There’s something magical about a big, steaming bowl of creamy soup that just warms your soul.
The kind that fills your kitchen with rich, garlicky aromas and makes you want to wrap yourself in a cozy blanket.
And let me tell you—this Creamy Tuscan Chicken Soup is exactly that kind of comfort food.
My health coach recently asked me to consume more soups, so I’ve been experimenting with a lot of recipes.
Inspired by the classic Tuscan flavors of sun-dried tomatoes, parmesan, and tender chicken, this soup is luxurious yet incredibly simple to make.
It’s one of those recipes that makes you feel like you’re dining in a rustic Italian trattoria, even if you’re just curled up on your couch on a chilly evening.
I first made this soup on a cold, rainy day when I was craving something creamy but still full of wholesome ingredients. I wanted something rich, hearty, and full of flavor without being too heavy.
This dish has quickly become a family favorite.
So grab a bowl, scoop up a generous serving, and get ready to fall in love with your new favorite soup. Let’s dive into the recipe! 🍲✨
Creamy Tuscan Chicken Soup
Course: Lunch, DinnerDifficulty: Medium6
servings10
minutes30
minutes40
minutesIngredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for heat)
4 cups chicken broth
1 ½ cups heavy cream
2 cups cooked chicken, shredded (rotisserie works great!)
1 cup small pasta shells (or your preferred pasta)
½ cup sun-dried tomatoes, chopped
3 cups fresh spinach, chopped
½ cup grated Parmesan cheese (plus more for garnish)
1 tablespoon lemon juice (optional, for brightness)
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Stir in the garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Stir in the sun-dried tomatoes, letting their rich, tangy flavors infuse the broth.
- Add the pasta shells directly into the soup and let them cook for about 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
- Reduce the heat to low and slowly stir in the heavy cream. Let it warm through without boiling.
- Stir in the cooked, shredded chicken and let it heat through for about 3 minutes. Then, toss in the chopped spinach and let it wilt into the soup.
- Stir in the grated Parmesan cheese until melted and combined. For an extra depth of flavor, add a splash of lemon juice—it brightens up the creamy richness.
- Ladle the soup into bowls and garnish with extra Parmesan cheese. Serve with crusty bread or a side of garlic toast for the ultimate cozy meal. Enjoy! 🍲
- I personally use Coconut Milk to make a more healthy alternative.
Tips and Variations:
✨ Make it Low-Carb – Swap the pasta for cauliflower rice or omit it altogether.
✨ Spice it Up – Add extra red pepper flakes or a pinch of cayenne for a spicy kick.
✨ Use Rotisserie Chicken/Grilled Chicken– A huge time-saver! Just shred and toss it in.
✨ Add More Veggies – Mushrooms, zucchini, or bell peppers work beautifully in this soup.
✨ Dairy-Free Option – Use coconut cream instead of heavy cream for a dairy-free twist.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
