There’s something about Tuscan Chicken Soup that just feels like a hug in a bowl. Maybe it’s the creamy broth, maybe it’s the garlic and Parmesan working their magic, or maybe it’s that first spoonful that makes you want to grab a blanket and cancel your plans for the evening. Either way, this recipe is comfort food at its finest—and yes, even my picky little crew at home happily slurps it up.
If you’ve been craving something cozy yet nourishing, this soup will quickly become your weeknight hero. Let’s make it together.
Table of Contents
Why You’ll Love This Tuscan Chicken Soup
- Ready in under 30 minutes (because nobody wants a dinner project at 6 p.m.)
- Creamy without being heavy
- Packed with protein and greens—perfect for keeping the whole family full
- Tastes like something straight out of an Italian countryside kitchen
What Does Tuscan Chicken Soup Taste Like?
Imagine a creamy tomato-parmesan broth layered with tender chicken, sun-dried tomatoes, and spinach, finished with just the right hint of garlic. The flavors are bold but balanced—rich, tangy, and downright irresistible. Think of it as the cousin of your favorite chicken noodle soup, only a little more dressed up.
Ingredients You’ll Need for Tuscan Chicken Soup
One of the best things about Tuscan Chicken Soup is how it combines everyday pantry staples with a few Italian-inspired gems to create something that tastes like you’ve been simmering it all afternoon (even though it’s ready in under 30 minutes). Here’s what you’ll need:
- Olive Oil (1 ½ teaspoons): Just a drizzle to get those onions soft and golden. I prefer extra virgin for its depth of flavor—it’s the base that sets the tone for this soup.
- Onion (½ small, diced): A kitchen classic. Sautéed onions create that sweet, savory backbone every comforting soup deserves.
- Garlic (2 cloves, minced): Because no Tuscan-inspired recipe would be complete without garlic. It’s the flavor booster that makes your kitchen smell heavenly.
- Tomato Paste (1 tablespoon): This is the “secret ingredient” that adds richness and a subtle tang, giving the broth that authentic Italian depth.
- Chicken Bone Broth (2 containers, about 16.5 oz total): Packed with protein and nutrients, bone broth makes this soup hearty and nourishing. It’s like giving your soup a wellness upgrade.
- Tuscan Seasoning (¾ teaspoon): A beautiful blend of rosemary, thyme, oregano, and basil that instantly transports your taste buds to the Italian countryside. If you don’t have Tuscan seasoning, Italian seasoning works in a pinch.
- Chicken Breast (1 boneless, skinless, cut into 1-inch pieces): Lean, tender, and perfect for soaking up all the flavors. You could also use shredded rotisserie chicken if you’re short on time (I’ve done it on busy school nights—it works like a charm).
- Spinach (1 handful, roughly chopped): Adds a pop of color, vitamins, and a touch of earthiness. You can swap in kale if you want a sturdier green.
- Sun-Dried Tomatoes (2 tablespoons): These little bursts of tangy sweetness take this soup from good to unforgettable.
- High-Protein Pasta (½ cup): Gives the soup extra heartiness while keeping it balanced. I love using shells or ditalini—they hold the broth so well! For another comforting pasta-based meal, check out my Creamy Garlic Chicken Ramen.
- Parmesan Cheese (2 tablespoons, finely grated): The salty, nutty magic that ties everything together. Always grate it fresh if you can.
- Heavy Cream (¼ cup): Adds creaminess without overpowering the other flavors. It’s what makes this Tuscan Chicken Soup silky and indulgent without feeling heavy.
When you lay all these ingredients out on the counter, it’s hard not to get excited. They might look simple on their own, but when they come together—oh my, you’ll understand why this Tuscan Chicken Soup is about to be your new go-to cozy dinner.
How to Make Tuscan Chicken Soup
Making Tuscan Chicken Soup is easier than you think. It’s one of those dishes where the aroma builds step by step until suddenly, your kitchen smells like an Italian farmhouse. Here’s how to bring it together:
Step 1: Warm the Olive Oil
Place a medium saucepan or Dutch oven on the stove and heat 1 ½ teaspoons of olive oil over medium heat. You want it warm enough to sizzle but not smoke. Olive oil is the canvas for all the flavors we’re about to layer in.
Step 2: Sauté the Onion
Add your diced onion and stir it around with a wooden spoon. Cook for about 5 minutes until it turns soft, translucent, and lightly golden. This step lays down a sweet, savory base for the broth. (Pro tip: if the onion browns too fast, turn down the heat—slow and steady wins here.)
Step 3: Add Garlic for Fragrance
Toss in the minced garlic and sauté for about 1 minute. You’ll know it’s ready when your kitchen smells so good that family members start wandering in asking, “What’s for dinner?”
Step 4: Stir in the Tomato Paste
Mix in 1 tablespoon of tomato paste until everything looks coated and slightly deepened in color. This little step gives your Tuscan Chicken Soup that rich, almost “simmered-all-day” taste—even though we’re keeping it quick.
Step 5: Build the Broth
Now pour in the chicken bone broth and stir well, scraping the bottom of the pot to lift all those caramelized onion and tomato bits. This is where the soup takes on its hearty, nourishing base.
