Creamy Tuscan Chicken Soup

This creamy Tuscan chicken soup has become my secret weapon for impressing dinner guests with minimal effort. The rich, velvety broth paired with tender chicken and vibrant vegetables creates a restaurant-quality dish that's surprisingly simple to make at home.

I first created this soup when trying to recreate an Italian restaurant favorite, and it has since become our family's most requested comfort food during cold weather months. My husband now jokingly calls it "marry me soup" because it's that irresistible.

Ingredients

• Boneless skinless chicken breasts or thighs. Using thighs provides more flavor and moisture, while breasts offer a leaner option. Either works beautifully.
• Italian seasoning. This herb blend creates authentic Tuscan flavor without needing multiple spice jars.
• Mirepoix vegetables. The combination of carrots, celery, and onions creates the aromatic foundation of this soup.
• Sundried tomatoes. These intensely flavored gems add umami depth and a touch of sweetness.
• Flour. Creates the perfect thickness without making the soup too heavy.
• Chicken broth. Provides the backbone of flavor. Use homemade for best results.
• Small pasta shells. Their shape captures the creamy broth in every bite.
• Heavy whipping cream. The secret to the luxurious texture that makes this soup special.
• Parmesan reggiano cheese. Splurge on the real thing for an authentic nutty flavor.
• Fresh spinach. Adds color, nutrition, and a slight earthiness that balances the richness.

Step-by-Step Instructions

Sear the chicken.

Heat olive oil in a Dutch oven over medium high heat. Add diced chicken with Italian seasoning, salt, and pepper. Cook for 4-5 minutes until golden brown on all sides. This step creates a flavor foundation through caramelization that infuses the entire soup.

Build the vegetable base.

Add onions, carrots, celery, sundried tomatoes, and garlic to the pot with the chicken. Cook for 3-4 minutes until vegetables begin to soften and release their aromatics. The vegetables should become translucent but not browned.

Create the roux.

Sprinkle flour throughout the pot, stirring continuously to coat the chicken and vegetables. If using tomato paste, add it now and mix well. This thickening mixture will give the soup its silky texture. Add the flour gradually to prevent clumping.

Add liquid and simmer.

Gradually whisk in chicken broth, stirring constantly to prevent lumps. Scrape the bottom of the pot to release any flavorful bits. Bring to a rolling boil, then add pasta and remaining Italian seasoning with salt and pepper to taste.

Cook until tender.

Cover and reduce heat to low. Simmer for about 20 minutes until chicken is tender and pasta is al dente. The covered cooking environment allows flavors to meld together perfectly.

Finish with cream and cheese.

Stir in heavy cream, fresh spinach, and grated Parmesan cheese. Simmer uncovered for 5 additional minutes until spinach wilts and soup thickens slightly. Taste and adjust seasoning if needed.

Bookmark

The sundried tomatoes are my favorite ingredient in this recipe. While they might seem like a small addition, they impart an incredible depth that makes this soup stand out from typical cream based chicken soups. My kids even pick them out and save them for last as the prized bites.

Make-Ahead and Storage Tips

This soup actually tastes even better the next day after flavors have had time to meld. To store leftovers, cool completely then refrigerate in airtight containers for up to 4 days. When reheating, do so gently over medium low heat to prevent the cream from separating. Add a splash of broth if needed to restore the original consistency.

Smart Substitutions

For a lighter version, substitute half and half for heavy cream. The soup will be slightly less rich but still delicious. If you prefer a dairy free option, full fat coconut milk works surprisingly well. Plant based chicken alternatives can be used for a vegetarian version, just adjust cooking time accordingly since they cook faster than chicken.

Serving Suggestions

This hearty soup needs little accompaniment, but a crusty loaf of Italian bread for dipping makes the meal complete. For a more substantial dinner, serve smaller portions as a first course before a simple green salad dressed with lemon and olive oil. A glass of medium bodied white wine like Pinot Grigio or Vermentino complements the creamy flavors perfectly.

Pasta Cooking Tips

For best results when cooking pasta directly in the soup, choose a small variety that cooks in about 8-10 minutes. If you plan to have leftovers, consider cooking pasta separately and adding it to individual servings to prevent it from absorbing too much liquid and becoming mushy during storage.

Common Recipe Questions

→ Can I use a different type of pasta in this soup?

Absolutely! While the recipe calls for Italian small shells, you can substitute with any small pasta shape like farfalle, orzo, ditalini, or even tortellini. Just adjust cooking time accordingly as different pasta shapes may require slightly different cooking times to reach al dente.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or water as the pasta will absorb liquid during storage. For best results with leftovers, consider cooking pasta separately and adding it to individual servings.

→ Can I make this soup dairy-free?

Yes, you can adapt this for dairy sensitivities by substituting the heavy cream with full-fat coconut milk or cashew cream. Replace the parmesan with nutritional yeast for a cheesy flavor. The texture will be slightly different but still delicious and creamy.

→ What can I use instead of sundried tomatoes?

If you don't have sundried tomatoes, you can substitute with roasted red peppers, fresh cherry tomatoes (halved), or a tablespoon of tomato paste plus a teaspoon of honey for sweetness. Each will provide a different but complementary flavor to the soup.

→ Can I make this soup in a slow cooker?

Yes! Brown the chicken and sauté the vegetables as directed, then transfer to a slow cooker with the broth and seasonings. Cook on low for 4-5 hours, then add pasta and cook until tender (about 30 minutes). Stir in cream, parmesan, and spinach during the last 15 minutes of cooking time.

→ Is this soup freezer-friendly?

This soup can be frozen, but for best results, freeze it before adding the cream, cheese, and pasta. When ready to serve, thaw completely, reheat, cook pasta separately, and add the cream, cheese, and spinach. If freezing a complete batch, be aware the pasta may become softer when thawed and reheated.