If you’re craving something comforting yet fancy enough to impress, this Creamy Tuscan Chicken Soup Recipe is exactly what you need. It’s rich, flavorful, and comes together in just about 30 minutes—perfect for busy weeknights or cozy weekends. Let me show you how to whip up a bowl of Tuscan magic!

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

From the moment I first tried this Creamy Tuscan Chicken Soup Recipe, I knew it was destined to become a kitchen favorite. It’s the perfect balance of creamy textures, savory chicken, and bright pops of fresh spinach and sun-dried tomatoes that just make every spoonful sing.

Quick and Easy: You can have this warming bowl on the table in under 40 minutes, even on your busiest days.
Rich Flavor Layers: The white wine deglaze adds unexpected depth that makes this soup taste like it’s been simmering for hours.
Customizable Comfort: Swap the pasta for rice or potatoes, or lighten it up with milk instead of cream — this recipe flexes to your preferences.
Beautiful Presentation: The sun-dried tomatoes not only add a tangy kick but a gorgeous pop of color on top.

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 has its role in creating that rich but fresh balance. You’ll find the chicken gives sturdy protein and flavor, while the butter and cream make the soup luxuriously smooth. Plus, the sun-dried tomatoes bring a necessary punch that keeps it from getting too heavy.

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 boneless, skinless thighs here; they stay juicy and add more flavor than breast meat, but breast works if thinly sliced.
Unsalted butter: For sautéing veggies and chicken, unsalted lets you control salt perfectly.
Onion & garlic: The base aromatics that build the foundation of flavor.
Celery: Adds a subtle crispness and fresh undertone; carrots can work if you prefer something sweeter.
Dry white wine: This optional step adds that extra dimension of flavor, working like a mini flavor boost as it deglazes the pan.
Chicken stock & water: Using both keeps the broth rich but not overpowering — plus it keeps cost down if you can’t do all stock.
Small pasta shells: They cook quickly and nestle nicely in the soup, but you could substitute with rice or diced potatoes for variety.
Parmesan cheese: For that umami punch and to help thicken the soup naturally—pick a good-quality grated version for best melt.
Heavy cream: Essential for that creamy mouthfeel and to give the soup its signature white color; milk can substitute if you want less richness.
Baby spinach: Adds freshness and vibrant color without overpowering the soup.
Sun-dried tomatoes: My secret ingredient for that tangy, vibrant finish—plus a splash of their oil gives a lovely visual touch.
Cornflour slurry: Helps thicken the soup gently without lumps, giving it that perfect silky texture.

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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 how flexible this Creamy Tuscan Chicken Soup Recipe is. I often swap out the pasta for brown rice when I want a heartier feel or lighten the cream by using milk and a bit of butter instead. You can totally make it work for your tastes and pantry.

Variation: Once, I replaced the spinach with kale after a farmer’s market haul—it added a lovely earthiness that I really enjoyed.
Diet-friendly swap: If you’re gluten-free, opt for gluten-free pasta but boost the cornflour slightly to keep the consistency just right.
Seasonal touch: Try swapping sun-dried tomatoes for roasted red peppers in winter for a cozy twist.

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

Step 1: Brown the Chicken to Seal in Juices

I start by seasoning the chicken thighs with salt and pepper, then melt butter in a large pot over medium-high heat. When the butter foams, I add the chicken, letting it brown golden on one side for 3 minutes, then flip for 2 minutes. Don't worry if the center isn't fully cooked—that happens later in the soup and keeps the chicken juicy. Once browned, I set it aside on a plate to rest.

Step 2: Build Flavor with Aromatics

Lowering the heat to medium-low, I toss in the finely chopped onion, garlic, and sliced celery. This mix sizzles gently for about 3 minutes until the onions soften and the kitchen fills with that irresistible savory aroma. This layering is key to a flavorful base.

Step 3: Deglaze with Wine

Time to turn the heat up to high and pour in about half a cup of dry white wine—chardonnay is my favorite here. I stir it around, scraping up those tasty browned bits from the pot. Let it simmer until it reduces by about half; this concentrates the wine’s flavors and adds that lush depth you notice right away.

