Creamy Tuscan Chicken Soup (Printable)

A comforting, velvety soup with tender chicken, spinach, and sun-dried tomatoes in savory herb-infused creamy broth.

# Required Ingredients:

→ 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 (basil, oregano, thyme blend)
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

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté until softened, about 5 minutes.
02 - Stir in 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; simmer for 10 minutes.
05 - Stir in heavy cream, spinach, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes, until spinach is wilted and soup is creamy.
06 - Stir in Parmesan cheese (if using) just before serving. Taste and adjust seasoning.
07 - Ladle into bowls, garnish with extra Parmesan and a drizzle of olive oil, if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • The sun-dried tomatoes add a burst of sweetness that makes every spoonful interesting.
  • You can use leftover chicken or a store-bought rotisserie bird and still feel like a kitchen genius.
  • Its creamy without being heavy, and the spinach keeps it feeling fresh instead of indulgent.
02 -
  • Add the cream off the heat or on very low heat to prevent it from curdling, especially if your kitchen runs hot.
  • If the soup thickens too much as it sits, thin it with a splash of broth or water when reheating.
  • Chop the sun-dried tomatoes small or they can be chewy and overpower individual bites.
  • Use rotisserie chicken skin and all for deeper flavor, then shred it with your hands for the best texture.
03 -
  • Toast a handful of pine nuts and sprinkle them on top for a nutty crunch that feels restaurant-worthy.
  • If you dont have Italian herbs, use a pinch each of dried basil, oregano, and thyme separately.
  • Let the soup sit for 10 minutes after cooking so the flavors deepen and the texture smooths out even more.
  • Double the recipe and freeze half, because future you will be grateful on a busy night.
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