Name: Creamy Tuscan Chicken Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 500 g chicken thighs, skinless boneless; 1/2 tsp salt; 1/2 tsp pepper; 30 g unsalted butter; 1 onion, finely chopped; 2 garlic cloves, minced; 2 large celery stems, finely sliced; 1/2 cup chardonnay or other dry white wine (optional); 4 cups low sodium chicken stock; 3 cups water; 1 tsp kosher salt; 1/2 tsp black pepper; 250 g small pasta shells; 1 cup parmesan, finely grated; 1 cup thickened/heavy cream; 2 packed cups baby spinach, chopped; 1/2 cup sun dried tomato strips, chopped plus a drizzle of oil; 2 tsp cornflour/cornstarch; 2 tsp water

There’s something irresistibly cozy about a bowl full of rich, velvety goodness — and that’s exactly what you get with this Creamy Tuscan Chicken Soup Recipe. It’s loaded with tender chicken, fresh greens, and just enough parmesan and cream to feel like a warm Italian hug in a bowl.

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

I’ve made my fair share of soups, but this Creamy Tuscan Chicken Soup Recipe always feels like a special occasion, even on a random Tuesday. The blend of fresh sun-dried tomatoes, silky cream, and hearty chicken is what keeps me coming back to it — and I swear your family will love it too!

Rich, creamy texture: Thanks to the combination of parmesan and heavy cream, it’s decadently smooth without feeling overly heavy.
Perfectly balanced flavors: The sun-dried tomatoes add just the right tang that plays beautifully with the spinach and chicken.
Easy to personalize: You can swap pasta, add veggies, or swap cream for milk — it’s super forgiving.
Comfort in a bowl: Whether you’re recovering from a cold or just need a warm hug from the inside, this soup nails it every time.

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

Every ingredient here plays a part in creating that classic Tuscan charm. The butter and onion form a caramelized base, while the parmesan brings that signature nuttiness. And don’t skip the sun-dried tomatoes — they’re the little flavor bomb that makes this soup unforgettable.

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: I prefer thighs over breast for juiciness, but you can use breast thinly sliced for a leaner option.
Unsalted butter: This helps control salt levels while building a rich flavor foundation.
Onion and garlic: The classic duo for aromatic depth.
Celery: Adds a subtle earthy crunch; sometimes I swap for carrots depending on what I have.
Dry white wine: Optional, but it adds a delicate acidity and complexity — if you skip it, just increase the stock slightly.
Chicken stock and water: Low sodium stock keeps the broth flavorful but not salty.
Small pasta shells: They’re perfect for spooning and make the soup feel more substantial.
Parmesan: Use a good-quality sandy-type; it melts beautifully and adds umami.
Heavy cream: Creates that luscious, creamy mouthfeel that defines the soup.
Baby spinach: Bright greens that wilt gently and add freshness.
Sun-dried tomatoes: The red oil and tang from these are a signature Tuscan flair — don’t skip them!
Cornflour slurry: Helps thicken the soup just enough without making it gummy.

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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 forgiving this Creamy Tuscan Chicken Soup Recipe is. Over time, I’ve played with swapping out some ingredients to suit the mood or what I have in the fridge. You can easily make it your own!

Variation: When I’m feeling extra hearty, I toss in chopped kale instead of spinach — it holds up well and adds a nice bite.
Dietary tweak: I sometimes use milk instead of cream to lighten it up; just reduce the water a bit so it doesn’t turn out watery.
Gluten-free: I swap in gluten-free pasta and bump up the cornflour slightly to keep the soup thick and satisfying.
Seasonal swap: In winter, diced potatoes in place of pasta make this soup even cozier — just adjust cooking time.

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

Step 1: Sear the chicken to lock in flavor

Start by seasoning your chicken thighs with salt and pepper on both sides. Heat up butter in a large pot over medium-high heat until it’s foamy. Place the chicken in and sear for about 3 minutes on the first side until lightly golden, then flip for another 2 minutes. It’s okay if the chicken isn’t fully cooked yet — it will finish cooking later in the soup. Take the chicken out and set aside for now.

Step 2: Build your soup’s aromatic base

Turn the heat down to medium-low and toss in your minced garlic, finely chopped onion, and sliced celery. Cook everything gently for about 3 minutes until the onion softens and the aroma fills your kitchen. This step is where your soup develops depth, so don’t rush it!

Step 3: Add the wine and reduce

Crank the heat back up to high and pour in the dry white wine. Scrape the bottom of the pot with your spoon to lift up those tasty browned bits. Let the wine simmer until it reduces by half — about 4-5 minutes. This step adds a lovely tangy complexity to your broth.

