Tuscan Parmesan Cream Soup Recipe

Tuscan Parmesan Cream Soup

This Tuscan-inspired Parmesan cream soup is silky, rich, and full of cozy flavors—tender chicken, tiny pasta shells, greens, and a swirl of sun-dried tomatoes on top. It tastes like something from a little Italian trattoria, but it’s all done in one pot at home.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Chicken and Soup Base

• 500 g (1 lb) chicken thighs, boneless and skinless
• ½ teaspoon salt
• ½ teaspoon black pepper
• 30 g (2 tablespoons) unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 large celery stalks, finely sliced
  • (or substitute 2 carrots, finely sliced)
• ½ cup chardonnay or other dry white wine (optional – see tips)
• 4 cups low-sodium chicken stock/broth
• 3 cups water
• 1 teaspoon cooking/kosher salt
• ½ teaspoon black pepper

Pasta & Creamy Elements

• 250 g (8 oz) small pasta shells
  • (or other small pasta like ditalini, macaroni, or orzo – see tips)
• 1 cup Parmesan cheese, tightly packed, finely grated (store-bought “sandy” style works)
• 1 cup thickened/heavy cream

Greens & Topping

• 2 packed cups baby spinach, roughly chopped
  • (or chopped kale or similar greens)
• ½ cup sun-dried tomato strips, chopped into 1 cm pieces
• A little oil from the sun-dried tomatoes, for drizzling

Soup Thickener (Slurry)

• 2 teaspoons cornflour/cornstarch
• 2 teaspoons water

Step-by-Step Instructions

1. Season and sear the chicken
   • Pat the chicken thighs dry and sprinkle both sides with ½ teaspoon salt and ½ teaspoon pepper.
   • In a large pot over medium-high heat, melt the butter until foamy.
   • Add the chicken and sear for about 3 minutes on the first side, until lightly golden, then 2 minutes on the second side.
   • The chicken will still be a bit raw inside—this is fine; it will finish cooking in the soup.
   • Transfer the chicken to a plate and set aside.
2. Build the flavor base
   • Reduce the heat to medium-low.
   • In the same pot (do not wipe it out), add the onion, garlic, and celery.
   • Cook for about 3 minutes, stirring occasionally, until the onion is softened and fragrant.
   • Scrape up any browned bits from the bottom of the pot as you stir—this adds a lot of flavor.
3. Deglaze with wine (optional but recommended)
   • Increase the heat to high and pour in the white wine.
   • Stir and let it simmer until reduced by about half.
   • This concentrates the flavor and loosens up all the tasty bits stuck to the bottom of the pot.
   • If not using wine, skip to the next step and plan to use a little extra stock instead.
4. Add broth, water, and pasta
   • Pour in the chicken stock and water.
   • Add 1 teaspoon salt and ½ teaspoon pepper.
   • Bring the soup to a boil.
   • Stir in the pasta shells and reduce the heat to a gentle simmer.
   • Cook according to the pasta package directions (about 10 minutes), stirring occasionally so the pasta doesn’t stick to the bottom.
5. Cut the chicken and return to the pot
   • While the pasta cooks, cut the partially cooked chicken into small bite-size pieces (about 1.5 cm / ½ inch).
   • Add the chicken pieces back into the pot so they can finish cooking along with the pasta.
6. Thicken and enrich the soup
   • When the pasta is just cooked, reduce the heat to low.
   • Stir in the grated Parmesan a handful at a time, stirring until melted and smooth before adding more.
   • In a small bowl, mix the cornflour and water together to make a slurry.
   • Pour the slurry into the soup while stirring. This will help thicken the broth slightly.
   • Add the heavy cream and stir to combine.
7. Add the greens and finish
   • Stir in the chopped baby spinach (or kale).
   • Cook for about 1 minute, just until the greens are wilted and the soup has thickened to a silky, creamy consistency.
   • Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve with sun-dried tomato topping
   • Ladle the soup into bowls.
   • Top each serving with a spoonful of chopped sun-dried tomatoes and a light drizzle of their oil.
   • Serve hot.

Pro Tips

1. Choose your chicken wisely
   • Thighs stay juicy and tender. If you use chicken breast, slice each breast horizontally into 2 thin “steaks” before searing so they cook more evenly and stay moist.
2. Get the most from your wine (or skip it smartly)
   • The dry white wine adds depth and lets you use part water instead of all stock. If you prefer not to cook with wine, use an alcohol-free wine or replace half of the water with extra chicken stock to keep the flavor rich.
3. Customize your carbs and texture
   • Swap the pasta shells for other small shapes, orzo, or even rice. For potatoes, cut into small cubes and simmer until tender, but you may want a bit more cornflour to maintain creaminess since gluten pasta naturally adds starch.
4. Store leftovers the smart way
   • The pasta will keep absorbing liquid and can turn mushy in the fridge. For best results, use a slotted spoon to separate the pasta and chicken from the broth and store them in separate containers. Combine gently when reheating.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Tuscan Parmesan Cream Soup

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• Author: carlosramirez
• Total Time: 35
• Yield: 4 servings
• Diet: Paleo

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Description

A silky, rich Tuscan-inspired Parmesan cream soup filled with tender chicken, pasta shells, greens, and topped with sun-dried tomatoes.

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Ingredients

• 500 g (1 lb) chicken thighs, boneless and skinless
• ½ teaspoon salt
• ½ teaspoon black pepper
• 30 g (2 tablespoons) unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 large celery stalks, finely sliced
• ½ cup chardonnay or other dry white wine (optional)
• 4 cups low-sodium chicken stock
• 3 cups water
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 250 g (8 oz) small pasta shells
• 1 cup Parmesan cheese, finely grated
• 1 cup thickened/heavy cream
• 2 packed cups baby spinach, roughly chopped
• ½ cup sun-dried tomato strips, chopped
• Little oil from the sun-dried tomatoes, for drizzling
• 2 teaspoons cornflour/cornstarch
• 2 teaspoons water

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Instructions

1. Season and sear the chicken by patting it dry and sprinkling with salt and pepper. In a pot, melt butter over medium-high heat, add chicken, and sear until golden. Transfer to a plate.
2. In the same pot, lower the heat and add onion, garlic, and celery. Cook until softened.
3. Deglaze the pot with wine and let it simmer until reduced by half.
4. Add chicken stock and water, season with salt and pepper, and bring to boil. Stir in pasta and simmer until cooked.
5. Cut chicken into bite-sized pieces and return to pot to finish cooking with the pasta.
6. Reduce heat, stir in Parmesan gradually until melted, mix slurry, and add to soup for thickening. Incorporate heavy cream.
7. Add chopped greens and cook until wilted. Adjust seasoning.
8. Ladle into bowls, top with sun-dried tomatoes and their oil, and serve hot.

Notes

For best results, store leftover chicken and pasta separately from the broth to prevent mushiness.

• Prep Time: 15
• Cook Time: 20
• Category: Soup
• Method: Cooking
• Cuisine: Italian