It’s been getting colder and colder lately, and this creamy Tuscan chicken soup, as well as my creamy beef tortellini soup, is one of those recipes I’ve been making on repeat.
Every time I make this, my kitchen smells like an Italian café.
This is the kind of dish that tastes like restaurant-level soup, but it comes together quickly.
If you’ve been wanting a Tuscan chicken soup recipe that is creamy, delicious, and not bland at all, this is exactly that.
I’ve always been a soup lover, but there’s something about a chicken Tuscan soup that hits differently.
Maybe it’s the garlic.
Maybe it’s the sun-dried tomatoes.
Or maybe it’s the combination of herbs and cream that makes it taste like something I’d order out but can easily make at home.
Either way, this creamy Tuscan chicken soup has become one of my favorites to meal prep because it reheats well and tastes even better the next day.
And if you’ve ever felt like most Tuscan style chicken soup recipes are either too light or too heavy, this one sits right in the middle.
Everything comes together and builds into a flavor you’ll want again and again.
Ingredients For Creamy Tuscan Chicken Soup
Chicken: I like using chicken breasts or breast tenderloins cut into bite-sized pieces, but you can use thighs if you prefer something juicier. They soak up the flavors really well in this soup.
Olive Oil or Butter: Helps brown the chicken and soften the veggies.
Onions: I used red onions in this dish, but yellow should work.
Garlic: I use a lot because the garlic is what gives this creamy Tuscan chicken soup its heart.
Carrots: Adds more flavor and crunch.
Celery: Helps build that savory soup foundation we all love. Don’t skip it.
Red bell pepper: Adds color and another layer of flavor. You can skip it, but I love it here.
Red pepper flakes: Optional, but I love to add them to this Tuscan chicken soup recipe.
Tomato paste: Caramelizing it makes the broth rich and gives it a deeper flavor that makes the soup feel more complex.
Seasonings: I used a combination of dried thyme, oregano, italian seasoning, maggi cubes, salt, and black pepper.
Brown sugar: I used this to balance out the tomato paste and sundried tomatoes.
Chicken broth: Creates the base of the soup and helps thin out the cream.
Sun-dried tomatoes: One of the stars of this chicken Tuscan soup. They add tanginess and a deep savory flavor.
White beans: I used Cannellini beans to add creaminess and extra protein without taking away from the soup.
Heavy cream: You can use half and half if you want something lighter.
Spinach: Or Kale.
Parmesan: When it melts into the soup, it adds a nice flavor that makes this taste like a classic tuscan style chicken soup.
Lemon juice: I always add a splash at the end because it brightens the entire dish. However, you can skip it.
How To Make Creamy Tuscan Chicken Soup
Step 1: Sear your chicken
Start by heating your olive oil or butter in a large pot. Season your chicken with salt and black pepper, then sear it until it gets a little color.
You don’t need it fully cooked yet, just browned. Once it’s lightly golden, remove it and set it aside.
Step 2: Build your soup base
Add your onion, carrots, celery, and bell pepper to the same pot.
Let them soften because the more they cook down, the sweeter and better the base will taste.
Add your garlic and give it a minute so it becomes fragrant.
Step 3: Layer the flavor
Add the tomato paste along with your thyme, oregano, Italian seasoning, and red pepper flakes.
Let the tomato paste cook for a minute so it caramelizes.
That’s what gives this creamy Tuscan chicken soup its bold flavor.
Step 4: Add your broth and simmer
Pour in the chicken broth and add the sun-dried tomatoes, white beans, and the cooked chicken back in. Season with Maggi cubes and brown sugar for balance.
Bring it to a boil, then lower the heat and let it simmer so the flavor deepens.
Step 5: Make it creamy
Add your heavy cream and spinach. Let it cook until the greens soften, and the soup becomes creamy and silky.
Step 6: Finish your soup
Stir in the parmesan and lemon juice. Taste and adjust your salt and pepper.
Why This Creamy Tuscan Chicken Soup Works
The richness from the heavy cream pairs so well with the sun-dried tomatoes, and the beans make it satisfying without needing anything extra.
I love that this creamy Tuscan chicken soup feels like something you would get from an Italian spot, but it uses easy ingredients that you probably already have.
And when it simmers, all the herbs blend and create a flavor that makes every spoonful better than the last.
This soup is also perfect for meal prep.
It thickens slightly overnight, and the flavors get even deeper.
If you’re someone who wants a hearty chicken Tuscan soup that reheats well and tastes just as good the next day, this one won’t disappoint.
Serving Ideas
I love serving this with warm, crusty bread because the creamy broth clings to every piece perfectly.
A simple side salad works too, especially if you want something lighter next to this richer tuscan style chicken soup.
A sprinkle of fresh parmesan on top also takes it up a level.
Let me know in the comments if you give this soup a try!
Creamy Tuscan Chicken Soup
Ingredients
- 1 lb chicken breasts - boneless skinless or thighs (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 onion - small, diced
- 4 garlic cloves - minced
- 2 carrots - medium, diced
- 2 celery stalks - diced
- 1 red bell pepper - diced (optional but adds great flavor)
- 1 tsp salt - to taste
- ½ tsp black pepper
- ½ tsp red pepper flakes - optional for heat
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 1 tbsp tomato paste
- 2 maggi cubes - or any stock cube
- 1 tbsp brown sugar - to balance out the tomatoes
- 4 cups chicken broth - or more if you want it thinner
- 1 cup heavy cream - or half & half
- 15 oz cannellini beans - 1 can of beans, drained & rinsed
- 1 cup sun-dried tomatoes - chopped, in oil, drained
- 2 cups spinach - or kale, chopped
- ½ cup parmesan - grated
- 1 splash white wine - (deglaze after sautéing… optional but so good)
- basil - or parsley for topping, fresh
- lemon zest - or juice at the end for brightness
Instructions
- Heat olive oil in a large pot over medium-high. Season chicken with salt & pepper. Sear until lightly browned (doesn’t have to be fully cooked). Remove and set aside.
- In the same pot, add onion, carrots, celery, bell pepper. Cook 5–7 min until softened. Add garlic and stir for 1 minute.
- Stir in tomato paste, thyme, oregano, Italian seasoning, and red pepper flakes. Let the tomato paste caramelize for 1 minute (this adds a LOT of flavor).
- Add a splash of white wine and scrape up browned bits. Let it reduce.
- Add chicken back in + broth + beans + sun-dried tomatoes, as well as maggi cubes (or your preffered stock cubes) and brown sugar. Bring to a boil, then lower heat and simmer ~15 minutes.
- Stir in heavy cream and spinach. Cook until spinach wilts and soup thickens slightly (about 5 minutes).
- Stir in parmesan, taste, and adjust salt/pepper. Add lemon zest or juice if desired.
