This creamy Tuscan chicken soup is packed with tender chicken, butternut squash, sun-dried tomatoes, and spinach in a garlicky, herb-seasoned broth. It’s a cozy one-pot dinner with a paleo and dairy-free option, plus a simple cream-and-Parmesan variation.
If you love the garlic, spinach, and sun-dried tomatoes in my creamy Tuscan chicken, this soup brings those flavors to a bowl with a fall twist.
Butternut squash adds a little sweetness that balances the savory broth. Most of it stays in tender chunks, while a small portion gets mashed into the soup to give it body without flour.
You can make it with coconut milk to keep it paleo and dairy-free, or finish it with heavy cream and Parmesan. Either way, you’ll have a hearty chicken and vegetable soup that’s just right for a chilly evening.
Why You’ll Love This Soup
- One pot: Brown the chicken, simmer the squash, and finish the broth in the same Dutch oven.
- Lots of savory flavor: Garlic, sun-dried tomatoes, and Italian herbs balance the sweetness of the squash.
- A creamy broth without flour: A little mashed squash helps thicken the soup while leaving plenty of bite-sized pieces.
- Flexible ingredients: Choose the dairy-free version or the cream-and-Parmesan finish.
- A satisfying dinner: Chicken and vegetables make this substantial enough to serve on its own.
What You Need to Make Tuscan Chicken Soup
You’ll find the full measurements in the recipe card below. Here are a few things to keep in mind when choosing your ingredients.
Chicken thighs: Boneless, skinless thighs stay juicy during simmering. Trim excess fat and cut them into approximately 1-inch pieces.
Butternut squash: You’ll need 1½ pounds after peeling and removing the seeds. Cut it into even ½-inch cubes so it cooks predictably. Precut squash is a useful shortcut, but cut larger pieces down to size.
Sun-dried tomatoes: Use oil-packed tomatoes, drain them, and chop them into bite-sized pieces. They bring concentrated tomato flavor and a little tang to the broth.
Onion, garlic, and Italian seasoning: These give the soup its savory base. Crushed red pepper flakes add gentle heat if you’d like it.
Chicken broth: Low-sodium broth makes it easier to control the salt, especially if you’re adding Parmesan.
Baby spinach: Roughly chop the leaves so they’re easier to scoop up with the chicken and squash.
Coconut milk or heavy cream: Full-fat canned coconut milk gives the paleo version richness. For the dairy variation, use heavy cream and freshly grated Parmesan.
Lemon juice: A small squeeze at the end brightens the soup. Start with one teaspoon and taste before adding more.
Paleo and Dairy Options
The chicken, vegetables, broth, and seasonings stay the same. Choose one of these finishes:
| Ingredient | Paleo and dairy-free | Cream and Parmesan |
|---|---|---|
| Creamy base | 3/4 cup full-fat canned unsweetened coconut milk | 3/4 cup heavy cream |
| Savory addition | 1 tablespoon nutritional yeast, optional | 1/2 cup freshly finely grated Parmesan, about 40–45 grams |
For the paleo version, check the ingredients in your broth and sun-dried tomatoes. Use well-stirred canned coconut milk rather than refrigerated coconut beverage or sweetened cream of coconut.
The dairy version gets extra richness and salt from Parmesan, so wait until it’s added before adjusting the seasoning. Both versions can be gluten-free when made with gluten-free packaged ingredients.
How to Make Creamy Tuscan Chicken Soup
1. Brown the chicken.
Pat the chicken dry and season it with salt and pepper. Brown it in batches in a little olive oil, then transfer it to a plate. It doesn’t need to cook through at this stage.
2. Build the broth.
Soften the onion in the same pot, then stir in the garlic, sun-dried tomatoes, Italian seasoning, and optional red pepper flakes.
Add the squash and broth, scraping up the browned bits from the bottom. Bring to a gentle simmer and give the squash a head start before returning the chicken to the pot.
3. Simmer until tender.
Continue simmering until the squash is easily pierced with a fork and the chicken is cooked through. The size of your squash pieces matters here, so check tenderness rather than relying only on the timer.
4. Make it creamy.
Scoop out a small portion of cooked squash, mash it with a fork and a little broth, then stir it back in.
Add your chosen creamy finish and the spinach. If using Parmesan, stir it in gradually off the heat. Finish with lemon juice and adjust the salt and pepper.
Tips for the Best Texture and Flavor
- Cut the squash evenly. Larger cubes will take longer and can leave you waiting while the rest of the soup is ready.
- Give the chicken room to brown. Two batches work better than crowding all of it into the pot at once.
- Keep most of the squash in pieces. You only need to mash about ¾ cup to add body.
- Use gentle heat after adding the cream. Avoid a rolling boil, particularly when adding Parmesan.
- Adjust the broth at the end. Start with four cups, then add a little more if needed after the creamy ingredients go in.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Cut boneless, skinless breasts into approximately 1-inch pieces and check them early during the final simmer. They can dry out more easily than thighs; cook until the largest pieces reach 165°F.
