Description
Creamy Tuscan Chicken Soup is a one-pot, flavor-packed comfort meal that blends juicy chicken, hearty vegetables, Parmesan, and cream into a velvety, soul-soothing bowl. With Italian herbs, sundried tomatoes, and spinach, it’s the perfect balance of rich and fresh. Ideal for busy weeknights, cozy weekends, or whenever you need something warm and satisfying.
Ingredients
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1 teaspoon olive oil
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1½ lbs boneless, skinless chicken breasts or thighs, diced
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2 teaspoons Italian seasoning, divided
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Salt and pepper, to taste
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½ cup diced carrots
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½ cup diced celery
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½ cup diced onions
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¼ cup diced sundried tomatoes
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3 garlic cloves, minced
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¼ cup all-purpose flour
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2 tablespoons tomato paste (optional)
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6–8 cups chicken broth
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6 oz small pasta shells
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1 cup heavy whipping cream
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½–1 cup grated Parmesan Reggiano cheese
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2½–3 cups fresh spinach
Instructions
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Heat olive oil in a large Dutch oven over medium-high heat.
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Add diced chicken, 1 tsp Italian seasoning, salt, and pepper. Cook for 4–5 minutes until browned.
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Stir in onions, carrots, celery, sundried tomatoes, and garlic. Sauté for 3–4 minutes.
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Sprinkle in flour and stir constantly. Add tomato paste if using.
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Gradually whisk in chicken broth to deglaze the pot and smooth out the base.
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Bring to a boil. Stir in pasta, remaining Italian seasoning, and more salt and pepper.
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Cover and simmer for 20 minutes.
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Stir in cream, Parmesan, and spinach. Simmer for 5 more minutes.
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Taste, adjust seasoning, and serve hot with extra cheese if desired.
Notes
Use rotisserie chicken to save time.
Don’t skip sundried tomatoes—they add depth and subtle sweetness.
To freeze, omit the pasta and add fresh when reheating.
Add zucchini or mushrooms for extra veggies.
Reheat gently and stir in more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American