Creamy Tuscan Chicken Noodle Soup Recipe (25 Minutes)

Okay, can we talk about comfort food for a second?

This creamy Tuscan chicken noodle soup is everything I want on a cold evening. I took classic chicken noodle soup – you know, the one that makes you feel like a kid again – and gave it an Italian makeover.

And wow.

The sun-dried tomatoes? They bring this sweet-tangy punch. The fresh spinach adds color and makes me feel like I’m eating something healthy (even though this soup is wonderfully indulgent). And the Parmesan… oh, the Parmesan melts into the broth and creates this creamy, dreamy situation that I can’t get enough of.

Here’s what I love most about this recipe.

It takes 25 minutes.

That’s it. Start to finish.

When I’m rushing home after work and the kids are starving, this is what I make. No stress. No complicated steps. Just real food that tastes like I spent all day cooking it.

The secret? Rotisserie chicken.

Seriously, using store-bought rotisserie chicken changed my life. You get that slow-cooked, falling-apart texture without actually slow-cooking anything. I grab one from the grocery store on my way home, shred it up, and boom – dinner is basically done.

Let me tell you how I stumbled onto this recipe.

Last winter, I had one of those weeks. You know the kind. Work was crazy. The house was a mess. And I opened my fridge to find… a rotisserie chicken and not much else.

I threw together what I had lying around in my pantry.

Sun-dried tomatoes from that jar in the back. Some spinach that needed to be used. A chunk of Parmesan. Basic pantry staples like garlic and Italian seasoning.

What came out of that pot? Pure magic.

Now this soup is on repeat at my house. Especially when the weather gets chilly and I need something that hugs you from the inside out.

So what makes this different from regular chicken noodle soup?

The flavor.

Italian seasoning fills your kitchen with the most amazing smell. Those herbs infuse into every drop of broth. The sun-dried tomatoes add little bursts of sweetness – like flavor bombs scattered throughout. And the base? Sautéed garlic and onions create this savory foundation that’s just… chef’s kiss.

Then you add heavy cream and Parmesan.

That’s when things get really good.

The soup transforms into something silky and rich. Something that tastes like it came from an expensive Italian restaurant instead of your weeknight kitchen.

The ditalini pasta cooks right in the pot with everything else. One less dish to wash? Yes, please. But also, the pasta soaks up all those flavors while it cooks. The little tube shapes catch the creamy broth in every single bite.

They’re also sturdy. They don’t turn to mush like some pasta does in soup.

My family can’t get enough of this.

My kids love how creamy it is. They’re not big on “weird” flavors, but this soup is mild enough that they’ll actually eat their vegetables. My husband loves that it’s filling – this isn’t one of those soups that leaves you hungry an hour later.

And me? I love how easy it is.

The ingredient list is short. Like, really short.

You probably have most of this stuff already:

• Butter, flour, chicken stock – the basics
• Italian seasoning, garlic, balsamic vinegar – for flavor
• Spinach and basil – to keep it fresh

Nothing fancy. Nothing hard to find.

I’ve made this soup probably 50 times now. Maybe more.

And every single time, I’m shocked at how good it tastes. It’s one of those recipes where the whole is greater than the sum of its parts.

The textures work together perfectly. Tender shredded chicken. Al dente pasta that still has a bit of bite. Wilted spinach that adds freshness. And that creamy, herb-filled broth tying it all together.

Those sun-dried tomatoes? They’re the real MVPs here. Little pops of concentrated flavor that keep every spoonful interesting.

Here’s what this recipe taught me.

You don’t need complicated cooking techniques to make impressive food. You just need good ingredients, proper seasoning, and a little bit of know-how.

Whether you’re feeding your family on a Tuesday night or meal prepping for the week ahead, this Tuscan chicken noodle soup won’t let you down.

I promise.

Recipe Timing:
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

Ingredients & Cooking Instructions

What You’ll Need

Let’s Make This Soup

Grab a large pot. Put it on medium heat and toss in your butter.

Wait for it to melt and get all foamy. Then add your diced onion and sliced celery. Sprinkle in some salt and pepper – don’t be shy.

Stir it around every now and then for 5-6 minutes.

What are you looking for? The vegetables should get soft. The onion should turn see-through. You’ll know it’s ready when everything looks tender and smells amazing.

Now add the garlic, Italian seasoning, and flour.

This is where things get good.

Stir this mixture constantly for about two minutes. The flour needs to cook – otherwise your soup will taste raw and pasty. You’ll notice the garlic smell filling your kitchen. That’s when you know it’s working.

The flour creates what’s called a roux. It’s fancy cooking talk for “the thing that makes your soup thick and creamy.”

