Recipe video above. My (current) favourite chicken soup - utterly divine! Creamy broth, juicy little bits of chicken, pasta (I used small shells), swirls of spinach and a sprinkling of sun dried tomato which I use instead of the usual croutons. Easy, one pot, quick to make, and great for making ahead.I call it "Tuscan" because to me it has Tuscan vibes, so christened it as such with a cute name. But no, it's not authentic - and that's ok! It's still delicious. :)
Prep time: PT15M
Cook time: PT20M
Rating
4.99 stars (62 reviews)
Keywords
chicken pasta soup, chicken soup, creamy chicken soup, pasta soup, tuscan soup
2 large celery stems (, finely sliced (sub 2 carrots))
1/2 cup chardonnay ( or other dry white wine, optional (Note 2))
4 cups chicken stock/broth (, low sodium)
3 cups water
1 tsp cooking/kosher salt
1/2 tsp black pepper
250g/8 oz small pasta shells ((or other small pasta, rice, potato etc - see Note 3))
1 cup (tightly packed) parmesan, (finely grated or store bought pre-grated (sandy type) (Note 4))
1 cup thickened/heavy cream ((Note 5 for milk sub))
2 packed cups baby spinach (, chopped kale or similar)
1/2 cup sun dried tomato strips (, chopped into 1cm pieces, plus bit of oil drizzling (Note 6))
2 tsp cornflour/cornstarch mixed with 2 tsp water
Categories
Soups
Cuisine
Italian-esque
Western
Steps
Cook outside of chicken - Sprinkle each side with the salt and pepper. Melt butter in a large pot over medium high heat. Once foamy, place the chicken in and cook the first side for 3 minutes or until light golden, then the other side for 2 minutes - it's fine if the inside is still raw, it cooks more later. Remove onto a plate.
Soup flavour base - Turn the stove down to medium low. Add garlic, onion and celery into the same pot then cook for 3 minutes or until the onion is softened.
Deglaze - Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.
Broth & pasta - Add stock/broth, water, salt and pepper. Bring to a boil then add the pasta. Cook for the time per the pasta packet directions (~10 minutes), stirring every now and then so the pasta doesn't stick to the base of the pot.
Add chicken partway - While the pasta is cooking, chop the chicken into 1.5cm / 1/2" pieces then add into the pot to finish cooking.
Finish soup - Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted. Stir in the cornflour-water mixture, cream and spinach. Stir for a minute until spinach is wilted and soup thickens slightly.
Serve - Ladle into bowls. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!
Storing - Separate pasta from soup so it doesn't bloat, refrigerate both. Just scoop out with slotted spoon. (Note 6)
Nutitrion
Serving Size: 1 serving
Calories: 688 kcal
Carbohydrates: 54 g
Protein: 39 g
Fat: 34 g
Saturated Fat: 19 g
Trans Fat: 0.2 g
Cholesterol: 179 mg
Sodium: 1253 mg
Sugar: 9 g
Unsaturated Fat: 12 g
Reviews
Annie on 2025-09-05 (5 stars): I've had this problem with adding parmesan into soup too. Not this recipe specifically (planning on making this one tonight, very excited! 😊) but in the past I've used pre-grated fridge parmesan in soups and had an awful mess to clean up.
Trish on 2025-08-08 (5 stars): Wonderful recipe! Even my husband loved it-- and he normally won't touch sun-dried tomatoes or spinach. He ate 2 bowls, and commented thst the "green stuff and red stuff" added nice contrast!
Shireene Sandilands on 2025-06-26 (5 stars): A winner with all the family - including the fussy eaters!
Yum!
Will definitely be making again
Kate Reid on 2025-06-09 (5 stars): This soup is delish but the Parmesan tends to go stringy in the bowls and sticks to the bottom of the pot. Anyone else having this issue and if so any suggestions?
Drew Edwards on 2025-05-25 (5 stars): Was great! We used sundried tomatoes in oil because that is what we had handy, and it worked just as well
Rachel on 2025-05-20 (5 stars): According to one family member, "the best soup I've ever had". I used risoni pasta and it ended up like a sloppy pasta and sauce but no complaints from anyone. Winner.
Richard on 2025-05-11 (5 stars): Modified thus a bit. No spinach, added broccoli mushrooms basil, boiled chicken. Very nice. TY
Lisa on 2024-11-20 (5 stars): Omg! This was fantastic!!! I make Tuscan Chicken with angle hair pasta all the time and it’s my kids favorite but this has replaced it. The only substitute was I used chicken breast, added garlic and onion powder seasoning. Delicious!!!
Lisa R on 2024-11-20 (5 stars): Omg! This was fantastic!!! I make Tuscan Chicken with angle hair pasta all the time and it’s my kids favorite but this has replaced it. The only substitute was I used chicken breast, added garlic and onion powder seasoning. Delicious!!!
Lisa R on 2024-11-20 (5 stars): Omg! This was fantastic!!! I make Tuscan Chicken with angle hair pasta all the time and it’s my kids favorite but this has replaced it. The only substitute was I used chicken breast, added garlic and onion powder seasoning.
T Adams on 2024-08-25 (5 stars): Once again Nagi, this recipe is a hands down winner! Of course, I had to sub a few things based on what I had on hand…& preferences. Instead of dairy cream I made up some cashew cream, which made the soup silky & unctuous….soooo yum! Then I added some broccoli stalks I save up to use in soups or stir fries. They are packed with goodness, hold shape like a potato but don’t overpower with taste. Also added a zucchini & a bit of thyme & Italian herbs. Didn’t have drinking wine so I used a little bit of Chinese cooking wine. I chopped the chicken thighs into small pieces & fried them that way so each piece is a bit crunchy & caramelised all over. This soup is NEXT LEVEL INCREDIBLE! Making it for the 2nd week in a row & now my friends are asking me to make extra for them. You’re my go-to for no-fail deliciousness, thank you!!
Martin on 2024-08-02 (5 stars): I read some of the comments saying this was the best chicken soup they had tasted I thought BS. I now stand corrected this soup is easily the best I and my wife have ever tasted in our lives. I have never left a comment on any food site before. I used potato instead of pasta. Thank you Nagi and Dozer so much.
James on 2024-07-24 (5 stars): I cooked this for the first time and it was fantastic. Sun dried tomoatoes are a clever touch. Left overs didn't make it through the next day.
I'd roasted two whole chickens the day before, kept the meat from one for the soup and made stock from all the rest.
Thrifty and fabulous.
Thank you Nagi.
Lana Lorenzen on 2024-07-23 (5 stars): Even though it's hot as Hades here in SW Utah, decided to make this soup for the week to go with my niece's homemade bread. What a treat! Loved it.
Patrice on 2024-07-03 (5 stars): Amazingly good. Best soup recipe I ever tasted.
