There’s something irresistibly cozy about a bowl of rich, velvety soup on a crisp day, and this Creamy Tuscan Chicken Soup Recipe definitely hits that spot. Loaded with tender chicken, flavorful veggies, and a touch of sunshine from sun-dried tomatoes, it’s a hearty, comforting meal that you’ll want to make over and over again.

A close-up shot of a creamy soup in a white pot with a handle, filled with a thick, light beige broth containing small pasta pieces, bits of dark brown meat, and green leafy herbs. The soup also shows splashes of orange oil on the surface. A ladle is scooping the soup, holding a generous portion that highlights the creamy texture and the mix of ingredients. The pot is placed on a white marbled surface. 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

This Creamy Tuscan Chicken Soup Recipe quickly became a favorite in my kitchen because it’s both comforting and packed with layers of flavor. It’s simple enough for a weeknight yet feels special enough to serve guests.

Perfect balance: Creamy and hearty without being heavy or greasy, thanks to a gentle touch of cream and parmesan.
Flavor-packed broth: The white wine and sun-dried tomatoes add a lovely depth that wakes up the taste buds.
Versatile pasta base: Small pasta shells work beautifully here but can be swapped to suit your mood or pantry.
Quick and approachable: Ready in about 35 minutes, it’s a great choice for busy days when you still want home-cooked goodness.

The image shows a white pot filled with creamy soup that has multiple layers. The base layer is thick and creamy with a pale yellow color. Floating in the soup are small white beans, pieces of chicken, and dark green spinach leaves scattered throughout. On top, there are drops of bright orange oil and chunks of sun-dried tomatoes adding a deep red contrast. The soup is sprinkled with a light dusting of grated cheese in the center. A silver spoon is placed inside the pot. Around the pot, pieces of toasted flatbread with golden brown spots rest on a dark cloth, and fresh green spinach leaves are scattered on a white marbled surface beneath. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Tuscan Chicken Soup Recipe plays a key role in building its comforting character, and I’ve learned a few useful tips that make the process straightforward and the result truly delicious.

Flat lay of a few boneless skinless chicken thighs, one finely chopped onion, two peeled garlic cloves, two long celery stems sliced thin, a small bowl of dry white wine, a large measuring jug filled with chicken stock and water, a small mound of tiny pasta shells, a small packed cup of grated parmesan, a small glass of thick cream, two packed cups of fresh baby spinach leaves, a small pile of chopped sun dried tomato strips with a drizzle of oil nearby, and a tiny bowl with cornflour slurry placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken thighs: They stay juicy and tender compared to breast; but if you prefer breast, just slice thinly to keep it tender.
Unsalted butter: Gives a subtle richness and helps build a flavorful base without overpowering the soup.
Onion & garlic: Essential aromatics that add warmth and depth to the broth without any fuss.
Celery (or carrots): Adds a fresh crunch and natural sweetness to balance the creamy finish.
White wine (optional): It might seem fancy, but it really lifts the broth and enhances the savory notes—don’t skip it if you can!
Chicken stock and water: Low sodium stock lets you control salt levels, and water lightens the broth for perfect sipping.
Small pasta shells: Perfect for easy spooning and soaking up flavor; you can swap with gluten-free options or rice if needed.
Parmesan cheese: Adds nutty, salty umami that melts beautifully into the soup for instant comfort.
Heavy cream: Creates that signature creamy mouthfeel and rich color, though milk can work if you want a lighter option.
Baby spinach: Fresh greens add vibrancy and a gentle earthy flavor, plus a quick nutrient boost.
Sun-dried tomatoes: These are the surprise punch of flavor and a stunning garnish that I personally can’t skip.
Cornflour slurry: This thickens the soup just enough so it has a luscious body without feeling stodgy.

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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 experimenting with this soup depending on what’s in the fridge or the season. You can easily switch up veggies or pasta to make it your own — it’s a forgiving, flexible recipe!

Gluten-free option: Using gluten-free pasta works well, though I add a bit more cornflour to keep it thick and cozy, since there’s less starch released.
Lightened up: Swap cream for whole milk and reduce the water slightly for lower calories without sacrificing too much creaminess.
Veggie boost: Sometimes I add chopped kale instead of spinach or toss in diced potatoes for a heartier bite.
Alcohol-free twist: Replace the white wine with extra chicken stock or a splash of white grape juice to keep that depth of flavor.

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

Step 1: Sear the Chicken for Maximum Flavor

First, I pat the chicken thighs dry and season both sides with salt and pepper. Melting the butter gently in my soup pot over medium-high heat, I wait until it’s nice and foamy before adding the chicken. I let it cook undisturbed for about 3 minutes on the first side until it gets that beautiful light golden color, then flip it and give it another 2 minutes. The inside will still be a bit raw here, but that’s exactly what we want because it will finish cooking in the soup. Once done, I remove the chicken onto a plate and set it aside while I build the soup base.

