Tuscan chicken soup is that creamy bowl of comfort you start craving the moment days get chilly, or your stomach does that “just-feeding-me-with-toast-isn’t-enough” rumble. I mean, you know those evenings when you open your pantry, stare around, and just have no clue what to fix? Been there too many times. Trust me, if you’ve scrolled through a million chicken soup ideas but want something with real, satisfying flavor (not bland canned stuff), this one’s a winner. By the way, if you’re on the hunt for more cozy meals, this soup collection is like a treasure chest, and the bold and flavorful Mexican chicken salad is seriously calling my name next.

What is Tuscan soup?

Alright, so Tuscan soup is basically a bowl that whispers “Italy” while giving your taste buds a gentle bear hug. Traditional versions from Tuscany usually include earthy beans, rich broth, and rustic greens, sometimes with hearty bread tossed in. It’s peasant food in the best sense—humble but deeply delicious.

Now, the Tuscan chicken soup twist goes for creamy goodness (hello, comfort food goals), savory chicken, spinach, sun-dried tomatoes, and Italian herbs. Think of it as a five-star restaurant take on your grandma’s favorite soup—fancy and unfussy all at once. The ingredients blend into something homey, but honestly, if you served this for friends, they’d think you’ve trained with Italian chefs. Barely kidding. Every spoonful gives you richness, a little tang, plus that oh-so-satisfying “just one more bite” thing.

Someone at my last family dinner swore this was better than anything she’d tried in a restaurant. Okay, my cousin can be dramatic, but still—it left the pot scraped clean.

I never thought chicken soup could taste so creamy and bursting with flavor. My picky teens fought over the last bowl. It’s become our new winter staple!

How to make Tuscan chicken soup

Let’s get into it. Everyone wants fast, fuss-free steps, so I’ll skip fancy words and give it to you straight.

First, gather these basics for the Tuscan chicken soup:

• Boneless chicken thighs or breasts (thighs = juicier, IMO)
• Chopped onion and garlic (for that cozy aroma)
• Sun-dried tomatoes (yep, THE flavor boost)
• Baby spinach or kale—use what’s wilting in the fridge, no shame
• Heavy cream (or swap in half-and-half, but go for cream if you want luxuriously thick goodness)
• Italian herbs, dried or fresh
• Chicken broth—homemade or store-bought, I won’t judge
• Olive oil, salt, pepper

Alright, so heat olive oil in a big pot. Toss in your onion, garlic, and let them soften (try not to burn them while answering texts, speaking from experience). Next, toss in the chicken, salt, pepper, herbs, and cook until it’s got a little color. Pour in broth, then add sun-dried tomatoes (I chop them up small because my kids “hate chunks,” but you do you). Simmer until chicken’s cooked through and flavors mingle, maybe 20 minutes.

Take your cream and swirl it in slowly—this part is oddly satisfying. Add spinach last, just before serving. Taste, adjust salt, add black pepper. I always sneak a spoonful at this point because… well, you gotta check it, right?

Wondering about shortcuts? Shredded rotisserie chicken works if you’re in a mad rush. Few recipes are this forgiving.

Variations

If you’re a kitchen rebel (guilty), you can play around with Tuscan chicken soup in a bunch of ways. Don’t have spinach? Use kale or Swiss chard—the hardy stuff wilts beautifully too. Want more protein? Stir in white beans (it bulks out the soup, especially if you’ve got teen boys raiding your fridge).

Vegetarian friends in town? Swap chicken for canned cannellini beans or diced tofu, bump up the veggies, and just use veggie broth instead of chicken. Sometimes I add a splash of white wine with the broth—sounds posh, but it’s honestly just to use up that last glass. Bacon bits or pancetta thrown on top? Oh wow. Not traditional, but delicious, so why not!

Then there’s spice. I put a dash of red pepper flakes when I’m feeling sassy and want that extra kick. So basically, treat the basic recipe like your reliable jeans, but accessorize with whatever you like. Your kitchen, your rules.

