Tuscan Chicken Noodle Soup Recipe with Creamy Sun-Dried Tomatoes

Tuscan chicken noodle soup combines creamy richness, tender chicken, and vibrant sun-dried tomatoes to create a comforting meal that’s perfect any time of the year.

This one-pot wonder balances delicate herbs, hearty pasta, and fresh spinach for flavor-packed perfection. If you’re looking for a dish that’s quick, versatile, and utterly delicious, this creamy chicken noodle soup will become a new staple.

Bonus points: it’s ready in just 40 minutes, making it an easy Tuscan chicken soup recipe ideal for busy weeknights.

How I Perfected This Tuscan Chicken Noodle Soup

The first time I made this homemade Tuscan soup, I was inspired by traditional Italian flavors—think sun-dried tomatoes, rich Parmesan, and fresh herbs—but I wanted something approachable and nourishing for a weeknight dinner.

I’ve spent hours testing and tweaking to ensure the balance of creaminess and bright, vibrant flavors. What I love most about this healthy chicken noodle soup recipe is that it feels indulgent, but it’s lightened up with fresh veggies and lean protein.

Every spoonful reminds me of the cozy cafes I visited in Florence, where simple ingredients created unforgettable meals. Trust me, this recipe is a winner!

Ingredients for Tuscan Chicken Noodle Soup

• 1 tablespoon oil from sun-dried tomatoes
• 1 onion, finely chopped
• 1 rib celery, finely chopped
• 2 cloves garlic, finely minced
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon dried basil
• ⅛ teaspoon red chili flakes
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• ⅓ cup sun-dried tomatoes, drained and chopped
• 1 cup Ditali pasta
• ¾ cup heavy whipping cream
• 1 tablespoon cornstarch
• 2 cups fresh spinach, chopped
• ¼ cup grated Parmesan cheese

How to Make Tuscan Chicken Noodle Soup

1. Heat a large soup pot or Dutch oven over medium-high heat and add the sun-dried tomato oil.
2. Sauté the onion and celery for 3-4 minutes, until softened and translucent. Stir frequently to prevent burning.
3. Add garlic, parsley, oregano, salt, basil, and red chili flakes. Cook for about 1 minute, allowing the spices to bloom and release their aromas.
4. Pour in the chicken broth, scraping the bottom of the pot to deglaze it if needed.
5. Add the whole chicken breasts and sun-dried tomatoes. Bring to a gentle simmer, cover, and reduce heat to medium-low. Cook for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
6. Carefully remove the cooked chicken and shred it using two forks. Set aside.
7. Stir in the Ditali pasta and bring the soup back to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente (check package instructions for timing).
8. In a small bowl, whisk together the heavy whipping cream and cornstarch. Stir this mixture into the soup, along with the shredded chicken, chopped spinach, and Parmesan cheese.
9. Cook for an additional 2-3 minutes, allowing the soup to thicken slightly. Taste and adjust seasoning, if needed.
10. Serve hot, garnished with additional Parmesan if desired. Enjoy!

My Chef Tips for the Best Tuscan Chicken Noodle Soup

• Use fresh spinach: Baby spinach works best here because it wilts quickly and adds a pop of vibrant color. Kale is a great alternative if you prefer more texture.
• Go for high-quality Parmesan: Freshly grated Parmesan delivers better flavor than pre-shredded. Its nutty sharpness ties the whole dish together.
• Cook pasta separately for meal prep: If you plan to save leftovers, cook the pasta on the side and add it to each bowl when reheating. This keeps the texture of the pasta perfect.
• Shred the chicken for the ideal consistency: Shredding creates perfect bite-sized pieces that absorb all the flavorful broth.
• Storage tip: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove to maintain the texture of the creamy broth.
• Add extra veggies: If you have zucchini, carrots, or mushrooms in the fridge, dice them up and toss them into the pot for extra nutrition.

Tuscan Chicken Noodle Soup FAQs

Can I make this Tuscan chicken noodle soup dairy-free?

Yes! You can substitute the heavy cream with coconut milk or a dairy-free heavy cream alternative to maintain the creamy texture without dairy.

What can I use instead of Ditali pasta?

Any short pasta like elbow macaroni, small shells, or orecchiette works well. You can even try a gluten-free pasta if needed.

Is this a healthy chicken noodle soup recipe?

Yes! With lean chicken breasts, fresh vegetables, and spinach, this recipe provides plenty of protein and nutrients. You can lighten it further by using milk instead of cream.

How do I adjust the spiciness?

The red chili flakes add a gentle heat. If you prefer it spicier, increase the amount to ¼ teaspoon. For a milder version, skip them entirely.

Can I freeze this homemade Tuscan soup?

Absolutely. Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Ready to Make This Tuscan Chicken Noodle Soup?

This Tuscan chicken noodle soup is packed with bold flavors, creamy textures, and nourishing ingredients that make it ideal for any occasion. Whether it’s a quick weeknight dinner or a dish to impress guests, it delivers every time. I can’t wait to hear your thoughts—what’s your take on this flavor-packed recipe? Let me know in the comments, and don’t forget to share your photos or variations, too!