Save The smell of sun-dried tomatoes hitting hot olive oil always takes me straight back to a rainy Tuesday when I needed something that felt like a hug in a bowl. I had leftover rotisserie chicken, a bag of spinach about to turn, and a craving for something creamy without the fuss of a casserole. What started as a fridge-cleaning mission turned into one of those soups I now make on repeat, the kind that tastes like you spent hours on it but really just asks for one pot and less than an hour. It's become my go-to whenever someone needs comfort or I need to feel like I have my life together.
I made this for my neighbor after she had surgery, and she called it liquid gold. She wasn't wrong. There's something about the way the spinach wilts into the cream and the Parmesan melts in that makes it feel both rustic and indulgent. I doubled the batch that day and froze half, which saved me during a particularly chaotic week when cooking felt impossible. Now I always make extra, because future me is always grateful.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my secret weapon here; it's already seasoned and saves so much time, but poached thighs work beautifully if you want more control over flavor.
- Olive oil: A good quality oil makes a difference since it's the first thing to hit the pot and carries the aromatics.
- Yellow onion: Dice it fine so it melts into the soup and adds sweetness without chunks.
- Garlic: Fresh is non-negotiable; jarred garlic just doesn't have the same punch when it blooms in the oil.
- Carrot: Adds a subtle sweetness and a pop of color; don't skip it even if it seems small.
- Baby spinach: It wilts down to almost nothing, so don't be shy with the amount; kale works too if you want something heartier.
- Sun-dried tomatoes: The oil-packed kind are worth it for their intense flavor; drain them well but save that oil for another use.
- Chicken broth: Low-sodium lets you control the salt; homemade is lovely, but boxed works perfectly fine.
- Heavy cream: This is what makes it Tuscan and luxurious; half-and-half works if you want lighter, but you'll lose some richness.
- Italian herbs: A dried blend is convenient and adds that classic Italian warmth without hunting down fresh herbs.
- Crushed red pepper flakes: Optional but recommended for a gentle background heat that wakes everything up.
- Parmesan cheese: Freshly grated melts in seamlessly; the pre-shredded stuff has anti-caking agents that make it grainy.
Instructions
- Start with the aromatics:
- Heat olive oil in your large pot over medium heat, then add the diced onion and carrot. Let them soften and start to turn golden around the edges, about 5 minutes, stirring occasionally so nothing sticks.
- Bloom the garlic:
- Toss in the minced garlic and stir for about a minute until your kitchen smells amazing. Don't let it brown or it'll turn bitter.
- Add the sun-dried tomatoes and herbs:
- Stir in the chopped sun-dried tomatoes and Italian herbs, letting them cook for 2 minutes. This step deepens their flavor and coats everything in that herby, tomatoey goodness.
- Pour in the broth:
- Add the chicken broth and bring it to a gentle simmer. You'll see little bubbles around the edges, not a rolling boil.
- Add the chicken:
- Stir in your shredded chicken and let it simmer for 10 minutes. This gives the chicken time to soak up the broth and marry all the flavors together.
- Make it creamy:
- Lower the heat slightly and stir in the heavy cream, chopped spinach, salt, black pepper, and red pepper flakes if using. Let it simmer gently for 5 minutes until the spinach wilts and the soup turns silky.
- Finish with Parmesan:
- Stir in the grated Parmesan just before serving so it melts in smoothly. Taste and adjust the seasoning; sometimes it needs a pinch more salt or a crack of pepper.
- Serve it up:
- Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if you're feeling fancy. Serve with crusty bread for dipping.
Save One evening, I served this to friends who showed up unexpectedly, and they stayed for hours. The soup became the backdrop to one of those nights where conversation flows and no one wants to leave. It wasn't just the food; it was the warmth of something homemade in the middle of winter, the way the bowls kept getting refilled, and how everyone felt taken care of without any fuss. That's when I realized this soup was more than dinner; it was hospitality in a pot.
Making It Your Own
I've played around with this recipe more times than I can count. Sometimes I toss in a can of drained cannellini beans for extra heartiness, and it turns the soup into a full meal that sticks with you longer. If I'm out of spinach, I've used chopped kale, which holds up even better and adds a slightly earthier flavor. Once, I stirred in a spoonful of pesto at the end, and it added this bright, garlicky layer that made it feel brand new. The beauty of this soup is that it welcomes whatever you have on hand and still tastes like you planned it all along.
Storage and Reheating
Leftovers keep beautifully in the fridge for up to four days in an airtight container. When you reheat it, do it gently over low heat on the stove, stirring often, because cream-based soups can separate if you blast them with high heat. If it looks a little thick after sitting, just whisk in a splash of broth or cream until it loosens up. I've frozen this soup successfully too, though the texture of the cream can be slightly grainy after thawing; a quick stir and a little extra Parmesan usually fixes it right up.
Serving Suggestions
This soup shines with a hunk of crusty sourdough or a warm baguette for dipping into that creamy broth. I love serving it alongside a simple arugula salad with lemon vinaigrette to cut through the richness. If you want to make it feel more like a full Italian meal, garlic bread or focaccia are always a hit. Sometimes I'll top each bowl with a few extra sun-dried tomatoes and a sprinkle of fresh basil if I have it, which makes it look as good as it tastes.
- Pair it with a crisp white wine like Pinot Grigio to balance the creaminess.
- Add a squeeze of fresh lemon juice to each bowl for brightness if it feels too rich.
- Serve it in bread bowls for a fun presentation that kids and adults both love.
Save This soup has earned its place in my regular rotation, not because it's complicated or impressive, but because it's reliable, comforting, and always feels like home. I hope it becomes one of those recipes you reach for when you need something easy that still feels special.
Cooking Questions
- → Can I use fresh herbs instead of dried Italian herbs?
Yes, absolutely. Use about 1 tablespoon of fresh herbs (a mix of basil, oregano, and thyme) in place of the 1 teaspoon of dried herbs. Fresh herbs should be added toward the end of cooking to preserve their flavor.
- → How can I make this soup lighter?
Substitute the 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, though avoid boiling it to prevent curdling.
- → Is this soup freezer-friendly?
Yes, this soup freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to restore consistency.
- → Can I add other vegetables to this soup?
Definitely. Celery, zucchini, bell peppers, or mushrooms are excellent additions. Add them during the initial sauté step with the onion and carrot, adjusting cooking time as needed for tenderness.
- → What are good serving suggestions?
Serve with crusty bread, garlic bread, or focaccia for dipping. A fresh side salad with vinaigrette complements the richness beautifully. Top individual bowls with extra Parmesan cheese and a drizzle of good-quality olive oil.
- → Can I use frozen spinach instead of fresh?
Yes, use about 1 cup of frozen spinach (thawed and squeezed dry to remove excess moisture). Add it in the same step as you would fresh spinach. This works especially well if you're preparing the soup in advance.