Creamy Tuscan Chicken Soup is rich, yet light and is packed with deliciousness, making it the perfect starter or a light dinner option. Best of all, it’s made without pasta or gnocchi, keeping it simple and satisfying. Feel free to use leftover cooked chicken to make it even easier!
This Tuscan chicken soup is one of the best Italian chicken soups you'll ever try! It is quick and easy to make in one pot, creamy, cozy and comforting as the homemade creamy shrimp soup.
If you love the famous Olive Garden’s Zuppa Toscana, which features sausage, kale, and potatoes, you’ll enjoy this delicious variation that swaps in chicken for the sausage and spinach for the kale.
It’s a simpler yet equally delicious way to create a comforting everyday soup with chicken, reminiscent of creamy chicken and rice soup.
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Why you'll love it?
- Knock your sock off taste
- Restaurant worthy
- Ready in under 30 minutes
- Protein and vegetables cooked together
- Use all milk to make it lighter
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chicken -I prefer using boneless, skinless chicken thighs for their ability to remain juicy and succulent when poached in the soup. However, chicken breasts work just as well!
- Spinach - I prefer to use baby spinach leaves, which are tender enough to cook in just couple of minutes.
- Stock - As always, I use 33% reduced-sodium chicken stock. If you’re using no-sodium or regular-sodium stock, be sure to adjust the salt accordingly.
- All purpose flour - The main thickening agent for creating a roux in any Alfredo sauce.
- Dairy - I use a blend of milk and heavy cream in this recipe. Milk is added alongside the stock while the soup simmers, and heavy cream is stirred in at the end to impart a rich, luxurious mouthfeel.
- Parmesan - Use freshly grated Parmesan for its exceptional melting properties, which create a beautifully smooth consistency.
How to make Tuscan chicken soup?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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🥣 Serve it: Serve it hot ladled into serving bowls and garnish with croutons or sun dried tomatoes. Make sure to drain the sun dried tomatoes well before adding.
Recipe tips
- Use all whole milk and skip the heavy cream to make it lighter.
- Chicken stock - I used 33% chicken stock. if you are using no sodium or regular salt, then adjust salt accordingly.
- To use leftover chicken - Cut leftover chicken into bite-size chunks and sear it in olive oil for 1 to 2 minutes on each side to develop color. Remove it onto a plate. Proceed with making the soup as instructed and add the chicken back along with the heavy cream and spinach.
More Italian dishes
Tuscan Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 3 to 4 boneless chicken thighs
- 1 tablespoon butter
- 3 garlic cloves chopped
- 2 tablespoons all purpose flour
- 2 cups chicken stock I used 33% reduced sodium
- ½ cup milk
- 1 teaspoon Italian seasoning
- ½ to ¾ teaspoon salt or to taste
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes
- ¼ cup heavy cream
- 1 to 2 handfuls baby spinach
- ¼ cup parmesan
Instructions
- Place a medium pot over medium-high heat and add the olive oil. When hot, place the chicken thighs in a single layer and season with some salt and peppr,.
- Cook the chicken for about 3 minutes, then flip it and cook for an additional 2 minutes. Remove the chicken to a plate; it will not be fully cooked at this stage.
- Reduce heat to medium and add the butter and then garlic. Saute for 20 to 30 seconds and then add the all purpose flour. Cook, stirring constantly for about one minute.
- Add the stock, milk, Italian seasoning, additional salt, pepper and red pepper flakes. Bring to a simmer. Tip: In the meantime, dice the chicken into bite-sized pieces.
- Add the chicken chunks into the soup, give a stir, cover, reduce heat to low and let simmer for about 15 minutes.
- Open and stir in the heavy cream, spinach and parmesan. Cook until the spinach wilts. Taste and adjust the seasoning with salt and pepper, if necessary.
- Ladle into bowls, top with drained sun-dried tomatoes, if desired.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
This soup looks so warm and comforting!! Cold nights definitely call for warm soup and this one looks perfect for those nights 🙂
Katherine | Love In My Oven
So excited to try this one out in my new instant pot!! I've been cooking up a storm with it, and cozy soups are next on my list to try!