Amazing Creamy Tuscan Chicken Soup with Spinach

Oh my goodness, do you ever just crave soup that feels like a warm hug in a bowl? Like, the kind of soup that makes your entire kitchen smell divine and has your family asking for seconds before they’ve even finished their first bowl? That’s exactly what this Creamy Tuscan Chicken Soup with Spinach is all about. Honestly, I whipped this up one chilly evening when I was feeling super lazy but absolutely needed something delicious. It’s a total game-changer because it’s all done in *one pot*. Seriously, hardly any cleanup! The combination of tender chicken, those lovely little pasta shells, vibrant spinach, and that creamy, parmesan-y broth is just pure bliss.

Why You’ll Love This Creamy Tuscan Chicken Soup with Spinach

• It’s SO quick! You can go from start to finish in about 35 minutes.
• Seriously, it’s a one-pot wonder, meaning way less dishes – woohoo!
• The flavor is just out of this world – rich, creamy, and super comforting.
• Hello, healthy greens! It packs in spinach without tasting “too healthy.”
• It’s pure comfort food that everyone in the family will adore, every single time.

Ingredients for Creamy Tuscan Chicken Soup with Spinach

Okay, so you don’t need anything super fancy for this soup, which is part of why I love it so much! My biggest tip is to have everything prepped and ready to go once you start cooking. Trust me, it makes the whole process so much smoother. I usually grab chicken thighs because they stay nice and tender, but chicken breast works too if that’sWhat you have on hand.

• 1 pound boneless, skinless chicken thighs (so tender and juicy!)
• 1 teaspoon kosher salt, divided (you’ll split it between seasoning the chicken and the broth)
• 1/2 teaspoon black pepper, divided (same idea here!)
• 2 tablespoons unsalted butter (for that beautiful golden sear on the chicken)
• 1 medium yellow onion, finely chopped (gives us that sweet base)
• 2 garlic cloves, minced (because garlic makes everything better, right?)
• 2 celery stalks, finely sliced (adds another layer of savory flavor)
• 5 cups low sodium chicken broth (use good quality, it makes a difference!)
• 2 cups water (to get the perfect broth consistency)
• 8 ounces small pasta shells (or whatever cute little pasta shape your heart desires!)
• 1 cup finely grated parmesan cheese (get the good stuff, and grate it yourself if you can!)
• 1 cup heavy cream (this is where the magic creaminess comes from!)
• 2 packed cups baby spinach (it wilts down and adds beautiful color and nutrients)
• 1/2 cup chopped sun-dried tomatoes (these little flavor bombs are key!)
• 2 teaspoons cornstarch
• 2 teaspoons water (just a quick slurry to thicken things up)

Step-by-Step Instructions for Creamy Tuscan Chicken Soup with Spinach

Step 1: First things first, let’s get that chicken prepped! Season your boneless, skinless chicken thighs with about half a teaspoon of salt and a quarter teaspoon of pepper. Give them a good rub so they’re coated nicely. This is going to add so much flavor right from the start.

Step 2: Now, grab your favorite big soup pot – the one you use for all the good stuff! Melt the butter over medium-high heat. Once it’s shimmering, carefully add the chicken thighs. We want to get a nice golden sear on them, so cook ’em for about 3 minutes on one side, then flip and cook for another 2 minutes on the other. Don’t worry about cooking them through just yet. Pop them onto a plate when they look pretty golden.

Step 3: Lower the heat to medium. Toss your chopped onion and sliced celery into the same pot. Let them soften up for about 4 minutes, scraping up any yummy bits left from the chicken. Now, stir in your minced garlic and let it get fragrant for about 30 seconds – watch it carefully so it doesn’t burn!

Step 4: Pour in the chicken broth and water. This is the base of our delicious soup! Add the rest of your salt and pepper. Give it all a good stir and bring it up to a rolling boil.

Step 5: Time for the pasta! Sprinkle in those little shells and let them cook according to the package directions. Usually, it’s around 10 minutes, but give them a stir every now and then so they don’t stick to the bottom of the pot.

