I’m one of those people who eats soup year-round—even in the middle of summer. Normally, I can’t convince anyone to have a warm, cozy bowl of broth with me in July. But once fall hits? That all changes.
If there’s one style of soup I reach for more than any other, it’s the kind with an Italian touch. The first one I couldn’t resist was a classic minestrone, and I’ve been hooked on soups with an Italian spirit ever since.
Lately, the one I’ve been making on repeat is Tuscan Chicken Soup. It’s creamy and comforting and has way more depth than anything you’ll find in a can—but it still keeps things simple. With just three steps, this cozy dish is perfect for easy weeknights all season long.
Chicken Soup With Tuscan Flavors
This recipe makes for a hearty, comforting meal that comes together quickly. While traditional Tuscan soups tend to be lighter and more rustic, this version leans richer, with heavy cream, pasta, and sun-dried tomatoes. It’s more of a Tuscan-inspired American comfort dish than an authentic regional recipe.
Classic Tuscan soups like ribollita or acquacotta are typically broth-based, built on affordable staples like water, olive oil, and vegetables, with torn bread added for texture instead of pasta. Cream is rarely used, and the focus is often on showcasing simple, humble ingredients.
Still, this soup offers everything I want on a chilly fall evening: cozy flavor, creamy broth, and a satisfying mix of textures. It starts with a familiar base—olive oil, onion, garlic, tomato paste, and chicken broth—then builds into something truly special with Tuscan seasoning, spinach, sun-dried tomatoes, cubed chicken breast, tender pasta, a splash of cream, and plenty of Parmesan. It’s indulgent, yes, but it still nods to the spirit of peasant-style fare.
How to Make Tuscan Chicken Soup
Jason Donnelly / Food Stylist: Holly Dressman / Prop Stylist: Natalie Ghazali
This recipe comes together in half an hour with just 10 minutes of prep and 20 minutes of active cooking time. To start, add oil to a saucepan over medium heat and sauté the onions in hot oil until translucent, about 5 minutes. Toss in the garlic, then stir in the tomato paste until well combined.
Add the chicken bone broth, Tuscan seasoning, chicken pieces, sun-dried tomatoes, and torn spinach; stir to combine. (If you don’t have any Tuscan seasoning on hand, you can always make some by combining Italian seasoning with fennel seeds and lemon zest or powder.) Finally, add in the pasta and simmer for about 10 minutes or until the noodles are tender with a slight bite.
This recipe can easily be doubled or tripled and stored in an airtight container in the refrigerator for about three to four days. For a longer shelf life, store in the freezer for up to one month. Creamy-based soups like this one won’t freeze as well as water-based soups, so thoroughly mix the soup during the reheating process.
Get the recipe: Tuscan Chicken Soup
