One Pot Creamy Tuscan Chicken Noodle Soup Recipe

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This One Pot Creamy Tuscan Chicken Noodle Soup Recipe is the kind of dinner that was made for soup season. Tender chicken, ditalini pasta, cannellini beans, sun-dried tomatoes, Parmesan cheese, and fresh greens are simmered together in a rich, creamy broth for an easy dinner the whole family can enjoy.

If you love creamy chicken soup but want something with a little more flavor, this creamy Tuscan chicken soup is a great one to add to your collection of soup recipes. Everything cooks in one Dutch oven, including the pasta, making this an easy one pot meal with minimal cleanup.

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Why You’ll Love This Creamy Tuscan Chicken Soup

There is so much flavor packed into one pot of this soup. Browning the chicken first creates a flavorful base, while heavy cream and Parmesan cheese give the broth its creamy texture.

Cannellini beans make the soup even heartier, and the combination of sundried tomatoes and diced tomatoes with green chilies adds a tangy tomato flavor. A generous handful of spinach or kale finishes everything off.

It is filling enough to serve as a complete dinner, but a side of garlic bread certainly doesn’t hurt!

Ingredients for Creamy Tuscan Chicken Noodle Soup

Chicken Thighs

I use boneless, skinless chicken thighs because they stay juicy and create wonderfully tender chicken. You can substitute chicken breast if you prefer. Just make sure the chicken pieces reach an internal temperature of 165°F.

Chicken Broth

Chicken broth creates the base of the soup. You can also use chicken stock or chicken bone broth for an even richer flavor.

Ditalini Pasta

Ditalini is my favorite pasta for this recipe because the small shape fits perfectly on a soup spoon. Any small pasta can be substituted.

Cannellini Beans

Cannellini beans have a soft, creamy texture and mild flavor that works perfectly in this soup. Great Northern or navy beans can also be used.

Sun-Dried Tomatoes

Sun-dried tomatoes add concentrated tomato flavor with just a hint of sweetness.

Heavy Cream

Heavy cream transforms the chicken broth into a rich and creamy broth. If you prefer a slightly lighter soup, you can start with a splash of cream and add more until it reaches the consistency you like.

Parmesan Cheese

Freshly grated Parmesan cheese melts directly into the broth and adds a salty, savory flavor. Parmesan grated from a block will usually melt more smoothly than pre-shredded cheese.

Tomatoes and Green Chilies

A can of diced tomatoes and green chilies adds even more tomato flavor along with a little extra kick.

Spinach or Kale

I like finishing the soup with spinach or chopped Tuscan kale. The greens only need a few minutes in the hot soup to soften.

Italian Seasoning

Italian seasoning brings together the flavors of the chicken, tomatoes, garlic, and Parmesan. You can also use your favorite blend of Italian herbs or Tuscan seasoning.

How to Make Creamy Tuscan Chicken Soup

Start by melting 2 tablespoons of butter in a large Dutch oven over medium-high heat.

Season both sides of the chicken thighs with salt and black pepper. Place them in the hot Dutch oven and brown on both sides.

The chicken does not need to cook all the way through at this point. You are simply creating a golden crust and building flavor on the bottom of the pot.

Once browned, remove the chicken and set it aside.

Deglaze the Bottom of the Pot

Pour 2 tablespoons of red wine vinegar into the Dutch oven. Use a wooden spoon to scrape up all of the browned bits from the bottom of the pot.

Don’t skip this step! Those little browned pieces add tons of flavor to the finished soup.

Add the diced yellow onion and minced garlic. Sauté until the onions are soft and the garlic is fragrant.

Pour in 32 ounces of chicken broth and bring it to a boil.

Return the chicken thighs to the pot and boil for 10 to 12 minutes, or until the chicken is completely cooked through and has reached an internal temperature of 165°F.

Remove the chicken and set it aside to cool slightly.

Cook the Pasta in the Broth

Add 2 cups of water to the Dutch oven and bring the liquid back to a boil.

Add 8 ounces of ditalini pasta and cook according to the directions on the package.

While the pasta cooks, shred the chicken into bite-sized chicken pieces.

Once the pasta is cooked, return the shredded chicken to the pot.

Season with salt, black pepper, and Italian seasoning to taste.

Make the Creamy Broth

Now it is time to turn that flavorful chicken broth into creamy Tuscan chicken soup.

Add the drained and rinsed cannellini beans, 1 cup of heavy cream, 1/2 cup of sun-dried tomatoes, and one can of diced tomatoes and green chilies.

Stir in 1 cup of grated Parmesan cheese and reduce the heat to a gentle simmer.

Continue stirring occasionally until the Parmesan cheese has completely melted and the soup develops a rich, creamy broth.

