Creamy Tuscan Chicken Soup

The smell hit me first: garlic sizzling in olive oil, tangled with the sweet-sharp scent of sun-dried tomatoes. I was standing at the stove on a drizzly Tuesday, trying to use up leftover rotisserie chicken before it went sad in the back of the fridge. I hadn't planned to make soup, but sometimes the best meals happen when you're just clearing out containers. What started as a cleanup project turned into something I now crave every time the weather turns cool.

I made this for my neighbor after she had surgery, and she texted me later asking if I'd bottled comfort in a bowl. There's something about the way the spinach wilts into the cream, how the sun-dried tomatoes add little bursts of tang, that makes people feel taken care of. It's become my go-to when someone needs more than just dinner. I've made it for new parents, sick friends, and honestly, for myself on nights when I need something warm to reset the day.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is your best friend here; the seasoned skin adds depth even after you've pulled the meat, and it saves you from poaching anything from scratch.
• Olive oil: Just enough to get the onions and carrots started without making the soup greasy.
• Yellow onion: Dice it small so it melts into the broth and becomes part of the background hum of flavor.
• Garlic: Three cloves might sound modest, but they bloom fast and fill the whole kitchen with that unmistakable warmth.
• Carrot: Adds a hint of sweetness and a little texture; I like mine in small dice so every spoonful gets a bit.
• Baby spinach: Wilts down to almost nothing, so don't be shy; three cups raw becomes just a whisper of green in the finished soup.
• Sun-dried tomatoes: These are the secret star; they bring a concentrated sweetness and tang that makes people ask what that flavor is.
• Chicken broth: Low-sodium gives you control; you can always add salt, but you can't take it back.
• Heavy cream: This is what turns broth into something you want to sip slowly; it coats your spoon and makes everything feel indulgent.
• Italian herbs: The blend of basil, oregano, and thyme does the heavy lifting so you don't have to measure out three separate jars.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that sits behind the creaminess without making it spicy.
• Salt and black pepper: Season at the end after the cream goes in; the soup will taste flat until you do.
• Parmesan cheese: Stir it in just before serving so it melts into the broth and adds a nutty, salty finish.

Instructions

Start with the aromatics:

Heat the olive oil in your largest pot over medium heat, then add the diced onion and carrot. Let them soften and turn translucent, stirring occasionally, about five minutes; you'll know they're ready when the onion smells sweet and the carrot edges start to soften.

Wake up the garlic:

Stir in the minced garlic and let it cook for just a minute until it smells like it's blooming. Don't let it brown or it'll turn bitter.

Layer in the flavor:

Add the chopped sun-dried tomatoes and Italian herbs, stirring them around for two minutes so the herbs toast slightly and the tomatoes start to release their oil. This step makes the whole soup taste deeper.

Build the broth:

Pour in the chicken broth and bring everything to a gentle simmer. You want bubbles breaking the surface slowly, not a rolling boil.

Add the chicken:

Stir in the shredded chicken and let it simmer for ten minutes so the meat soaks up the broth and everything melds together. The chicken will plump up slightly as it rehydrates.

Make it creamy:

Pour in the heavy cream, then add the spinach, salt, black pepper, and red pepper flakes if you're using them. Simmer gently for five minutes, stirring occasionally, until the spinach wilts and the soup turns velvety.

Finish with cheese:

Stir in the Parmesan just before serving; it'll melt into the broth and add a subtle sharpness. Taste and adjust the salt if needed.

Serve it warm:

Ladle the soup into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy. Serve it with crusty bread for dipping.

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The first time I brought this to a potluck, someone scraped the bottom of the pot with a wooden spoon and asked if I'd written the recipe down. I hadn't, not yet, but I scribbled it on a napkin right there at the table. That napkin is still tucked in my recipe binder, stained with a little olive oil and folded at the edges. It reminds me that good food doesn't need to be complicated to be memorable.

Making It Your Own

If you want to stretch this soup or make it heartier, stir in a can of drained cannellini beans during the last five minutes of cooking. They add a creamy texture and extra protein without changing the flavor profile. I've also swapped the spinach for chopped kale when that's what I had on hand; just add it a few minutes earlier so it has time to soften. On nights when I'm out of heavy cream, I've used half and half or even whole milk with a tablespoon of cream cheese stirred in, and it still tastes rich and comforting.

Storage and Reheating

This soup keeps well in the fridge for up to four days, stored in an airtight container. The flavors deepen overnight, so leftovers are honestly a gift. When you reheat it, do it gently over low heat on the stovetop, stirring occasionally and adding a splash of broth if it's thickened too much. I don't recommend freezing it because the cream can separate when thawed, but if you plan to freeze, leave the cream out and stir it in fresh after reheating.

Serving Suggestions

I love serving this with a hunk of warm, crusty bread for dipping, the kind with a chewy crust that soaks up the creamy broth. A simple side salad with lemon vinaigrette balances the richness, or you can go full comfort and pair it with garlic bread. If you're feeding a crowd, set out extra Parmesan, red pepper flakes, and a good olive oil so people can customize their bowls.

• Top with crispy pancetta or crumbled bacon for a smoky, salty crunch.
• Add a squeeze of fresh lemon juice just before serving to brighten the whole bowl.
• Sprinkle chopped fresh basil on top if you have it; the aroma makes it feel like summer even in the middle of winter.

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This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory. It's warm, forgiving, and always ready to be whatever you need it to be on any given night.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to prevent the soup from becoming too watery. Use about ¾ cup thawed spinach for 3 cups fresh.

→ How do I make this soup lighter?

Replace heavy cream with half-and-half or whole milk for a lighter version. You can also use Greek yogurt stirred in at the end for creaminess with added protein and fewer calories.

→ Can I prepare this ahead of time?

Yes, prepare the soup through step 5 and refrigerate for up to 2 days. Before serving, reheat gently and add the cream, spinach, and seasonings. Add fresh herbs and Parmesan just before serving for best flavor.

→ What can I substitute for sun-dried tomatoes?

Fresh diced tomatoes work nicely, though they provide less concentrated flavor. You can also use roasted red peppers, diced fresh tomatoes, or tomato paste thinned with broth for a similar depth.

→ Is this gluten-free?

Yes, if you use certified gluten-free chicken broth. All other ingredients are naturally gluten-free. Always double-check labels on sun-dried tomatoes and broth, as some may contain gluten or be processed in facilities with gluten.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop. The soup can be frozen for up to 1 month; add fresh spinach and cream after thawing and reheating.