Description

This Creamy Tuscan Chicken Soup is a comforting and flavorful one-pot meal featuring tender chicken thighs, small pasta shells, fresh baby spinach, and a luscious creamy broth with Parmesan and sun-dried tomatoes. With Tuscan-inspired flavors, this soup is perfect for a quick dinner or making ahead for easy meal prep.

Ingredients

Units Scale

Chicken

500 g (1 lb) skinless, boneless chicken thighs (or breast as substitution)
1/2 tsp salt
1/2 tsp black pepper

Sauté Base

30 g (2 tbsp) unsalted butter
1 onion, finely chopped
2 garlic cloves, minced
2 large celery stems, finely sliced (can substitute with 2 carrots)

Liquids & Broth

1/2 cup Chardonnay or other dry white wine (optional)
4 cups low sodium chicken stock/broth
3 cups water
1 tsp kosher salt
1/2 tsp black pepper

Pasta & Cheese

250 g (8 oz) small pasta shells (or other small pasta, rice, or potato)
1 cup tightly packed Parmesan cheese, finely grated or pre-grated sandy type

Cream & Vegetables

1 cup heavy/thickened cream (can substitute with milk, see note)
2 packed cups baby spinach (or chopped kale/similar)
1/2 cup sun dried tomato strips, chopped into 1 cm pieces, plus some oil for drizzling

Thickener

2 tsp cornflour (cornstarch) mixed with 2 tsp water

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Instructions

Prepare the chicken: Sprinkle both sides of the chicken thighs with salt and pepper. Melt the butter in a large pot over medium-high heat. Once foamy, add the chicken and cook for 3 minutes on the first side until light golden, then flip and cook an additional 2 minutes. The inside may still be raw, but it will finish cooking later. Remove the chicken and set aside on a plate.
Build the soup base: Reduce the heat to medium-low. Add garlic, chopped onion, and celery to the same pot. Cook for about 3 minutes until the onion softens and the vegetables are fragrant.
Deglaze the pot: Increase heat to high and pour in the white wine. Stir continuously and let it simmer until the wine reduces by half, scraping up any browned bits from the bottom of the pot to incorporate flavor.
Add broth and pasta: Pour in the chicken stock, water, kosher salt, and black pepper. Bring the liquid to a boil. Add the pasta and cook following the package directions, approximately 10 minutes, stirring occasionally to prevent sticking.
Finish cooking the chicken: While the pasta cooks, chop the partially cooked chicken into roughly 1.5 cm (1/2 inch) pieces. Add the chopped chicken back into the pot to finish cooking through.
Finish the soup: When the pasta is tender, reduce heat to low. Stir in the grated Parmesan cheese until it melts smoothly into the soup. Mix in the cornflour-water slurry, heavy cream, and baby spinach. Stir gently for about one minute until the spinach wilts and the soup thickens slightly.
Serve: Ladle the soup into bowls and garnish with the sun-dried tomato strips and a drizzle of their oil for added flavor and visual appeal. Enjoy immediately.
Storage tip: To store leftovers, separate the pasta from the soup to prevent it from swelling or becoming mushy. Refrigerate both parts separately. When serving leftovers, scoop the soup with a slotted spoon to avoid excess broth dilution.

Notes

The recipe video demonstrates each step clearly and can be referenced for visual guidance.
Although called “Tuscan,” this soup is an inspired creation rather than an authentic Tuscan recipe.
You can substitute chicken breasts for thighs if preferred, but thighs provide more juiciness.
If you prefer, use carrots instead of celery for a sweeter flavor.
The white wine is optional but adds depth; omit if avoiding alcohol.
Small pasta shells work best, but other small pasta shapes, rice, or even diced potato can substitute.
Pre-grated Parmesan should be the sandy type for best melting texture.
Heavy cream adds richness; milk can be substituted for a lighter soup but will reduce creaminess.
Sun-dried tomatoes provide a lovely tangy contrast and act as a flavorful garnish instead of croutons.
Separating pasta before refrigeration avoids sogginess, keeping the soup fresh on reheating.

Nutrition

Serving Size: 1 serving
Calories: 688
Sugar: 9 g
Sodium: 1253 mg
Fat: 34 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 179 mg