Tuscan Chicken Noodle Soup

This creamy Tuscan Chicken Noodle Soup is packed with tender chicken, pasta, fresh spinach, Parmesan and sundried tomatoes! It’s creamy, comforting, and easy to make, all in under 40 minutes.

If you love bold Tuscan flavors, be sure to check out Crockpot Tuscan Chicken, Tuscan White Bean Soup, and Tuscan Chicken Meatballs and Orzo!

This creamy Tuscan Chicken Noodle Soup is my go-to for when I want something comforting and full of flavor.

It’s a hearty, creamy chicken soup that’s brimming with tender chicken, pasta, and fresh spinach, all swimming in a rich, velvety broth.

Each spoonful is inspired by bold Tuscan flavors like sun-dried tomatoes, Parmesan cheese and Italian herbs. 

Plus, it comes together in just under 40 minutes, making it a satisfying and quick weeknight dinner that warms you up from the inside out!

Why we love this creamy Tuscan Chicken Noodle Soup recipe:

• One pot: Everything is cooked in one pot, so you won’t worry about a pile of dishes after dinner!
• Flavorful: The sun-dried tomatoes add so much intense tomato flavor that perfectly balances the creamy broth. 
• Cozy: There’s nothing quite like a big bowl of this hearty soup to warm you up on cold days!

Tuscan Chicken Noodle Soup Ingredients:

• Oil from sun-dried tomatoes: Use the flavorful oil from sun-dried tomatoes to sauté your veggies. It adds a rich, tangy base that gives the soup a depth of flavor!
• Veggies: Onion, celery, and garlic create a rich flavor base for this soup. Use a yellow onion and fresh garlic if you can. If you don’t have any, onion powder and garlic powder will work.
• Herbs: Dried parsley, oregano, and basil add those classic Italian flavors to the soup. You can swap it with Italian seasoning if you have some on hand.
• Red chili flakes: These bring just a bit of heat to balance the creamy soup! Adjust the amount to your spice preference.
• Low-sodium chicken broth: Choose low-sodium chicken broth to control the salt level in the soup.
• Boneless, skinless chicken breasts: This is our main protein source for the soup. You can substitute with chicken thighs for a juicier option or use leftover rotisserie chicken or Baked Chicken Breasts.
• Sun-dried tomatoes: Chopped sun-dried tomatoes add a tangy, slightly sweet flavor and chewy texture, providing that classic Tuscan-style flavor. 
• Ditali pasta: Ditali is a small, tube-shaped pasta that’s great for soups, but you can substitute it with any short pasta like penne or elbow macaroni.
• Heavy whipping cream: Use heavy cream for a rich, velvety texture in the soup. If you prefer a lighter version, you can swap it with half-and-half or milk.
• Cornstarch: Cornstarch is used to thicken the soup and create a creamy consistency. 
• Fresh chopped spinach: Spinach adds a fresh, earthy flavor and a pop of green. If you’re not a fan, you can leave it out!
• Grated Parmesan cheese: Parmesan cheese adds a salty, nutty flavor and helps to thicken the soup.

How to make this creamy chicken soup:

This Tuscan Chicken Noodle Soup will become your go-to for the colder months! Make sure to check the recipe card for the full list of recipe instructions.

• Cook onion and celery until softened. Stir in the garlic, parsley, oregano, salt, basil, and red chili flakes, and cook for a minute.
• Pour in the chicken broth. Then, add the chicken and sun-dried tomatoes. Simmer until chicken is cooked.

• Remove the chicken and shred it.
• Add the shredded chicken, spinach, cream and cornstarch mixture, and Parmesan.

Variations and Substitutions

• Add beans: Rinse and toss some white beans or cannellini beans into the soup for some extra fiber!
• Add more veggies: You can add other vegetables like carrots, zucchini, or peas for more texture and nutrients! Just chop them up into small pieces and add them along with the celery, cooking them until tender before adding the broth.

How to store leftover Chicken Noodle Tuscan Soup:

To store Tuscan Chicken Noodle Soup, let it cool completely, then place it in an airtight container and refrigerate for up to 3-4 days.

To reheat, warm it on the stovetop over low heat, adding a splash of chicken broth if it’s too thick. You can also microwave individual portions!

You can freeze this soup, but I recommend freezing it without the pasta as it will have a soft texture after freezing and thawing.

Can I make this soup in a slow cooker?

If you’re looking to make this recipe in the slow cooker, see my Creamy Italian Slow Cooker Chicken Noodle Soup, which has a similar flavor profile.

Serving suggestions:

This Tuscan Chicken Soup always hits the spot no matter how you serve it! I like to make some Crusty Bread or Garlic Bread to soak up the soup as I eat it, because why not?

If you want some extra veggies, you can always make a salad or whip up some Cheesy Baked Asparagus or Roasted Vegetables on the side!

More chicken soup recipes you’ll love:

• Chicken Gnocchi Soup — comfort food to the max!
• Chicken Tortellini Soup — we love swapping out traditional noodles with tortellini.
• Chicken Tortilla Soup — fresh and flavorful!
• Easy Chicken Vegetable Soup — so hearty and nourishing.