It’s cozy dinner season, and if you love a recipe that’s easy to throw together but serves up some seriously wholesome vibes, this Mediterranean inspired creamy Tuscan chicken soup is just the thing!

This one was actually inspired by the ‘marry me chicken soup’ trend that’s been all over social media for the past year or two, though I tested and tweaked and created a version that I actually think is even better. It’s still creamy and cheesy and packed those Italian flavors, but it’s lightened up a little with a brothier base and the goodness of green veggies.

The base starts with golden sautéed chicken and classic aromatics, then in goes the good stuff — sun-dried tomatoes, white beans, pasta, and plenty of herbs. A swirl of sour cream and parmesan at the end makes the broth creamy and velvety without being heavy.

It’s simple enough for a busy weeknight but special enough to serve when friends are over, it uses pantry staples you probably already have, and it’s really flexible — swap the greens, change up the pasta, even use leftover rotisserie chicken. Plus, it reheats beautifully, so tomorrow’s lunch is already handled!

Ingredients

Need the full recipe fast? Scroll down to the bottom of this post for a printable recipe card with all the exact measurements and step-by-step instructions.

Olive oil – For sautéing the chicken and veggies, and adding a layer of richness right from the start.
Onion – Builds a flavorful base with natural sweetness as it cooks down.
Garlic – Adds depth and that classic Tuscan aroma—don’t skip it.
Carrots – Bring color, sweetness, and a bit of heartiness to the mix.
Celery – Adds a subtle savory flavor and rounds out the classic soup trio.
Boneless chicken breast or thighs – The main protein. Thighs are juicier, but breasts work well too—use whatever you have.
Small pasta (like shells or ditalini) – Soaks up all the delicious broth and makes the soup extra satisfying.
Fresh water or chicken broth – The liquid base. Broth will give you a deeper flavor, but water works in a pinch.
Sun-dried tomatoes – Adds tangy, concentrated tomato flavor with a hint of sweetness.
Tomato paste – Helps thicken the broth slightly and brings umami richness.
Dried oregano – A must for that earthy Italian flavor.
Dried basil – Lends a hint of sweetness and warmth to balance the herbs.
Chopped spinach or kale – A pop of green and a boost of nutrients. Stir it in at the end so it stays bright and tender.
Sour cream – Whisked in for a creamy, tangy finish—this is what makes the broth so velvety.
Salt and black pepper – Essential for seasoning and balancing all the flavors.
Grated Parmesan cheese – Melts into the soup for a savory, nutty boost.
Fresh parsley – A bright, fresh finishing touch right before serving.

How To Make Tuscan Chicken Soup

Cook the chicken: Warm a splash of olive oil in a large pot over medium heat. Add the chicken pieces, sprinkle with a little salt and pepper, and cook until they’re lightly browned.

Sauté the veggies: Toss in the onion, garlic, carrots, and celery. Sauté until everything softens and gets a bit golden around the edges. Stir in the sun-dried tomatoes and tomato paste. Mix well, then pour in fresh water or chicken broth. Season with oregano and basil. Bring to a boil, then lower the heat and let it all simmer for 20–25 minutes to build flavor.

Cook the pasta: Add the pasta and cook it right in the soup according to the package directions (usually about 6–7 minutes).
Finish the soup: Turn off the heat and stir in the spinach so it stays bright and fresh. In a small bowl, whisk the sour cream with a few spoonfuls of hot soup until smooth, then pour it back into the pot. This gives you a creamy, velvety finish. Stir in the grated Parmesan.

Serve it up: Ladle the soup into bowls and top with extra Parmesan and a sprinkle of fresh parsley. Serve hot and enjoy!

Storage Tips

Got leftovers? Lucky you—this soup tastes even better the next day!

Store cooled soup in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the broth as it sits, so don’t be surprised if it thickens up. Just add a splash of broth or water when reheating to bring it back to life.

I don’t recommend freezing this one, as the pasta won’t hold up too well.

Variations & Substitutions

This soup is super flexible, so don’t stress if you’re missing an ingredient (or just want to mix things up).

