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Creamy Tuscan Chicken Soup Recipe
Ash Tyrrell

Creamy Tuscan Chicken Soup Recipe

I recently tried making this creamy Tuscan chicken soup, and I have to say—it completely won me over! The broth is rich and velvety, the chicken tender and juicy, and the pasta shells soak up every bit of flavor. I loved how the spinach and sun-dried tomatoes added pops of color and taste.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken thighs – Juicy and flavorful perfect for a tender bite. Breast can be used if sliced thin.
  • Small pasta shells – Easy to scoop and cooks quickly. You can also use ditalini macaroni, or broken spaghetti.
  • Sun-dried tomatoes – Adds a chewy tangy burst of flavor. Use the oil from the jar for extra richness.
  • Garlic – Provides depth and aroma to the soup.
  • Onion – Sweetness and savory base flavor.
  • Celery – Adds subtle flavor and keeps the soup visually appealing. Substitute with zucchini or carrots if desired.
  • Butter – Gives a rich flavor that oil can’t match.
  • White wine – Just a splash to enhance the broth’s depth.
  • Parmesan cheese – Freshly grated for best flavor.
  • Heavy cream – Adds luxurious creaminess to the soup.
  • Cornstarch – Used to thicken the soup for a glossy finish. Mix with water before adding.
  • Chicken stock – Forms the flavorful base of the soup.
  • Spinach – Fresh is best; don’t use frozen to maintain vibrant color and texture.

Method
 

  1. Chop your onions, celery, and garlic. Slice chicken if using breast, or keep thighs whole. Fresh spinach should be washed and set aside. This makes the cooking process smooth and quick.
  2. Heat butter in a pot, add chicken, and cook until lightly browned. This locks in flavor and juices, giving the soup a rich taste from the start. Remove and set aside.
  3. Add onions, garlic, and celery to the pot. Cook until soft and fragrant, which forms the flavorful base for the soup. Stir occasionally to prevent burning.
  4. Pour in a splash of white wine to lift all the caramelized bits from the bottom. This adds depth to your broth. Let it simmer for a minute to reduce slightly.
  5. Pour in chicken stock, bring to a boil, and add pasta. Cook until pasta is tender, stirring occasionally to prevent sticking.
  6. Lower heat and add heavy cream and freshly grated Parmesan. Mix gently to combine, creating a silky smooth broth.
  7. Mix cornstarch with water, then stir into the soup. Simmer until thickened to your liking. Add back the chicken and spinach, letting them warm through.
  8. Top with sun-dried tomatoes and a drizzle of olive oil. The soup is now ready to enjoy warm, with a beautiful swirl of green and red.

Notes

  • I like to use chicken thighs because they stay juicy even after simmering.
  • Freshly grated Parmesan really makes a difference in creaminess and flavor.
  • Letting the soup sit for 5 minutes before serving helps the flavors meld together.
  • I sometimes add a pinch of chili flakes for a gentle kick.