This Tuscan Chicken Soup Recipe with Spinach is the ultimate cozy bowl of comfort. Think creamy, rich, and bursting with Italian flavor — like your favorite Tuscan dinner, but in soup form. Between the sun-dried tomatoes, tender chicken, and velvety broth, it’s a warm hug on a chilly day. Plus, it’s ready in under an hour, making it a perfect weeknight meal for busy families who want something hearty yet wholesome. Whether you’re chasing away a cold or just craving a comforting meal after a long day, this Tuscan Chicken Soup Recipe with Spinach will make you feel like you’re dining in the Italian countryside — without leaving your kitchen.
Table of Contents
What is Tuscan Chicken Soup Recipe with Spinach?
Tuscan Chicken Soup with Spinach is a creamy, savory Italian-inspired soup that blends tender shredded chicken, earthy spinach, and tangy sun-dried tomatoes in a luscious, Parmesan-infused broth. The soup balances richness with freshness, making it both indulgent and nourishing. It’s inspired by traditional Tuscan flavors — where sun-dried tomatoes and herbs take center stage — but simplified for the home cook. What makes this soup special is the combination of wholesome ingredients and that irresistible creamy finish. The spinach adds a burst of color and nutrients, while the Parmesan cheese ties everything together with that classic Italian flair. It’s comfort food, yes, but with a fresh twist that makes every bite satisfying.
Reasons to Try Tuscan Chicken Soup Recipe with Spinach
There are plenty of reasons this Tuscan Chicken Soup Recipe with Spinach deserves a spot in your dinner rotation. For starters, it’s creamy and comforting without being too heavy. The spinach sneaks in extra vitamins, which means even picky eaters get a healthy dose of greens. You can whip it up in under an hour — a lifesaver on busy weeknights when everyone’s asking, “What’s for dinner?” Plus, it’s made mostly from pantry staples like pasta, chicken broth, and sun-dried tomatoes. The flavors develop beautifully as it sits, so leftovers are even better the next day. If you love soups like Zesty Greek Lemon Chicken Soup or Creamy Chicken Tortellini Soup, this one will be your next favorite.
Ingredients Needed to Make Tuscan Chicken Soup Recipe with Spinach
- 1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- ½ cup julienned oil-packed sun-dried tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 cups uncooked elbow macaroni or small pasta shells
- 2 cups shredded rotisserie chicken
- 2 cups chopped fresh spinach
- 2 cups whole milk
- ½ cup grated Parmesan cheese
Instructions to Make Tuscan Chicken Soup Recipe with Spinach
Cooking this Tuscan Chicken Soup Recipe with Spinach is all about layering simple ingredients to build deep, rich flavor. Follow this step-by-step guide to transform your kitchen into a cozy Tuscan kitchen — no passport required.
Step 1: Sauté the Aromatics to Build the Base
Start this step-by-step recipe by heating 1 tablespoon of oil from the sun-dried tomato jar and 1 tablespoon of olive oil in a large Dutch oven over medium heat. This combo of oils adds incredible flavor right from the start. Add your finely chopped onion and sauté for about 4–6 minutes, or until it becomes soft and translucent. This is your aromatic base — the foundation of great soup flavor.
Once the onion is golden and fragrant, toss in the julienned sun-dried tomatoes, tomato paste, and minced garlic. Stir and cook for another 2 minutes. The tomato paste will deepen in color and develop a slightly caramelized taste, giving your soup that signature Tuscan richness. (If you love tomato-forward dishes, you might also enjoy our Tomato Spinach Grilled Cheese Bread Bowl — it pairs perfectly with this soup!)
Step 2: Add the Broth and Seasoning
For this step-by-step, pour in 6 cups of chicken broth and stir well to combine. Use a wooden spoon to scrape up any browned bits from the bottom — that’s pure flavor gold! Sprinkle in your Italian seasoning, salt, pepper, and garlic powder.
Bring the soup to a gentle boil over medium-high heat. This stage allows all the herbs and spices to infuse the broth, creating a fragrant, savory base that will carry through every bite. If you prefer a lighter soup or want to boost the immune-boosting power of your meal, check out our Anti-Inflammatory Turmeric Chicken Soup for another delicious and healing option.
Step 3: Cook the Pasta to Perfection
Now comes the heart of the soup — the pasta. Stir in 2 cups of uncooked elbow macaroni or small pasta shells. Lower the heat and let it simmer uncovered for about 10 minutes, stirring occasionally to keep the pasta from sticking to the bottom.
As the pasta cooks, it releases starches into the broth, giving your soup a naturally creamy body even before adding milk or cheese. Be careful not to overcook the pasta — it will continue to soften slightly after you remove the pot from heat. (If you love pasta-based soups, our Creamy Chicken Tortellini Soup offers another step-by-step guide for a hearty Italian favorite.)
Step 4: Add Chicken and Spinach for Heartiness
Once your pasta reaches al dente, stir in 2 cups of shredded rotisserie chicken and 2 cups of chopped fresh spinach. Gently fold the ingredients together until the spinach wilts and turns a vibrant green. This step adds both protein and nutrients, turning your soup into a complete, balanced meal.
If you’re meal prepping, rotisserie chicken is a lifesaver — flavorful, tender, and time-saving. You can even use leftover chicken from last night’s dinner. The spinach not only adds color but also a subtle earthiness that balances the creamy texture beautifully. For a similar wholesome combination of protein and greens, try our White Bean and Kale Soup.
Step 5: Warm the Milk and Make It Creamy
This step-by-step is key to achieving that irresistible creaminess. In a small saucepan, warm 2 cups of whole milk over medium heat. Don’t skip this — adding cold milk directly to hot soup can cause it to curdle.
