There’s something so satisfying about a bowl of creamy soup, and when it’s as rich and flavorful as this creamy Tuscan chicken soup, you know you’re in for a treat. Imagine the cozy warmth of tender chicken, savory sun-dried tomatoes, spinach, and a luscious cream base—all simmering together to create a dish that feels like a hug in a bowl. Trust me, you’re going to love this one!
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Why You’ll Love Creamy Tuscan Chicken Soup
This recipe isn’t just about feeding your hunger—it’s about creating comfort, satisfaction, and a touch of elegance in your meal. Whether you’re cooking for a weeknight dinner, impressing guests, or just treating yourself to something special, this soup is perfect for any occasion. Here’s why it’s a favorite:
Comforting: When you take that first spoonful, the creamy broth and tender chicken will have you feeling like you’re wrapped in a warm blanket. It’s the perfect remedy for chilly nights or when you need a little cozy pick-me-up.
Packed with Flavor: The combination of sun-dried tomatoes, garlic, and fresh herbs gives this soup a depth of flavor that makes it stand out. You’ll be savoring every bite, especially with the creamy finish that ties everything together.
Quick and Easy: This soup is made with simple ingredients and comes together in no time. Whether you’re a seasoned chef or a kitchen newbie, you’ll have this dish on the table effortlessly.
Customizable: If you’re looking to change things up, you can add some extra veggies, swap the chicken for turkey, or adjust the spices to suit your tastes. This soup is so versatile!
Healthy: It’s creamy, but also packed with nutrients from the spinach, chicken, and herbs, making it the perfect balance of indulgence and nourishment.
Ingredients in Creamy Tuscan Chicken Soup
Here’s the magic of this soup—it’s made with ingredients you likely already have in your kitchen, but it’s full of delicious flavor. Let’s break it down:
Chicken Breasts: The heart of the dish, these boneless, skinless chicken breasts cook up tender and juicy in the soup’s rich broth. They absorb all those amazing flavors and add a satisfying protein punch.
Sun-Dried Tomatoes: These little beauties pack a punch of savory, tangy goodness that brings the whole soup together. They’re a must for that authentic Tuscan flavor.
Spinach: Fresh spinach adds a pop of color and a nutritious touch, balancing the creamy richness of the broth with a leafy bite.
Garlic: The aromatic foundation of the soup, garlic infuses the broth with its unmistakable flavor, giving the soup a warm, earthy base.
Heavy Cream: This is what makes the soup feel like silk. It adds a luscious creaminess that makes each spoonful feel indulgent yet comforting.
Chicken Broth: This adds depth and richness to the soup’s base, and when combined with the cream, it creates the perfect savory backdrop for the other ingredients.
Parmesan Cheese: A handful of freshly grated Parmesan is stirred into the soup for that nutty, umami flavor that’s signature in Tuscan cuisine.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prep the Chicken: Start by seasoning your chicken breasts with salt and pepper. This simple step sets the flavor for the whole soup.
Cook the Chicken: In a large pot, heat some olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden and cooked through. Remove the chicken from the pot and set it aside to rest.
Sauté the Garlic and Sun-Dried Tomatoes: In the same pot, add a bit more oil if needed, and sauté the garlic and sun-dried tomatoes for about 2 minutes until fragrant. This is where the soup’s flavor really starts to build.
Add the Broth: Pour in the chicken broth, scraping up any bits from the bottom of the pot. Bring it to a simmer.
Shred the Chicken: While the broth is simmering, shred the cooked chicken using two forks. Return it to the pot, along with the spinach. Stir everything together and let the spinach wilt down.
Add the Cream and Parmesan: Pour in the heavy cream, followed by the Parmesan cheese. Stir everything together until the soup is creamy and the cheese has melted into the broth.
Simmer and Serve: Let the soup simmer for another 5 minutes to thicken slightly. Taste and adjust seasoning as needed—add salt, pepper, or a pinch of red pepper flakes for extra heat if you like. Ladle the soup into bowls and serve warm.
Nutrition Facts
Servings: 6
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Creamy Tuscan Chicken Soup
This soup pairs wonderfully with a variety of sides to make your meal even more special. Here are a few serving suggestions:
Crusty Bread: A slice of warm, crusty bread is perfect for dipping into this creamy soup. Try garlic bread for an extra treat.
Salads: A light green salad with a lemony vinaigrette adds a refreshing contrast to the richness of the soup.
Grilled Vegetables: Roasted or grilled veggies like zucchini, bell peppers, or asparagus complement the flavors of the soup and add a healthy touch.
Cheese: A sprinkle of fresh Parmesan or even a little mozzarella on top of the soup adds an extra layer of creaminess and flavor.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Make it Ahead: This soup tastes even better the next day as the flavors have more time to meld. You can make it ahead and store it in the fridge for a day or two.
Freeze It: If you’re making a big batch, this soup freezes beautifully. Just make sure to let it cool completely before transferring it to freezer-safe containers.
