Creamy Tuscan Chicken Soup Recipe

Introduction

Creamy Tuscan Chicken Soup is a comforting and flavorful dish that’s perfect for chilly days or whenever you crave a hearty meal. This rich soup combines tender chicken, fresh vegetables, pasta, and spinach in a luscious creamy broth infused with Italian herbs and Parmesan cheese.

Ingredients

• 1 teaspoon olive oil
• 1–1½ pounds boneless, skinless chicken breast, diced
• 2 teaspoons Italian seasoning
• ½ cup diced carrots
• ½ cup diced celery
• ½ cup diced onions
• ¼ cup diced sun-dried tomatoes
• 3 minced garlic cloves
• ¼ cup flour
• 6–8 cups chicken broth
• 6 ounces small shell pasta
• 1 cup heavy cream
• ½–1 cup grated Parmesan cheese
• 2½–3 cups fresh spinach
• Salt and pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large soup pot over medium-high heat. Add the diced chicken, season with Italian seasoning, salt, and pepper, and cook until browned, about 4–5 minutes.
2. Step 2: Stir in onions, carrots, celery, sun-dried tomatoes, and garlic. Cook until the vegetables are translucent, about 3–4 minutes.
3. Step 3: Sprinkle the flour over the mixture and stir well to combine thoroughly.
4. Step 4: Gradually whisk in the chicken broth while stirring to avoid lumps forming in the soup.
5. Step 5: Bring the soup to a boil, add the pasta and an additional pinch of Italian seasoning. Cover and simmer for about 20 minutes until the chicken is cooked through and the pasta is tender.
6. Step 6: Stir in the heavy cream, spinach, and Parmesan cheese. Let the soup simmer for another 5 minutes until the spinach wilts and the cheese melts.
7. Step 7: Taste the soup and adjust seasoning with salt and pepper as needed before serving.

Tips & Variations

• For a gluten-free version, use gluten-free flour and pasta or substitute with cooked rice or quinoa.
• Swap sun-dried tomatoes for fresh cherry tomatoes for a milder flavor and extra freshness.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Use half-and-half instead of heavy cream to reduce richness while keeping creaminess.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat, stirring occasionally, and add a splash of broth or water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great the next day as the flavors deepen. Just store it properly in the refrigerator and reheat gently before serving.

Can I freeze Creamy Tuscan Chicken Soup?

You can freeze it, but the cream and spinach might separate or become watery after thawing. To preserve texture, consider adding spinach fresh after reheating and use cream sparingly or substitute with a thickener like cornstarch when reheating.

Creamy Tuscan Chicken Soup Recipe

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4.4 from 69 reviews

Creamy Tuscan Chicken Soup is a hearty and comforting dish combining tender chicken, fresh vegetables, and a rich, creamy broth enhanced with Parmesan cheese and fresh spinach. This flavorful soup is perfect for cozy dinners and is made with simple ingredients for a quick and satisfying meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 teaspoon olive oil
• 1–1½ pounds boneless, skinless chicken breast, diced
• 2 teaspoons Italian seasoning, divided
• Salt, to taste
• Pepper, to taste

Vegetables

• ½ cup diced carrots
• ½ cup diced celery
• ½ cup diced onions
• ¼ cup diced sun-dried tomatoes
• 3 minced garlic cloves

Soup Base and Finishing

• ¼ cup flour
• 6–8 cups chicken broth
• 6 oz small shell pasta
• 1 cup heavy cream
• ½–1 cup grated Parmesan cheese
• 2½ –3 cups fresh spinach

Instructions

1. Brown the Chicken: Heat olive oil in a large soup pot over medium-high heat. Add the diced chicken, season with 1½ teaspoons Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes until the chicken is browned on all sides.
2. Sauté the Vegetables: Add the diced onions, carrots, celery, sun-dried tomatoes, and minced garlic to the pot. Cook for 3 to 4 minutes until the vegetables are translucent and fragrant.
3. Add Flour: Sprinkle the flour over the chicken and vegetable mixture, stirring well to combine and coat everything evenly. This will help thicken the soup.
4. Incorporate Broth: Gradually whisk in the chicken broth, stirring constantly to avoid any lumps from forming due to the flour.
5. Cook the Pasta and Simmer: Bring the soup to a boil, then add the small shell pasta and the remaining ½ teaspoon Italian seasoning. Cover the pot and reduce the heat to a simmer. Cook for about 20 minutes or until the chicken is fully cooked and the pasta is tender.
6. Add Cream, Cheese, and Spinach: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for another 5 minutes to allow the flavors to meld and the spinach to wilt.
7. Season and Serve: Taste the soup and adjust seasoning by adding more salt, pepper, or Italian seasoning if needed before serving hot.

Notes

• Use chicken broth with low sodium if you want to control the salt content.
• For a gluten-free version, use gluten-free flour and pasta.
• You can substitute fresh spinach with kale or Swiss chard if preferred.
• To make it lighter, swap heavy cream with half-and-half or milk, but the soup will be less creamy.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: Creamy Tuscan Chicken Soup, Italian Chicken Soup, Comfort Food, Chicken and Spinach Soup