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Creamy Marry Me Tuscan Chicken Soup in white bowl with fresh spinach, sun-dried tomatoes, and Parmesan cheese garnish

Tuscan Chicken Soup

This creamy Tuscan chicken soup combines tender chicken, sun-dried tomatoes, fresh spinach, and Parmigiano-Reggiano in a luxuriously rich broth. A true comfort food classic with authentic Italian flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Italian-Inspired
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tsp olive oil
  • 1 –1.5 lbs boneless skinless chicken breasts or thighs, diced
  • 2 tsp Italian seasoning divided
  • Salt and black pepper to taste
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/4 cup diced sun-dried tomatoes
  • 3 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste optional
  • 6 –8 cups chicken broth
  • 6 oz small pasta shells or ditalini
  • 1 cup heavy whipping cream
  • 1/2 –1 cup freshly grated Parmigiano-Reggiano cheese
  • 2.5 –3 cups baby spinach leaves

Method
 

  1. Heat olive oil in a large pot. Season chicken with 1 tsp Italian seasoning, salt, and pepper. Brown chicken pieces 4–5 minutes until golden. Remove and set aside.
  2. Add onions, carrots, celery, sun-dried tomatoes, and garlic to pot. Cook 3–4 minutes until softened.
  3. Sprinkle flour over vegetables, stirring to coat. Add tomato paste if using.
  4. Gradually whisk in chicken broth, scraping up browned bits. Return chicken to pot.
  5. Bring to boil. Add pasta and remaining Italian seasoning. Reduce heat, cover, and simmer 20 minutes until pasta is al dente and chicken reaches 165°F.
  6. Stir in cream, spinach, and Parmesan. Simmer 5 minutes until spinach wilts and soup is creamy.
  7. Taste and adjust seasoning before serving.

Notes

Don’t overcook the pasta—slightly undercook since it continues cooking in hot broth. Add cream at the end to prevent curdling. Use fresh Parmesan for best flavor and texture.