Step 6: Season Like Tuscany
Sprinkle in Tuscan seasoning and stir to combine. The rosemary, oregano, and thyme will immediately release their fragrance, giving you that rustic Italian vibe. (No Tuscan blend? Italian seasoning works beautifully too.)
Step 7: Add Chicken, Sun-Dried Tomatoes, and Spinach
Drop in your chicken breast pieces, sun-dried tomatoes, and chopped spinach. The chicken will gently poach in the broth, staying tender and juicy, while the spinach wilts down into little green ribbons.
Step 8: Cook the Pasta
Add ½ cup of high-protein pasta straight into the pot. Let everything simmer together for about 10 minutes, or until the pasta is tender but still has a little bite. Stir occasionally so the pasta doesn’t stick to the bottom.
If you love pasta-in-soup combos, you’ll also want to try my White Chicken Lasagna Soup—it’s another creamy, cozy dinner winner.
Step 9: Bring in the Parmesan Magic
Once the pasta is cooked, stir in 2 tablespoons of grated Parmesan cheese. It melts right into the broth, making it silky and savory with that unmistakable Italian flavor.
Step 10: Finish with Cream
Finally, pour in ¼ cup of heavy cream and stir gently. The broth transforms into a dreamy, velvety soup that feels indulgent without being too heavy.
Step 11: Taste, Adjust, and Serve
Taste your Tuscan Chicken Soup and adjust seasoning if needed—sometimes just a pinch more salt or pepper makes all the difference. Serve it immediately while it’s hot, with a sprinkle of extra Parmesan on top if you’re feeling fancy.
And don’t forget the bread! A slice of garlic bread or crusty sourdough is the perfect partner to soak up every drop of that creamy broth.
That’s it—you’ve made a pot of Tuscan Chicken Soup that’s hearty, comforting, and ready in about 30 minutes. Honestly, it’s the kind of meal that makes you want to pull out your coziest blanket and pretend you’re in a little Italian villa.
✨ Jessica’s Tip: This soup reheats like a dream, but if you’re planning to store leftovers, keep the pasta separate and add it when reheating so it doesn’t soak up too much broth.
Tips and Tricks for Perfect Tuscan Chicken Soup
- Don’t overcook the pasta: High-protein pasta can get mushy if left too long, so check it at the 8-minute mark.
- Swap the greens: No spinach? Kale works beautifully here.
- Make it lighter: Use half-and-half instead of heavy cream for a lighter broth.
- Batch cooking tip: Double the recipe—it reheats like a dream for quick lunches.
Personal tip? The first time I made this, my kids ate it with garlic bread on the side, and now it’s officially a “must.” So consider yourself warned—garlic bread may sneak onto your table too!
Storage for Tuscan Chicken Soup
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without the pasta for up to 2 months (add pasta fresh when reheating).
- Reheat: Warm gently on the stovetop—add a splash of broth if it thickens too much.
FAQs
Can I use rotisserie chicken?
Absolutely! Just shred it and add it in step 4.
What’s in Tuscan seasoning?
It’s usually a mix of dried basil, oregano, rosemary, thyme, and garlic powder. If you don’t have it, Italian seasoning works fine.
Is this soup spicy?
Nope! But if you like heat, a pinch of red pepper flakes adds a nice kick.
Conclusion
This Tuscan Chicken Soup is everything you want on a chilly evening—hearty, creamy, and bursting with flavor. Whether you make it for your family or just for yourself, I promise it’ll be a recipe you return to again and again.
And if you loved this cozy bowl, you might also want to check out my White Chicken Lasagna Soup or my Marry Me Tuscan Vegetable Soup for more Italian-inspired comfort.
So grab your pot, and let’s make dinner feel like a Tuscan getaway. 🍲✨
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Tuscan Chicken Soup – Quick, Creamy & Family-Approved
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Soup
- Method: stovetop
- Cuisine: Italian-American
Description
Tuscan Chicken Soup is a cozy, flavorful dish made with tender chicken, sun-dried tomatoes, spinach, pasta, and a creamy Parmesan broth. It’s hearty, protein-packed, and ready in under 30 minutes.
Ingredients
- 1 ½ teaspoons olive oil
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 (8.25 ounce) containers chicken bone broth
- 3/4 teaspoon Tuscan seasoning
- 1 skinless, boneless chicken breast, cut into 1-inch pieces
- 1 handful roughly chopped spinach
- 2 tablespoons sun-dried tomatoes
- 1/2 cup high protein pasta
- 2 tablespoons finely grated Parmesan cheese
- 1/4 cup heavy cream
Instructions
1. Heat olive oil in a saucepan over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and sauté for about 1 minute until fragrant.
4. Stir in the tomato paste until fully combined.
5. Pour in the chicken bone broth and stir in Tuscan seasoning.
6. Add chicken pieces, sun-dried tomatoes, and chopped spinach. Stir to combine.
7. Add pasta and simmer until tender, about 10 minutes.
8. Sprinkle in Parmesan cheese and stir to melt.
9. Stir in the heavy cream and heat through.
10. Serve immediately, garnished with extra Parmesan if desired.
Notes
This recipe yields 2 servings but can be doubled or tripled for meal prep or family dinners.
Use any short high-protein pasta for added nutrition and texture.
Substitute kale for spinach if preferred.
To make dairy-free, use plant-based cream and cheese alternatives.