Step 4: Cook pasta in the broth

Pour in the chicken stock, water, plus salt and pepper. Bring everything to a rolling boil. Add your small pasta shells and cook according to package instructions — usually about 10 minutes. Be sure to stir now and then so the pasta doesn’t stick to the bottom.

Step 5: Chop and add the chicken

While the pasta cooks, chop your seared chicken into bite-sized pieces — about 1.5cm or half an inch chunks. Add the chicken to the pot partway through pasta cooking to finish it off gently in the broth.

Step 6: Creamy finish and greens

Once the pasta is tender, lower the heat to low. Stir in the finely grated parmesan until melted and smooth. Add the cornflour slurry mixture for a gentle thickening, followed by the cream and chopped spinach. Stir for about a minute until the spinach wilts and everything melds into that silky creamy texture.

Step 7: Serve and garnish

Ladle the soup into bowls, then sprinkle generously with your chopped sun-dried tomato strips and a drizzle of the red oil from the jar — it adds a punch of color and flavor that makes the presentation pop.

Top Tip

This soup is all about layering flavors gently, so patience is your friend. From searing chicken to reducing wine and melting cheese, taking your time pays off big. Plus, I’ve discovered a few tricks that really put it over the top.

Don’t skip the sear: That golden crust on the chicken adds richness and texture to the soup, so get that color in there before simmering.
Watch your wine reduction: Reducing the wine concentrates flavor and prevents the soup from tasting too boozy.
Keep stirring pasta gently: Especially when using small pasta shells, stirring prevents clumping and evenly cooks every morsel.
Separate pasta when storing leftovers: Otherwise, it will soak up too much broth and get mushy — this keeps your soup fresh and perfectly textured.

How to Serve Creamy Tuscan Chicken Soup Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

In my kitchen, a sprinkle of chopped sun-dried tomatoes and a drizzle of their flavorful oil are non-negotiable—they bring a beautiful pop of color and that slight tangy burst that perfectly cuts through the creaminess. Sometimes, I add a few fresh basil leaves or a pinch of crushed red pepper flakes if I’m feeling adventurous.

Side Dishes

I love pairing this soup with crusty bread or warm garlic toast for dipping. A simple green salad with lemon vinaigrette balances the richness, or even a light caprese salad keeps the Italian vibe strong without weighing you down.

Creative Ways to Present

For a special dinner, serve the soup in mini bread bowls—your guests will be wowed, and it’s a fun twist! You can also garnish with shaved parmesan curls and a few more sun-dried tomato strips arranged artfully on top. It really makes the meal feel festive and cozy.

Make Ahead and Storage

Storing Leftovers

I always scoop out the pasta and chicken from the soup broth before storing leftovers. This simple step keeps the pasta from swelling and turning mushy overnight. Separate containers in the fridge work best — just reheat together when you’re ready to eat again.

Freezing

This soup freezes beautifully! I freeze the broth and solids separately for the best texture. When thawed, I reheat gently on the stove, adding a splash of cream if needed to bring back that silky richness.

Reheating

The key to perfect reheating is warming slowly over medium-low heat while stirring frequently. This prevents the cream from breaking and keeps the spinach bright and fresh. If the soup gets too thick, just stir in a bit of water or stock.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in the Creamy Tuscan Chicken Soup Recipe?

Absolutely! If using breast, slice it thinly to ensure it cooks quickly and stays tender. Sear it just like thighs, then add to the soup to finish cooking gently.

What’s the best substitute for the white wine if I don’t want to use alcohol?

You can replace the white wine with extra chicken stock or use a non-alcoholic white wine alternative. The wine adds acidity and depth, so if skipping, slightly increasing stock helps maintain flavor balance.

Can I make this soup gluten-free?

Yes! Use gluten-free small pasta shapes or substitute with diced potatoes or rice. If you do use a gluten-free pasta, increase the cornflour slightly to get the right thickness since gluten pasta provides some starch to the broth.

How long can I store leftovers?

Stored separately, the pasta and soup will keep well for 3-4 days in the fridge. Just reheat gently together before serving. If frozen, aim to use within 2-3 months for best quality.

Final Thoughts

I can’t tell you how many times this Creamy Tuscan Chicken Soup Recipe has saved the day in my kitchen — whether it’s a quick weeknight meal or a dish to comfort friends when they’re under the weather. It’s simple, flexible, and feels cozy without fuss. Give it a try and I’d bet it’ll earn a permanent spot in your dinner rotation, just like it did in mine.