Creamy Tuscan Chicken Soup (Print version)

Velvety Italian soup with tender chicken, spinach, and sun-dried tomatoes in a creamy herb broth. Comfort food at its finest.

# 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 - 1/2 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 (basil, oregano, thyme blend)
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper, or to taste

→ Cheese

14 - 1/4 cup freshly grated Parmesan cheese, plus more for serving

# Steps:

01 - Heat olive oil in a large soup 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. Add sun-dried tomatoes and Italian herbs; sauté for 2 minutes.
03 - Pour in chicken broth and bring to a gentle simmer.
04 - Add shredded chicken to the pot and simmer for 10 minutes to allow flavors to meld.
05 - Stir in heavy cream, chopped spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes until spinach is wilted and soup achieves creamy consistency.
06 - Stir in Parmesan cheese just before serving. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with additional Parmesan cheese and a drizzle of olive oil if desired.

# Cooking tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all day.
  • The sun-dried tomatoes add a tangy sweetness that keeps each bite interesting.
  • You can use rotisserie chicken and skip half the work without sacrificing flavor.
  • It reheats beautifully, so leftovers actually get better the next day.
02 -
  • Don't let the soup boil once you add the cream, or it can separate and turn grainy instead of velvety.
  • Chop the sun-dried tomatoes smaller than you think; big pieces can be chewy and overpower the delicate broth.
  • Taste before adding all the salt, especially if your broth or Parmesan is already salty.
03 -
  • Use the oil from the sun-dried tomatoes in place of some of the olive oil for an extra layer of flavor.
  • If you're making this ahead, undercook the spinach slightly so it doesn't turn mushy when you reheat.
  • A microplane is the best tool for grating Parmesan; it melts into the soup instead of clumping.
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