This creamy Tuscan chicken pasta soup is loaded with sun-dried tomatoes, spinach, and tender pasta. Ready in 30 minutes—perfect comfort food!
Creamy Tuscan Chicken Pasta Soup: Your New Favorite Comfort Food
You know those nights when you want something that feels like a warm hug but don’t want to spend hours in the kitchen? That’s exactly when I reach for this creamy Tuscan chicken pasta soup. It’s the kind of recipe that looks and tastes like you’ve been simmering it all day, but honestly, it comes together in about 30 minutes from start to finish.
I stumbled across the concept on a particularly chilly evening when I had leftover rotisserie chicken and a craving for something creamy and Italian-inspired. What started as a “let me throw things together” experiment turned into something my family now requests at least twice a month. My husband calls it “marry me soup” because it has those same rich, dreamy flavors as the famous Tuscan chicken dish—but in soup form, which somehow makes it even better.
What really sets this soup apart is how it walks that perfect line between indulgent and satisfying without feeling too heavy. The sun-dried tomatoes bring this intense, concentrated flavor that just transforms the whole dish. Combined with cream, white wine, and plenty of Parmesan, you get this incredibly luxurious broth that clings to every pasta shell. And because you’re cooking the pasta right in the soup, it releases its starch and makes everything wonderfully thick and velvety—like a cross between soup and pasta sauce that you can actually eat with a spoon.
Recipe Information:
- Servings: 6-8 servings
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: Approximately 420 per serving
Ingredients
For the Soup Base:
- 2-3 tablespoons oil from sun-dried tomatoes jar (or olive oil)
- 1 medium white onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
- 1 tablespoon tomato paste
- 1/2 cup white wine (Sauvignon Blanc works beautifully)
- 4 cups (32 oz) chicken broth
- 1 cup heavy whipping cream
- 8 oz (1 package) cream cheese, cubed and at room temperature
For the Soup:
- 2 cups medium pasta shells (about 8 oz)
- 3 cups cooked chicken breast, chopped (rotisserie chicken is perfect here!)
- 3 cups fresh spinach, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Seasonings:
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon paprika
Ingredient Notes: Using the oil from the sun-dried tomatoes jar is a game-changer—it’s already infused with flavor and adds depth right from the start. If you’re buying chicken broth, go for low-sodium so you can control the salt level yourself. And definitely use real Parmesan cheese, not the stuff in the green can. The difference is noticeable in a soup like this where the cheese plays such a starring role.
Instructions
1. Start with Aromatics
Heat your large pot or Dutch oven over medium heat. Add the sun-dried tomato oil and let it warm for about 30 seconds. Toss in your chopped onions and sauté for 3-4 minutes until they start to soften and turn translucent. You want them tender but not browned.
2. Build the Flavor Base
Add the minced garlic, chopped sun-dried tomatoes, and tomato paste to the pot. Sprinkle in the first round of seasonings: salt, black pepper, Italian seasoning, and red pepper flakes. Stir everything together and let it cook for about 2 minutes. You’ll smell the garlic become fragrant, and the tomato paste will deepen in color slightly—that’s what you want.
3. Deglaze with Wine
Pour in the white wine and use your spoon to scrape up any brown bits stuck to the bottom of the pot. Those bits are pure flavor! Let the wine simmer for about 5 minutes. It’ll reduce slightly and the raw alcohol smell will cook off, leaving behind a lovely sweetness that balances the tomatoes perfectly.
4. Create the Creamy Broth
Pour in your chicken broth and heavy cream, then add the paprika and give it another good stir. Turn the heat up to medium-high and bring everything to a rolling boil. This should take about 5-7 minutes. The liquid will look a beautiful peachy-orange color at this point.
5. Cook the Pasta
Once you’ve got a good boil going, add your pasta shells directly into the soup. At the same time, drop in those cubes of cream cheese. Stir frequently for the next 8-10 minutes while the pasta cooks. The cream cheese will melt and make the broth even more luxurious, and the pasta will release starch that thickens everything up. Follow your pasta package directions for cooking time, but keep it just slightly al dente since it’ll continue cooking a bit after you turn off the heat.