What can I serve this soup with?

Here are some of my favorite sides when I dish up Tuscan chicken soup:

• Crusty bread to mop up the creamy broth (because who wants to waste a drop?).
• Simple green salad with lemony dressing for a crisp balance.
• Parmesan cheese on top, and maybe extra black pepper if you’re into that.
• Side of roasted veggies for a veggie boost on colder days.

Honestly, it pairs so well with a glass of cheap wine too—no one’s judging! If you’re still in the cozy mood, try the deliciously creamy broccoli cheese soup next. Or urge everyone to check out this hearty creamy Italian white bean soup for cozy nights if you want something a little different.

How to store and freeze

Leftovers are gold, let’s be real. Tuscan chicken soup keeps in the fridge for about 4 days (I use glass containers, but any Tupperware does the trick). Reheat gently on the stove or zap in the microwave.

Now, maybe you made a giant batch (oops, been there). Freezing? Totally fine! I like to pour cooled soup into freezer bags, lay them flat, and freeze. They thaw quick that way. One tip—if you plan to freeze a lot, maybe skip the spinach until you reheat, since it can get kinda limp and sad in the freezer. When reheating, add fresh greens and a tiny splash of extra cream to bring back that ultra-creamy vibe.

I made a double batch and froze half. It tasted just as amazing a month later when I defrosted it after a rough workday!

Common Questions

Q: Can I use leftover chicken for Tuscan chicken soup?
A: 100% yes. Shred it and toss it into the soup near the end so it stays tender.

Q: Is this gluten free?
A: It is—unless you serve with bread that isn’t, so make sure to check your broth and toppings if you’re sensitive.

Q: Can I lighten it up?
A: Absolutely. Use half-and-half or even milk, but it’ll be a bit less creamy.

Q: Can I make it in a slow cooker?
A: Sure thing. Cook on low for about 4 hours, adding the cream and greens just before serving for best results.

Q: Kids don’t like sun-dried tomatoes. What can I substitute?
A: Try roasted red peppers cut small, or just skip them. Soup’s still tasty!

Bring a Little Tuscany Home—You’re Gonna Love It

Alright, so to wrap things up: Tuscan chicken soup is ridiculously simple, endlessly adaptable, and so dang satisfying no matter how you tweak it. Family? Friends? Yourself? This soup impresses without stressing you out, promise. If you want to check out more variations, check these recipes for a creamy version by RecipeTin Eats, Tuscan style at Kitchen Sanctuary, or this bright take by Eat With Clarity. Grab a spoon, get cozy, and let me know how yours turns out—because no kitchen should miss out on this magic.

Tuscan Chicken Soup

A creamy and flavorful soup featuring tender chicken, spinach, and sun-dried tomatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 1 lb Boneless chicken thighs or breasts Thighs are juicier.
• 1 cup Chopped onion For aroma.
• 3 cloves Garlic, minced For flavor.
• 1 cup Sun-dried tomatoes Chopped for better texture.
• 4 cups Chicken broth Homemade or store-bought.
• 1 cup Heavy cream For creaminess; substitute with half-and-half if desired.
• 4 cups Baby spinach or kale Use whatever is available.
• 2 tablespoons Olive oil For sautéing.
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Italian herbs Dried or fresh.

Method

 

Preparation

1. Heat olive oil in a big pot.
2. Add onion and garlic, and sauté until softened.
3. Add chicken thighs or breasts, salt, pepper, and herbs. Cook until chicken gets some color.
4. Pour in the chicken broth, then add chopped sun-dried tomatoes.
5. Simmer for about 20 minutes until chicken is cooked through.
6. Slowly swirl in the heavy cream.
7. Add spinach just before serving, and adjust seasoning.

Notes

Leftovers can be stored in the fridge for about 4 days. To freeze, pour cooled soup into freezer bags and lay them flat. Add fresh greens when reheating for best texture.