Step 2: Build Your Flavor Base with Aromatics

Reducing the heat to medium-low, I add finely chopped onion, minced garlic, and sliced celery into the pot. This trio softens and releases their juices in about 3 minutes, creating a fragrant foundation. Keep the heat gentle here — you don’t want to brown them, just sweat them so they become tender and sweet.

Step 3: Deglaze with Wine for a Flavor Boost

Now I crank the heat back up to high and pour in the white wine. Stirring well, I let it bubble until it reduces by half. This step scrapes up all those delicious browned bits from the chicken and onion, adding complexity and subtle acidity that makes this soup stand out.

Step 4: Simmer Soup and Cook Pasta

Next, add the chicken stock, water, plus salt and pepper. Bring everything to a boil, then stir in your small pasta shells. Cooking time will depend on the pasta, but usually about 10 minutes. Stir occasionally to prevent sticking on the bottom. Meanwhile, chop your seared chicken into bite-sized pieces to add later.

Step 5: Combine Chicken and Finish with Cream & Greens

When your pasta is halfway done, toss the chopped chicken pieces into the pot. They’ll cook through in the broth, staying tender. When pasta is fully cooked, lower the heat and stir in freshly grated parmesan until it melts. Next, whisk in the cornflour slurry to thicken the soup gently, followed by the heavy cream and chopped spinach. Stir for about a minute until the spinach wilts and the soup reaches that perfectly creamy, luscious texture.

Step 6: Serve and Garnish for the Final Touch

Ladle your soup into bowls and generously sprinkle with sun-dried tomato strips. The scarlet oil from the tomatoes adds a pleasing look and a burst of flavor with every spoonful. Now dig in!

Top Tip

Through lots of trial and error, I've nailed a few tricks that make this Creamy Tuscan Chicken Soup Recipe a real crowd-pleaser every single time. These insights help the flavors shine and the texture stay just right — absolutely worth trying.

Don’t overcook the chicken: Searing first locks in juices and prevents dry chicken, especially important if you use breast meat.
Deglaze well: Scrape up the browned bits stuck to the pot after searing for that deep Umami boost.
Stir pasta gently: Especially when cooking, stirring occasionally stops it from clumping or sticking to the pot’s bottom.
Store pasta separately: When saving leftovers, remove pasta from broth to prevent it from becoming mushy overnight.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I always top this soup with a generous handful of sun-dried tomato strips because their tangy sweetness cuts through the richness perfectly. Sometimes I add a small drizzle of the tomato oil left in the jar for a glossy, flavorful finish. A sprinkle of freshly grated parmesan or some cracked black pepper also works wonders if you want that extra savory punch.

Side Dishes

Since the soup is so hearty on its own, I like to keep sides simple. A chunk of crusty sourdough or garlic bread pairs beautifully, perfect for dipping into that creamy broth. On lighter days, a crisp green salad with lemon vinaigrette complements the soup’s richness nicely.

Creative Ways to Present

For special occasions, I’ve served this soup in mini pumpkin bowls—how fun is that? It adds a rustic charm and keeps the soup warm longer. You could also ladle it over a warm polenta cake or serve alongside grilled focaccia topped with fresh herbs for a Tuscan-inspired feast vibe.

Make Ahead and Storage

Storing Leftovers

I learned that storing the pasta separately from the soup stops it from absorbing too much liquid and turning mushy. So, I scoop out the pasta and chicken with a slotted spoon and keep the broth in a sealed container. Then, when reheating, I combine them again. It really keeps the texture fresh for leftovers.

Freezing

This soup freezes beautifully! For the best results, freeze the broth base separately from the pasta and chicken. I like to freeze the broth in portion-sized containers and the solids in bags. When you’re ready to enjoy, thaw overnight and gently warm to bring everything back to life.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of water or stock to loosen it. I avoid the microwave because gentle warming preserves the cream’s texture and prevents curdling.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! Just slice the chicken breasts in half horizontally to create thin cutlets. This helps them cook quickly and stay tender. Sear as directed and add to the soup to finish cooking.

What can I substitute for the white wine?

If you prefer to avoid alcohol, substitute half the water in the recipe with extra chicken stock to keep that rich, layered flavor. You can also use zero-alcohol white wine or even a splash of white grape juice for a bit of sweetness.

Can I freeze the soup?

Absolutely. For the best results, freeze the broth separately from the pasta and chicken to maintain texture. Thaw and reheat gently on the stovetop when ready to eat.

What’s the best way to avoid mushy pasta when storing leftovers?

Remove the pasta and chicken from the broth before storing in the fridge. This keeps the pasta from soaking up too much liquid and turning too soft. Combine again only when reheating.

Final Thoughts

I can honestly say this Creamy Tuscan Chicken Soup Recipe has become my go-to comfort food on chilly days. It’s that perfect hug-in-a-bowl that warms you from the inside out. I hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen, bringing joy to your table and smiles to your loved ones.