Step 4: Add Broth, Water, and Pasta

Next, I pour in 4 cups of low-sodium chicken stock plus 3 cups of water, then season with salt and pepper. Bring everything to a rolling boil and add the small pasta shells, stirring every few minutes to prevent sticking. Cooking times vary, but about 10 minutes usually does the trick.

Step 5: Chop and Return the Chicken

While the pasta cooks, I dice the browned chicken into bite-sized pieces—about 1.5 cm chunks—and toss it back into the pot. This finishes cooking the chicken gently while infusing the soup with those rich meaty juices.

Step 6: Creamy Finish with Parmesan and Spinach

Once the pasta is tender, I reduce the heat to low and stir in the grated parmesan until it melts smoothly. Next, I add the cornflour slurry, heavy cream, and a couple of packed cups of baby spinach. Stirring gently just until the spinach wilts and the soup thickens slightly — that's when you know it's perfect!

Step 7: Serve with Sun-Dried Tomato Sparkle

I ladle the soup into bowls, then sprinkle with chopped sun-dried tomato strips and drizzle a tiny bit of their oil for a gorgeous finishing touch. Honestly, that red burst makes all the difference visually and flavor-wise.

Top Tip

After making this Creamy Tuscan Chicken Soup Recipe multiple times, I’ve gathered a few handy tips to help you nail it on your first try and every time after:

Don’t skip the browning: Taking a few extra minutes to properly brown your chicken adds a ton of flavor and keeps it juicy inside.
Deglaze carefully: Use a good-quality dry white wine and let it reduce well; this step is what transforms the broth from good to gourmet.
Stir pasta regularly: Small pasta can stick to the bottom if you forget—keep it moving gently to avoid burning.
Separate leftover pasta: If you're storing leftovers, scoop pasta out before refrigerating broth to keep it from turning mushy.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I always love finishing my bowls with a sprinkle of sun-dried tomato strips and a tiny drizzle of their flavorful oil. Sometimes I add a few fresh basil leaves or a dusting of extra parmesan if I’m feeling indulgent. It’s these little touches that make it feel extra special.

Side Dishes

This soup pairs wonderfully with crusty garlic bread or a simple arugula salad tossed in lemon vinaigrette. When I want heartier sides, roasted vegetables or a cheesy polenta work beautifully alongside.

Creative Ways to Present

For a cozy dinner party, I like serving this soup in individual mini Dutch ovens or large mugs, each garnished uniquely with extra parmesan or a basil leaf. It’s a charming way to make the meal feel more intimate and thoughtful.

Make Ahead and Storage

Storing Leftovers

I learned the hard way that pasta swells and gets mushy if left in broth overnight, so I always separate the pasta and chicken mixture from the soup broth before refrigerating. Store them in separate containers and reheat together to keep that perfect texture.

Freezing

This soup freezes really well if you keep the solids and broth separate. I freeze the broth with cream and parmesan already stirred in, then freeze the chicken and pasta mixture separately. When thawing, combine gently over low heat to avoid breaking up the pasta.

Reheating

To reheat leftovers, I warm the broth slowly on the stove while reheating the pasta and chicken in a microwave or separate pan, then combine just before serving. This way, the soup stays creamy, and the pasta keeps its bite.

Frequently Asked Questions:

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

Absolutely! If using breast, slice them thinly (like chicken steaks) so they cook through quickly and stay tender. Just adjust cooking times slightly to avoid drying them out.

Is the white wine necessary for this recipe?

The white wine is optional but highly recommended. It adds a beautiful depth of flavor that mimics a slow-simmered broth. You can skip it and add more stock or water, but the soup will be a bit less rich.

Can I make this soup gluten-free?

Yes! Use gluten-free small pasta shells or substitute with rice. Just note that gluten pasta naturally thickens the soup a bit, so you might want to increase the cornflour (cornstarch) slightly to get the perfect creamy thickness.

How long does this soup keep in the fridge?

Stored properly with pasta separated, this soup stays fresh for up to 3 days in the refrigerator. Always reheat gently to preserve the creamy texture and avoid overcooking the pasta.

Final Thoughts

This Creamy Tuscan Chicken Soup Recipe feels like a warm hug in a bowl every time I make it. It’s one of those recipes I keep coming back to because it handles busy days yet delivers on taste and comfort like a much slower cooked meal. I hope you find the same joy in making and sharing it — it’s truly a kitchen winner you’ll cherish forever.