6. Add the Good Stuff
Once your pasta is tender, reduce the heat to low (or turn it off completely if you’re ready to serve). Stir in the cooked chicken, fresh spinach, Parmesan cheese, and fresh basil. The spinach will wilt almost immediately from the heat, and everything will get coated in that gorgeous, creamy broth.
7. Final Simmer and Serve
Let everything simmer together for a final 5 minutes so the flavors can meld and the chicken heats through completely. Taste and adjust your seasonings—this is when I usually add a pinch more salt or an extra sprinkle of Parmesan. Ladle into bowls while it’s still steaming hot and watch everyone’s faces light up.
Chef’s Tips for Success
Room Temperature Cream Cheese is Key: I cannot stress this enough—let your cream cheese sit out for at least 30 minutes before you start cooking. Cold cream cheese takes forever to melt and you’ll end up with little chunks floating around. Room temperature cream cheese melts smoothly and creates that silky texture we’re after.
Use Rotisserie Chicken: This is my favorite shortcut. A store-bought rotisserie chicken gives you perfectly seasoned, moist chicken without any extra cooking. Just pull off the meat, chop it up, and you’re done. It also adds a subtle seasoning to the soup that’s really nice.
Don’t Skip the Wine: I know some people are nervous about cooking with wine, but that 5-minute simmer really does cook off the alcohol. What’s left is this beautiful depth and slight acidity that balances the cream. If you really don’t want to use wine, you can substitute with an extra cup of chicken broth plus a tablespoon of lemon juice.
Control Your Thickness: If your soup gets too thick (which can happen as it sits), just add more chicken broth or cream to thin it out. On the flip side, if it’s too thin, let it simmer uncovered for a few extra minutes. The pasta will continue to absorb liquid even after you turn off the heat, so keep that in mind.
Make It Your Own: This soup is incredibly forgiving. I’ve added white beans for extra protein, swapped the spinach for kale, and even used different pasta shapes—penne and orecchiette both work great. You can also check out our Italian soup collection for more variations on this cozy theme.
Variations to Try
Spicy Tuscan Soup: Double the red pepper flakes and add a diced jalapeño when you sauté the onions. The cream tames the heat but you still get that nice kick.
Lighter Version: Swap the heavy cream for half-and-half and use reduced-fat cream cheese. It won’t be quite as rich, but it’s still really satisfying and cuts down on calories significantly.
Vegetarian Option: Skip the chicken and add white beans (cannellini or Great Northern) and sliced mushrooms. Use vegetable broth instead of chicken broth. The sun-dried tomatoes and cheese still give you plenty of umami flavor.
Extra Veggie-Packed: Throw in chopped bell peppers, diced zucchini, or chopped artichoke hearts along with the sun-dried tomatoes. This is a great way to sneak in more vegetables for picky eaters.
Gluten-Free: Use your favorite gluten-free pasta. Just watch the cooking time carefully since some gluten-free pastas can get mushy faster than regular pasta.
Storage Instructions
This soup stores beautifully, though the pasta will continue to absorb liquid as it sits. Store any leftovers in an airtight container in the refrigerator for up to 4 days. When you reheat it, you’ll probably need to add a splash of chicken broth or cream to loosen it back up—just heat it gently on the stove over medium-low heat, stirring frequently.
Freezing is possible but not ideal because cream-based soups can sometimes separate when thawed. If you do want to freeze it, I’d suggest freezing the soup base before adding the pasta, chicken, and spinach. Then when you’re ready to eat it, thaw it overnight in the fridge, reheat it, and add fresh-cooked pasta and the other ingredients. This way everything tastes fresh and you avoid mushy pasta.
For meal prep, this soup is perfect for making ahead on Sunday and eating throughout the week. Just portion it into individual containers and grab one for lunch. I like to pack some crusty bread on the side for dipping—it turns into a complete, satisfying meal.
