Creamy Tuscan Chicken Soup (Printable)

Comforting velvety soup featuring tender chicken, spinach, and sun-dried tomatoes in savory herb-infused creamy broth.

# What You 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 & Seasonings

10 - 1 teaspoon dried Italian herbs blend
11 - ½ teaspoon crushed red pepper flakes
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Cheese

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot, sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and Italian herbs, sauté for 2 minutes to release aromatic oils.
04 - Pour in chicken broth and bring to a gentle simmer.
05 - Add shredded chicken to the pot and simmer for 10 minutes to allow flavors to meld.
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. Ladle into bowls and garnish with additional Parmesan and olive oil drizzle if desired.

# Expert Suggestions:

01 -
  • It tastes like you've been simmering it for hours, but it's done in under 45 minutes.
  • The creamy broth clings to every spoonful without feeling too heavy or rich.
  • Leftovers taste even better the next day once the flavors have had time to settle in.
  • You can swap in whatever greens or vegetables you have on hand and it still works beautifully.
02 -
  • Don't add the cream while the soup is boiling or it might curdle; turn the heat down to a gentle simmer first.
  • If you're using jarred sun-dried tomatoes packed in oil, drain them well or the soup will have an oily film on top.
  • The soup thickens as it sits, so if you're reheating leftovers, add a splash of broth or cream to loosen it back up.
03 -
  • Use the oil from the sun-dried tomato jar to sauté the onions and carrots instead of plain olive oil; it adds an extra layer of flavor right from the start.
  • If you want a thicker soup, mash a few spoonfuls of the cooked carrots against the side of the pot before adding the cream; they'll thicken the broth naturally.
  • Always taste before serving and don't be afraid to add more salt; cream dulls seasoning, and a pinch at the end makes everything come alive.
Go Back