Once the milk is warm, ladle a small amount of hot soup into the milk and stir to combine. This process, called tempering, helps the milk adjust to the soup’s temperature. Then, slowly pour the milk mixture back into the Dutch oven while stirring constantly.
Next, stir in ½ cup of grated Parmesan cheese until it melts completely and creates a luscious, creamy broth. The combination of warm milk and Parmesan makes every spoonful velvety and rich. If you’re looking for more creamy comfort recipes, check out our Slow Cooker Creamy Cheeseburger Soup.
Step 6: Taste, Adjust, and Serve with Love
You’re almost there! Give your soup a taste test — this final step-by-step ensures perfect seasoning. Add more salt, pepper, or Parmesan as needed.
Ladle the creamy Tuscan Chicken Soup into bowls, and top with an extra sprinkle of cheese for that authentic Italian touch. Serve it alongside warm crusty bread, or if you want to go all out, whip up a quick batch of Crispy Dill Chicken Sandwiches for a full meal.
Enjoy your masterpiece — a bowl of creamy, hearty, flavor-packed comfort that brings the Tuscan countryside straight to your kitchen.
Bonus Step-by-Step Tips:
- Want it lighter? Swap milk for half-and-half or unsweetened almond milk.
- Need a gluten-free version? Use gluten-free pasta or rice.
- Love extra veggies? Add diced zucchini, mushrooms, or kale.
- Batch cook for the week: This soup reheats beautifully, and you can freeze it (without pasta) for up to 2 months.
For more cozy soup inspiration, browse our full Soup Recipe Collection and discover flavorful favorites like Healing Pumpkin Soup or Golden Chicken Lentil Soup.
What to Serve with Tuscan Chicken Soup Recipe with Spinach
This creamy soup pairs beautifully with crusty Italian bread or homemade garlic knots. A simple green salad with a light vinaigrette balances the richness. If you’re craving something extra cozy, serve it with Tomato Spinach Grilled Cheese Bread Bowl. For a full Tuscan-inspired dinner, try roasted vegetables drizzled with olive oil and herbs. And of course, a sprinkle of extra Parmesan cheese never hurts. If you’re hosting, add a chilled glass of white wine or sparkling water with lemon to complete the meal.
Key Tips for Making Tuscan Chicken Soup Recipe with Spinach
- Warm the milk first — Cold milk can curdle when added to hot soup, so temper it first.
- Use rotisserie chicken — It saves time and gives the broth an instant flavor boost.
- Don’t overcook the pasta — It continues to soften in the hot soup, so cook it slightly under.
- Fresh spinach works best — It wilts beautifully and keeps its vibrant color.
- Adjust thickness — Add more broth for a lighter consistency or simmer longer for a richer texture.
For more soup-making secrets, check out Anti-Inflammatory Turmeric Chicken Soup — another reader favorite.
Storage and Reheating Tips for Tuscan Chicken Soup Recipe with Spinach
Store leftover soup in an airtight container in the fridge for up to 3 days. The pasta will soak up some of the broth, so when reheating, add a splash of chicken broth or milk to bring it back to its creamy glory. Reheat on the stovetop over medium heat, stirring often. Avoid boiling to prevent the milk from separating. This soup also freezes well — just skip the pasta before freezing. Add freshly cooked pasta when reheating later for best results.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but thaw and drain it well to avoid watering down the soup.
Can I make it dairy-free?
Absolutely! Use coconut milk or unsweetened almond milk and skip the Parmesan or use a vegan alternative.
Is this soup gluten-free?
Swap in gluten-free pasta or even rice to make it gluten-free.
Final Thoughts
This Tuscan Chicken Soup Recipe with Spinach brings warmth, flavor, and comfort to your table — all in one pot. It’s creamy, hearty, and simple enough for any night of the week. Whether you’re serving it to your family or enjoying a quiet dinner solo, it’s one of those recipes that just feels like home. For more nourishing comfort foods, don’t miss Pot Roast Soup Recipe or White Bean and Kale Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Tuscan Chicken Soup Recipe with Spinach
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Chicken Soup is a rich and flavorful comfort dish made with sun-dried tomatoes, tender rotisserie chicken, pasta, spinach, and a creamy Parmesan broth. It’s a hearty soup perfect for cozy nights or family dinners.
Ingredients
- 1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/2 cup julienned oil-packed sun-dried tomatoes
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups uncooked elbow macaroni or small pasta shells
- 2 cups shredded rotisserie chicken
- 2 cups chopped fresh spinach
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
Instructions
1. In a Dutch oven, heat oil from sun-dried tomatoes and olive oil over medium heat. Add chopped onion and cook until softened, about 4–6 minutes.
2. Add sun-dried tomatoes, tomato paste, and minced garlic. Cook for 2 more minutes, stirring constantly.
3. Pour in chicken broth, then stir in Italian seasoning, salt, pepper, and garlic powder. Bring to a boil.
4. Stir in the uncooked pasta. Reduce heat and simmer, uncovered, until the pasta is al dente, about 10 minutes.
5. Add shredded rotisserie chicken and chopped spinach. Cook until heated through and spinach is wilted.
6. In a small saucepan, warm the milk over medium heat. Ladle a small amount of hot soup into the milk to temper it, then slowly stir the warm milk mixture into the Dutch oven.
7. Stir in grated Parmesan cheese until melted and smooth.
8. Serve hot, with additional Parmesan cheese if desired.
Notes
For best results, temper the milk before adding to the soup to avoid curdling.
Use any small pasta you like such as shells or ditalini.
Add crushed red pepper flakes for a little heat.
This soup keeps well refrigerated for up to 3 days; reheat gently on the stove over low heat.
