Creamy Tuscan Chicken Noodle Soup

This creamy Tuscan chicken noodle soup has everything you love about classic chicken noodle but with Tuscan-inspired flavors like sun-dried tomatoes, spinach, and Parmesan. The best part is it cooks all in one pot in about 30 minutes!!

 

Easy Tuscan Chicken Noodle Soup Recipe

• This is the easiest weeknight soup ever! Shredded rotisserie chicken is my favorite shortcut for getting that cooked-all-day flavor in just minutes. And the best part is the noodles cook right in the pot with everything else for a one-pot meal everyone will love!
• This easy dinner is loaded with flavor! The ingredient list is short and sweet but the flavors are bold and bright. Sun-dried tomatoes add a delicious tang to the creamy, herb-filled broth. Perfectly al dente ditalini pasta and shredded chicken add delicious texture and melted Parmesan adds a nuttiness that rounds everything out.

Ingredients to Make Tuscan Chicken Noodle Soup

• butter
• onion
• celery
• garlic
• Italian seasoning
• flour
• chicken stock
• uncooked ditalini pasta
• rotisserie chicken
• sun-dried tomatoes
• spinach
• heavy cream
• Parmesan cheese
• balsamic vinegar

How to Make Tuscan Chicken Noodle Soup

Heat butter in a large pot over medium heat. Add onion, celery, and a couple pinches of salt and pepper and cook, stirring occasionally, for 5-6 minutes. Add garlic, Italian seasoning, and flour and cook, stirring frequently, for a couple minutes. Add a few splashes of chicken stock to the pot to deglaze the pan and scrape all the yummy bits off the bottom.

Add uncooked ditalini, rotisserie chicken, sun-dried tomatoes, the remaining chicken stock, and a couple pinches of salt and pepper to the pot.

Bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 5 minutes or until the pasta is al dente. Stir every minute or so to ensure that the pasta doesn’t stick to the bottom of the pot. Add spinach, heavy cream, Parmesan cheese, and balsamic vinegar.

Stir until the spinach is wilted and the cheese has melted. Season to taste with salt and pepper and enjoy!

Tips for Making One-Pot Chicken Noodle Soup

• Don’t overcook the pasta! Carefully check the pasta throughout the cooking process and pull the soup off once it’s just al dente.
• Season moderately! Be sure to season with salt and pepper throughout the cooking process. This will go a long way in boosting the overall flavors of the soup!
• Don’t skip the balsamic vinegar! My favorite way to amp up the flavors of any creamy soup is to add a splash of vinegar. It cuts through the richness and boosts all the other flavors. Substitute with white balsamic vinegar, red wine vinegar, or white wine vinegar.

Making Tuscan Chicken Noodle Soup Ahead of Time

• The noodles will soak up the broth as the soup sits so this isn’t a soup that you’ll want to make a week in advance but it will stay fresh in the fridge for a few days.
• It also reheats beautifully so you’ve got easy lunches and dinners to heat up throughout the week!

Storing Leftover Chicken Noodle Soup

Store leftover Tuscan chicken noodle soup in an airtight container in the fridge for up to 3 days.

Reheating Tuscan Chicken Noodle Soup

• Reheat creamy chicken noodle soup in a saucepan over medium heat until warmed through.
• You may need to add a splash of broth or cream to loosen up the soup before reheating.
• Season to taste with salt and pepper before serving!

Try these easy soup recipes next!

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