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The Best Tuscan Chicken Soup Recipe (One-Pot Wonder!)

A hearty Tuscan chicken soup with tender chicken, sun-dried tomatoes, Parmesan, and Italian herbs in a creamy broth. Ready in 45 minutes, it's comfort food with restaurant-quality flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 -8 servings
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1-1.5 lbs chicken breasts or thighs diced
  • 6-8 cups chicken broth
  • 1 tsp olive oil
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 3 garlic cloves minced
  • 1/4 cup diced sun-dried tomatoes
  • 2 tsp Italian seasoning divided
  • Salt & pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tbsp tomato paste optional
  • 6 oz pasta small shells
  • 1 cup heavy cream
  • 1/2 –1 cup Parmesan Reggiano grated
  • 2.5 –3 cups fresh spinach

Method
 

  1. Heat olive oil in a large pot. Add chicken, 1 tsp Italian seasoning, salt, and pepper. Brown 4–5 minutes.
  2. Add onions, carrots, celery, garlic, and sun-dried tomatoes. Cook 3–4 minutes until fragrant.
  3. Stir in flour (and tomato paste if using) until absorbed.
  4. Gradually whisk in broth, scraping brown bits from pan. Bring to boil.
  5. Add pasta, remaining seasoning, salt, and pepper. Cover and simmer 20 minutes until pasta al dente and chicken tender.
  6. Stir in cream, spinach, and Parmesan. Simmer 5 minutes until spinach wilts and soup thickens.
  7. Taste and adjust seasoning. Serve warm with bread or salad.

Notes

Start with 6 cups broth for thicker consistency, add more later if desired. For dairy-free, substitute coconut milk and nutritional yeast. Store pasta separately when refrigerating to avoid mushiness.