Nutrition Information
Per Serving (based on 6 servings):
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 780mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 24g
Note: Nutritional values are estimates and will vary based on specific brands used and portion sizes. Using rotisserie chicken and full-fat dairy products will affect the final nutritional content.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While I love medium shells because they hold the creamy broth so well, you can use any short pasta shape. Penne, rigatoni, fusilli, or even broken-up lasagna noodles would work. Just avoid long, thin pastas like spaghetti or angel hair—they don’t work as well in soup form.
What if I don’t have sun-dried tomatoes?
You can use fresh cherry tomatoes (about 1 cup, halved) or skip them entirely and add an extra tablespoon of tomato paste for depth. The sun-dried tomatoes do add a concentrated, almost sweet-tangy flavor that’s special, but the soup will still be delicious without them. If you’re looking for more tomato-forward recipes, our tomato-based soup guide has some great alternatives.
How do I keep the soup from getting too thick?
The pasta releases starch as it cooks, which naturally thickens the soup. If you prefer a brothier consistency, use less pasta (maybe 1.5 cups instead of 2 cups) or add an extra cup of chicken broth. You can always thin it out after cooking by stirring in more broth or cream when reheating.
Can I make this in a slow cooker?
You can adapt it! Sauté the onions, garlic, and sun-dried tomatoes in a pan first (this step is important for flavor), then transfer everything except the pasta, spinach, and chicken to your slow cooker with the broth and cream. Cook on low for 4-6 hours. About 30 minutes before serving, add the pasta and cream cheese, turn to high, and cook until the pasta is tender. Stir in the chicken, spinach, Parmesan, and basil right before serving.
Is this soup kid-friendly?
Most kids love this! The cream makes it mild and comforting, and the pasta shells are fun to eat. If your kids are sensitive to spice, just reduce or omit the red pepper flakes. You can also cut back on the sun-dried tomatoes if they’re not fans of tomato pieces—the soup will still have plenty of flavor from the other ingredients.
Why This Recipe Works
The magic of this soup comes from layering flavors at each step. Starting with that flavorful sun-dried tomato oil as your cooking fat means you’re building taste from the very beginning. Then deglazing with wine pulls up all those caramelized bits from the bottom of the pot, adding complexity you just can’t get from simply dumping everything in at once.
Cooking the pasta directly in the soup is a technique borrowed from classic Italian cooking. According to Serious Eats, when pasta cooks in a smaller amount of liquid rather than a big pot of water, it releases more starch into that liquid, naturally thickening it and creating a creamier texture. That’s why this soup has such a luxurious, velvety consistency without needing to add flour or cornstarch.
The combination of heavy cream and cream cheese creates a stable, rich base that won’t curdle or separate the way some cream soups can. Cream cheese also adds a subtle tanginess that balances the richness—it’s the same principle behind why Alfredo sauce often includes cream cheese in American versions.
And let’s talk about that Parmesan. The USDA’s nutritional database notes that Parmesan is naturally high in umami compounds, which is why it adds such a savory, satisfying depth to dishes. Combined with the sun-dried tomatoes (also high in natural glutamates), you get this incredible savory flavor that makes the soup taste like it’s been simmering for hours.
Final Thoughts
I genuinely think this might be one of the most satisfying soups I make. It hits all the comfort food notes—creamy, warm, filling—but it also feels a little bit special because of those Tuscan flavors. The sun-dried tomatoes and fresh basil give it this Italian restaurant quality that makes it feel like something you’d order out, not something you threw together on a Wednesday night.
What I love most is how it’s become one of those recipes that works for everything. Need a cozy dinner for two? Perfect. Having friends over? It serves a crowd beautifully and you can keep it warm on the stove. Someone’s feeling under the weather? This is better than any chicken noodle soup. It’s the kind of recipe that becomes part of your regular rotation because it’s just that good and just that easy.
If you’re someone who loves creamy pasta but wants something you can eat with a spoon, or if you’re looking for a one-pot meal that actually delivers on flavor, this is your recipe. And if you love Italian-inspired comfort food as much as I do, you might also enjoy our collection of Tuscan-style recipes that all share that same cozy, rustic vibe.
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If you make this recipe, please drop a comment below and let me know what you think! Did you add any special touches? I read every comment and love hearing how recipes work out in your kitchen. Stay cozy and happy cooking! 🍲