Can I use rotisserie chicken?
Yes. Use approximately 3 cups cooked shredded chicken and skip the browning step. Use 1 tablespoon oil to cook the onion, then follow the directions for building the broth.
Simmer the squash until tender, mash a portion as directed, and stir in the cooked chicken. Heat it through before adding the creamy finish and spinach. Check the chicken’s ingredients if you’re making the paleo version.
Will the coconut milk make the soup taste like coconut?
There may be a mild coconut flavor, depending on the brand and your sensitivity to it. The garlic, sun-dried tomatoes, herbs, and lemon help balance it. If you eat dairy and prefer to avoid coconut entirely, use the heavy cream and Parmesan variation.
How can I make the soup thicker?
Mash a few more of the cooked squash cubes and stir them back into the broth. Make small adjustments so the soup keeps its chunky texture.
Can I use kale instead of spinach?
Yes. Remove the tough stems and finely chop the leaves. Add the kale during the last several minutes of simmering, before the creamy finish, and cook until tender.
What to Serve with It
This soup is hearty enough for a meal on its own. For something extra, serve it with a simple green salad or roasted vegetables. Bread for dipping is another option—choose paleo or gluten-free bread to suit your needs.
Storage and Reheating
Refrigerate leftovers promptly in shallow airtight containers and use within 3–4 days.
Reheat the portion you need gently on the stovetop, stirring and adding a splash of broth if it has thickened. Heat leftovers to 165°F without prolonged boiling.
For freezing, the best approach is to set aside a portion before adding the creamy finish and spinach. Thaw in the refrigerator, reheat, and add those ingredients at the end. Squash may soften further after freezing, and a finished creamy broth may separate when thawed.
More Cozy Soup Recipes to Try
- Healthy Zuppa Toscana
- Creamy White Chicken Chili with Sweet Potato
- Quick Stovetop Paleo Chili
- Butternut Squash Chicken Chili
- Paleo Soups, Stews, and Chilis
Grab your favorite soup pot and let’s get cooking! If you make this Tuscan chicken soup, leave a comment and a rating below, I’d love to hear which version you tried!
Creamy Tuscan Chicken Soup with Butternut Squash
Ingredients
- 2 tablespoons olive oil divided
- 1 1/4 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 teaspoon fine sea salt divided, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion diced
- 5 garlic cloves minced
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional
- 1 1/2 pounds peeled and seeded butternut squash cut into ½-inch cubes, approximately 5 cups
- 4 cups low-sodium chicken broth or bone broth, plus more as needed
- 3/4 cup full-fat canned unsweetened coconut milk well stirred
- 1 tablespoon nutritional yeast optional
- 4-5 ounces baby spinach roughly chopped
- 2 teaspoons fresh lemon juice to taste
- 2 tablespoons chopped fresh basil optional
Instructions
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Pat the chicken dry and season with ½ teaspoon salt and the black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the chicken in two batches, approximately 3–4 minutes per batch, adding more of the oil as needed. Transfer to a plate; the chicken will finish cooking in the soup.
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Reduce heat to medium and add the remaining oil as needed. Add the onion and cook for 4–5 minutes, stirring, until softened. Add the garlic, sun-dried tomatoes, Italian seasoning, and optional red pepper flakes. Cook for 1 minute.
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Add the squash, broth, and remaining ½ teaspoon salt. Scrape up the browned bits from the bottom of the pot. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 8–10 minutes, until the squash begins to soften.
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Return the chicken and any accumulated juices to the pot. Simmer gently, partially covered, for another 7–10 minutes, or until the squash is tender and the largest chicken pieces reach 165°F. Larger squash pieces may require additional time.
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Stir in the coconut milk and optional nutritional yeast, followed by the spinach. Warm gently for 2–3 minutes, until the spinach wilts. Avoid boiling.
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Stir in 1 teaspoon lemon juice. Taste and add the second teaspoon if needed, along with additional salt and pepper to taste. Add a splash of broth if the soup is too thick. Garnish with optional basil and serve.
Recipe Notes
- Cream and Parmesan variation: Omit the coconut milk and nutritional yeast. for this step, reduce heat to low and add ¾ cup heavy cream and the spinach. Warm gently for 2–3 minutes. Remove from heat and gradually stir in ½ cup freshly finely grated Parmesan. Continue, tasting before adding more salt. This version is not paleo or dairy-free.
- Rotisserie chicken: Substitute approximately 3 cups cooked shredded chicken. Skip browning and use 1 tablespoon oil for the onion. Cook the squash until tender, then add the chicken and heat through before adding the creamy finish.
- Squash measurement: The 1½-pound weight is for peeled, seeded squash. Weight is more reliable than cup measurements.
- Dietary needs: Check packaged ingredients for paleo or gluten-free suitability.
Leftovers: Refrigerate promptly and use within 3–4 days. Reheat gently to 165°F, adding broth as needed.
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