No sun-dried tomatoes? You can leave them out or swap in a handful of cherry tomatoes for a fresher twist.
Use rotisserie chicken: Short on time? Shred a store-bought rotisserie chicken and stir it in during the last few minutes of simmering.
Swap the greens: Use kale, spinach, Swiss chard, or even frozen chopped spinach—whatever’s on hand.
Make it dairy-free: Skip the sour cream and parmesan, or use your favorite plant-based alternatives. Coconut cream can give a nice creamy texture (with a slightly different flavor).
Add extra veggies: Zucchini, bell peppers, or even mushrooms work great here if you want to load it up.
Change the pasta: Any small shape works—try orzo, elbow macaroni, or mini penne. Gluten-free pasta works too, just cook it separately and add it in at the end to avoid overcooking.
Spice it up: Add red pepper flakes for a little heat, or stir in a spoonful of pesto at the end for a herby twist.

Serving Ideas

This soup is cozy and satisfying on its own, but a few easy sides can take it to the next level:

Crusty bread – For dunking, of course. A slice of sourdough or a warm baguette works wonders with that creamy broth.
Garlic bread – When you want to lean into the Italian vibes. Bonus points if it’s homemade.
Simple green salad – A fresh side with a light vinaigrette helps balance the richness of the soup.
Grilled cheese – Because why not? Soup and sandwich is always a winning combo.
Parmesan crisps – For a crunchy, cheesy topper if you’re feeling a little fancy.

Or just serve it in your comfiest bowl with a spoon and call it dinner — no sides required.

Print Recipe

Tuscan Chicken Soup

A cozy, comforting soup loaded with tender chicken, sun-dried tomatoes, pasta, and fresh greens in a creamy, herby broth. It’s the perfect one-pot dinner for chilly nights — hearty, flavorful, and easy enough for a weeknight.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Servings:

Ingredients

2 tbsp olive oil
1 large onion chopped
2 garlic cloves minced
2 large carrots diced
2 celery stalks diced
1 ½ lbs boneless chicken breast or thighs cut in chunks
20 oz pasta shells or other small pasta
6 cups fresh water or chicken broth
8 sun dried tomatoes diced
1 1/2 tsp tomato paste
1 tsp dried oregano
1/2 tsp dried basil
2 cups chopped spinach or kale
½ cup sour cream
Salt and black pepper to taste
1 cup parmesan cheese grated
fresh parsley

Instructions

Cook the chicken:

Warm a splash of olive oil in a large pot over medium heat. Add the chicken pieces, sprinkle with a little salt and pepper, and cook until they’re lightly browned.

Sauté the veggies:

Toss in the onion, garlic, carrots, and celery. Sauté until everything softens and gets a bit golden around the edges. Stir in the sun-dried tomatoes and tomato paste. Mix well, then pour in fresh water or chicken broth. Season with oregano and basil. Bring to a boil, then lower the heat and let it all simmer for 20–25 minutes to build flavor.

Cook the pasta:

Add the pasta and cook it right in the soup according to the package directions (usually about 6–7 minutes).

Finish the soup:

Turn off the heat and stir in the spinach so it stays bright and fresh. In a small bowl, whisk the sour cream with a few spoonfuls of hot soup until smooth, then pour it back into the pot. This gives you a creamy, velvety finish. Stir in the grated Parmesan.

Serve it up:

Ladle the soup into bowls and top with extra Parmesan and a sprinkle of fresh parsley. Serve hot and enjoy.

Tuscan chicken soup is one of those recipes that makes weeknights feel a little more special without asking for much in return. It’s hearty enough to stand alone, yet flexible enough to welcome whatever’s in your fridge. Whether you serve it with crusty bread, a green salad, or just a generous sprinkle of parmesan, it’s the kind of meal you’ll want to make on repeat.

Save this recipe for your next chilly evening — and if you try it, let me know how it went! You can leave a comment and a star rating below, and you can tag me on Instagram @slimmingviolet.