Pour in a few splashes of chicken stock. Not all of it yet – just enough to loosen things up.

Use a wooden spoon to scrape the bottom of the pot. See those brown bits stuck down there? Those are gold. That’s pure flavor. Scrape them up and stir them into the liquid.

Now dump in the rest of your ingredients.

Uncooked ditalini pasta. Shredded rotisserie chicken. Chopped sun-dried tomatoes. The rest of your chicken stock.

Add another couple pinches of salt and pepper.

Here’s a tip I learned from my grandmother – season in layers. Don’t just add all your salt at the end. Add some at the beginning. Some in the middle. Some at the end. It builds depth.

Crank the heat up to medium-high. Bring everything to a simmer.

You’ll see bubbles breaking the surface. That’s your cue.

Drop the heat down to low. Let it simmer for about 5 minutes.

But here’s the important part – stir every minute or so.

Why? Because pasta loves to stick to the bottom of pots. And burnt pasta tastes… well, burnt. Keep it moving and you’ll be fine.

Check your pasta around the 4-minute mark. You want it just al dente. Still has a little bite to it. Remember, it’ll keep cooking even after you turn off the heat.

Time to make it creamy.

Add the chopped baby spinach, heavy cream, freshly shredded Parmesan cheese, and balsamic vinegar.

Stir gently.

Watch what happens. The spinach wilts down in seconds. The cheese melts into the broth and turns everything this gorgeous ivory color. The soup goes from good to incredible right before your eyes.

Give it a taste. Need more salt? Add it. More pepper? Go for it.

The balsamic vinegar should be barely noticeable. You won’t think “oh, there’s vinegar in here.” But it brightens everything. It cuts through the richness of the cream and makes all the other flavors pop.

Ladle your soup into bowls.

Top with some fresh basil cut into thin ribbons. It adds color and this fresh, herby smell that makes the soup feel fancy.

Serve it hot. Enjoy every creamy, comforting bite.

Tips, Storage & FAQs

My Best Tips for This Soup

Whatever you do, don’t overcook that pasta.

I’m serious about this one.

Start checking it at the 4-minute mark. You want al dente – that means it still has a slight firmness when you bite it. Because here’s the thing… the pasta keeps cooking in the hot broth even after you turn off the stove.

Overcooked pasta turns into mush. And it sucks up way too much liquid.

Season as you go.

This isn’t a “dump everything in and hope for the best” situation.

Add salt and pepper when you’re cooking the vegetables. Add more when you pour in the stock. Taste at the end and adjust again.

Layers of seasoning = layers of flavor.

It makes a huge difference. Trust me on this.

Freshly shred your Parmesan.

I know, I know. The pre-shredded stuff is convenient.

But here’s the problem – it has anti-caking agents in it. Those chemicals stop the cheese from melting smoothly. You end up with clumpy, grainy cheese instead of silky, melted perfection.

Take the extra 60 seconds to grate it yourself. Your soup will thank you.

That teaspoon of balsamic vinegar? Don’t skip it.

This is my secret weapon.

It cuts through all the richness from the cream. It brightens every other flavor in the pot. You won’t taste it and think “vinegar,” but you’ll notice something special about the soup.

It’s like the difference between a good soup and a great soup.

Use decent chicken stock.

The broth is the foundation here. Everything else builds on it.

I like low-sodium stock because it lets me control the salt level. If you have homemade stock? Even better. But good quality store-bought works perfectly fine.

Just don’t use the cheap stuff that tastes like salty water.

Making It Ahead & Storing Leftovers

This soup is best when it’s fresh.

But real talk – sometimes you need to meal prep. I get it.

You can make this a day or two ahead. Just know that the pasta will absorb some of the broth as it sits. If you’re planning to make it ahead, undercook the pasta even more than usual. When you reheat, add extra stock to get it back to the right consistency.

Storage:

Put leftover soup in an airtight container. Stick it in the fridge.

It’ll stay good for up to 3 days.

Here’s a fun secret – the flavors actually get better overnight. All those herbs and seasonings have time to mingle. Day-two soup is sometimes even tastier than day-one soup.

Reheating:

Use a saucepan over medium heat.

Add a splash of chicken stock or cream to loosen things up. The soup thickens as it sits, so you’ll need that extra liquid.

Stir it occasionally until it’s hot all the way through.

Taste it and adjust the seasoning before you serve. Sometimes it needs a little extra salt and pepper after sitting in the fridge.

Your Questions Answered

Can I use a different type of pasta?

Absolutely.

Small pasta shapes work best here. Try orzo, small shells, or elbow macaroni. They cook in about the same amount of time and hold the creamy broth really nicely.

Just avoid the big pasta shapes. They take forever to cook and don’t work as well in soup.

What if I don’t have heavy cream?

Half-and-half works in a pinch. Your soup will be a little less rich, but still delicious.

Another option? Use whole milk and stir in a tablespoon of cream cheese. That gives you back some of that creaminess.

For a lighter version, you can use regular milk. Just use a bit less than the recipe calls for.

Can I use fresh chicken instead of rotisserie?

Sure can.

Cook about 1 pound of chicken breasts right in the soup before you add the pasta. Let them simmer until they’re cooked through. Pull them out, shred them, then return them to the pot.

This adds about 20 minutes to your cooking time. But it works beautifully if you don’t have rotisserie chicken on hand.

Is this soup freezer-friendly?

Honestly? I don’t recommend it.

The pasta gets too soft when you freeze and thaw it. And the cream can separate, which makes the texture weird.

If you really want to freeze it, make the soup without the pasta and cream. Freeze that. When you’re ready to eat it, thaw and reheat, then add fresh pasta and cream.

How do I keep the pasta from getting soggy in leftovers?

The truth is… you can’t completely prevent it.

Pasta absorbs liquid over time. That’s just what it does.

But here’s what helps: cook the pasta just until al dente (even a little under). Serve the soup right away if you can.

For leftovers, add extra chicken stock when you reheat. That improves the texture quite a bit.

Creamy Tuscan Chicken Noodle Soup

A quick 25-minute Italian-inspired chicken noodle soup with sun-dried tomatoes, fresh spinach, and Parmesan in a rich, creamy broth. Perfect comfort food for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup, Main Course, Dinner

Cuisine Italian-American

Servings 4

Calories 450 kcal

Ingredients

  

• 2 tablespoons butter unsalted preferred
• 1 small yellow onion diced (about 1 cup)
• 1 cup celery sliced (2-3 stalks)
• 6 cloves garlic minced
• 1 tablespoon Italian seasoning
• 3 tablespoons all-purpose flour
• 6 cups chicken stock low-sodium recommended
• 1 cup ditalini pasta uncooked
• 2 cups rotisserie chicken shredded
• 1/2 cup sun-dried tomatoes chopped (oil-packed works best)
• 1 cup baby spinach chopped
• 1 cup heavy cream
• 4 ounces Parmesan cheese freshly shredded
• 1 teaspoon balsamic vinegar
• Kosher salt to taste
• Fresh cracked black pepper to taste
• Fresh basil for garnish (chiffonade cut)

Instructions

 

• Sauté the vegetables: In a large pot over medium heat, melt the butter. Add diced onion and sliced celery. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are soft and onion is translucent.
• Add aromatics and make the roux: Add minced garlic, Italian seasoning, and flour to the pot. Stir constantly for 2 minutes until the flour is cooked and garlic is fragrant.
• Deglaze the pot: Pour in a few splashes of chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of the pot.
• Add main ingredients: Add the remaining chicken stock, uncooked ditalini pasta, shredded rotisserie chicken, and chopped sun-dried tomatoes. Season with additional salt and pepper.
• Simmer the soup: Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to low and cook for 5 minutes, stirring every minute to prevent pasta from sticking. Check pasta at the 4-minute mark for al dente texture.
• Finish with cream and cheese: Add chopped baby spinach, heavy cream, freshly shredded Parmesan cheese, and balsamic vinegar. Stir gently until spinach wilts and cheese melts into the broth.
• Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh basil ribbons. Serve hot.

Notes

Pasta Tips: Don’t overcook the pasta – check at 4 minutes for al dente texture. It will continue cooking in the hot broth. If pasta absorbs too much liquid in leftovers, add extra chicken stock when reheating.
Cheese Matters: Use freshly shredded Parmesan for best results. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Rotisserie Chicken Substitute: Can use 1 pound of fresh chicken breasts. Simmer in the soup before adding pasta, then remove, shred, and return to pot. This adds about 20 minutes to cook time.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Add extra stock when reheating as the soup thickens over time.
Make Ahead: Best served fresh, but can be made 1-2 days ahead. Undercook pasta slightly if making ahead. Freezing not recommended as pasta gets too soft and cream can separate.
Pasta Alternatives: Can substitute with orzo, small shells, or elbow macaroni.
Lighter Version: Use half-and-half instead of heavy cream, or whole milk with 1 tablespoon cream cheese for reduced richness.Claude can make mistakes. Please double-check responses.

Keyword Creamy Tuscan Chicken Noodle Soup