Creamy Tuscan Chicken Soup (Printer View)

Velvety Italian soup with tender chicken, fresh spinach, and sun-dried tomatoes in savory herb-infused cream broth.

# What you'll need:

→ Proteins

01 - 2 cups cooked, shredded chicken (rotisserie or poached breast/thighs)

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 large carrot, diced
06 - 3 cups baby spinach, roughly chopped
07 - ½ cup sun-dried tomatoes packed in oil, drained and chopped

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream

→ Herbs and Seasonings

10 - 1 teaspoon dried Italian herbs blend (basil, oregano, thyme)
11 - ½ teaspoon crushed red pepper flakes, optional
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper, or to taste

→ Cheese

14 - ¼ cup freshly grated Parmesan cheese, plus more for serving

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté until softened, approximately 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and Italian herbs, sauté for 2 minutes to develop flavor.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot and simmer for 10 minutes.
06 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach is wilted and soup achieves creamy consistency.
07 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with additional Parmesan cheese and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes like you simmered it all day, but it's done in under an hour with ingredients you probably already have.
  • The sun-dried tomatoes and cream create this luxurious, tangy richness that feels indulgent without being heavy.
  • You can use rotisserie chicken and skip the fuss, making it perfect for those nights when cooking from scratch feels impossible.
  • It reheats beautifully, so leftovers taste just as good (sometimes better) the next day.
02 -
  • Don't let the soup boil hard once you add the cream, or it might break and look curdled instead of silky.
  • If your sun-dried tomatoes are very salty, rinse them quickly under water before chopping to keep the soup balanced.
  • Add the spinach right at the end; it only needs a few minutes to wilt, and overcooking turns it slimy and dull.
03 -
  • Use the oil from the sun-dried tomato jar to sauté your vegetables; it adds an extra layer of flavor and nothing goes to waste.
  • If you like a thicker soup, mash a few of the cooked carrots against the side of the pot before adding the cream to create natural body.
  • Always taste your soup after adding the Parmesan; it's salty and can change the whole balance, so adjust seasoning after it melts in.
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