Step 6: While the pasta is doing its thing, grab that seared chicken and chop it into bite-sized pieces. During the last 5 minutes of the pasta cooking time, toss the chopped chicken back into the soup. This way, it finishes cooking and soaks up all that amazing flavor.

Step 7: In a tiny bowl, whisk together the cornstarch and the 2 teaspoons of water until it’s all smooth and combined. This is our little thickening trick!

Step 8: Reduce the heat to low. Stir in that finely grated parmesan cheese until it’s all melty and glorious. Then, pour in your cornstarch slurry, the heavy cream, and stir until everything is combined. Finally, add the baby spinach and those incredible sun-dried tomatoes.

Step 9: Stir gently for just a minute or two until the spinach wilts down and the broth thickens up just a bit. Make sure your chicken is cooked through and reaches an internal temperature of 165°F. You’re almost there!

Step 10: Ladle this dreamy soup into bowls. Don’t forget to add another sprinkle of parmesan on top if you’re feeling extra decadent! It’s perfect for sharing, or just for you. Find tons more inspiration for easy meals like this on my Pinterest board!

Serving Suggestions for Your Creamy Tuscan Chicken Soup with Spinach

This soup is already a full meal, but sometimes you just want to round things out a little extra, right? Here are a few things I love to serve alongside it:

Crusty Bread: You absolutely need something to sop up all that amazing creamy broth. A warm baguette or some crusty sourdough is perfect.

Simple Arugula Salad: A light, peppery arugula salad with a lemony vinaigrette cuts through the richness of the soup beautifully and adds a nice fresh element.

Garlic Breadsticks: Because… garlic breadsticks. They’re just fun and a little extra indulgence that pairs wonderfully with a hearty soup.

Extra Parmesan Cheese: Honestly, can you ever have too much parmesan? I always serve it at the table for anyone who wants a little extra cheesy goodness.

Storing and Reheating Creamy Tuscan Chicken Soup with Spinach

Okay, so you’ve got some leftover magic, which is awesome! The pasta in this soup is really good at soaking up liquid, so here’s my little secret: if you plan on having leftovers, store your soup in an airtight container without the pasta. Keep the cooked pasta in a separate small container. This way, when you reheat, your broth stays perfectly creamy and doesn’t get too thick. The soup itself will keep beautifully in the fridge for about 3 days.

When it’s time to reheat, just add the soup base (without pasta) to a pot over medium heat and let it warm through. For the best results, add your separately stored pasta during the last few minutes of heating. If you forgot my pasta tip (oops!), don’t worry! Just add a splash more chicken broth or even a little milk or cream when you reheat the whole bowl to loosen it up. Microwaving works fine, but I really prefer warming it on the stove to keep that lovely texture.

Frequently Asked Questions about Creamy Tuscan Chicken Soup

Got questions about this amazing Creamy Tuscan Chicken Soup with Spinach? I’ve got answers!

Can I make this soup vegetarian?

Oh, absolutely! To make this a vegetarian Creamy Tuscan Soup, just swap out the chicken thighs for a plant-based protein like extra beans (cannellini or chickpeas work great!) or some cubed firm tofu. You’ll want to skip searing anything; just start by sautéing your onions and celery in the butter.

My soup seems a little too thick. How can I fix it?

No worries if your soup gets a little thicker than you like, especially if the pasta has been sitting in it! The easiest fix is to just stir in a little more chicken broth or even a splash of milk or cream. Keep stirring until it reaches the consistency you love. Nobody wants a soup that’s *too* thick, right?

What other veggies can I add to this Creamy Tuscan Chicken Soup?

That’s the beauty of soup – you can totally customize it! Besides the spinach and sun-dried tomatoes, feel free to add some chopped zucchini, bell peppers, or even some cannellini beans for extra heartiness. Just make sure they’re chopped small enough so they cook through nicely with the pasta.

Before You Go

Seriously, you HAVE to try this Creamy Tuscan Chicken Soup with Spinach. It’s just so darn good and unbelievably easy! Give it a whirl this week and let me know what you think. Drop a comment below or rate it if you make it – I love hearing from you!

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