occasion soup, earning its nickname "Marry Me Tuscan Chicken" after a friend joked it was so good it could seal a proposal.

• Boneless skinless chicken breasts or thighs bring hearty protein and absorb all the wonderful flavors as they simmer
• Italian seasoning creates an authentic Tuscan flavor profile with minimal effort
• Sundried tomatoes add concentrated sweetness and umami depth that regular tomatoes simply cannot match
• Heavy whipping cream transforms the broth into a luxurious silky texture that feels indulgent
• Fresh spinach folded in at the end provides vibrant color nutritional boost and slight earthy note
• Parmesan reggiano cheese brings that distinctive aged nutty flavor that elevates the entire dish
• Small pasta shells catch the creamy broth in their crevices ensuring flavor in every bite

How To Make Creamy Tuscan Chicken Soup

Brown the chicken

Season diced chicken with Italian seasoning salt and pepper then brown in olive oil over medium high heat until golden on all sides about 4 5 minutes. This crucial step develops a flavor foundation for the entire soup and prevents the chicken from becoming rubbery. The caramelization creates depth that cannot be achieved by simply boiling the meat.

Sauté the aromatics

Add onions carrots celery sundried tomatoes and garlic to the same pot cooking until vegetables soften about 3 4 minutes. The moisture from the vegetables will help loosen any browned bits from the chicken creating an incredible flavor base. Take your time here as properly softened vegetables will blend better into the finished soup.

Create the roux

Sprinkle flour throughout the pot gradually stirring constantly to prevent lumps. This step creates the foundation for a thick creamy soup. If using tomato paste add it now the acidity brightens the flavor and deepens the color. Continue stirring until the flour coats the vegetables and no dry spots remain.

Develop the broth

Slowly whisk in chicken broth to create a smooth base deglazing the bottom of the pot to incorporate all those flavorful browned bits. Start with 6 cups and add more later if needed depending on how thick you prefer your soup. Bring mixture to a rolling boil before proceeding to ensure the flour activates properly.

Simmer to perfection

Add pasta and remaining Italian seasoning then reduce heat to low cover and simmer about 20 minutes. This gentle cooking allows flavors to meld while tenderizing the chicken and cooking the pasta to al dente. The pasta will continue absorbing liquid as it sits so monitor consistency.

Finish with richness

Stir in heavy cream spinach and Parmesan cheese then simmer 5 additional minutes. The cream adds luxurious body while the spinach wilts perfectly and the cheese melts into the broth creating an irresistible velvety texture. Taste and adjust seasonings as needed before serving.

My favorite moment with this soup was serving it at a casual dinner party where conversation completely stopped after the first spoonful. Everyone was too busy savoring each bite to speak! The sundried tomatoes are my secret weapon ingredient providing bursts of intense flavor that elevate this from ordinary chicken soup to something truly special.

Make Ahead Tips

This soup actually improves with time as the flavors meld together overnight. For best results prepare everything through adding the pasta then refrigerate. When ready to serve reheat gently and add the pasta cream spinach and cheese just before serving. This prevents the pasta from absorbing too much liquid and becoming mushy while still giving you that fresh just made taste.

Storage Solutions

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably when chilled so add a splash of broth or water when reheating. For longer storage freeze portions in freezer safe containers for up to 3 months. While cream based soups sometimes separate when frozen reheating slowly over low heat while stirring frequently will help restore the creamy texture.

Customize Your Bowl

This versatile soup welcomes creative variations to suit your taste preferences or pantry inventory. Try swapping kale for spinach adding cannellini beans for extra heartiness or incorporating artichoke hearts for Mediterranean flair. For a lighter version substitute half and half for heavy cream or use evaporated milk for creaminess with less fat. Dairy free alternatives like coconut cream work surprisingly well maintaining the luxurious texture.

Serving Suggestions

Serve this soup in wide shallow bowls to showcase its beautiful ingredients garnished with extra Parmesan and fresh herbs. A crusty loaf of rustic Italian bread or garlic bread makes the perfect accompaniment for sopping up every last drop of the creamy broth. For a complete meal pair with a simple arugula salad dressed with lemon vinaigrette the brightness balances the richness of the soup beautifully.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes! This soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add additional broth as the pasta will absorb liquid. For best results with make-ahead preparation, consider cooking and storing the pasta separately to prevent it from becoming mushy.

→ How can I make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the Parmesan cheese or use a dairy-free alternative. The soup will have a slightly different flavor profile but will maintain its creamy texture.

→ What can I use instead of spinach?

Kale, Swiss chard, or arugula make excellent substitutes for spinach. Kale and Swiss chard will need 1-2 minutes longer to wilt compared to spinach. For a less leafy alternative, try frozen peas or diced zucchini added during the last few minutes of cooking.

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually recommended as they stay more tender and juicy in soups. They have more flavor than breasts and won't dry out as easily during cooking or reheating.

→ What pasta shapes work best in this soup?

Small pasta shapes like shells, ditalini, orzo, or small bowties work best as they cook quickly and are easy to eat in a spoonful of soup. If using larger shapes like penne or rotini, consider cooking them separately to prevent overcooking.

→ How can I thicken the soup without flour?

If avoiding flour, you can use 4 ounces of cream cheese as mentioned in the notes. Other alternatives include adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or pureeing a portion of the cooked vegetables and broth before adding the cream.