Add 2 cups of spinach or chopped Tuscan kale and simmer just until the greens are soft.

Taste the soup and add additional salt, black pepper, Italian seasoning, or other Italian herbs as needed.

Ladle the soup into bowls and finish with an extra sprinkle of Parmesan cheese.

Can I Use Chicken Breast?

Absolutely. Boneless, skinless chicken breast can be substituted for the chicken thighs.

Chicken breast is leaner than thighs, so keep a close eye on the cooking time. Remove it from the broth once it reaches an internal temperature of 165°F to help keep it tender.

Can I Use Rotisserie Chicken?

Rotisserie chicken is a great shortcut for the next time you want to make this soup even faster.

Since rotisserie chicken is already cooked, there is no need to brown or boil it. Simply shred the meat and add it toward the end of cooking when you would normally return the cooked chicken to the soup.

Can I Use Chicken Stock Instead of Chicken Broth?

Yes! Chicken stock, chicken bone broth, and regular chicken broth can all be used in this recipe.

Chicken stock or chicken bone broth may give the soup a slightly richer flavor and body, but I usually make it with regular chicken broth because it is something I almost always have in the pantry.

Can I Add Tomato Paste?

Tomato paste is not necessary because this recipe already gets plenty of tomato flavor from the sun-dried tomatoes and diced tomatoes.

However, if you prefer a stronger tomato flavor, add a tablespoon or two of tomato paste after sautéing the onions and garlic. Cook it for about a minute before adding the broth.

What About White Wine?

I use red wine vinegar to deglaze the Dutch oven because it is inexpensive and something I usually have on hand.

If you prefer cooking with white wine, you can use a small amount of dry white wine to deglaze the bottom of the pot instead.

Can I Use Olive Oil Instead of Butter?

Yes. Olive oil can be substituted for the butter when browning the chicken. You can also use a combination of butter and olive oil.

How to Make the Soup Even Creamier

The full cup of heavy cream gives this soup a rich and creamy consistency without completely overpowering the chicken and tomato flavors.

If you want an even richer creamy chicken soup, add another splash of cream before serving.

Keep the heat low once the cream and Parmesan cheese have been added. A gentle simmer is all you need.

Optional Additions

This recipe already has plenty of flavor, but you can easily make it your own.

Fresh basil makes a great garnish, especially during the summer when basil is plentiful. You can also add extra Italian seasoning, Tuscan seasoning, garlic, Parmesan, or crushed red pepper.

For an even stronger tomato flavor, add tomato paste along with the onions and garlic.

Can I Make Creamy Tuscan Chicken Soup in the Slow Cooker?

This recipe is designed as a one pot meal on the stovetop, and that is my preferred method because you can brown the chicken, deglaze the Dutch oven, and cook the pasta all in the same pot.

You could adapt the recipe for a slow cooker, but I recommend cooking the pasta separately so it does not become overly soft.

If using a slow cooker, you will also want to wait until near the end of cooking to add the heavy cream, Parmesan cheese, and greens.

What to Serve With Tuscan Chicken Soup

This creamy Tuscan chicken soup is hearty enough to be a meal all by itself. Between the tender chicken, pasta, cannellini beans, tomatoes, and greens, there is a little bit of everything in each bowl.

If you want something on the side, garlic bread is my first choice. Crusty bread or homemade dinner rolls are also great for soaking up that creamy broth.

A simple side salad can turn it into an even bigger meal.

How to Store Leftover Creamy Tuscan Chicken Noodle Soup

Allow leftover soup to cool before transferring it to an airtight container and placing it in the refrigerator.

Keep in mind that the pasta will continue soaking up some of the creamy broth as it sits. The soup will probably be noticeably thicker the next day.

When reheating, add a little chicken broth, chicken stock, water, or a splash of cream until the soup reaches your desired consistency.

Can You Freeze Creamy Tuscan Chicken Soup?

Cream-based soup recipes and cooked pasta can both change texture after freezing, so this recipe is best enjoyed fresh or refrigerated for leftovers.

If you want to prepare it specifically for the freezer, make the soup without the pasta, heavy cream, Parmesan cheese, or greens.

When you are ready to serve it, thaw and reheat the soup base before adding freshly cooked pasta, heavy cream, Parmesan, and spinach or kale.

The Perfect Dinner for Soup Season

When soup season rolls around, there is nothing better than having a few simple recipes that are hearty enough to serve as a complete meal.

This creamy Tuscan chicken soup checks all the boxes. You get tender chicken, pasta, creamy cannellini beans, sun-dried tomatoes, greens, and plenty of Parmesan cheese in every bowl.

Best of all, everything cooks in one Dutch oven, so cleanup is simple. Serve it with garlic bread and a little extra Parmesan on top for an easy dinner that deserves a spot in your regular soup rotation.

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