Add Veggies: Want more veggies? Feel free to add some carrots, celery, or bell peppers to the mix for extra nutrition and flavor.
Spice It Up: If you like a bit of heat, add a pinch of crushed red pepper flakes or a dash of hot sauce.
FAQ Section
Q1: Can I substitute chicken thighs for chicken breasts?
A1: Yes, chicken thighs would work wonderfully in this soup. They’ll add even more richness and flavor!
Q2: Can I make this dish ahead of time?
A2: Absolutely! This soup actually gets better after a day or two, so feel free to prepare it ahead of time and store it in the fridge.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat.
Q4: Can I freeze this dish?
A4: Yes! Let the soup cool completely before transferring it to a freezer-safe container. It’ll keep for up to 3 months.
Q5: Can I add more vegetables to this soup?
A5: Absolutely! Feel free to add extra veggies like zucchini, carrots, or even some peas for more flavor and nutrition.
Q6: What’s the best way to reheat this soup?
A6: Reheat it slowly on the stove over low heat to prevent the cream from separating. Add a splash of broth if it needs thinning.
Q7: Can I use a dairy-free option for the cream?
A7: Yes! You can substitute coconut milk or a dairy-free heavy cream alternative for the heavy cream.
Q8: How can I make this soup spicier?
A8: If you like it spicy, add some red pepper flakes or a pinch of cayenne pepper for an extra kick.
Q9: Can I make this soup in a slow cooker?
A9: Yes! You can cook the chicken in the slow cooker, shred it, and then add the cream and spinach at the end for a simple, hands-off version.
Q10: Can I double this recipe?
A10: Absolutely! This soup is easy to scale up for larger crowds or to have leftovers for the week.
Conclusion
This creamy Tuscan chicken soup is a must-try, and once you do, you’ll wonder why you haven’t been making it all along! It’s comforting, flavorful, and surprisingly simple to whip up. Whether you’re feeding a crowd or enjoying a cozy night in, this soup will not disappoint. Grab your ingredients and get cooking—trust me, your taste buds will thank you!
Print
Creamy Tuscan Chicken Soup – Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Tuscan chicken soup is a comforting and flavorful dish with tender chicken, a rich broth, pasta, spinach, and sun-dried tomatoes, all in a creamy, parmesan-infused base. Perfect for a cozy meal.
Ingredients
- 500 g/1 lb chicken thighs, skinless boneless (Note 1 for breast)
- 1/2 tsp each salt and pepper
- For Soup:
- 30g / 2 tbsp unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 large celery stems, finely sliced (sub 2 carrots)
- 1/2 cup chardonnay or other dry white wine, optional (Note 2)
- 4 cups chicken stock/broth, low sodium
- 3 cups water
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 250g/8 oz small pasta shells (or other small pasta, rice, potato, etc. – see Note 3)
- 1 cup (tightly packed) parmesan, finely grated or store bought pre-grated (sandy type) (Note 4)
- 1 cup thickened/heavy cream (Note 5 for milk sub)
- 2 packed cups baby spinach, chopped kale or similar
- 1/2 cup sun dried tomato strips, chopped into 1cm pieces, plus a bit of oil drizzling (Note 6)
- For Soup Thickener (Cornflour Slurry):
- 2 tsp cornflour/cornstarch mixed with 2 tsp water
Instructions
- Season the chicken thighs with salt and pepper. In a large pot, heat 1 tablespoon of butter over medium heat. Add the chicken and cook for 5-6 minutes on each side until browned and cooked through. Remove from the pot, shred the chicken, and set aside.
- In the same pot, melt the remaining butter over medium heat. Add the chopped onion, garlic, and celery. Cook for 3-4 minutes until softened.
- If using, add the white wine and let it simmer for 2 minutes, allowing it to reduce slightly. Add the chicken stock, water, salt, and pepper, then bring to a boil.
- Once boiling, add the pasta and cook according to the package instructions, usually around 7-9 minutes, until tender.
- While the pasta is cooking, make the cornflour slurry by mixing 2 teaspoons of cornflour with 2 teaspoons of water. Stir it into the soup to thicken the broth slightly.
- Once the pasta is cooked, return the shredded chicken to the pot along with the parmesan cheese and heavy cream. Stir to combine until the cheese is melted and the soup is creamy.
- Add the spinach and sun-dried tomatoes, cooking for an additional 2-3 minutes until the spinach wilts.
- Adjust the seasoning if needed and serve hot. Garnish with extra parmesan, if desired.
Notes
- For a lighter version, you can use chicken breast instead of thighs (Note 1).
- The white wine adds depth to the flavor but can be omitted if preferred (Note 2).
- If you prefer a thicker soup, you can use rice or potatoes instead of pasta (Note 3).
- For best results, use a high-quality parmesan cheese (Note 4).
- Milk can be substituted for the heavy cream for a lighter version (Note 5).
- If you like a bit of extra oil flavor, drizzle some oil from the sun-dried tomatoes (Note 6).
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg