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Tuscan Inspired Chicken & Spinach Soup

Updated: Apr 11

This soup is both creamy and a tad bit spicy! It's hearty, and will warm you up in a second!

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

SERVINGS: 6 Bowls of Soup


1-1.5 Lbs Boneless Chicken Thighs

Salt & Pepper

2 Tbsp Butter

2 Tbsp Olive Oil

2 Stalks of Celery, diced

1 Onion, diced

4 Cloves of Garlic, minced

1 tsp Creole Seasoning

1/2 Cup of Chardonnay, or other dry white wine (you can use chicken broth instead)

2 Cups of Chicken Broth

3 Cups of Water

8oz. Pasta Shells

1 Cup of Grated Parmesan Cheese

1 Cup of Heavy Whipping Cream

2 Cups of Fresh Spinach, Chopped

2 tsp Cornstarch, mix with tsp of water


  1. Cook the Chicken. Pat the chicken thigh dry and sprinkle with salt & pepper and creole seasoning. Add Butter and Olive Oil to your pot and add the chicken. Cook on each side for about 3 minutes. It does not need to be fully cooked through... it will cook more later.

  2. Remove the Chicken and set aside. To the same pot, add in the Onion, Celery, and Garlic. Sautee for 3-5 minutes until tender.

  3. Deglaze the pot by adding in the Chardonnay. You can use Chicken Broth if you do not have wine on hand. Turn the heat up to high and bring to a simmer. Continue to cook and scrap the bottom of the pot until the wine is reduced in half.

  4. Add in the Chicken Broth and Pasta Shells. While the pasta is cooking, chop up the chicken into 1/2" - 1" pieces. Add in the Chicken pieces about five minutes into the shells cooking. Boil everything for about 10-12 minutes.

  5. Reduce the heat to medium/low and add in the Heavy Whipping Cream, Parmesan Cheese, Cornstarch slurry, and Spinach. Mix well, and let the soup cook until thickened.

  6. Serve with a drizzle of olive oil on top and fresh parmesan cheese!


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